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"This is an Indian recipe, but embraced by South Africans where there is a large Indian population."

Ingredients: coriander seeds, ground cardamom...

"This is another favourite restaurant item in South Africa. This piquant sauce has a rather off-putting name but nothing to do with monkeys, I promise!"

Ingredients: fruit chutney, garlic, ketchup...

"My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay..."

Ingredients: cloves, curry leaves...

"Simple throw-together recipe, for which you really must have garden-fresh flat-leafed parsley. Use lime juice if possible, it's so tangy. Parsley is one of the most nutritious herbs, packed with antioxidants, but seldom used in quantity. I can eat this by the spoonful! This is a mild-tasting thick sauce, which improves in flavour if left at room..."

Ingredients: extra virgin olive oil, fresh parsley leaves...

"This is equally good for red meats and poultry. The quantities given are flexible, but I suggest staying more or less with these ingredients and tasting! Yes, we like our spices, and yes, it's spicy, tangy and tasty!! Pour into a glass jar with a screwtop -- lasts forever in the fridge! Don't salt your meat before grilling; there is salt in..."

Ingredients: chutney, cinnamon, cooking oil...

"Barbecued Meat, Nairobi Market Style (Kenya)
Prepare the following combination and keep in a jar for barbecues. I found this recipe on-line. This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry...."

Ingredients: coarse salt, garlic powder...

"This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon..."

Ingredients: ground turmeric, curry powder...

"From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris.
-South Africa."

Ingredients: distilled white vinegar, fresh ginger...

"An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)"

Ingredients: cider vinegar, dates...

"This finely ground mixture is usually found on the spice shelves of shops, but it loses flavour quite quickly. Here is a South African version, which can be crushed in a mortar and pestle or ground in a blender. Keep tightly closed away from sun."

Ingredients: cinnamon sticks, whole cloves...

"This is a delicious and very easy sauce to make. It's also great with ham and all game -- and vanilla ice cream! For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). It is usually available on the shelf where you find mint jelly and cranberry sauces. It's worth keeping a bottle of good port in your..."

Ingredients: cinnamon, cornflour...

"This recipe is posted for ZWTII -- African Recipes. This recipe was found on Africanchop.com, it's from South Africa"

Ingredients: chutney, onions...

"I always fully bake chicken pieces or halved chickens destined for grilling over coals, to save us all that problem of having a scorched or burnt chicken which is still not cooked through! There are BBQ experts who can actually grill chickens, get them cooked through, and not burn them, but my husband isn't one of them!! (This problem does not..."

Ingredients: chutney, cinnamon...

"This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries."

Ingredients: coriander seeds, ground cardamom...