South African Recipes: Please submit recipes to email@example.com
for publication here.
tbls= tablespoon/12.5 ml
ts= teaspoon / 5ml
kg= kilogram/2.2 pounds
g= gram (1 ounce is the equivalent of 25 grams)
ml= millilitre(1/2 ts =3ml)
l= litre or 1.8 pints
We have included a very handy temperature
charts and a list of equivalent measures which may help if you do not have a
scale or if you want to convert imperial to metric or vice versa:
This is a old Cape recipe: Use 6-8lbs of meat from the thigh bone to the
knee. The meat must be free from sinew and fat. Rub it with a little salt. After
an hour rub 1/2lb of salt, 1/2lb of brown sugar and an ounce of saltpetre. Leave
for three days, rubbing and turning everyday. Hang the meat in the wind and sun
Another recipe for biltong.
For every 25 kg of meat use:
250ml (1 cup) brown sugar
50ml (4 tbls) bicarbinate of soda 20ml (4
25ml (2 tbls)
100g ground coriander
Cut the meat from the leg and slice into pieces
5-7 cm thick.
Mix the salt, sugar, bicarb, saltpetre and
coriander together and rub into the meat.
Layer the meat in a non metal container
sprinkling vinegar over each layer. Leave for 24 to 48 hours. The longer it
is left the more salty it becomes.
Dip the biltong in 500ml vinegar mixed with 5
litres warm water.
Hang pieces around 5cm apart for 2-3 weeks,
allowing air to freely circulate around them. Protect from insects and dust.
500g mutton tail fat
pepper to taste
25 ml(2 tbls) vinegar
2 ml each of allspice and
Place coriander in a frying pan and roast
lightly, mix with other spices and season meat.
Mince the meat and fill casings loosely.
Hang to dry in a cool place with air freely
circulating. Protect from insects and dust.
Cubes of mutton/ beef or even chicken taste good.
2 tbls curry powder
1 tbls sugar
1/2 cup vinegar
1 cup milk
orange or lemon leaves
50 g butter or margerine
Onions sliced and fried.
Mix all ingreideients together and leave for 1-2
days. Then thread the meat on to sticks. Try and have a little fat between the
pieces. Cook over a fire and boil the remaining sauce up to serve with the
1 cut chicken
2 onions diced
1 tbls curry powder
1 tbls flour
2 tbls apricot jam
grated peel of a
Brown chicken and onions and add two cup water.
Boil slowly until meat is tender and add curry,
sugar, jam, flour peel and vinegar.
Stir for about 10 minutes and add milk.
Serve with rice.
Dip 4 chicken portions into milk.
Place breadcrumps and 10 ml each of maggi
fondor and mixed herbs into a plastic bag.
Put a chicken portion in the bag and shake to
cover. Repeat with all portions and place in a dish, thick portions to the
inside, and cover with a paper towel.
Microwave 13 minutes at medium high. Turn
chicken over and repeat.
1 cup of rice washed.
1 tbls sugar
2 cups water salted to taste
a handful of sultanas
1 ts tumeric
a stick or 2.5 ml ground cinnamon
2 tbls lime juice
Boil water, sugar and lime juice.
Add rice and cinnamon, sultannas and
Cook till tender, remove cinnamon stick before
1kg of minced meat
1 chopped onion
125 ml raisins
2tbls apricot jam
1 slice of white bread soaked in 125ml milk
2ts curry powder+ 1ts tumeric
Squeeze the milk out the bread and mix with the
mince, and onions. Brown the mixture in the oil and add the raisins, jam and
spices. Turn into an oven dish.
Beat the eggs and the milks together, pour over
the meat and garnish with the leaves. Bake 180 degrees centigrade for 30
minutes or until set.
Bobotie may also be cooked in the microwave for
around 25 minutes on medium high or until set. You can also substitute the
milk in the bread for wine.
60 ml water
l25ml white sugar
6OmI non-dairy creamer
200ml skim milk Powder
Pinch of salt
milk, use less sugar and thin down with a little water.
Place water and butter in a mixing bowl,
microwave on 100% (High) Power, two to three minutes or until boiling
Add remaining ingredients and beat until mixture is smooth or use a blender.
condensed milk in the microwave takes 4-6 minutes for 397g on high. Stir once
and add gravy browning for colour.
4 cups milk
3 tbls cornflour/ maziena /arrowroot
2 tbls flour
3 tbls custard powder
1/2-3/4 cup melted butter
1/2 cup Van Der Hum liqueur/ orange flavoured liqueur
Pinch of salt, sugar and cinamon
- Mix flours, custard and salt with a little cold milk to a paste.
- Boil the rest of the milk and slowly add the cornflour mixture. Stir until
thick, seperate eggs.
- Beat egg whites until thick and dry.
- Remove cornflour mixture from heat. Add egg yolks.
- Add egg whites to mixture. fold in.
- Place spoonfuls of the mixture in a greased baking dish and sprinkle sugar
and cinnamon over with melted butter.
- Sprinkle liqueur over until all is used. Before serving flambe with
675 ml hot water
5ml rum or caramel essence
15ml lemon juice
Boil together in a deep dish until sugar has melted.
140ml smooth apricot jam
10ml bicarbinate of soda
pinch of salt
- Heat jam and margerine on high for 1 minute
- Mix in bicarbinate of soda. Mixture will foam.
- Stir in flour and salt.
- Place spoonfulls of mixture into the sauce which must be boiling. cover
- Microwave on high for 5 minutes, serve with ice cream or custard.
1 l milk
180ml cake flour
- In a deep 2l dish microwave the milk for 10 minutes on 100%.
- Rub butter into flour and salt and pour the milk on to it, stiring.
- The mixture will form small lumps so return to the microwave for 4 miutes
on high stirring often with the whisk.
- Sprinkle the cinnamon sugar over and serve.
- You can also make this with semolina.
- Soak 3 cups cake mix in 1/2 cup of brandy or wine for up to a day.
- Place 225g of margerine and a cup of sugar in a pan and boil for ten
minutes stirring to stop it burning.
- Add 2 beaten eggs and 2 packets crushed marie biscuits.
- Add fruit and if you wish cherries and nuts. Place in mould.
3 egg whites stiffly beaten
1/2 ts vanilla essence
1/2 ts baking powder
3/4 to 1 cup sugar
1/2 pk of salty crackers finely cushed
250g pecan nuts
- Mix egg whites and vanilla, add baking powder and sugar.
- Add rest ingriendients and bake 180°C for 15 - 20 mins until dry and
serve sprinkled with a flake and cherries with cream.
1/2 cup butter
3/4 cup sugar
1/4 ts salt
13/4 cups flour
2ts baking powder
2/3 cup milk
1/2 ts vanilla
- Cream butter and sugar, add eggs and vanilla.
- Sift dry ingriedients and add milk. Mix and place into small cup cake
- Bake 10-15 mins at 220°C
! kg flour
1 packet of instant yeast
Salt and pepper
Beer mug full of warm water.
- Mix all together and knead until elastic. An egg may be added to make a
richer dough and you can also replace some of the water with warm milk. Let
it rise for an hour in a warm place. We use a black plastic bag over the
- Pull off pieces to your required size and flatten them. Let rise again for
20-30 minutes keeping the dough warm.
- Get the oil really warm- about the same temp as chips need and place the
vetkoek in. They should swell and if you knock the outside give a hollow
noise. Remove and drain on kitchen towelling and fill with your desired
- Fillings can be: jam, syrup, cheese, hamburgers, curried mince, boerewors,