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

We have just returned from a glorious two week holiday in the Cape. The weather was perfect and the scenery breathtaking. Click here for details and pictures of our holiday. I have included costs and info for potential travelers. I have made up my mind that I will be moving to Western Cape in the not too distant future. "Gangster's Paradise" just does not compare with the Cape!

This month the recipe theme is sauces. I have the habit of literally drowning my food in all kinds of sauces. When I have chips with a burger at a Wimpy, they end up red with tomato sauce, with yellow streaks of mustard. I love Tabasco on meat dishes and to heat up mild curry.  My wife is not impressed with my sauce mania at all, she is of the opinion that I don't have to spoil her food with "accompaniments" or "byklanke" as we call it in Afrikaans. So scroll down and try out some of the sauces we love in South Africa. I even have a monkey gland sauce. Please email me if you know the origin of the name. And my favourite sauce?? Worcester Sauce, of course, you can put it on just about anything, we even get it in "Hot" these days! Want something sweet? What about a microwave  chocolate sauce, just scroll down!

Hmm, just thinking, I might just make "dips" the theme for the next newsletter.

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie
Animal Facts - Give your opinion on the the ram/ewe/bull/cow controversy, solve the puzzle and add you caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.

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

Chilli and ginger dipping sauce

2 red chillies
2 garlic cloves
1 knob/s fresh ginger
10 ml brown sugar
45 ml Sea Harvest fish sauce
2 limes (juice)
45 ml water
 
Mix ingredients together and pour into a small dipping bowl.
If stored in a sealed container, the sauce will last for up to one week in the fridge.

Avocado sauce

3 ripe avocados, peeled, stoned and finely diced
lemon juice
1 ripe tomato, peeled and finely diced
1 green pepper, seeded and finely diced
1 egg, hard-boiled and finely chopped
50 ml olive oil
10 ml chilli sauce
15 ml finely chopped parsley
5 ml salt
5 ml freshly ground black pepper

Place the finely diced avocado in a mixing bowl and pour over a little lemon juice. Add the remaining ingredients and mix lightly. Season with extra salt and pepper if necessary. Store in the fridge until needed.

Banana curry sauce

2 medium-sized onions, chopped
30 ml oil
15 ml curry powder
2 ml masala
5 bananas, sliced
1 chicken stock cube
250 ml boiling water
30 ml apricot jam
coconut

Fry the onions in the oil until golden brown, add the curry powder, masala and bananas, and fry for about 3 minutes. Dissolve the chicken stock cube in the boiling water and add to the banana mixture. Add the jam and simmer for 4-5 minutes until fragrant. Sprinkle with coconut and serve with fishcakes with banana curry sauce (see recipe

Basic mustard sauce

750 ml grape vinegar
750 ml sugar
250 ml water
100 ml cornflour
10 ml turmeric
65 ml mustard powder

Heat the vinegar and sugar until the sugar has dissolved. Mix the water with the remaining sauce ingredients and add. Bring to the boil and boil rapidly. Use as described with the accompanying recipes. Makes about 1,2 litres sauce.

Basic sweet-'n-sour sauce

500 ml apple, white wine or grape vinegar
375 ml light brown sugar
2 ml turmeric
10 ml dried dill (optional)
15 ml mustard seeds (optional)

Bring all the ingredients to the boil and boil thoroughly. Use as described in the accompanying recipes. Makes about 500 ml sauce.

Monkey Gland Sauce
Makes about 600 ml

2 medium onions, finely chopped
10 ml finely grated ginger root
3 cloves garlic, crushed
50 ml oil
125 ml each tomato purée and chutney
10 ml soy sauce
25 ml each prepared mustard and Worcester sauce
50 ml tomato sauce
75 ml port or muscadel
100 ml chicken stock, water or meat stock
30 ml red wine, vinegar or grape vinegar
salt and freshly ground black pepper

Sauté the onions, ginger and garlic in the oil until the onions are translucent. Add the remaining ingredients and simmer over medium heat for 5 minutes. Serve hot.

Will keep in the refigerator for 2 weeks and in the freezer for 6 months.

Microwave chocolate sauce

60 ml cocoa
125 ml water
1 x 397 g tin condensed milk
2.5 ml rum or caramel essence

Dissolve the cocoa in the water. Combine with the condensed milk and microwave in a litre glass jug on 100% power for 2-3 minutes. Stir very well after the first minute. Serve with ice cream.

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