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MENU FEBRUARY 2013 All Meat, Including Our Venison Is Sourced from Halaal Certified Suppliers

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MENU FEBRUARY 2013 All Meat, Including Our Venison Is Sourced from Halaal Certified Suppliers MENU FEBRUARY 2013 All meat, including our Venison is sourced from Halaal Certified suppliers. Our kitchen is Halaal friendly – we do not cook with pork or alcohol. Namibian Venison Boerewors on Putu Pap with Tomato Smoor “pap and wors” is what it is known as in South Africa – usually enjoyed with a traditional Braai. We use Organic Springbok sausage on “stywe” pap (traditional mielie meal), covered with a tomato and onion relish (Vegetarian Substitute – Putu Pap with Tomato Smoor) North African Chicken Satays with Peanut Sauce Spicy chunks of meat threaded on skewers and grilled over the coals originated in Java or Sumatra in Indonesia, and feature throughout Southeast Asia in countries like Malaysia, Singapore, Thailand and the Philippines,. Served with Peanut Satay Sauce-refreshing dip made with fresh ginger, garlic, coriander and roasted peanuts. (Vegetarian Substitute – Spiced Sweet Potato Wedges with Peanut Satay Sauce) South African Maize Nut Fritters (V) These tasty snacks of crushed corn and peanuts is an adaption of an ancient tribal snack call mukhomo, popular with the VhaVenda in the Northern Province. Cape Malay Pea and Potato Samoosas (V) These crisp pastries originated in ancient Persia (Iraq) and variations are found throughout the Middle East and Northern African countries including Algeria, Morocco and Liberia. Our Cape Malay cuisine prepare them traditionally with spicy minced meat. Served with the Creme Chutney. Mrs Balls Chutney The pride of the Cape Malay cuisine is mixed with crème fraiche and is the ideal dipping sauce for the samoosas and the baby bobotie. South African Baby Bobotie South Africa’s much-loved national dish is a Cape Malay creation of spiced, minced ostrich and beef (for full flavor), baked with a savoury custard topping. The dish has its roots in Batavia and may now be found on menus in other African countries like Zimbabwe, Kenya, Botswana and Zambia. (Vegetarian Substitute – Lentil bobotie) Cape Malay Seafood Curry Fish and seafood curries are a favourite family meal, and our version is a fine example of a gently-spiced curry created by Malay cooks. It is prepared with fresh line fish, mussels and prawns and it has a glorious complexity of flavours. (Vegetarian Substitute – Vegetable Curry) Cameroon Coconut Basmati Rice Cooked in coconut milk and cardamom spice it is a meal on its own and also a perfect accompaniment to the curry. Malay Roti Cape Malay flat breads are designed so that curry-lovers can break off pieces and scoop up the sauce in one go. Zanzibar Mango Relish Mangos are one of the exotic foods of Zanzibar and central Africa. Mixed with fresh coriander, spring onion, ginger and lemon zest, a delicious side dish to enjoy with the main course. African Spinach and pumpkin seed salad (V) A variety of wild, nutritious greens are gathered by rural blacks from the open veld and near streams. The Nguni call it imifino; the Sotho name is morogo or moroho. It is sorted, washed and simply cooked as a vegetable or served with meat and pap. Spinach is a good substitute for the wild greens. Soweto Chakalaka (V) As the ingredients in this warm spicy coleslaw salad are readily available throughout Africa, variations of this popular dish can be found in almost all African countries Moroccan Orange and Walnut Cake A beautiful, moist cake topped with crème fraiche and mascarpone cheese sprinkled with gold dust Fresh Watermelon slices www.goldrestaurant.co.za .
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