Five proudly South African recipes to try ahead of Heritage Day
Boerewors on the braai. Picture: Pinterest
Advertisement
Heritage Day (24 September) is slowly approaching so get a head start on your lunch preparations by noting down the following proudly South African recipes, which you could make during the week prior or on the actual day.
Add boiling water to your samp and beans (add enough water to cover your samp and beans)
Bring to boil. Once boiling reduce heat and allow to simmer for 1½ hours or until nearly soft. Stir every 30 minutes. Add water while cooking if necessary.
In a different saucepan, add your oil, onion and green pepper and fry until soft.
Add your curry powder and fry for another 2 minutes on low heat (stir continuously).
Add your fried onions and green pepper to your samp and beans.
Add your beef stock cube to your samp and beans and stir well (add water if necessary).
Allow to simmer for 45 minutes (stir occasionally – you should get a creamy texture).
Heat the 2 tablespoons olive oil in a large pan and add the sliced onions. Gently fry for 8-10 minutes until the onions are soft and golden. Remove the onions to a separate bowl and cover with foil to keep warm.
In the same pan heat the chilli oil, or plain oil if you prefer, and fry the eggs until done to your liking.
Boerewors is almost always braaied, but you can also pan fry. Cook the boerewors until it’s cooked through but still juicy.
To serve; place the boerewors into the fresh rolls and top with a fried egg and onions. Drizzle with sweet chilli sauce.
Pour the water in the sauce pan and bring it to a boil. (Choose a sauce pan that is small enough that there is at least ½ inch of water in the bottom.)
Pour the mielie meal into the center in a heap without stirring and cover the pot tightly.
Then turn down the heat and allow it to steam for 5 or 10 minutes.
Once a skin has formed over the pile of mielie meal, mix it all very quickly with a fork. Don’t try to incorporate everything into a uniform mass, just agitate the pile to break it up a bit. There will be very little ‘free’ water.
Replace lid and allow to steam very slowly for another 5 or 10 minutes. At this point the mixture will be quite dry and there may be a small amount of dry mielie meal remaining.
Pour 1 or 2 tablespoons of water around the sides of the pot and then mix again. Be sure to redistribute and clumps of dry mielie meal remaining. Again, don’t over mix.
Replace lid and allow to steam very slowly for at least another 15 minutes (for a total of at least 40 minutes) and longer if possible.
Remove lid, mix and add salt. Most of the content will be crumbly. Enjoy with Inkomazi.
In a medium saucepan. Add, cream of tartar, salt, sugar, ginger, lemon juice and cinnamon stick. Bring water to a boil and let it simmer for about 10 minutes, Stirring syrup occasionally. Let it cool and refrigerate until ready to use.
In a large bowl combine all the dry ingredients- corn meal, flour, sugar, baking powder
Then all the wet ingredients milk and egg followed by butter. Knead several times until all the ingredients have been incorporated. Let it rest for about 30 minutes.
Place dough on board and roll out into about 1 inch thickness. Using a cookie cutter or knife, cut into strips thin strips and then shorter strips.
Divide the dough into three strands and stretch them out carefully until they are of an even thickness all the way down. Pinch the ends together
Take the left strand and cross it over the middle strand
Take the right strand and cross it over the middle strand. Tightly pinch to seal the end.
In a large sauce pan pour vegetable oil into a pot, until it is at least 3 inches. Test to make sure the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top. If using a deep fryer, fry at 350 degrees Celsius.
Gently place koeksisters in the pan
Fry for a few minutes until the bottom side is golden brown.
Turn the over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil and directly place in syrup.
Leave to soak in the syrup for a while. Transfer to a cooling rack. Cool completely before eating.
