A Taste of South Africa E-Book

Naumann & Göbel Verlag

• Herausgeber: Naumann & Göbel Verlag
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

Thanks to the mix of African cooking with European and Asian influences, South Africans have long enjoyed a multi-cultural style of cooking that's also become popular in Europe. From Baba Ghanoush and Cape-Malay Bobotie with sultanas, to chicken-potjie and Koeksisters with sugar syrup - join us on a journey to the beautiful southern tip of the African continent and discover the enormous variety of Cape cuisine. - Typical South African recipes - from classics to trendy, modern ones - Every recipe has a great photo

Leseprobe

A Taste of South Africa

Many years ago, there evolved in South Africa a style of cooking that in Europe has become trendy under the name ‘fusion cuisine’: the mixture of African cooking with European and Asian flavours.

Travel with us across the beautiful South African continent and discover the full diversity of Cape cuisine: from baba ghanoush and Cape Malay bobotie with raisins and chicken potjie, to koeksisters with sugar syrup.

A Taste of South Africa

© Naumann & Göbel Verlagsgesellschaft mbH a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Straße 1, 50996 Cologne (Germany)www.vemag-medien.de Recipe photographs: TLC Fotostudio Cover photograph: TLC Fotostudio Translation from German: Andrew Brown, in association with First Edition Translations Ltd, Cambridge Complete production: Naumann & Göbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8764-5

Contents

Introduction

Bredies, potjies etc.

Venison liver pâté with mushrooms

Chapatti with vegetables

Maize beads with biltong

Pumpkin fritters with sauce

Baba ghanoush with flatbread

Samosas with vegetables and lamb

Mini sosaties with chicken fillet

Warthog potjie with vegetables

Cape Malay bobotie with raisins

Guinea fowl maafe with peanut butter

Chicken soup with coconut milk

Fish soup with curry

Cold cucumber and fruit soup with cream cheese

Peanut soup with coconut cream

Chicken potjie with pumpkin

Biltong snack – a classic

Pike pâté with white wine

Biltong in crispy pastry rolls with cheese

Tomato bredie with lamb

Rooihartebees stew with mushrooms

Ostrich meat stew

Pear curry soup with cream

Cold papaya soup with mint

Pumpkin soup with sherry and olives

Vegetables & side dishes

Green beans in a curry

Banana salad with apricot and curry mayonnaise

Cabbage rolls with vegetables

Geelrijs with cinnamon and sugar

Boere pap South African polenta

Bean and mushroom curry with nuts

Mealie bread pudding with ginger

Pickled mustard fruits with garlic

Potato and onion curry with ginger

Extra spicy mixed pickles

Sweet potatoes with pineapple and ham

Carrots in rosemary mustard

Barley risotto with asparagus

Corn on the cob with garam masala

Split pea fritters Cape Malay style

Chakalaka with fiery spices

Date salad with onions and chilli

Red cabbage with apples

Chutneys, sauces etc.

Apple and date chutney with walnuts

Avocado cream with honey

Prawn and chilli sauce with ginger

Okra and sweetcorn chutney with tomatoes

Onion and apricot sauce with curry

Cape Malay Barbecue sauce with spring onions

Hot and fiery avocado sambal

Peanut and hot pepper sauce

Chilli and herb sauce with garlic

Barbecue marinade with ginger

Tomato chutney with cloves

Mango and chilli relish with lime and mint

Pineapple and onion chutney with ginger

Meat, game & poultry

Wild bredie with apricot and beer

Springbok with honey and lemon sauce

Beef with cranberries and apples

Guinea fowl on cabbage

Chicken in mango and sweetcorn sauce

Cape Malay chicken with Asian spices

Breyani chicken with potatoes

Karoo lamb with a crust

Beef with green banana and coconut

Ostrich fillet with gooseberry sauce

Braised chicken with hot peppers

Lamb stew with tamarind juice

Ostrich fillet with bean purée

Lamb and bean stew with white wine

Braai – barbecue & more

Sosaties with apricots and garlic

Ostrich satay with peanut sauce

Grilled peri peri prawns

Ostrich kebabs with port wine sauce

Grilled barracuda

Medallions of wild boar

Grilled fish cakes

Boerewors homemade sausages

Kingklip with shallot wine sauce

Mixed grill with potatoes and mushrooms

Grilled lobster with paprika

Fish & seafood

Perch pot with onions

Pickled fish with carrots and courgettes

Cioppino with vegetables

Halibut with pickled cucumber

Clam chowder with coconut milk

Mussels in garlic sauce

Fish potjie with mussels and prawns

Vindaye fish with chilli and ginger

Coconut trout with garlic and ginger

Bay mussels in onion and garlic sauce

Sole with lime butter

Fish plaki with garlic and tomatoes

Highly seasoned fish with tamarind

Spicy squid in tomato sauce

Cakes & desserts

Ystervarkies chocolate squares with shredded coconut

Pancakes with vanilla ice cream and liqueur

Koeksisters with sugar syrup

Hertzogies apricot tarts with meringue topping

Malva pudding oven-baked

Melktert with cinnamon and sugar

Cape cake with brandy syrup

Rooibos sorbet with Kräuterbrand

Roly poly cake roll with apricot

Waterbuck doughnuts with fresh berries

Baked Naartlies mandarins with vanilla ice cream

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Introduction

The best from three continents: Europe and Asia meet at the southern tip of the African continent

Centuries ago, a style of cooking established itself in South Africa, in so-called Cape cuisine, that has recently become very fashionable in Europe under the label “fusion cuisine”. This is a mixture of classic European cuisine with exotic flavours and Asian cooking style.