Dedicated to South Africans living abroad...and all lovers of
Traditional South African food

This time I am  featuring some really nice pudding recipes! I often wonder who decided to have pudding at the end of a meal. In my case, if the food was good, I have little or no space left for the pudding and then I end up overeating! We were eating out the other evening and the guy at the table next to me ordered pudding first! I just had to go chat with him and he confirmed the above, no way was he going to leave the pudding for last! Scroll down and enjoy some of my favourite puddings! Of course, my alltime favourite is icecream smothered with hot chocolate sauce!

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If you were to mention U S A to me, the first I would think of would be my friends in the States and then Coke and Hamburgers. I managed to find a brief history of Coke, the REAL thing!

The first glass of Coca-Cola was served on May 8, 1886 at Jacob's Pharmacy in Atlanta, Georgia, where it was sold for 5 cents a glass.
Made up of a thick syrup and carbonated water, this "medicinal" drink was not yet bottled but served as a fountain drink. Dr. John Smith Pemberton, a chemist, was the man responsible for this great soft drink created in a large kettle in his basement.

Since soda fountain customers liked this drink so much, Pemberton decided to produce and sell it. Pemberton's bookkeeper, Frank Robinson, came up with the name Coca-Cola by taking the two ingredients - coca leaves and kola nuts. He then took just the words coca and kola and changed the "k" in kola to a "c". He thought it looked better that way. He then connected the two words with a dash, and in his own handwriting, he wrote down the new name of this new soft drink; the best known trademark in the world. This way of writing never changed, and the color red has always dominated the logo. In 1970, the white, waving ribbon was added to underline the word "Coca-Cola". Coca-Cola became a registered trademark on January 31, 1893.

The name Coke first appeared on bottles in 1941 and was registered in 1945.

"Doc" Pemberton never had any idea of the success of the syrup he made. He died on August 16, 1888 at the age of 57 after he sold his share of Coca-Cola. to a druggist by the name of Asa Griggs Candler, who became the complete owner of Coca-Cola and founded the Coca-Cola Company. He began the successful Coca-Cola campaigns. Candler's first campaigns were based on Coca-Cola as a refreshing drink with medicinal effects. It was said that the drink was a good remedy for insomnia, headaches, and mental tiredness. In 1903; however, Coca-Cola stopped advertising as a cure for headaches and other ills due to the controversy of Cocaine being present in this soft drink. At this time, Coca-Cola began using only "spent" coca leaves.

In 1894, Joseph A. Biedenham, the owner of a candy company in Mississippi, first bottled Coca-Cola.

Much of Coca-Cola's success, of course, came from its great flavor; however, its advertising campaigns didn't hurt either. From day one, Coca-Cola's promotion was supported by paintings on buildings, billboards, advertisements in bars, and free giveaways. Some of Coca-Cola's famous slogans can be found here.

And...that's the history of Coca-Cola. Today Coca-Cola is the leading soft drink company in the world. Coca-Cola products are consumed at a rate of over one billion drinks per day.

I'd say that proves that Coca-Cola is the Real Thing!

Thanks to: http://users2.ev1.net/~disneyelvis/CocaCola/TheHistoryOfCocaCola.htm Go take a look at this site, it's full of really interesting stuff!

Next time I will feature the origin of the Hamburger!

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Here is an interesting article from www.southafrica.info   I will be using more articles from their interesting website in future letters.

African food

Maize has long been the basis of African cuisine. Each community, whether Xhosa or Zulu, Sotho, Tswana or Swazi, holds to slight differences in making it and preferences in eating it, but certain dishes have the approval of nearly all. Here are some of them: fresh, "green" mealies, roasted and eaten on the cob, sold by hawkers almost everywhere, usually women, who set up their braziers on the pavement; dried and broken maize kernels, or samp: samp and beans, or umngqusho, is a classic African dish; dried maize kernels ground fine into maize-meal or mielie-meal, used for everything from sour-milk porridge to dumplings, crumbly phutu to fine-grained mieliepap. It is mixed with sorghum and yeast for umqombothi, a popular African beer, or with flour and water for mageu, a refreshing, slightly fermented drink.

Early African tribes planted millet and sorghum - and indeed, they still do. Millet makes quite a nice traditional beer, as does sorghum (called amabele, amazimba, luvhele), which can also be used for an excellent porridge.

Africans from early times also raised cattle, but very few of the beasts ended up on the open wood fires of the braai.

There was game to hunt and insects to gather - termites, locusts, and especially mopane worms, which are caterpillars that live on mopane trees. Dried, then fried, grilled, or cooked up in a stew, they were considered a delicacy in the northern part of South Africa, among the Venda, Tsonga and Pedi people, as well as in Botswana and Zimbabwe - and still are, served up as hors d'oeuvres at restaurants and pubs in the city. In the north, the caterpillars and other foods are cooked in peanut sauce; further south, it's onions, tomatoes and a touch of chilli.

One can find dishes made with amadumbe - rather like sweet potatoes - where African food is served. But the vegetables one finds most often in African homes are morogo (any green leaves, including bean and beetroot leaves), pumpkin, often sweetened or seasoned with cinnamon (a taste shared with Afrikaner cooks), and beans of all sorts.

The meat can be goat or chicken and quite often is tripe, a delicacy here as it is in France, and possibly a legacy of the Huguenots or, as likely, the kind of meat available to people whose finances didn't stretch to fillet steak.

With kind permission from: http://www.southafrica.info

A Cry for Help from Zimbabwe - Please click here and do your best to help!

Ever tried Rooibos tea?

As promised, a Rooibos6 recipe

Rooibos Marmalade Bread

550 ml (260 g) g cake flour
2 ml (2 g) salt
5 ml (5 g) bicarbonate of soda
5ml (5 g) baking powder
10 ml (10 g) ground ginger
5 ml (5 g) mixed spice
125 ml (100 g) sugar
1 large egg
45 ml oil
60 ml marmalade
45 ml golden syrup
125 ml very strong Rooibos tea
 

Sift all dry ingredients together. Whisk egg and oil, add marmalade, golden syrup and Rooibos tea.
Mix, then add to dry ingredients. Mix thoroughly. Spoon mixture in a buttered bread tin and bake
45-60 minutes at 190C.

This will boggle your mind... Take your time and follow the instructions.
1) Go to the link below. After reading each window click on the boy in the lower right corner.
2) In the last window type in your answer in the white box using the keyboard (there is NO cursor).
You will be amazed....and no, I don't know how it's done .

Click here: http://digicc.com/fido/

Here is the latest addition to my Elephant Stew recipe. Click here to view the whole recipe end add your own suggestion!

Another suggestion is to substitute the elephant with half a whale (must be fresh), substitute the 10 wardhogs with 10 sharks (must be fresh) and the 4 guineafowl with large octopus. This makes a wonderful variation to create a surf and turf. However the preparation time and method may be the same always add a pitch on sea salt.

PJ Haywood

This recipe is from the Glenacres Superspar newsletter

APPLE QUEEN PUDDING

10 Tbsp skimmed milk
sweetener
2 slices white bread
2 eggs, separated
2 medium sized dessert apples
8 Tbsp water

1. Warm the milk gentle in a small saucepan
2. Add 6 sweetener tablets
3. Crumble the bread into a ovenproof dish, pour over the warmed milk and leave for 10 minutes
4. Stir in the egg yolks
5. Bake in a moderate over 160°C for 15 - 20 minutes
6. Peel, core and slice the apples
7. Place in a saucepan with 8 Tbsp water and sweetener to taste and simmer until tender
8. Whisk the egg whites with 3 sweeteners until stiff
9. Pour the cooked apple onto the bread and top with the egg white
10. Bake in a hot over 200°C for about 8 minutes until golden

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Wacky Sarmie of the Month!

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

This one is from Sue (former S.African living in Texas, USA)

Plain sliced RIPE banana on a soft wholewheat roll - great breakfast!
Cucumber & LOTS of Marmite!
Crisps, mayo & lettuce in a white roll (lettuce makes it crunchier!)
Slice of bread smothered in Moskonfyt – YUM!
Hot scrambled egg & tomato sauce between slices of fresh wholewheat bread.
Do you still make snackwiches? My favourite was banana, cheddar cheese & chutney!

 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.
We are currently working on an English version.   

AND

My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

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Looking for a specific South African recipe? Email me and I will do my best to find it for you!

When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,
Peter

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The Recipes
See Links for Metric Converter

Baked rice pudding

Ingredients
125 ml sultanas
45 ml rum
6 extra-;large eggs
250 ml cream
750 ml milk
750 ml cooked rice
65 ml sugar
65 ml soft brown sugar
5 ml vanilla essence
5 ml grated orange rind
pinch salt
extra brown sugar

Method:
Preheat the oven to 180 ºC (350 ºF). Spray a large oven dish with non-stick spray. Soak the sultanas in rum for a few minutes. Whisk the eggs, cream and milk together and add the sultanas and remaining ingredients. Mix well and turn into the prepared oven dish. Bake for about 30 minutes, remove from the oven, sprinkle with extra brown sugar and bake for another 10 minutes or until set. Serve hot with cream and extra brown sugar.

Bread pudding

Ingredients
4 extra-large eggs, separated
125 g castor sugar
pinch salt
500 ml milk
4 slices bread, crusts removed
410 g pie apples
25 ml castor sugar
1 ml ground cinnamon
45 ml raisins, soaked

Method:
Preheat the oven to 170 ºC (340 ºF). Grease a 27 x 17 cm ovenproof dish with margarine or spray with non-stick spray. Beat the egg yolks and half the castor sugar together until thick and pale yellow. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.

Brown brandy pudding

Ingredients
SAUCE
250 ml sugar
5 ml ground cinnamon
5 ml ground ginger
375 ml water
15 ml butter
10 ml cornflour, prepared with a little water
100 ml brandy
BATTER
125 ml smooth apricot jam
125 ml butter
pinch salt
10 ml bicarbonate of soda
375 ml cake flour
125 ml milk

Method:
Mix all the sauce ingredients, except the brandy. Heat until the sugar has dissolved. Stir continuously. Simmer for five minutes, then remove from the heat. Add the brandy and stir. Preheat the oven to 180 ºC (350 ºF). Spray a small ovenproof dish with non-stick spray or grease with margarine. Slowly melt the jam and butter together in a saucepan. Add the salt. Cool slightly and add the bicarbonate of soda. Mix well. Add the cake flour, stirring until smooth. Add the milk and mix. Pour into the prepared oven dish and bake for 20 minutes or until done. The pudding is done when a testing skewer comes out clean. Make holes in the pudding and pour half the sauce over it as soon as it comes out of the oven. Serve the pudding with the remaining sauce.

Ginger pudding

Ingredients
SAUCE
750 ml sugar
1 litre boiling water
12 ml lemon juice or vinegar
PUDDING
250 g soft margarine
100 ml apricot jam
125 ml sugar
12 ml vinegar or lemon juice
25 ml bicarbonate of soda dissolved in vinegar or lemon juice
750 ml cake flour
10 ml ground ginger
7 ml ground cinnamon
5 ml salt
375 ml milk

Method:
Preheat the oven to 180 ºC. Grease a large oven pan. Blend all the ingredients for the sauce and heat until the sugar has dissolved. Pour into the oven pan. Beat together the margarine, apricot jam and sugar in a mixing bowl until well blended. Add the bicarbonate of soda and mix. Sift together the dry ingredients and add to the margarine mixture, alternating with the milk. Mix and spoon into the prepared dish. Bake for 1 hour or until the pudding is done. Makes a large pudding.

Potjie pudding

Ingredients
SYRUP
125 ml water
250 ml hanepoot wine
250 ml fresh orange juice
100 g sugar
10 ml butter
5 ml grated orange rind
1 clove
1 stick cinnamon
25 ml lemon juice
2 ml ground ginger
BATTER
160 g butter
100 g castor sugar
2 eggs, whisked
25 ml apricot jam
5 ml grated orange rind
5 ml vanilla essence
180 g self-raising flour
pinch salt
5 ml bicarbonate of soda
250 ml milk
150 g seedless raisins


Method:
Place all ingredients for the syrup in a potjie and bring to the boil. To make the batter, cream the butter and castor sugar together. Add the eggs and beat well. Also add the apricot jam, orange rind and vanilla essence and blend. Sift the flour and salt together and gradually add to the mixture. Blend well. Dissolve bicarbonate of soda in the milk and add to the mixture with the raisins. Blend well. Drop spoonfuls of the mixture into the boiling syrup, cover and simmer for about 20-30 minutes or until the surface no longer looks like uncooked dough. Serve with cream, custard or ice cream. Serves 6.

 

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