Traditional South African Recipes
Welcome to our collection of cherished South African recipes, passed down through generations. Here you'll find instructions for preparing iconic dishes that capture the heart and soul of South African cuisine. From hearty stews to savory snacks and delectable desserts, these recipes will bring the taste of Ubuntu to your table.
Potjiekos (Pot Food)
Potjiekos, meaning "small pot food," is a traditional South African stew cooked in a three-legged cast-iron pot over an open fire. This slow-cooking method infuses the meat and vegetables with rich, smoky flavors. It's a communal dish, often enjoyed with friends and family outdoors.
Ingredients:
- 1 kg cubed stewing beef or lamb
- 2 large onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 500g potatoes, peeled and quartered
- 500g sweet potatoes, peeled and quartered
- 250g button mushrooms
- 1 can (400g) chopped tomatoes
- 250ml beef stock
- 2 tbsp olive oil
- 2 tsp dried mixed herbs
- 1 tsp ground coriander
- Salt and pepper to taste
- Bay leaves (2-3)
Instructions:
- Heat olive oil in the potjiekos pot over medium heat. Brown the meat in batches and set aside.
- Add onions, carrots, and celery to the pot and sauté until softened.
- Return the meat to the pot. Add chopped tomatoes, beef stock, mixed herbs, ground coriander, bay leaves, salt, and pepper.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2-3 hours, or until the meat is tender.
- Add potatoes and sweet potatoes to the pot. Cook for another 30-45 minutes, or until the vegetables are tender.
- Add mushrooms and cook for a further 15 minutes.
- Remove bay leaves before serving. Serve hot, directly from the pot.
Biltong (Cured Meat)
Biltong is a form of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. It's similar to jerky in that it is a dried meat, but differs in its curing process and flavor. Biltong is typically thicker, and the curing process involves vinegar, salt, coriander, and pepper.
Ingredients:
- 1 kg beef (silverside or topside)
- 50ml brown vinegar
- 50g coarse salt
- 25g brown sugar
- 25g crushed coriander seeds
- 10g black pepper
- 5g bicarbonate of soda (optional, tenderizes the meat)
Instructions:
- Cut the beef into strips about 2-3 cm thick, along the grain.
- Mix the vinegar, salt, brown sugar, coriander seeds, pepper, and bicarbonate of soda (if using) in a bowl.
- Rub the mixture thoroughly into the meat strips, ensuring they are well coated.
- Place the meat strips in a container and leave in the refrigerator for 12-24 hours, turning occasionally.
- Remove the meat from the container and pat dry with paper towels.
- Hang the meat strips in a well-ventilated area to dry. A biltong box with a fan is ideal.
- Dry for 3-7 days, depending on the thickness of the meat and the desired level of dryness.
- Once dried to your liking, slice thinly and enjoy!
Bunny Chow (Durban Curry in a Loaf)
Bunny chow is a South African fast food dish consisting of a hollowed-out loaf of bread filled with curry. It originated in Durban, home to a large Indian population. The type of curry can vary, but it's often a spicy mutton or bean curry.
Ingredients:
- 1 large loaf of white bread
- 500g mutton or lamb, cubed
- 2 large onions, chopped
- 2 tbsp curry powder (Durban masala)
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tomatoes, chopped
- 2 potatoes, cubed
- 2 carrots, chopped
- 2 green chilies, slit (optional)
- 2 tbsp vegetable oil
- Salt to taste
- Fresh coriander for garnish
Instructions:
- Heat oil in a large pot or Dutch oven. Add onions and sauté until golden brown.
- Add curry powder, turmeric powder, and garam masala. Cook for 1-2 minutes, stirring constantly.
- Add mutton or lamb and brown on all sides.
- Add tomatoes, potatoes, carrots, green chilies (if using), and salt. Stir well.
- Add enough water to cover the meat and vegetables. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the meat is tender.
- While the curry is simmering, cut the loaf of bread in half or into quarters. Hollow out the inside, creating a well for the curry.
- Fill the hollowed-out bread with the mutton or lamb curry.
- Garnish with fresh coriander and serve hot. The scooped-out bread can be used to soak up the curry.
Melktert (Milk Tart)
Melktert, or milk tart, is a traditional South African dessert consisting of a sweet pastry crust filled with a creamy milk custard. It's often dusted with cinnamon and served chilled. It's a popular treat for tea time or as a dessert after a meal.
Ingredients:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup icing sugar
- 1 egg yolk
- 2-3 tbsp ice water
- For the Filling:
- 4 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- Pinch of salt
- Ground cinnamon for dusting
Instructions:
- Make the Crust: In a bowl, combine flour and icing sugar. Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg yolk and ice water, and mix until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Roll out the dough and press it into a tart pan. Prick the bottom with a fork and blind bake at 180°C (350°F) for 15-20 minutes, or until lightly golden.
- Make the Filling: In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves.
- In a separate bowl, whisk together cornstarch, eggs, vanilla extract, and salt.
- Gradually whisk the cornstarch mixture into the hot milk, stirring constantly to prevent lumps.
- Cook until the filling thickens, about 5-7 minutes.
- Pour the filling into the pre-baked crust.
- Dust with ground cinnamon.
- Chill in the refrigerator for at least 2 hours before serving.