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South African Recipes

Bobotie

Chakalaka Relish

Piri piri

"Bobotie"

This delicately curried, but fruity meatloaf dates to the C17 Dutch East India Company's use of the
Cape as a revictualling point for its trading ships. The name is from the Indonesian word 'Bobotok'. Traditionally it should be made with lamb mince. but variations and permutations are endless- ranging from ostrich to soya meat substitutes and pure vegetarian combinations.

Ingredients

2 slices crustless stale white bread
25ml cooking oil
1-2 onions, thinly sliced or chopped
2,5ml ground cloves
5ml crushed garlic
pinch salt
10 ml curry powder
5 ml turmeric
500g beef or lamb mince
2 eggs
30ml hot water
20ml lemon juice
25ml sugar

Topping
1 egg (lightly beaten)
150ml milk
bay or lemon leaves for garnishing

Method
Preheat oven to 160ºC.

Soak bread in a little milk, squeeze out the excess then crumble.
Heat oil and braise onion until golden.
Add the ground cloves, garlic, salt, curry powder and turmeric and simmer for 5 minutes.
Break the 2 eggs into a large bowl and beat lightly. Mix in the mince. Add the onion mixture from the frying pan to the mince as well as the hot water, lemon juice, crumbled bread and sugar, and mix to combine well.
Spoon the mixture into a well greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven,add the topping and replace in oven
Topping:
Combine the egg and beat well. Pour over the bobotie. Arrange bay leaves or lemon leaves as garnish. Return to oven and bake at 180ºC for 5-10 minutes, or until topping is set.

Variations

1. Stretch the dish by adding grated carrot to the mince mixture before baking
2. Add chopped dried fruit to meat mixture
3.Pre-soak raisins or sultanas in Sherry and add to the meat mixture

Chakalaka

a versatile relish/sauce

1/2 cabbage head
3 medium carrots, grated
2-3 chilies (depending on taste)
Chopped tomatoes, about 2
1 Green Pepper chopped
2 tbs oil
1 can baked beans (optional-include if used as a side dish)
Salt to taste
1 Onions, finely chopped
1 clove Garlic

Fry onions, garlic and peppers
Cook further with cabbage and carrots until limp
Add rest of ingredients and boil for about 10 minutes.

Serving suggestions
1. As a relish
2. A side dish
3. A salad
4. Process roughly and use as a spread - delicious with cheese
5. As a sauce over "pap", rice, pasta, cassava, couscous and even mashed potatoes
6 Perfect for picnics and barbecues (braais)

Peri-Peri Marinade

Peri-Peri (aka Pili-Pili, Piri-Piri) refers to hot chile peppers that feature quite prominently in African recipes and derive from the Portuguese colonial tradition. This marinade complements any meat that can be grilled. baked (roasted) or barbecued.Use it a a baste if liked.or a a white sauce and use over pasta, rice, pap or other starch

two or three fresh hot chile peppers (jalapenos, poblanos etc.), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt

Combine all ingredients and process to a paste. Adjust the ratio of cayenne pepper, paprika and garlic to taste. Rub marinade onto meat and allow to marinate in a glass bowl- 30 minutes minimum but overnight if possible,

Variations

1. Cook the sauce over gentle heat and store.Refrigerate

2. Add a bay leaf or basil and oregano

3. Add more oil and dry white wine if used as a baste

4 Sugar or honey are used by some cooks to reduce tartness

Skype: makhaya.guesthouse