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South African Food:
Traditional Dishes
Bobotie | Geel rys (yellow rice) |
Krummelpap | Stywepap | Tomato sauce for pap
| Tomato bredie
Introduction: MUCH more than just meat-loaf!! A Cape Malay dish seasoned with
curry and spices, topped with a golden, savory custard. A personal favorite; this recipe is
more fruity yet spicy than other bobotie dishes I have sampled!
Ingredients:
1 kg minced lamb or beef
1 thick slice white bread
250 ml milk
2 onions, chopped
30 ml butter
30 ml turmeric
1 clove garlic, crushed
5 ml green ginger, chopped
1 green chilli, chopped
30 ml brown sugar
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20 ml apricot jam
10 ml lemon juice
50 g seedless raisins
10 dried apricots, chopped
1 ml nutmeg
5 ml all-spice
30 g flaked or chopped almonds
salt
Lemon or bay leaves
3 eggs
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 Method:
Preheat oven to 180ºC. Sauté onions until transparent. Add curry powder,
turmeric, garlic, ginger, chilli and brown sugar. Cook until all liquid has evaporated,
then set aside. Soak bread in half milk, then mix with meat, onion mix and all remaining
ingredients except eggs, the left-over milk, and the leaves. Season with salt. Spoon this
mixture into shallow, greased casserole, smooth surface & press in a few leaves.
Beat remaining milk & eggs and pour over meat. Bake for approximately 45minutes until
golden and cooked through. Serve with yellow rice,
chutney, coconut and onion sambal. Serves 8
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Yellow rice, normally eaten with bobotie.
Ingredients:
2 cups long grain white rice
4 TS butter
2 sticks cinnamon
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1 ts salt
1 ts turmeric
1 cup raisins
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Method:
Melt butter over moderate heat in heavy pot. Add rice, and stir until each grain is well coated.
Add cinnamon, salt and turmeric, plus 2 cups of water. Bring to boil, cover and reduce to simmer
(20 - 30 minutes) until water is absorbed and rice is tender. Stir in raisons and heat another
minute before serving.
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Introduction: Pap is a kind of porridge made with mealie meal.
It distinguishes a South African braai from any other barbeque. This is the "crumbly" version
of pap.
Ingredients:
750 ml (3 cups) water
10 ml (2 ts) salt
600 g (4 cups) mealie meal
(or commercially available pap)
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Method:
Bring water to boil in a pot (or potjie). Pour in the mealie meal to form a cone in the center of the pot
but do not stir. Reduce the heat, put the lid on pot and let pap simmer the 5 minutes, until a skin forms.
Stir with a fork until pap is fine and crumbly. Cover again and let pap simmer for another 45 minutes.
Serves 6
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Introduction: This is a different version of the previous krummelpap. It is more lumpy.
Ingredients:
1 liter (4 cups) water
10 ml (2 ts) salt
30 ml (2 TS) butter
375 g (2 1/2 cups) mealie meal
(or commercially available pap)
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Method:
Pour water into pot or potjie; add the salt and butter and bring to the boil. Pour in mealie meal to form cone
in the center of pot but do not stir. Reduce heat, cover pot and let pap simmer for 5 minutes. Stir gently
with fork, then cover again and simmer for an hour.
Serves 6
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Introduction:The favorite side dish with pap!
Ingredients:
30 ml (2 ts) cooking oil
2 onions, sliced
1 green pepper, chopped
6 tomatoes, peeled & chopped
1 x 410g can tomato puree
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125 ml (1/2 cup) dry white wine
10 ml (2 ts) freshly chopped herbs
10 ml (2 ts) brown sugar
5 ml (1 ts) salt
freshly ground black pepper
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Method:
Heat cooking oil in small pot. Fry onions and green pepper gently until onion is translucent. Add the remaining
ingredients and let sauce simmer for about 15 minutes. Serve hot with pap.
Serves 8
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Introduction:Easy yet delicious traditional "tomato stew"
Ingredients:
1,5 kg breast of lamb, cut into bite-sized portions
15 ml cake flour
15 ml cooking oil
2 onions, chopped
15 ml salt
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1 ml black pepper
1 kg ripe tomatoes, skinned & chopped
6 white peppercorns
5 ml sugar
2 onions, chopped
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Method:
Roll meat in flour and brown in heated cooking oil. Add the onion and sauté until transparent.
Add all remaining
ingredients and simmer util meat is tender.
Serves 6
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