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Introduction. 7

Baking 8

Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43

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Beef 45

Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66

Biltong, Boerewors and Dried Wors (Sausage) 68

BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe 77 Boerewors (History) 79 Droë “wors” (Dried Sausage) Recipe 80 Traditional Boerewors Recipe 82 Boerewors South African Sausage 84 “Pap en Wors” 85

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Chicken 87

African Style Grilled Peanut Butter Chicken 87 Chicken in Balsamic Barbecue Sauce 88 Chicken Pie Traditional South African Style 89 African Gumbo with Chicken 91 Jozis Chicken El Salvador 92 Kalya e Khaas Traditional South African Chicken Curry 93 Sosaties South African Kabobs 94 South African Chicken Curry 96 South African Chutney Chicken 97 South African Orange Chicken 98 “Flippen LEKKER” Chicken and Pasta Pot Recipe 100 Braai Pie 102 Chicken bunny chow 104 Chicken Curry Potjie recipe 106 Chicken Pie 108

Dessert 110

Aartappel Poeding South Africa (Potato) 110 Baked Bananas 111 Flaming Pineapple Crepes 112 Biltong (Jerky) Dried Fruit Snack 113 Mombasa Pumpkin Dessert 114 Peppermint Crisp Tart (pie) 115 Chocolate “Mielie Meal” Pudding 116 Homemade Yoghurt 118 Malva Pudding 119 “Melkkos” (milk food) 120 Souskluitjies (Old fashioned dumplings with cinnamon and sugar) 122

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Fish 124

African Adobo Rubbed Tuna Steaks 124 Paella Potjie 126 Pickled Fish 127 Fish Cakes 128 Snoek with Apricot Jam 130 Curried Fish (pickled fish) 132

Lamb 134

Cape Town Lamb 134 Curry Lamb Chops 136 Easy Farmhouse Lamb Stew with Vegetables 137 Lamb’s Neck Potjiekos 138 Moroccan Lamb 139 Sosaties South African Kebabs 140 South African Sosaties Malay Kebabs 141 Durban Bunny Chow 143 Mild lamb curry potjie recipe 144 Lamb Neck and Cabbage “Potjie” 146 Sosaties (Skewered cubes of meat) recipe 148

Sauces 150

Barbecue Sauce for Chicken on the Grill 150 Fruit Chutney South Africa 151 Hakuna Matata all African Barbecue Sauce 152 Monkey gland Sauce for Steak 153

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Vegetables 154

‘Koringslaai’ (Wheat) Salad Recipe 154 Baked Stuffed Onions 156 Carrot “Bredie” (Stew) 158 Chakalaka - Thick Spicy Vegetable sauce 159 Copper Penny Carrot Salad Recipe 161 Curried Samp and Beans 163 Honey Roasted Sweet Potatoes 165 Mashed Beans Recipe 166 Old-Fashioned Bean Soup 168 Slaphakskeentjies – Traditional South African (Onion Salad) 169 Slow-cooked Sweet Potatoes 171

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Introduction. South African Traditional cuisine - recipes influenced by many cultures over hundreds of years.

Outdoors and indoors recipes that came through the years, and which has now become household recipes, passed from one generation to the next.

Diverse cooking methods that stems from the 1800's when there were no facilities, apart from open fires, and living and cooking in the outdoors.

This lead to the development, through trial and error, of unique ways and measures to ensure a diverse, healthy diet, where no wastage could be afforded, despite the lack of facilities etc.

Due to the "trekking", meal times, especially dinner and Sunday lunch times, became very important social affairs, where many tales, planning and the exchange of news and new ideas with regards to handling, acting and social skills protocols were exchanged, especially, since due to the "trekking", many new cultures and different climates etc. were found and experienced, each with its unique rules of acceptable behaviour and social protocols.

This holds true even today, where numerous gatherings etc. be it family orientated or close friends meeting for sports events, still takes place on weekends in the form of either informal “braai’s or potjiekos” or more formally in the form of Sunday lunches.

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Baking

Apple Syrup Cake

About This Recipe "This is one of my best loved desserts because it brings back childhood memories of huge Sunday lunches with family and friends."

Ingredients CAKE 3 tablespoons butter 2/3 cup sugar 3 eggs 1 cup cake flour 2 teaspoons baking powder 1 pinch salt 1 teaspoon vanilla extract 1/4 cup milk 2 cups sliced cooked apples

SYRUP 1/2 cup milk 1/2 cup sugar 1/4 cup butter

Directions Cream butter and sugar. Add eggs one by one beating well after each addition. Sift dry ingredients together and add to mixture. Add milk mixing well. Add vanilla extract. Pour into greased Pyrex dish (9'' x 12") and spread evenly. Pack apple pieces evenly over batter. Bake at 350F for 30 minutes checking at 25 minutes. Boil all syrup ingredients together for 5 minutes and pour over hot cake as soon as it comes out of the oven.

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Buttermilk Rusks

Ingredients

4 lbs self-raising flour 1 lb pure butter, firm 2 cups sugar 2 teaspoons salt 3 large eggs, beaten 1 tablespoon vanilla 6 cups buttermilk, to mix in (about)

Directions Oven: 350 deg. F. Grease 2 flat, large cookie tins. Use the coarse side of a grater, and in a large bowl grate the butter into the flour. Then use your hands to rub it in until mixture resembles breadcrumbs. Add the salt and sugar. Add the vanilla to the beaten eggs, and stir into the flour mixture (just roughly). Add enough buttermilk to mix to the consistency of scone dough, i.e. soft and somewhat sticky, but not wet. You should need about 6 cups, but it could be more or less. Have a bowl of quite warm water ready, and dip your hands into it. Now form large balls of dough, but do so lightly. The balls should be about 1/3 smaller than tennis balls (sorry, hard if you can't demonstrate!) Pack these, touching one another, on the greased tins. Do not pack close to the edges of the tins, as the dough will rise considerably.

Directions Baking time depends on a few variables such as the size of the balls -- generally about 45 to 60 minutes. The rusks should be well-risen and golden-brown on top. Do peek, and don't let it burn. Test with a skewer. Cool in tins, but they don't have to be cold to proceed:. Use a serrated knife (some people simply break up the soft rusks) and cut into shapes convenient for handling -- about 3 inches in length and 1 1/2 inches in width. But you will never be able to cut these rusks neatly! They crumble a lot -- don't worry, it can't be helped. Put out the crumbs for the birds. Using the same tins, stack them very loosely and at an angle, one row supporting the next.

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Dry overnight in a cool oven of about 170 deg. F, with the oven door wedged open a crack. They must dry out completely. Next day make sure rusks are dry, cool well, and keep in airtight tins.

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