Taste of Ubuntu

A Journey Through South African Culinary Heritage

Traditional South African Recipes

Welcome to the heart of South African cuisine, where we celebrate the rich culinary heritage passed down through generations. These recipes are more than just food; they are stories, traditions, and a taste of Ubuntu – the spirit of togetherness and humanity.

Bobotie

A delicious serving of Bobotie, a traditional South African dish with spiced minced meat topped with an egg custard.

Bobotie, often considered South Africa's national dish, is a spiced minced meat dish baked with an egg-based topping. Its origins trace back to the Cape Malay community, blending flavors from the East with local ingredients. The aroma alone evokes memories of family gatherings and festive occasions.

Ingredients:

  • 1 kg minced beef
  • 2 slices of bread, soaked in milk
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tsp mixed herbs
  • 1/2 cup chutney
  • 1/4 cup apricot jam
  • 1/4 cup vinegar
  • 2 eggs
  • 1 cup milk
  • Bay leaves for decoration

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Squeeze excess milk from the bread and mix with the minced beef.
  3. Sauté onion and garlic until softened. Add curry powder, turmeric, and mixed herbs. Cook for 1 minute.
  4. Add the spice mixture to the beef, along with chutney, apricot jam, and vinegar. Mix well.
  5. Transfer the mixture to a baking dish.
  6. Whisk eggs and milk together, pour over the meat.
  7. Decorate with bay leaves and bake for 45 minutes, or until golden brown.

Bunny Chow

A quarter loaf of bread filled with delicious Durban curry, known as Bunny Chow.

Bunny Chow, a Durban curry served in a hollowed-out loaf of bread, is a quintessential South African street food. Born out of necessity during the apartheid era, it provided a convenient and portable meal for Indian laborers. Today, it's a beloved comfort food enjoyed by people of all backgrounds.

Ingredients:

  • 1 large loaf of white bread
  • Lamb, chicken or bean curry (your choice!)

Instructions:

  1. Cut the loaf of bread in half or quarters.
  2. Hollow out the center of each portion, reserving the bread.
  3. Fill the hollowed bread with hot curry.
  4. Replace the bread "lid" on top and serve immediately.

Melktert (Milk Tart)

A slice of Melktert, a creamy South African milk tart dusted with cinnamon.

Melktert, or Milk Tart, is a creamy custard dessert with a delicate pastry crust and a dusting of cinnamon. This comforting treat is a staple in South African households, often enjoyed with a cup of tea or coffee. Its simple yet satisfying flavor evokes a sense of nostalgia and warmth.

Ingredients:

  • 1 roll of puff pastry
  • 4 cups milk
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • Ground cinnamon for dusting

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Line a baking dish with puff pastry.
  3. Heat milk and sugar in a saucepan until sugar is dissolved.
  4. Whisk flour and a small amount of cold milk to form a paste. Add to the saucepan.
  5. Bring to a simmer, stirring constantly, until thickened.
  6. Remove from heat and stir in beaten eggs and vanilla extract.
  7. Pour the custard into the pastry-lined dish.
  8. Bake for 30-40 minutes, or until the filling is set and the pastry is golden brown.
  9. Let cool completely before dusting with cinnamon and serving.

Chakalaka

A bowl of homemade Chakalaka, a spicy South African vegetable relish.

Chakalaka is a spicy South African vegetable relish, often made with beans, tomatoes, onions, and peppers. It's a versatile condiment that can be served with bread, pap (maize porridge), or grilled meat. Chakalaka adds a fiery kick and a burst of flavor to any meal.

Ingredients:

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 can (400g) diced tomatoes
  • 1 can (400g) baked beans
  • 1-2 chili peppers, finely chopped (adjust to taste)
  • 1 tsp curry powder
  • Salt and pepper to taste

Instructions:

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and garlic and sauté until softened.
  3. Add the bell peppers and chili peppers and cook for a few more minutes.
  4. Stir in the diced tomatoes, baked beans, and curry powder.
  5. Season with salt and pepper to taste.
  6. Bring to a simmer and cook for at least 30 minutes, or until the flavors have melded together.
  7. Serve hot or cold.

Biltong

Close-up of sliced Biltong, a dried and cured meat snack.

Biltong is a form of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats like springbok or kudu, to cuts of ostrich. It is typically made from strips of raw meat that are marinated in a mixture of vinegar, salt, pepper, and coriander, then air-dried.

Ingredients:

  • 1 kg beef (silverside or topside)
  • 50 ml brown vinegar
  • 50g coarse salt
  • 25g brown sugar
  • 15g ground coriander
  • 5g black pepper
  • 5g roasted coriander seeds, crushed

Instructions:

  1. Cut the beef into strips about 2-3 cm thick and 20 cm long, along the grain.
  2. Mix the vinegar, salt, brown sugar, ground coriander, black pepper, and crushed roasted coriander seeds in a bowl.
  3. Rub the mixture thoroughly into the meat strips.
  4. Place the meat in a container, cover, and refrigerate for at least 12 hours, or up to 24 hours, turning occasionally.
  5. Remove the meat from the marinade and pat dry with paper towels.
  6. Hang the meat strips in a well-ventilated area or a biltong dryer. Ensure the pieces do not touch each other.
  7. Dry for 3-7 days, depending on the thickness of the meat and desired level of dryness. Check daily for doneness.
  8. Once dried to your liking, remove the biltong from the dryer or hanging area. Slice thinly against the grain and enjoy.

Boerewors

Grilled Boerewors sausage served on a plate.

Boerewors, meaning "farmer's sausage" in Afrikaans, is a type of sausage originating from South Africa. It is traditionally made from coarsely ground beef, pork, or a mixture of both, along with spices, and formed into a continuous spiral. It is a staple at braais (barbecues) and is known for its rich, savory flavor and distinctive spices, particularly coriander.

Ingredients:

  • 1 kg beef, coarsely ground
  • 250g pork, coarsely ground
  • 30g coarse salt
  • 10g black pepper
  • 15g ground coriander
  • 5g ground cloves
  • 5g ground nutmeg
  • 100ml brown vinegar
  • Natural sausage casings

Instructions:

  1. In a large bowl, combine the ground beef and pork.
  2. Add the salt, black pepper, ground coriander, ground cloves, and ground nutmeg to the meat mixture.
  3. Pour the brown vinegar over the meat and spices.
  4. Mix all the ingredients thoroughly until well combined.
  5. Stuff the mixture into natural sausage casings using a sausage stuffer.
  6. Twist the filled casings to form a continuous spiral sausage.
  7. Refrigerate for at least 2 hours to allow the flavors to meld.
  8. Grill or braai the boerewors over medium heat, turning occasionally, until cooked through and browned on all sides.
  9. Serve hot, traditionally with pap or in a boerewors roll.

Koeksisters

Pile of golden brown Koeksisters, a traditional South African sweet treat.

Koeksisters are a traditional South African confectionery made of fried dough infused in syrup. There are two main types: the Cape Malay version, which is spicy and coated in desiccated coconut, and the Afrikaner version, which is twisted and drenched in a sugary syrup. Both are incredibly sweet and beloved treats.

Ingredients:

  • 500g all-purpose flour
  • 10g instant yeast
  • 5g salt
  • 50g sugar
  • 50g butter, melted
  • 250ml lukewarm milk
  • Vegetable oil for frying
  • Syrup: 4 cups sugar, 2 cups water, 1 cinnamon stick, juice of 1 lemon
  • Desiccated coconut (for Cape Malay version)

Instructions:

  1. In a large bowl, mix together the flour, yeast, salt, and sugar.
  2. Add the melted butter and lukewarm milk to the dry ingredients and mix until a smooth dough forms.
  3. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
  4. While the dough is rising, make the syrup: In a saucepan, combine the sugar, water, cinnamon stick, and lemon juice. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the syrup has thickened slightly. Let the syrup cool completely.
  5. Once the dough has risen, punch it down and roll it out on a lightly floured surface.
  6. Cut the dough into small rectangles or squares (for Afrikaner version, twist into braids).
  7. Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
  8. Fry the dough pieces in batches until golden brown on all sides.
  9. Remove the fried koeksisters from the oil and immediately place them in the cold syrup. Let them soak for a few minutes.
  10. Remove the soaked koeksisters from the syrup and drain on a wire rack.
  11. For Cape Malay version, sprinkle with desiccated coconut.
  12. Serve at room temperature and enjoy!