Biltong is the South African version of jerky. Two differences from American jerky are that it is usually flavored with coriander and vinegar, both of which help preserve the biltong. I spotted a simple version of biltong in a South African cookbook, Charcuterie by Paul Thomas. Adapting his recipe to my situation, I used as Read More …
Boerewors (Farmer’s Sausage in Afrikaans) is the South African equivalent of bratwurst in Wisconsin, a ubiquitous comfort food usually barbequed. Like bratwurst, it is a fresh sausage, in this case flavored with vinegar and coriander. This recipe is for the relish to accompany the grilled boerewors and is adapted from Braai: The South African Barbecue Read More …
Peri Peri sauce is a hot sauce from Mozambique which is popular in South Africa and Portugal, and has been introduced to the world by the Nando’s restaurant chain. It can be made in varying degrees of hotness depending on how many chilies are added. In this case, I made two versions, each of which Read More …
I recently bought several pounds of pork bangers from www.southafricanfoodshop.com and decided to use some of them in the English classic comfort food, bangers and mash(ed potatoes) with onion gravy. Since pan-frying sausages and making mashed potatoes are quite standard, in this recipe I will focus on the onion gravy. This version is adapted from Read More …
Flat chicken (or Flattie) is the South African term for a spatchcocked chicken grilled on a braai (barbeque). I cooked this on a Big Green Egg including some soaked mesquite chunks, so the chicken was nicely smoked. I picked the exact wrong time to do this, since a thunderstorm started just after I started the Read More …
Braibroodjies are cheese sandwiches which are grilled (braaied) in South Africa. This version made a nice lunch today, and is an adaptation from Jan Braai’s cookbook Braai: The South African Barbecue Book. Good white sandwich bread (I used a sourdough) Butter Chutney (South African chutney is made with apricots vs. mangoes, but I only had Read More …
This easy and tasty cold soup is adapted from South African Cooking in the USA. I chose to make it vs. some similar recipes since it did not call for any herbs which I did not have. (On the other hand, some dill would have been good in it.) I used a hothouse cucumber, but Read More …
This was our dessert for Christmas dinner this year, probably the third time it has filled this role. It is a South African version of an English pudding, which means that it is a very moist cake. It is not at all what Americans normally mean by “pudding”. This will serve about 12 people. For Read More …