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

We South Africans are fortunate to have a rich culinary heritage, built up from the cuisines of many different nations. Through subtle adaptation of these "imported" recipes and the addition of local ingredients and the introduction of innovative cooking methods has evolved Traditional South African cuisine.

Our cuisine is inextricably bound to our history, from the earliest settlers to the Cape to the influence of French, German and British immigrants as well as Indian workers and slaves from the East, in particular the Malays, and immigrants from African countries like Angola and Mozambique. 

In this issue I am going to concentrate on the Malay influence on our cuisine, so scroll down and try some of the recipes.

I have always been interested in animal behavior and as you all know we have a big variety of wildlife in South Africa. We try to go to the Kruger Park or Pilanesberg Park as often as possible. I have put some interesting facts together on a web page,
go take a look and try and solve the puzzle at the bottom of the page! And submit your caption for the lion picture!

Interested in Boeremusiek? (Traditional Afrikaans South African music). Well, then, click here to listen to an example or download it. (Vaaljapie Vastrap performed by Willie Fourie). Then go visit the Boeremusiek site of my friends Kalie and Wia, you can even order a Boermusiek CD from them!

You can also add your suggestions to the Elephant Stew recipe and also send me your Wacky Sarmie to add to my collection!

We are leaving tomorro for a two week holiday in the fairest cape, a week in the coastal town of Hermanus and another week near Plettenberg Bay. Back by the end of the month!

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
Totsiens!
Peter

The Recipes
See Links for Metric Converter

Malay Koeksisters

An interesting variation on the traditional koeksisters that we know so well

250 ml cake flour
250 ml self raising flour
5 ml salt
60 g butter
5 ml ground ginger
5 ml ground mixed spice
2.5 ml ground cardamom
10 ml soft brown sugar
10 ml white sugar
7.5 ml instant dry yeast
375 ml warm water

Syrup
250 ml water
125 ml sugar
15 ml dessicated coconut
1 piece of naartjie peel

Combine the flours and the salt in a mixing bowl. Add butter and rub in lightly until it resembles fine breadcrumbs. Add remaining ingredients using the warm water to form a dough. Do not knead. Cover with plastic and leave in a warm place for 1 1/2 to 2 hours or until doubled in size then turn out on a lightly floured surface.
Dip fingers and knife into flour and use your hands to stretch the dough. Cut into 4cm X 8 cm strips and deepfry over medium heat in a deep saucepan. Insert fork to check if done an d remove quickly, one by one, and drain in a colander or on kitchen paper.
To make the syrup, bring water, sugar, coconut and peel to a slow boil in a large saucepan until syrup starts  to bubble. Prick each koeksister and lower into the syrup. Add as many koeksisters as the syrup in the pan will hold. Turn koeksisters and cook for 5 minutes each side or until browned. Remove from pan with a slotted spoon placing them on a platter sprinkled with a little extra coconut. Sprinkle coconut over each layer of koeksisters ans serve while hot.

Smoor snoek  (Smoor is another word for braised)

1 kg dried salted snoek
10 ml sunflower oil
2 onion, chopped
2 large tomatoes, peeled and chopped
1-2 fresh chillies, seeded and sliced
3 ml ground nutmeg
2-4 potatoes, peeled and diced

Soak the snoek in cold water overnight.
Drain and cover with fresh water.
Bring to the boil, then reduce the heat and simmer for 10 minutes or until the fish is tender.
Flake the fish and set aside.
Heat the oil and sautée the onion until soft.
Add the tomato, chilli, nutmeg and potatoes.
Simmer for 10 to 15 minutes until the potatoes are tender.
Add the flaked fish and serve with rice.

Malay boerboer

35 g sago
125 ml water
50 g butter
150 g fine vermicelli, broken into small pieces
8 cardamom pods
3 cinnamon sticks
2 litre milk
400 g sugar
a few drops of rose water to flavour (optional)
200 g sultanas

1. Soak the sago for 30 minutes. Meanwhile melt the butter in a saucepan and gently brown the vermicelli in the butter, stirring it around to prevent it from sticking. 2. Add the cardamom pods and cinnamon, sultanas then the milk, sago and sugar. 3. Simmer slowly, stirring occasionally until it is thick and creamy. If desired add rose water to taste. Serve hot or cold.

Apricot sago pudding

410 g apricots
140 g sago
500 ml milk
2 ml salt
175 ml sugar
25 ml butter
2 extra-large eggs, separated
50 ml smooth apricot jam

Preheat the oven to 180 ºC (350 ºF). Spray a 22 x 20 x 4 cm ovenproof dish with non-stick spray. Drain the apricots and reserve the syrup. Add enough water to the syrup to make up 250 ml. Set the apricots aside. Pour the syrup over the sago and soak for 5 minutes. Add the milk, salt and 125 ml sugar and heat slowly. (The syrup will cause the mixture to curdle.) Simmer till the sago is done while stirring continuously. Remove from the heat and add the butter and egg yolks. Mix well. Spoon half the mixture into the prepared oven dish and arrange the apricots on top. Spoon the remaining sago mixture over the apricots. Beat the egg whites till soft peaks are formed and add the remaining 50 ml sugar. Beat well. Spoon over the pudding and bake for 15-20 minutes or till the meringue begins to brown. Serve hot. Serves 6

Kolwyntjies (Queen cakes)

125 gram butter
250 ml castor sugar
3 eggs beaten
125 ml orange juice
5 ml grated orange rind
4 x 250 ml self raising flour
5 ml baking powder
125 ml currants
60 ml oil

Cream butter and sugar together well, then add eggs. Now add the remaining ingredients and stir thoroughly, adding a little milk if the mixture is too dry.
Preheat oven to 180ºC  and bake in patty pans or paper cups until they are golden brown. makes about 50.

Stewed Sweet Potatoes

1 kg borrie sweet potatoes (the red skinned sweet potatoes) peeled and cut into thick rounds
250 ml water
60 ml desiccated coconut
250 ml yellow sugar
60 g butter
4 pieces stick cinnamon

Toss the sweet potatoes into cold, salted water to prevent discoloration. Drain and set aside.
Heat a heavy based saucepan over low heat and add water.  When hot, add the drained sweet potatoes, coconut, sugar, butter and cinnamon.  Cover and cook for about 20 minutes - do not stir.
Uncover pan and cook for another 20 minutes until potatoes are soft. If necessary, add more sugar to taste. Stir only once or twice.
Serve immediately.
 

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