Barbecuing meat is a national pastime of South Africa. The outdoors is very popular with South Africans and therefore you often find South African taking chops, sausages and other meats on their jaunts into the wild. Other meats that are used for example can be rump steak and pork braai chops. A very simple meal is pork neck steak on the coals.
Use steak instead of chops. Steak is without the bone when compared with chops. Mustard can be used as flavoring since it already contains salt, sugar and other traditional South African spices. Another ingredient that you can use is matured white cheddar (300g.)
Finally Portuguese bread-rolls will complement the Pork neck steaks.
Braai the Pork neck steaks over moderate-warm coals for about 10 – 15 minutes until the meat is medium rare. Both sides are sealed by the heat of the fire. Apply the mustard to meat. Finally you divide the cheese to each piece of meat and let the heat melt the cheese.
The bread rolls are cut in the middle and you place the pork neck steaks with the mustard and the melted cheese together. There you have a delicious and simple South African meal.
This pudding hail from the West Coast of South African round about Lambersbay, and has no frills and it an easy pudding to make. Buttermilk results when milk and cream is separated, and part of the process results in buttermilk. (a true saffa favorite)
Recipe for Buttermilk Pudding
- 60ml(4 tablespoons) butter
- 375 ml (1 1/2 cups) sugar
- 30 ml(2 tablespoons) cake flour
- 4 eggs
- 500ml (2 cups) Buttermilk
- 500 ml (2 cups) Fresh Milk
Melt the butter, add sugar and beat
Add the Cake Flour and mix
Make a hole in the middle and break the eggs there in. Beat it again.
Add both the buttermilk and fresh milk and beat again.
Ladle into a prepared dish and place into a bigger dish half filled with boiling water.
Bake for about 1 1/2 hrs at 180C until the pudding is set.
Dish up with green figs or some watermelon pieces.
Even though this fish originates from the city of Marseille in France, this delicious recipe was brought over by the French Huguenots in the early 17th century and became a South African-French favorite.
This Southern-African fish dish is especially suited for poor people. The freshest catch of the day is traditionally used for tasty bouillabaisse. Both fish and shellfish can be used for this dish. Because of the cost of shellfish a compromise has been reached.
Make a power soup and add the firm flesh of the fish to the soup. Fish that can be used are white and red Steen-bras, angelfish, gurnard or monk.
Peel the skin of the fish and cut it into pieces of 50mm. Skin the onions and cut into the thin slices. Peel the potatoes and cut into thick slices or 30mm pieces. Peal the tomatoes and chop into fine pieces.
Heat the oil in a big container and sauté the onions until it is soft. Stir the garlic, potatoes, tomatoes, orange peel, laurel leaves, curcuma, sugar, extraction of half the chopped parsley.
Cover and let it boil, reduce temperature and let it simmer until the potatoes are soft – 15 to 20 minutes.
Add the fish to the soup. Cover it and let it simmer until it is well done. More or less 3 – 5 minutes, according to the thickness of the fish.
Remove orange peel sprinkle the parsley over the dish and serve it piping hot.
- 1.5 litter of fish extraction
- 1 kg filler of fish
- 45ml(3e) olive oil
- 2 middle size onions
- 3 big potatoes
- 4 big ripe tomatoes
- 1 small orange peel
- 1 laurel leaf
- 5 ml (1t) curcuma
- 5ml (1t) sugar
- 60 ml (4e) shopped parsley
- 5ml(1t) salt
- 12 freshly grounded black pepper
Aromatic fish extraction is a necessary ingredient in the most fish dishes
- 1.5 Liter of cold water
- 1 kg clean pieces of fish
- 1 onion cut in quarter pieces
- 1 carrot cut in quarter pieces
- 1 small piece of seller cut in slivers
- 1 big dry bouquet garnish
- 1 small laurel leaf
- 1 small lemon peel
- 12 black peppers
Mix all the ingredients in a big pot cover it and let it simmer until boiling. Let the extract boil for about 30 minutes and remember to skim the surface for foam.
Use a sieve to draw the fish extraction and press the ingredients to produce a strong fish residue and use this as the base for your fish soup.
This traditional South African recipe was found in a gourmet magazine round about 1980 at the library and since we have pears in Cape Town, South Africa at a reasonable price from February onwards it was a good idea to make the pie. If you find the baking time to long and at the expensive of you electricity bill, put together a casserole and use the hot oven for both.
How to make Fresh Pear Pie
- Prep Time: 50min
- Baking time: 60 – 65 minutes
- Preheat you’re over to 400F or 204 Celsius
- Make 8 Servings
Pie Filling Ingredients
- ½ cup firmly packed brown sugar
- 2 Tablespoon of flour
- ½ teaspoon of cinnamon
- Pinch of Allspice
- Pinch of cardamom
- Pinch of Nutmeg
- Pinch of Salt
- 6 cups peeled sliced pears
- 2 teaspoons lemon juice
- 1 ½ teaspoon vanilla extract
Never fail Crust
- 2 cups of all-purpose flour
- 1 teaspoon salt
- 1 ¼ cup shortening
- 1 egg beaten
- 5 tablespoons cold water
- 1 tablespoon of distilled vinegar
- 1 tablespoon butter
- 1 tablespoon milk
- 1 teaspoons granulated sugar
In a large bowl combine brown sugar, flour, spices and salt. Add pear slices, lemon juice and vanilla. Toss gently until well mixed. Set this delicious concoction aside.
How to make the never fail crust
Preheat the oven to 204 Celsius.
In a large bowl combine flour and salt.
With a pastry blender or 2 knives cut in shortening until mixture resembles coarse crumbs.
In a small bowl you can now combine the egg, water and vinegar.
Add all at once to the flour mixture.
Stir until pastry is moist enough to hold together. Now shape it into a ball.
Divide pastry in to 2 pieces, one slightly larger than the other.
On a lightly floured surface roll larger piece into an 11 inch circle.
Line a 9 inch pie plate with pastry.
Trim, leaving about a 3 inch circle, now set it aside.
Spoon fruit into pastry lined pie dish, mounting in the middle.
Dot it with butter.
Lightly brush rim of bottom crust with water.
Cover with top crust and fold in edge.
Decorate top with leftover pastry if desired.
Brush with milk and sprinkle with sugar.
Bake for 15 min, reduce temperature to 375F.
Bake for 45 to 50 min, remove until crust is golden and juice being to bubble.
Koeksister originated from the Netherlands, where they used the word “koeke” to describe a “koeksister”. The two versions of the South African koeksister are – The twisted koeksister made by Afrikaners and the dumpling made by the Cape Malay. The twisted koeksister is placed in oil; it’s then cooked and then dipped into cold sugar syrup. The Cape Malay-styled koeksister is spiced with ingredients like powdered cinnamon, aniseed, cardamom and ginger. You can also sprinkle it with dried coconut if you want to try something different. The Koeksister are often found at church and school bazaars and even sold on the street by South African street vendors. Breakfasts are ideally suited for some strong coffee and a delicious koeksisters.
South African Melkkos – Also known as Milk Soup
To prepare milk-soup is quite easy. Add flour with the warm milk until lumps are formed. The idea is to thicken the milk with lumps. You can also use pasta for example macaroni or spaghetti. This is known as the lazy house wife’s milksoup.
An important ingredient for milk-soup is lots of cinnamon sugar – it definitely makes a difference. This kind of food can be categorized as soul food that has an emotional connotations to South African people in that it reminds you of a warm kitchen and your mothers cooking. It would be to your advantage if you live on a dairy farm and the provision of milk was no question. City people have to make do with supermarkets providing the milk. However there need not be any difference between the milk of the dairy and supermarket in the outcome of your recipe.
To make dough treads which are added to milk soup requires more work but it is definitely worth your while. On a cold day, a South African family especially the children can partake in the making of the ingredients by sifting, mixing and rolling the dough. The delicious smell of the milk-soup combined with the cinnamon is an invitation to everybody to sit down and finish everything that’s on offer.
Tipsy tart consists mainly of dates, sugar, flour and brandy. It is a variant of the Malva and Cape Brandy pudding.
Ingredients need to make your own tipsy tart
- 250g dates(has to be cut up)
- 5ml bicarbonate of soda
- 250 ml boiling water
- 250 ml sugar
- 125 gram better
- 1 egg beaten
- 375 ml of cake flour
- 5 ml baking powder
How to make the sauce
- 250 ml brown sugar
- 250 ml water
- 5 ml vanilla essence
- 5 ml butter
- 125 ml brandy
Baking time approximately 30 minutes – Oven temperature 180 Celsius.
Put dates in container and add bicarbonate of soda over it.
Pour the water over it.
Beat the sugar, butter and egg until it is creamy and add the dates.
Sieve the flour and baking powder and add to the above mixture.
Pour into a tart pan and bake for 30 minutes at 180 C
In the meantime while waiting for the tipsy-tart to bake you start making the sauce.
Boil the sugar and water for 5 minutes.
Add vanilla and butter and cool slightly.
Then add the brandy.
When the tart comes out of the oven, pour the syrup over the hot tart. Dish up with a dollop of cream.
traditional snoek braai
There is nothing as delicious as a snoek on coals. Snoek is available everywhere and can even be bought along the highway in our coastal towns. You can use the following recipe for many other South African fish like – Galleon, Steenbras, Geelbek, Kob, and white Stompneus.
For this recipe you will need one whole snoek of approximately 3 kg.
For the Garlic Butter
- 200 Grams of butter
- Juice of 1 Lemon
- 15ml Garlic crushed (approximately 1 Table spoon)
- Fresh Black-pepper
For the Garnish
Lemon quarters and some fresh herbs
How to braai a traditional South African Snoek
First you need to start by making a fire. Cut the fish through its spine column and in halves – clean it thoroughly. Rub the barbecue grill and the fish skin both with some olive oil. Place the fish skin side on the grill on the open grid. Mix the butter and garlic in a small saucepan on the stove or on the coals. With a clean brush, brush the garlic butter mixture onto the fish and place on the warm coals with the fish side down for 5 min, now it ought to be brown, turn the grid and braai for another 10min.
In the meantime, brush the garlic mixture onto the fish a couple of times while you are braaing. Be careful not to overcook the fish otherwise it dries out and it would lose it flavour.
Lay the table beforehand as when the fish comes of the grill it should be eaten immediately – call the guest! Place the fish on a large platter and serve.
On our West Coast in South Africa we serve this fish with brown bread, real butter and sometimes a dollop of grape jam, otherwise just a squeeze of lemon will do. The wine will be white, cold and from South Africa.
I have added the Youtube movie below of a different snoek braai recipe. I have tried this recipe and found it to be awesome.