Bobotie (Serves 6-8) 2 thick slices of stale white bread 1 tbsp. vegetable oil 1/4 c. butter 2 large onions, chopped 1 3/4 lb. ground beef (sirloin apparently works best) 3 cloves garlic, crushed 3 tsp. garam masala 1 tsp. tumeric 2 tsp. ground cumin 2 tsp. ground coriander 3 cloves & 5 allspice (I ground these up by hand with the peppercorns) 1/2 tsp. peppercorns 1/2 c. golden raisins (dark ones are OK too) 1/4 c. sliced almonds 2 tbsp. chutney** Salt and freshly ground black pepper 2 bay leaves (or 6-8 lemon leaves) 1 c. milk 2 eggs, beaten
1. Preheat the oven to 350 degrees. Grease a 9″x13″ pan. Soak the bread in the milk then squeeze it out, adding the squeezed-out milk back into the original cup; if you now have less than a whole cup, top it up. Add the eggs and whisk just until mixed. 2. Saute the onions in the vegetable oil over medium heat until they start to turn translucent. Add the spices (not the bay leaves), nuts, chutney, and raisins, and cook for about 30 seconds. Add the meat and bread and cook, stirring, for a minute or two just until the beef starts to brown. 3. Turn the meat into the prepared pan, place the bay leaves on top, and pour the egg-milk mixture over it. Bake for 30 minutes until the custard on top has set. **South African chutney is sweeter than Indian; you can fudge it by combining duck sauce and apricot jam.
Malva Pudding 1 egg 1 c. (250 ml) sugar 1 c. flour 1 tsp. (5ml) baking soda/bicarb Pinch salt 1 tbsp. (15 ml) apricot jam 1 tbsp. butter, melted 1 tbsp. white or cider vinegar 1/2 c. (125 ml) milk
For the Sauce: 1/2 c. heavy cream 3 tbsp. (75 g) butter 1/2 c. sugar 1/4 c. (60 ml) brandy
1. Preheat oven to 350F. Butter an 8″ square pan or 9″ pie pan. Sift flour, baking soda, and salt and set aside. 2. Beat egg and sugar together well, and add the jam. Melt butter, add vinegar and milk, and add alternately to egg mixture with sifted dry ingredients. 3. Pour into the prepared pan and bake covered loosely with foil for 45-60 minutes. 4. Combine sauce ingredients in a saucepan and bring to a boil. Pour the sauce over the pudding immediately after it comes out of the oven. Serve warm with custard, cream or ice-cream.
Soak samp over night. Wash and boil your samp over low heat till it’s cooked and soft. Add chopped red &green peppers,onion and carrot,butter and Cremora.
Sticky chicken: Sprinkle your chicken with aromat. Add 2 tablespoons of brown sugar and melt it in your pan. Then add your chicken,put in a half cup of Coca-Cola Coke and close the pan. Cook over low heat till the coke dries up and chicken becomes sticky.
Method Put all the dry ingredients together including grated carrots then add water mix well kneading your dough into your hands are clean then put it in a warm place so that it will rise whilst your meat is in the stove cooking
Usu and Ithumbu Usu Ithumbu Onions Robot peppers Knorrox cubes Zeal(omit if ungaythandi) Crushed chillies flakes Salt Beef stock Carrots
Method Wash your meat until clean then boil it with salt and zeal. Then after an hour and half u can put in Ithumbu then when is is cooked add onions and knorrox cubes, then add papers and chillies flakes let it boil then add carrots and Beef stock then immidiately remove meat and put it in a separate saucepan living the soup in so that u can put amadombolo. Using clean hands make small balls from ur dough and put them in the pot with that sobho u were cooking meat with cook ur dumplings for about 20 minutes.
Recipe Chicken breast Shoulder bacon Salt and pepper Pepperdews (on the pic) Fetta cheese Peppercorns Toothpicks Garlic powder Aromat
Method Cut your breasts wide open then sprinkle with Aromat, salt and pepper, garlic powder and peppercorns then stuff each breast with pepperdews and fetta cheese using toothpicks wrap it together then lastly wrap it with bacon then pan fry for 2minutes before oven grilling. Then put on ur oven for 20 to 25minutes
Cabbage recipe Boil ur cabbage with carrots adding aromat for 4 minutes then remove from stove and then put bit of rama in ur pan then fry peppers for two minutes add garlic powder and salt and pepper then mix with ur cabbage and serve
Mashed potatoes Use soft cooking potatoes peel and dice them and add salt or Aromat while boiling it then when it is soft add three cheese sauce powder and whipping cream then mash it until it is mashed (then use a pipping bag with a nozzle for design )-optional.
Ingredients: Beef cubes Onions Garlic powder Garlic paste Paprika Cayenne pepper Supreme curry powder Babarque sauce 250ml Barbaque tikka sauce 125ml Oil Water 250ml Baby leaves Salt and pepper
Method Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve
Rice Cook rice the normal way then grate carrot and put parsley.
2 cup dry elbow macaroni4 cup shredded Triple Cheddar Cheese blend, divided [*see cook’s note]2 cups whole milk1 [10¾ oz] can cheddar cheese soup⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]½ cup sour cream4 Tbsp melted butter2 large eggs1 tsp ground mustard½ tsp salt½ tsp white pepper
Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.Spread the last of the cooked elbow macaroni over the cheese layer.Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.Dot the top with butter just before baking.Bake for 40 minutes until golden and bubbly. Serve hot.
NOTESThe cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.
* 1¼ cup flour * ¼ teaspoon * 10 tablespoon unsalted butter ( cold ) * 4 tablespoon cold water
Ingredients for filling * ½ cup mince * ½ grated onion * ½ grated carrot * ½ grated green pepper * 2 tablespoon vegetable oil * 1 tablespoon barbeque spice * 1 tablespoon flour
For Crust mix ingredients together then add cold water afterwards , when the dough is well mixed refrigerate for 1 to 2 hours . For filling add the ingredients together in a pan except for flour ,when golden brown, mix flour and small amount of water then add to the mince. Roll out the dough cut into two ,flatten each then add mince close it by using your fingers bake for 1 hour at 200 to 250 degrees.
Rice recipe Rice Rice spice/egg yellow/tumeric powder Red pepper Green pepper Crushed garlic Rama original Grated carrots Mixed herbs Rama original
Method Cook ur rice the normal way with your rice spice when it is cooked put aside then in a separate pan put in rama original and crushed garlic, peppers and carrots fry for 5minutes and mix with rice
Method Cook your potatoes, whilst esabila put in ur eggs then when they are done let them cool and the dice ur peppers, when potatoes are cool dice them with ur eggs and put aromat and mix with ur peppers faka I mayonnaise and sprinkle with parsley.
8eggs 1 cup grated Cheddar cheese 1/2 cup fresh cream 1/4 cup onions 1/4 cup green pepper(red and yellow) 1 cup fried bacon Mixed herbs Aromat
Method Whisk eggs together with cream, then add cheese, onions, peppers and fried bacon then season with mixed herbs and aromat, then spray oven proofed dish with spray and Cook then bake for 45 minutes or until golden brown.
Ingredients Ox liver Fresh cream Mushrooms 1 Onion Cooking oil Salt and pepper
Roasted veges Robot peppers Baby marrows Potatoes Carrots S&P Paprika Your own spices
Cous cous Feta cheese S&P
Method Fry onion in oil until softened and add mushrooms. Set aside and in the same pan fry your liver and ensure it’s still pink inside add salt and pepper and your own spices. Add the fried onions and mushrooms into the liver. Cook for a few minutes until your liver is well cooked but still juicy. Add 1/4 of water with a spoon of brown onion soup and fresh cream. Roast your veges in the oven at 180°C until cooked but still crunchy. Pour a cup of cous cous in a bowl and add a cup of boiling water. Close your bowl and leave for few minutes. Use a fork to separate it and add feta cheese and salt and pepper. Serve with a nice drink of your choice. Enjoy