The South African pumpkin fritters also known as “Pampoenkoekies”

South-African-pumpkin-frittersThis delicious South African dish is reasonably inexpensive since the main ingredient of this meal is pumpkin. Try and find a sunny place where you can grow this vegetable. It is a standby all-year-round.
Make pumpkin fritters the way grandmother used to do and serve them piping hot. These South African made fritters can be eaten as a desert or with your main meal as an enhancement.

The famous South African boer pumpkins are kept on the roof of the farm house. You can imagine how handy these pumpkins are when you need something for a Sunday afternoon meal.

Pumpkins are founded all over South African e.g.  Western Cape, Karoo, North Western Province, Orange Free State, and the old Transvaal, today it’s called Gauteng. Pumpkins are especially found in dry areas and are therefore reasonably cheap. Most house wife’s have their own recipe since pumpkins can be cooked in many ways. Here is such a traditional South African fritter recipe.

Recipe for Pumpkin Fritters

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Ingredients to make South African pumpkin fritters

  • 450 g peeled pumpkin
  • A pinch of salt and sugar
  • 60g flour
  • 5 ml (1 teaspoon) baking powder
  • 2 eggs
  • Milk (optional)
  • 45 ml (3 tablespoons) sunflower oil
  • 45 ml (3 tablespoons) butter
  • Lemon wedges for garnish

For the cinnamon sugar

  • 100g sugar
  • 5 ml (1 teaspoon) cinnamon

Steam the pumpkin over boiling water in a vegetable steamer with little salt and sugar until it is just done.
Mix the pumpkin, flour, baking powder and eggs to form a batter of dropping consistency.
Add a little milk if it’s too stiff
Fry spoonful’s in the mixed, heated oil and butter in a big heavy-based oil frying pan.
Drain the fritters on brown paper.
Sprinkle them with cinnamon sugar and serve hot with wedges of lemon on the side.

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Buttermilk Pudding

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

Method
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.

Traditional South African Fresh Pear Pie

pear-pie-recipeThis 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

  1. Prep Time: 50min
  2. Baking time: 60 – 65 minutes
  3. Preheat you’re over to 400F or 204 Celsius
  4. 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
  • Water
  • 1 tablespoon milk
  • 1 teaspoons granulated sugar

Method

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.

South African Koeksiters and Melkkos

melkkos-imageKoeksister 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

south-african-tipsy-tartTipsy 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

Method
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.