I was invited to a luncheon hosted by South African Tourism last week on Halloween. I’m glad I didn’t wear my Transformers mask, because no one else was dressed up. I did wear my keyboard tie and mummy pin, just in case. I blended in fine.
So the point of the luncheon was to “celebrate the rich and vibrant culinary culture of South Africa” and share some South African cuisine. I’ve never had South African food. Well it turns out South African food is influenced by many other countries. Here you can read about it at Wikipedia. I was never good at reading something and putting it back into my own words like we had to do in school reports. I’m not sure what the point of that was.
They brought in award-winning Chef Wamukelwe Zuma to show us how to make and feed us Chicken Bunny Chow, Beef Bobotie and Cinnamon Koeksisters. Nice guy. From the heart.
The Chicken Bunny Chow was the best because of the name. It was like a mild Chicken Curry Sandwich. No bunnies are in the chow though.
The Beef Bobotie was a minced meat pie in bowl. The filling is similar to the minced meat in an Australian meat pie.
Cinnamon Koeksisters are fried braided dough sticks. Nice. Kinda like elephant ears. I liked this one with the Amraula ala Angliase.
In conclusion, South African food rocks. Shit, I sound like I’m writing a 5th grade school report. “In conclusion…?” fuck. I should of wore my Optimus Prime mask.
Continue on for the recipes that I just copied and pasted from the thumb drive they gave me.
Chicken Bunny Chow
Ingredients 2 ¾ lbs of Chicken 3 Green Chilies 1 tbsp Canola Oil Grated Ginger 1 Onion (Chopped) Crushed Garlic 1 cup of Yogurt 1 tbsp of Chili Powder 2 tbsp of Lemon Juice ½ tsp Turmeric Powder Peppercorns 1 tsp of Cumin Seeds 1 Cinnamon Stick Saffron 2 Cardamom Pods 1 Potato (Peeled and Quartered)
1. Mix the yogurt, lemon juice, coriander, garlic, peppercorns, cinnamon, cardamom, ginger, chili, cumin, saffron, chili
powder, tumeric and fried onions into bowl.
2. Dice the chicken into small cubes and marinate in yogurt mixture for one hour.
3. Place all ingredients in a pot and cook thoroughly for 30 minutes or until chicken is cooked through.
4. Add potatoes and cook until potatoes are tender.
5. Serve in hollowed out bread.
Ingredients Beef Bobotie 1 Slice of White Bread (Crust Removed) 2 Onions (Finely Chopped) 1 cup of Milk 2 tbsp of Canola Oil 1 tsp Grated Garlic 1 tsp Crushed Ginger 2 ¼ lbs of Ground Beef 3 tbsp of Mild Curry Powder 1 tbsp of Smooth Apricot Jam 1 Extra Large Egg (Beaten) Fresh Lemon and/or Bay Leaves Raisins (optional)
Topping 1 Egg ½ cup of Cream ½ cup of Yogurt ½ cup of Milk Turmeric Saffron Water Salt Pepper
1. Preheat oven to 350 Fº.
2. Place the bread in shallow container and add milk. Leave bread soaking for 10 minutes and mash it with a fork.
3. Fry onion until softened. Add garlic and ginger and fry for one minute.
4. Sprinkle curry powder and cook off spice. Add ground beef and fry until browned.
5. Stir in apricot jam and remove from heat.
6. Add egg and stir in cream.
7. Place meat mixture into mixing bowl and add mashed bread.
8. Mix together lightly with a fork.
9. Spoon the mixture into a greased baking dish and smooth out the top.
1. Beat egg and stir in cream, yogurt, and milk.
2. Add turmeric, saffron, water, and season well with salt and pepper.
3. Cover ground beef with mixture and bake in oven for 45 minutes or until the custard is set.
Cinnamon Koeksister in Citrus Syrup with Coconut Shavings, Candied
Seasonal Fruit & Crème ala Anglaise
Ingredients Koeksisters 2 cups and 3 tbsp of Cake Flour 2 tsp of Baking Powder 6 tblsp of Milk 1 Egg 6 tblsp of Margarine ¾ cup and 1 tblsp of Water 4 tblsp of Cinnamon Powder Amraula ala Angliase 6 Large Egg Yolks 2 cups and 5 tsp of Double Cream 2 cups and 5 tsp of Full Cream Milk 1 cup of Amarula Citrus Syrup / Candied Fruit 5 Oranges 7 oz of Castor Sugar Toasted Coconut Shavings Fresh Orange Segments
1. Sift the flour, salt and cinnamon into a mixing bowl and add margarine to dry ingredients.
2. Beat the egg and milk together.
3. Add egg mixture to dry ingredients and knead dough.
4. Refrigerate dough for approximately one hour.
5. Roll out dough to a quarter inch thick, and cut into strips that are three and a half inches long and one inch wide. Cut each strip into three sections
6. Plate the dough and press ends together
7. Deep fry with vegetable oil until golden brown and drain oil on paper towel.
8. Dip koeksister into clod syrup and sprinkle with coconut shavings.
Amraula ala Angliase
1. Beat egg yolks and sugar until light and fluffy.
2. Warm milk and double cream together and add to the egg and sugar mixture.
3. Pour entire mixture back into the pot, add Amarula, and stir over low heat until your custard thickens to perfect consistency (Note: Be careful not to
scramble the eggs).
4. Dust orange segments with castor sugar and in a non-stick pan, caramelize and serve.
1. Over low heat, squeeze oranges, zest orange peel, and mix with sugar, and water (preferably with vanilla essence).
2. Reduce to a syrup consistency and cool completely.