Imagine if we took the crazy beats of Amapiano and brought them into the kitchen. It’s like adding a sick bassline to your bobotie or dropping some piano keys on your pap.
It’s not just about eating anymore, it’s about feeling the taste of South African recipe in every bite.
1. Bobotie
Ingredients:
- Ground beef (1 kg) – $10
- Bread (2 slices) – $0.50
- Milk (1 cup) – $0.75
- Onions (2 medium) – $1
- Eggs (3 large) – $1.50
- Curry powder (2 tbsp) – $0.50
- Turmeric (1 tsp) – $0.25
- Dried apricots (1/4 cup, chopped) – $1
- Sultanas or raisins (1/4 cup) – $1
- Almonds (1/4 cup, flaked) – $2
- Chutney (3 tbsp) – $1
- Lemon juice (2 tbsp) – $0.50
- Salt and pepper to taste – $0.25
- Cook time: About 1 hour and 15 minutes
Instructions:
- First things first, preheat that oven to 350°F (175°C). We’re getting this party started!
- Grab a big ol’ skillet and cook those onions until they’re all soft and translucent. Should take like 5 minutes.
- Throw in the ground beef and cook it up until it’s no longer pink. Break it up with a spoon as you go. This’ll take about 8-10 minutes.
- Now for the fun part! Add in all those amazing spices – curry powder, turmeric, salt, and pepper. Give it a good stir and let it cook for another minute until it smells ah-mazing!
- Time to add some sweetness! Toss in those chopped apricots, sultanas, and almonds. Stir it all up.
- In a separate bowl, soak the bread in the milk. Once it’s all mushy, squeeze out the excess milk and add the bread to the meat mixture.
- Now add the chutney and lemon juice. Mix it all up real good.
- Transfer this whole delicious mess to a greased baking dish. Smooth it out nice and even.
- In another bowl, whisk together the eggs and the leftover milk from soaking the bread. Pour this over the meat mixture.
- Pop it in the oven and let it bake for about 45 minutes, or until the egg custard is set and golden brown on top.
- Take it out and let it cool for a few minutes before serving.
2. Potjiekos (Stew cooked in a cast-iron pot)
It’s rich, hearty, and packed with so many different tastes that blend together perfectly. The slow cooking makes everything super tender and delicious.
Ingredients:
- Beef chuck, cubed (1 kg) – $12
- Onions (2 large) – $1
- Carrots (4 medium) – $1.50
- Potatoes (6 medium) – $2
- Butternut squash (1 small) – $3
- Beef stock (2 cups) – $1.50
- Red wine (1 cup) – $3
- Tomato paste (2 tbsp) – $0.50
- Garlic (4 cloves) – $0.50
- Bay leaves (2) – $0.25
- Thyme (1 tbsp dried) – $0.25
- Salt and pepper to taste – $0.25
- Cook time: About 3-4 hours
Instructions:
- Heat up your potjie (cast-iron pot) over the fire or on the stove. Add a splash of oil.
- Brown the meat in batches. Don’t overcrowd the pot! This’ll take about 10 minutes.
- Once the meat’s browned, set it aside and cook those onions until they’re soft and golden.
- Add the garlic and cook for another minute until it’s fragrant.
- Put the meat back in and add the wine, stock, tomato paste, and herbs. Give it a good stir.
- Let it simmer for about an hour, then start layering in your veggies. Start with carrots, then potatoes, then butternut squash.
- Don’t stir! Just let those layers do their thing. Cover and cook for another 2-3 hours.
- Once everything’s tender, give it a gentle stir and season to taste.
- Serve it up hot, straight from the potjie!
3. Braai (South African barbecue)
Ingredients: (for a basic braai)
- Boerewors (traditional sausage) (1 kg) – $10
- Lamb chops (1 kg) – $15
- Chicken pieces (1 kg) – $8
- Corn on the cob (6 ears) – $3
- Garlic bread (1 loaf) – $3
- Chakalaka (spicy vegetable relish) (500g) – $4
- Cook time: About 1-2 hours
Instructions:
- Get that fire going! You want hot coals, not flames.
- While the fire’s getting ready, prep your meat. Season the lamb chops and chicken with salt and pepper.
- Once the coals are hot, start with the boerewors. It needs about 20 minutes, turning occasionally.
- Next, throw on the lamb chops. They’ll need about 5-7 minutes per side.
- Add the chicken pieces. They’ll take about 15-20 minutes, turning often.
- About 10 minutes before the meat’s done, add the corn and garlic bread to the grill.
- Serve everything hot off the grill with chakalaka on the side.
- Remember, a braai is all about chilling with friends and family while the food cooks!
4. Chakalaka (Spicy vegetable relish)
Ingredients:
- Onions (2 medium) – $1
- Bell peppers (2, mixed colors) – $2
- Carrots (4 large) – $1
- Baked beans (1 can) – $1
- Tomatoes (4 large) – $2
- Garlic (3 cloves) – $0.40
- Chili (1, or to taste) – $0.25
- Curry powder (2 tbsp) – $0.50
- Vegetable oil (2 tbsp) – $0.25
- Salt to taste – $0.10
- Cook time: About 30 minutes
Instructions:
- Chop all your veggies nice and fine. We’re going for a relish texture here.
- Heat the oil in a large pan and fry the onions until they’re soft and translucent.
- Add the garlic and chili, cook for another minute until it’s fragrant.
- Toss in the bell peppers and carrots. Let them cook for about 5 minutes.
- Sprinkle in the curry powder and give everything a good stir.
- Add the tomatoes and let it all simmer for about 10 minutes.
- Finally, add the baked beans and let it cook for another 5 minutes.
- Season with salt to taste and let it cool a bit before serving.
- This tastes even better the next day, so don’t be afraid to make extra!
5. Pap (Maize porridge)
It’s got a mild, slightly sweet corn flavor and a thick, hearty texture.
Ingredients:
- Maize meal (2 cups) – $1
- Water (4 cups) – $0
- Salt (1 tsp) – $0.05
- Cook time: About 30 minutes
Instructions:
- Bring the water to a boil in a large pot. Add the salt.
- Gradually add the maize meal, stirring constantly to avoid lumps.
- Once all the maize meal is added, turn the heat down to low.
- Cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- The pap is ready when it’s thick and pulls away from the sides of the pot.
- For a smoother pap, stir more frequently. For a more textured pap, stir less.
- Serve hot with your favorite stew, chakalaka, or grilled meat.
6. Boerewors (Traditional sausage)
Ingredients: (to make about 2 kg)
- Beef (1.5 kg) – $15
- Pork fat (500 g) – $3
- Coriander seeds (2 tbsp) – $0.50
- Black pepper (1 tbsp) – $0.25
- Cloves (1/2 tsp) – $0.25
- Nutmeg (1/2 tsp) – $0.25
- Allspice (1/2 tsp) – $0.25
- Salt (2 tbsp) – $0.10
- Vinegar (1/4 cup) – $0.25
- Sausage casings – $5
- Cook time: About 2 hours (plus chilling time)
Instructions:
- First, toast those coriander seeds in a dry pan until they’re fragrant. Grind them up.
- Mix all the spices together in a bowl.
- Cube the beef and pork fat, then run it through a meat grinder.
- Mix the ground meat with the spices, salt, and vinegar. Get your hands in there and mix it well!
- Cover the mixture and let it chill in the fridge for at least an hour.
- Soak your sausage casings in water to soften them.
- Use a sausage stuffer (or a funnel if you’re DIY-ing it) to fill the casings with the meat mixture.
- Twist the sausage into a long coil, pinching and twisting every 10cm or so to form links.
- Your boerewors is ready to braai! Grill it over medium heat for about 20 minutes, turning occasionally.
7. Malva Pudding (Sweet dessert)
Ingredients:
- Sugar (1 cup) – $0.50
- Eggs (2 large) – $1
- Apricot jam (1 tbsp) – $0.25
- Flour (1 cup) – $0.25
- Baking soda (1 tsp) – $0.10
- Salt (pinch) – $0.05
- Butter (1 tbsp) – $0.25
- Vinegar (1 tsp) – $0.10
- Milk (1 cup) – $0.75
For the sauce:
- Cream (1 cup) – $2
- Butter (1/2 cup) – $1
- Sugar (1/2 cup) – $0.25
- Water (1/3 cup) – $0
- Vanilla extract (1 tsp) – $0.25
- Cook time: About 45 minutes
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a bowl, beat the sugar and eggs until light and fluffy.
- Add the apricot jam and mix well.
- Sift together the flour, baking soda, and salt.
- In another bowl, melt the butter and add the vinegar and milk.
- Add the flour mixture and milk mixture alternately to the egg mixture, mixing well after each addition.
- Pour the batter into your greased dish and bake for about 30-40 minutes until golden brown.
- While it’s baking, make the sauce. Put all sauce ingredients in a pot and heat until the butter is melted and sugar dissolved.
- As soon as the pudding comes out of the oven, pour the hot sauce all over it.
- Let it stand for a few minutes to soak up the sauce before serving.
- Serve warm and try not to eat the whole thing yourself!
8. Bunny Chow (Curry served in a hollowed-out bread loaf)
Ingredients:
- Lamb or chicken, cubed (500g) – $8
- Onions (2 large) – $1
- Tomatoes (3 large) – $1.50
- Garlic (4 cloves) – $0.50
- Ginger (2 tbsp, grated) – $0.50
- Curry powder (3 tbsp) – $0.75
- Turmeric (1 tsp) – $0.25
- Cinnamon stick (1) – $0.25
- Potatoes (2 large) – $1
- Carrots (2 medium) – $0.50
- Vegetable oil (3 tbsp) – $0.25
- Salt to taste – $0.10
- Unsliced bread loaf (1) – $3
- Cook time: About 1 hour 30 minutes
Instructions:
- Heat the oil in a large pot and fry the onions until golden.
- Add the garlic and ginger, cook for another minute.
- Toss in the meat and brown it all over.
- Add all the spices and cook until fragrant, about 2 minutes.
- Chuck in the tomatoes and let it simmer for about 10 minutes.
- Add the potatoes and carrots, along with enough water to cover everything.
- Let it simmer for about an hour, or until the meat is tender and the sauce is thick.
- While the curry’s cooking, prepare your bread. Cut the top off the loaf and hollow out the inside.
- When the curry’s ready, fill up your bread bowl with it.
- Serve hot, using the scooped-out bread for dipping!
9. Biltong (Dried, cured meat)
Biltong is like beef jerky’s cooler, more flavorful cousin. It’s salty, a little spicy, and has this amazing meaty flavor.
Ingredients:
- Beef (preferably silverside or topside) (2 kg) – $20
- Coarse salt (1/2 cup) – $0.50
- Brown sugar (1/4 cup) – $0.25
- Coriander seeds (2 tbsp) – $0.50
- Black pepper (1 tbsp) – $0.25
- Vinegar (1/2 cup) – $0.50
- Drying time: 4-7 days
Instructions:
- Cut the meat into long strips, about 1 inch thick.
- Mix all the dry ingredients together.
- Sprinkle the vinegar over the meat strips, then coat them thoroughly with the spice mix.
- Layer the meat in a container, cover, and refrigerate for 24 hours.
- After 24 hours, remove the meat and rinse off the excess spices.
- Pat the meat dry with paper towels.
- Now comes the drying part. You can use a biltong box, or make your own drying setup.
- Hang the meat strips so they’re not touching each other.
- Let them dry for 4-7 days, depending on how dry you like your biltong.
- Once it’s reached your desired dryness, slice it thinly against the grain.
- Try not to eat it all at once (but we won’t judge if you do)!
10. Melktert (Milk tart dessert)
Ingredients: For the crust:
- Flour (2 cups) – $0.50
- Butter (1/2 cup) – $1
- Sugar (1/4 cup) – $0.15
- Egg (1) – $0.50
For the filling:
- Milk (4 cups) – $3
- Eggs (3) – $1.50
- Sugar (1 cup) – $0.50
- Flour (1/4 cup) – $0.15
- Cornstarch (1/4 cup) – $0.25
- Vanilla extract (1 tsp) – $0.25
- Butter (2 tbsp) – $0.50
- Cinnamon (for dusting) – $0.10
- Cook time: About 1 hour (plus cooling time)
Instructions:
- For the crust, mix the flour and sugar, then rub in the butter until it looks like breadcrumbs.
- Add the egg and mix until it forms a dough. Chill for 30 minutes.
- Roll out the dough and line a pie dish with it. Prick the bottom with a fork.
- Bake the crust at 350°F (175°C) for about 15 minutes until golden.
- For the filling, heat the milk in a pot until it’s just about to boil.
- In a bowl, whisk together the eggs, sugar, flour, and cornstarch.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Pour this back into the pot and cook over medium heat, stirring constantly, until it thickens.
- Remove from heat, stir in the vanilla and butter.
- Pour the filling into the baked crust and dust with cinnamon.
- Let it cool completely before slicing. It’s best served chilled!
11. Sosaties (Kebabs)
Ingredients:
- Lamb or beef, cubed (1 kg) – $15
- Dried apricots (1 cup) – $3
- Onions (2 large) – $1
- Bay leaves (10) – $0.50
For the marinade:
- Curry powder (2 tbsp) – $0.50
- Turmeric (1 tsp) – $0.25
- Brown sugar (2 tbsp) – $0.20
- White vinegar (1/2 cup) – $0.50
- Apricot jam (1/4 cup) – $1
- Vegetable oil (1/4 cup) – $0.50
- Salt (1 tsp) – $0.05
Cook time: 30 minutes (plus marinating time)
Instructions:
- Mix all the marinade ingredients in a bowl.
- Cut the onions into chunky pieces and separate the layers.
- Thread the meat, apricots, onions, and bay leaves onto skewers.
- Place the skewers in a dish and pour the marinade over them.
- Cover and refrigerate for at least 4 hours, or overnight if you can.
- When you’re ready to cook, preheat your grill or braai.
- Grill the sosaties for about 10-15 minutes, turning occasionally and basting with the marinade.
- Serve hot off the grill and prepare for a flavor explosion!
12. Cape Malay Curry
Ingredients:
- Chicken or lamb, cubed (1 kg) – $12
- Onions (2 large) – $1
- Garlic (4 cloves) – $0.50
- Ginger (2 tbsp, grated) – $0.50
- Tomatoes (3 large) – $1.50
- Potatoes (2 medium) – $1
- Curry leaves (10) – $0.50
- Cinnamon stick (1) – $0.25
- Cardamom pods (4) – $0.25
- Star anise (1) – $0.25
- Turmeric (1 tsp) – $0.25
- Curry powder (2 tbsp) – $0.50
- Garam masala (1 tbsp) – $0.50
- Vegetable oil (3 tbsp) – $0.25
- Salt to taste – $0.10
- Fresh coriander for garnish – $1
- Cook time: About 1 hour
Instructions:
- Heat oil in a large pot and fry the onions until golden.
- Add the garlic, ginger, and whole spices (cinnamon, cardamom, star anise). Fry for a minute.
- Toss in the meat and brown it all over.
- Add the ground spices (turmeric, curry powder, garam masala) and curry leaves. Stir well.
- Chuck in the tomatoes and let it simmer for about 10 minutes.
- Add the potatoes and enough water to cover everything.
- Let it simmer for about 40 minutes, or until the meat is tender and the sauce is thick.
- Season with salt to taste and garnish with fresh coriander.
- Serve hot with rice or roti. Get ready for a flavor explosion!
13. Vetkoek (Fried dough bread)
Ingredients:
- Flour (4 cups) – $1
- Sugar (2 tbsp) – $0.15
- Salt (1 tsp) – $0.05
- Instant yeast (1 packet) – $0.50
- Lukewarm water (2 cups) – $0
- Vegetable oil for frying – $1
- Cook time: About 30 minutes (plus rising time)
Instructions:
- Mix the flour, sugar, salt, and yeast in a large bowl.
- Gradually add the water, mixing until you have a soft dough.
- Knead the dough for about 5 minutes until it’s smooth and elastic.
- Cover the bowl with a damp cloth and let it rise in a warm place for about an hour.
- Once it’s doubled in size, punch it down and divide it into 12 equal pieces.
- Shape each piece into a ball.
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry the dough balls in batches until they’re golden brown on both sides.
- Drain on paper towels.
- Serve hot, either plain or split and filled with curry or jam. Yum!
14. Umngqusho (Samp and beans)
Ingredients:
- Samp (dried corn kernels) (2 cups) – $2
- Sugar beans (1 cup) – $1
- Onion (1 large) – $0.50
- Butter or vegetable oil (2 tbsp) – $0.25
- Salt to taste – $0.05
- Cook time: About 3 hours
Instructions:
- Soak the samp and beans separately overnight.
- Drain and rinse both the samp and beans.
- Put them in a large pot with fresh water and bring to a boil.
- Reduce heat and simmer for about 2-3 hours, or until both are soft and cooked through.
- In a separate pan, fry the chopped onion in butter or oil until golden.
- Once the samp and beans are cooked, drain any excess water.
- Stir in the fried onions and season with salt.
- Serve hot as a side dish or a main meal. It’s totally addictive!
15. Tomato Bredie (Tomato and lamb stew)
Ingredients:
- Lamb, cubed (1 kg) – $15
- Onions (2 large) – $1
- Tomatoes (6 large) – $3
- Potatoes (4 medium) – $2
- Garlic (3 cloves) – $0.40
- Bay leaves (2) – $0.20
- Thyme (1 tsp dried) – $0.25
- Sugar (1 tbsp) – $0.10
- Vegetable oil (2 tbsp) – $0.20
- Salt and pepper to taste – $0.10
- Cook time: About 2 hours
Instructions:
- Heat oil in a large pot and brown the lamb in batches. Set aside.
- In the same pot, fry the onions until soft and translucent.
- Add the garlic and fry for another minute.
- Return the lamb to the pot and add the tomatoes, bay leaves, thyme, and sugar.
- Simmer on low heat for about an hour, stirring occasionally.
- Add the potatoes and continue cooking for another 30-45 minutes until the meat is tender and the potatoes are cooked.
- Season with salt and pepper to taste.
- Serve hot with rice or crusty bread. Get ready to feel all warm and cozy!
16. Waterblommetjie Bredie (Water flower stew)
Ingredients:
- Lamb, cubed (1 kg) – $15
- Waterblommetjies (water flowers) (500g) – $5
- Onions (2 large) – $1
- Potatoes (3 medium) – $1.50
- Garlic (2 cloves) – $0.30
- Lemon juice (2 tbsp) – $0.25
- Vegetable oil (2 tbsp) – $0.20
- Salt and pepper to taste – $0.10
- Cook time: About 2 hours
Instructions:
- Heat oil in a large pot and brown the lamb in batches. Set aside.
- In the same pot, fry the onions until soft and translucent.
- Add the garlic and fry for another minute.
- Return the lamb to the pot and add enough water to cover.
- Simmer on low heat for about an hour.
- Add the waterblommetjies and potatoes.
- Continue cooking for another 30-45 minutes until everything is tender.
- Stir in the lemon juice and season with salt and pepper.
- Serve hot and enjoy this uniquely South African dish!
17. Koeksisters (Sweet braided pastry)
Ingredients: For the dough:
- Flour (3 cups) – $0.75
- Baking powder (2 tsp) – $0.20
- Salt (1/2 tsp) – $0.05
- Butter (1/4 cup) – $0.50
- Egg (1) – $0.50
- Milk (1/2 cup) – $0.40
For the syrup:
- Sugar (3 cups) – $1.50
- Water (1 1/2 cups) – $0
- Lemon juice (1 tbsp) – $0.15
- Cinnamon stick (1) – $0.25
- Vegetable oil for frying – $1
- Cook time: About 1 hour (plus chilling time)
Instructions:
- Mix the flour, baking powder, and salt in a bowl.
- Rub in the butter until it looks like breadcrumbs.
- Mix in the egg and milk to form a dough.
- Knead for about 5 minutes, then cover and chill for 30 minutes.
- Meanwhile, make the syrup by boiling all syrup ingredients together for about 5 minutes.
- Let the syrup cool completely.
- Roll out the dough and cut into strips about 10cm long.
- Braid three strips together and pinch the ends to seal.
- Heat oil in a deep pot to 350°F (175°C).
- Fry the braids until golden brown.
- Immediately dunk the hot koeksisters in the cold syrup.
- Let them drain and cool before serving. Try not to eat them all at once!
18. Durban Curry
Ingredients:
- Chicken or lamb, cubed (1 kg) – $12
- Onions (2 large) – $1
- Tomatoes (4 large) – $2
- Garlic (5 cloves) – $0.60
- Ginger (3 tbsp, grated) – $0.75
- Green chilies (2-3, to taste) – $0.50
- Curry leaves (15) – $0.75
- Vegetable oil (3 tbsp) – $0.25
- Durban masala mix (3 tbsp) – $1
- Turmeric (1 tsp) – $0.25
- Cinnamon stick (1) – $0.25
- Potatoes (2 medium) – $1
- Fresh coriander for garnish – $1
- Cook time: About 1 hour
Instructions:
- Heat oil in a large pot and fry the onions until golden.
- Add the garlic, ginger, chilies, and curry leaves. Fry for a minute.
- Toss in the meat and brown it all over.
- Add the Durban masala, turmeric, and cinnamon stick. Stir well.
- Chuck in the tomatoes and let it simmer for about 10 minutes.
- Add the potatoes and enough water to cover everything.
- Let it simmer for about 40 minutes, or until the meat is tender and the sauce is thick.
- Garnish with fresh coriander.
- Serve hot with rice or roti. Get ready for a flavor explosion!
19. Oxtail Potjie
Ingredients:
- Oxtail (2 kg) – $20
- Onions (2 large) – $1
- Carrots (4 medium) – $1
- Celery stalks (2) – $0.50
- Garlic (4 cloves) – $0.50
- Tomato paste (2 tbsp) – $0.50
- Red wine (1 cup) – $3
- Beef stock (2 cups) – $2
- Bay leaves (2) – $0.20
- Thyme (1 tsp dried) – $0.25
- Rosemary (1 tsp dried) – $0.25
- Vegetable oil (3 tbsp) – $0.25
- Salt and pepper to taste – $0.10
- Cook time: About 4-5 hours
Instructions:
- Heat oil in your potjie pot over medium coals.
- Brown the oxtail pieces in batches. Set aside.
- In the same pot, fry the onions until soft.
- Add the garlic, carrots, and celery. Cook for a few minutes.
- Return the oxtail to the pot.
- Add the tomato paste, wine, stock, and herbs.
- Cover and let it simmer over low heat for about 4 hours, or until the meat is falling off the bone.
- Season with salt and pepper to taste.
- Serve hot with pap or crusty bread. Get ready for some serious comfort food!
20. Pap en Vleis (Maize porridge with meat)
Ingredients: For the pap:
- Maize meal (2 cups) – $1
- Water (4 cups) – $0
- Salt (1 tsp) – $0.05
For the vleis (meat):
- Beef or lamb chops (1 kg) – $15
- Onion (1 large) – $0.50
- Tomatoes (2 large) – $1
- Garlic (2 cloves) – $0.30
- Beef stock (1 cup) – $1
- Worcestershire sauce (2 tbsp) – $0.50
- Vegetable oil (2 tbsp) – $0.20
- Salt and pepper to taste – $0.10
- Cook time: About 1 hour
Instructions:
- Start with the pap. Bring the water to a boil in a large pot. Add the salt.
- Gradually add the maize meal, stirring constantly to avoid lumps.
- Once all the maize meal is added, turn the heat down to low.
- Cover and let it simmer for about 30 minutes, stirring occasionally.
- For the vleis, heat oil in a large pan and brown the meat on both sides.
- Remove the meat and set aside.
- In the same pan, fry the onion until soft.
- Add the garlic and fry for another minute.
- Return the meat to the pan and add the tomatoes and beef stock.
- Add Worcestershire sauce, salt, and pepper.
- Let it simmer for about 20-30 minutes until the meat is cooked and the sauce has thickened.
- Serve the meat over the hot pap. It’s comfort food at its finest!
21. Denningvleis (Sweet and sour lamb stew)
Ingredients:
- Lamb, cubed (1 kg) – $15
- Onions (2 large) – $1
- Garlic (4 cloves) – $0.50
- Fresh ginger (2 tbsp, grated) – $0.50
- Brown sugar (1/4 cup) – $0.25
- Vinegar (1/4 cup) – $0.25
- Lemon juice (2 tbsp) – $0.25
- Bay leaves (3) – $0.30
- Allspice berries (6) – $0.25
- Vegetable oil (3 tbsp) – $0.25
- Salt and pepper to taste – $0.10
- Cook time: About 2 hours
Instructions:
- Heat oil in a large pot and brown the lamb in batches. Set aside.
- In the same pot, fry the onions until soft and translucent.
- Add the garlic and ginger, fry for another minute.
- Return the lamb to the pot and add all other ingredients.
- Bring to a boil, then reduce heat and simmer for about 1.5 hours.
- The meat should be tender and the sauce thick and glossy.
- Adjust seasoning to taste.
- Serve hot with yellow rice. Get ready for a flavor explosion!
22. Yellow Rice (Fragrant rice dish)
Ingredients:
- Basmati rice (2 cups) – $2
- Turmeric (1 tsp) – $0.25
- Cinnamon stick (1) – $0.25
- Sugar (1 tbsp) – $0.10
- Salt (1 tsp) – $0.05
- Butter (2 tbsp) – $0.50
- Raisins (1/4 cup) – $1
- Water (4 cups) – $0
- Cook time: About 30 minutes
Instructions:
- Rinse the rice until the water runs clear.
- In a pot, melt the butter and add the turmeric. Stir for a minute.
- Add the rice and stir to coat with the turmeric butter.
- Add water, cinnamon stick, sugar, and salt. Bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes.
- Remove from heat and let it stand, covered, for 5 minutes.
- Fluff with a fork and stir in the raisins.
- Serve hot and watch it disappear!
23. Chicken a la King (Creamy chicken dish)
It’s rich, comforting, and packed with tender chicken and veggies.
Ingredients:
- Chicken breast, cubed (500g) – $6
- Mushrooms, sliced (200g) – $2
- Bell peppers, diced (1 each, red and green) – $2
- Onion, diced (1 medium) – $0.50
- Butter (4 tbsp) – $1
- Flour (1/4 cup) – $0.15
- Milk (2 cups) – $1.50
- Cream (1/2 cup) – $1
- Chicken stock (1 cup) – $1
- Peas (1/2 cup, frozen) – $0.50
- Salt and pepper to taste – $0.10
- Cook time: About 40 minutes
Instructions:
- In a large pan, melt half the butter and cook the chicken until golden. Set aside.
- In the same pan, melt the remaining butter and sauté the onions, peppers, and mushrooms.
- Sprinkle flour over the veggies and cook for a minute, stirring constantly.
- Gradually add the milk, cream, and stock, stirring to avoid lumps.
- Bring to a simmer and cook until the sauce thickens.
- Add the chicken and peas, and simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot over rice or toast. It’s comfort food heaven!
24. Bokkoms (Dried fish)
Ingredients:
- Whole mullet or harder fish (1 kg) – $10
- Coarse salt (2 cups) – $1
- Water (for brine) – $0
- Drying time: 1-2 weeks
Instructions:
- Clean the fish but leave them whole.
- Make a brine by dissolving salt in water until it’s saturated (when salt no longer dissolves).
- Soak the fish in the brine for about 24 hours.
- Remove the fish from the brine and rinse briefly.
- Hang the fish to dry in a cool, airy place. Avoid direct sunlight.
- Let them dry for 1-2 weeks, depending on the weather.
- They’re ready when they’re hard and dry to the touch.
- To eat, peel off the skin and flake the flesh.
- Enjoy as a snack or use to flavor other dishes. They’re intense!
25. Amasi (Fermented milk dish)
Amasi is like yogurt’s tangy, creamy cousin! It’s got this amazing sour flavor that’s super refreshing. It’s thick, rich, and perfect for cooling down on a hot day!
Ingredients:
- Whole milk (4 liters) – $4
- Cultured buttermilk (1/2 cup) – $1
- Fermentation time: 2-3 days
Instructions:
- In a large, clean container, mix the milk and buttermilk.
- Cover with a clean cloth and let it sit at room temperature for 2-3 days.
- The milk will separate into curds and whey.
- Strain through a cheesecloth to separate the curds from the whey.
- The thick, creamy curds are your amasi!
- Enjoy it as is, or use it in place of yogurt or buttermilk in recipes.
- It’s amazing with pap, as a marinade, or in smoothies!
Conclusion
This mashup of amapiano and South African cuisine is all about celebrating the country’s rich culture. It’s taking two things South Africans love – their music and their food – and creating something totally unique.
