Here are some of my FAVORITE recipes from Southern Africa & The Bush!
Visit Safari Central for Future Recipes and Treats…Enjoy!
Kindest Regards from the Cooking and Adventure Specialist,
Karin
These spicy appetizers were introduced to the country by Indian immigrants, and have been enthusiastically adopted by Cape Malays, who fill them with a wide variety of stuffings including lamb, beef, chicken and fish.
INGREDIENTS
Dough:
3-½ cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/3-cup vegetable oil
1 ¼ cups warm water
Filling:
1 Tbs Oil
1 tsp finely grated ginger-root
1 onion, diced
2 green or red chilies, diced
1 carrot, peeled and grated
2 cloves garlic, crushed
½ cup peas
2 potatoes, boiled and diced
½ tsp salt
¼ tsp pepper
½ tsp cumin
1 tsp curry powder
½ tsp ground coriander
½ cup water
INSTRUCTIONS
To prepare dough, combine flour, salt and baking powder. Stir in oil and water and mix well. Turn out onto a smooth surface and knead very well. Cover and allow to “rest” for ½ hour.
Divide dough in half. Roll out paper-thin. Cut into strips 3” wide and 10” long.
If using tortillas fold rounded sides over filling to form triangle and then fold bottom up and fry seam side down first.
Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Sauté for a few minutes, and then add peas, potatoes, seasonings and spices. Finally, add water and simmer for 10 minutes. Allow to cool thoroughly. Place a spoonful of filling at the top of each strip and fold into a triangle four times, until filling is enclosed. Place samosas, a few at a time into deep, hot oil. Fry until golden brown and drain.
Fresh green mealies (also known as corn, sweetcorn and maize) are most often simply boiled and buttered; however, they are delicious roasted over the coals. It is important that the mealies are fresh – straight from plant to fire if this is at all possible. Buy them with husks and all, for the silk is a good indicator of quality. Kernels should be plump and shiny.
Fresh green mealies or sweetcorn
INGREDIENTS:
1 Corn Per Person
Salt
Melted butter
COOKING INSTRUCTIONS:
Fold back the leaves, and strip mealies of their silk. Replace the leaves. Immerse in cold water for 30 minutes, then barbecue over hot coals for 20-30 minutes. Brush occasionally with melted butter until the kernels are smoky and delicious. Turn frequently to ensure even cooking.
Mealies may also be braaied without the soaking or wrapping procedure, when their kernels attain a wonderful toasty aroma and flavor. Brush occasionally with butter to keep them moist. Serve warm, sprinkled with a little salt and smeared with butter.
Indian folk introduced exotic recipes like this one at a time when South African dishes were noted for their blandness.
INGREDIENTS:
2 small chickens (spring chickens or Cornish hens)
3/4 cup yogurt
2 teaspoons salt
1 teaspoon garlic powder
1 ½ teaspoons cumin
Juice of 1 large lemon
4 cloves garlic, crushed
½ teaspoon cayenne pepper
l teaspoon freshly grated ginger-root or ground ginger
2 teaspoons ground coriander
1 tablespoon paprika
COOKING INSTRUCTIONS:
Split chickens down the back. Combine remaining ingredients to make a marinade. Marinate the chickens in the mixture for at least 1 hour, or overnight. Pour off marinade and reserve.
Place on a rack in a roasting pan on the bottom shelf of a 400 F oven and roast for 1 ¼ - 1½ hours, turning and basting frequently with the remaining marinade. Serve with curried rice mixed with nuts and raisins.
Serves 8
Chef Karin’s Tip: Tandoori Chicken is particularly good cooked in a rotisserie, over an open fire, or on a barbecue.