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    You are in: Home / Cookbooks / African Cooking—South Africa
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    83 recipes in

    African Cooking—South Africa

    [Cover photo by Rita L.] Influenced by colonial European, South Asian and indigenous African cuisines.
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    1 Reviews |  By Zurie

    This is from "Culture & Cuisine of the Cape Malays" by Cass Abrahams, a well-known Malay cookery expert. It's not the way I would make it, but more traditional. I use the spices, but would make a meat main dish from it. Please note that Cass talks of mutton, although we make this dish in its many variations with chicken or beef or even pork (the latter is not eaten by Muslims). Her instructions are quite sparse, and you might have to use your own initiative here.

    Recipe #174295

    1 Reviews |  By Zurie

    Ever since I joined Zaar I wanted to post this wonderful, never-fails-to-impress recipe. I know there are dozens of carrot cake recipes on Zaar, but I haven't come across one exactly like this one. It bakes perfectly at any altitude and is scrumptious. The metric measures are the ones I use.

    Recipe #188006

    Not a very large cake -- more like a rectangular slice. Quick and scrumptious. It is fragile, so do the pan preparation as described to make it easy. Of Eastern European origin, perhaps Hungary.

    Recipe #180908

    5 Reviews |  By Zurie

    Really nice ginger cookies, these, which have come a long way and are favourites for holiday times. It's a large recipe, meant for summer Christmas holidays on the sea! Please note that the cookie dough needs a couple of hours rest time in the fridge before baking. This was not added to the preparation time.

    Recipe #189381

    3 Reviews |  By Zurie

    With the right kind of potatoes, these are the best in the world. I've been known to make myself a plate of "Astrid" (type of tater) roast potatoes and just have that for dinner. But then, I'm not strong on self-discipline.

    Recipe #176382

    5 Reviews |  By Zurie

    Very traditional, very comforting! Rather don't use tapioca, which is similar but has much larger "beads" or grains. Tapioca would need soaking overnight.

    Recipe #216804

    2 Reviews |  By Zurie

    Although many people do not like fruit with meat, the flavours in this generous party dish meld very well. It's even better to make it the day before, cool, cover and leave in fridge, then reheat gently in the oven. This is a recipe originating in El Salvador.

    Recipe #141459

    My mother always believed that a leg of lamb or mutton should weigh in excess of 5lbs, otherwise it's not worth her while! This is the age-old method used to marinade the leg before roasting. Apart from gravy and side dishes, it's usually served with home-made garden mint sauce. I have no formal recipe for this: I guessed the amounts. Adjust to your taste.

    Recipe #215961

    2 Reviews |  By Emjay99

    Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.

    Recipe #135540

    This recipe was sent to me, via All recipes. Posted for Zaar World Tour!

    Recipe #140189

    This is a traditional bbq in South Africa. Usually using Lamb, DH prefers beef! It's best when marinated overnight before grilling. When using a less expensive cut of meat marinate overnight!

    Recipe #140187

    2 Reviews |  By Chipili

    African Nzema / Sadza / Banku / Ugali / Pap / Mealie-meal. Due to its enormous popularity, Sadza is regarded as Zimbabwe's national dish. Like the West African Banku, the East African Ugali, the Zambian Ntsima and the South African Mealie-meal, Sadza is a stiff, steamed dumpling made from white maize flour or rapoko (red millet flour) and served with stews or roasted meat, fish or vegetables and sauce. This makes a mountain! I use 1/5th of this for 3 people.

    Recipe #4767

    1 Reviews |  By Zurie

    Yes, it's really their only name! It's a tremendously popular cookie or tartlet, often found in home industry outlets. They were named after a prime minister of South Africa (1924 -1939), J B M Hertzog. Must have been his favourite teatime snack! Please note that no South African dessicated coconut is sweetened.

    Recipe #189634

    An easy side dish also known as funeral rice. Everyone's stove top produces different heat, adjust cooking temps as you normally do for rice. I like to substitute low salt chicken broth for the water. Use your favorite rice except for brown.

    Recipe #229407

    My South African cousin has made these for me. They were good. Very comfort dessert-ish.

    Recipe #173120

    4 Reviews |  By Zurie

    An old South African recipe from the Western Cape area. Deeelicious and really worth making on a winter's night. This is S A comfort food at its best!

    Recipe #136043

    this is like an omelet or frittata - and the sauce makes it special - good for a dinner as well as brunch or lunch -

    Recipe #129704

    We served this on Christmas Eve to friends and family and it was a universal hit! Very filling and its orange colour looks beautiful in a bowl.

    Recipe #24464

    9 Reviews |  By Zurie

    "Begrafnisrys" actually means "Funeral Rice". In the old days people came from very far, with buggies and oxwagons and horses, to attend funerals. These people had to be fed, and enormous amounts of food were prepared. One of the regular dishes at funeral dinners was this yellow rice, which is now an old traditional dish and definitely not associated with funerals any more! It goes very well with corned meats or deep dish pies.

    Recipe #204253

    This is from The Queen of Clean, out of her book called Talking Dirty with the Queen of Clean. It works really well, especially on wood that is dry or needs some reconditioning!

    Recipe #87394

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