Pumpkin and dried-apricot jam: a French–South African connection
Pumpkin and dried-apricot jam: Freeze for winter; small fresh portion refrigerated up to 48 hours.
South Africa
Recipes by the places recorded in their sources.
South Africa
South African pumpkin atchar
South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.
Sosaties
Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.
Chakalaka
A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.
Mieliepap
South Africa's maize-meal porridge, which the same white meal turns into a soft breakfast pap, a firm sliceable mound or the separate moist granules of phuthu depending only on water and handling.
Tassal-inspired grilled coriander beef
Beef rump takes vinegar, toasted coriander and pepper from the flavour family of tassal, then meets a thermometer-checked braai fire as a fresh-cooked meal.
South African fruit chutney
South African fruit chutney ranges from Cape-style sweet-sour fruit pastes to spiced dried-fruit versions; this page records a measured peach and apricot home recipe inspired by Mrs Ball’s.
Salt beef with green peppercorn and mustard sauce
A Karoo-style festive dish of already cured salt beef simmered with vegetables and aromatics, served with a cream sauce of brined green peppercorns and wholegrain mustard.
Braided biltong loaf
Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.
Elevated risk
Braaiwors
South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.
Tin-steamed dombolo (South African steamed bread)
This tin-steamed South African dombolo uses yeast dough with bread flour and olive oil. It rises twice, steams for about an hour, and is checked with a clean skewer.
Boerewors and chickpea stew
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Mieliebrood (yeasted sweetcorn loaf)
A South African sweetcorn loaf made from a rich, yeast-raised batter with both creamed sweetcorn and drained kernels. This version is baked in a loaf tin; it is distinct from steamed mielie breads and from maize-meal quick breads.
Elevated risk
Boerewors
A coarse South African farmhouse sausage of beef with pork or mutton fat, defined by its coriander seasoning and cooked fresh over coals rather than preserved.
Biltong pâté
A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.
High risk
Biltong
Strips of whole-muscle beef or game seasoned with salt, vinegar, roasted coriander and pepper and air-dried without cooking, sold anywhere from soft and moist to hard and very salty.
Green-fig konfyt
Whole unripe figs are softened and cooked in cinnamon and ginger syrup as a refrigerator-only South African konfyt; this method does not provide a shelf-stable canning process.
High risk
Droëwors
South Africa's dried sausage: seasoned minced meat in narrow casings, dried until it can be eaten without cooking, which makes it a far more demanding product than fresh boerewors.
Tomato and onion smoor
A thick South African tomato-and-onion relish simmered slowly and served warm with boerewors, pap or bread.
Mosbolletjies (grape-juice and yeast buns)
This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.
Roosterkoek (South African braai bread)
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Elevated risk
Skilpadjies
South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.
Boerie roll
A South African boerie roll puts fully cooked boerewors in a soft bread roll and tops it with warm tomato-and-onion smoor.
Potbrood
A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.
Biltong potjie with creamy pasta
Biltong, bacon and vegetables simmer in tomato-herb stock, then join cooked pasta, milk, cream and Cheddar in this outdoor potjie.
Monkey gland sauce
A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.
Green-fig konfyt without lime soak
Hard green figs are parboiled and cooked whole in a lemon-sharpened sugar syrup as a refrigerator-only South African konfyt; the method does not establish shelf-stable canning.
Elevated risk
South African sorghum-and-maize umqombothi
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
Vetkoek (Amagwinya)
This South African vetkoek batch uses margarine-enriched wheat dough with instant yeast, shaped into 24 portions and deep-fried until golden.
Biltong braaibroodjie
Chopped biltong, sweet onion, cream cheese and Cheddar fill bread toasted in a hinged grid over gentle coals, then finished with biltong dust.
Omagongo
The fermented marula drink of northern Namibia's Aawambo communities, pressed from ripe Sclerocarya birrea fruit and left to the yeasts already on it, and drunk at the Oshituthi shomagongo festival.
Elevated risk
Umqombothi
South Africa's opaque sorghum beer, soured by lactic acid bacteria before its mash is cooked and fresh malt stirred in, leaving a cloudy, creamy, cereal-thick drink that keeps only a day or two.
Elevated risk
Masala wors
South Africa's spiced fresh sausage family, sold as masala, dhania or Punjab wors: cumin, ginger, garlic and chilli in place of the mild coriander-and-clove seasoning of boerewors.