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South African Cuisine Recipes

by Lou Seibert Pappas

introduction  |  restaurants  |  recipes

South African Airlines is involved in promoting the concept of Rainbow Cuisine. Five of South Africa's chefs staged a spring month-long series of lunches, open to the public at the Delegates' Dining Room of the United Nations. The dishes ranged from smoked ostrich appetizer, to terrine of warthog, poached crayfish and baby perlemoen, to Franschhoek salmon trout and loin of Springbok.

Cold Peanut Soup (The Coach House)
makes 4-6 servings

3 cups chicken stock
1/2 cup dried salted peanuts
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup milk
Lemon or cucumber slices, to garnish

In a stockpot, simmer the stock and nuts for 5 minutes. Puree in a blender with chili powder, salt, and pepper to taste. Return to the stockpot and stir in the milk. Simmer 5 minutes. Chill. Serve garnished with lemon or cucumber slices.

makes 6 servings

1 1/2 cups milk
1 slice bread, torn
2 medium onions, chopped
1 tablespoon olive oil
2 teaspoons curry powder
2 pounds ground lamb or beef
Salt and pepper
2 tablespoons fruit chuntey
1 teaspoon brown sugar
1/4 cup currants
2 eggs, beaten
6 bay or lemon leaves

Soak 1/2 cup of the milk with the bread. In a skillet, brown the onions in oil, add the curry powder and meat saute until browned. Mix in the bread and season with salt and pepper, fruit chutney, brown sugar, and currants. Spread in a greased 1 1/2 quart baking dish. Combine the remaining 1 cup milk with the beaten eggs and pour over. Bake in a preheated 350 F oven for 30 to 35 minutes, or until set. Serve with rice or couscous, sliced banana, and chutney.

Couscous Salad (The Africa Cafe)
makes 6-8 servings

2 cups couscous
3 cups hot water
1 teaspoon salt
2 cups shredded carrots
1 cup fresh, frozen or canned corn
1 cup chopped macadamia nuts or almonds
1 cup chopped fresh cilantro
2 teaspoons fresh crushed garlic
2 teaspoon fresh grated ginger
1/2 cup chopped pitted dates

Place the couscous in a bowl, pour over the boiling water, and let stand until cooled to room temperature. Stir in the remaining ingredients and chill. Serve as a salad on its own or as a side dish.

Buttermilk Pudding (Alice Fullard, The Old School Tearoom, Stilbaai)
makes 6-8 servings

1/2 cup butter
1/2 cup sugar
4 eggs, separated
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups buttermilk
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup milk

In a bowl, cream the butter and sugar. Beat in the eggs yolks, salt, vanilla, buttermilk, and flour. Dissolve the soda in the milk and stir in. Lastly beat the egg whites until soft peaks and fold in. Pour into a greased baking dish and bake in a bain marie in a preheated 325 F oven for 45 minutes or until set. Serve hot or cold with sour fig preserve or green fig preserve.

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