Sample Recipes...

Another recipe book you might say, but this is a special one. Let me tell you why . . .

I decided to write this book, not just to share with you the recipes I grew up with, and so my mother, grandmother and all of my family before me, but to give you an insight into South African lives.

A history of where we come from, how we managed to become our own country, our own people, and our individual personality. What started off as a lot of people with different backgrounds put together in one place, ended up as one nation, united in pride and the amazing feeling of belonging, knowing that you are South African and understanding what that means.

Being South African means that, no matter where in the world you are, you will always be a South African, love your country with all that you are and remembering everything you grew up with, especially the food!!

That, besides my mother, family and friends of course, must be what I miss most, living in another country. No one can cook like my mother!! But luckily all South African girls grow up learning how to cook and most importantly, HOW TO BAKE!!

"Bobotie"

The greatest contribution to South African cooking was made by the Malay slaves, bringing with them their knowledge and a combination of sweet and sour as well as spicy sauces, curries, chutneys, and blatjangs. The Malay curries are not as hot as Indian curries. These spices and tastes have become part of our food culture. Combining these spices with other great ingredients, more winning recipes were created.

Ingredients
2 large onions
1 tablespoon of sunflower oil
1 thick slice of brown bread
1 cup milk
2 ½ tablespoons strong curry powder
1 teaspoon turmeric
1 teaspoon ginger
1 tablespoon brown sugar
2 tablespoons apricot jam
2 almonds, quartered
¼ cup lemon juice (or vinegar)
2 teaspoons salt
½ teaspoon white pepper
¼ cup seedless raisins
1 green apple, grated
10 dried apricots, soaked and cut up (or a tin of apricots)
1kg mutton (minced beef can be used as substitute)
4 lemon leaves or dried bay leaves
2 eggs

Method
1. Pre-heat the oven to 180°C. Lightly fry the onions in the oil.
2. Soak the bread in half the milk and mash with a fork. Add to the onion.
3. Add the curry, turmeric, ginger, sugar, jam, almonds, lemon juice, salt, pepper and raisins. Mix well.
4. Add the apple, apricots, mince and 1 cup of water. Let simmer for 15 minutes.
5. Place in an ovenproof dish. Push the lemon/bay leaves in on the top.
6. Beat the eggs and milk together and pour over the meat. Slightly lift it to allow the egg to run into the bobotie. Bake until brown on top (about 20 – 30 minutes).

I share more recipes from these pages from time to time, so be sure to check back to see the latest free recipe to share!

If you want to try even MORE recipes, Click here to visit my Article Page. There you will find more recipes to try and interesting places to visit in South Africa!

If you are interested in reading about recipes from around the world, visit the link for Chicken Casarole and find out more about home cooking!