Archive for the ‘South African’ Category


Tomato Bredie

November 1, 2009

I know that since it is now the 1st of November we require a new Flavour of the Month however, I have one last instalment from Octobers Flavour of the Month Traditional South African Cooking

This was a late entrant, only created last night for dinner with MIL & FIL prior to watching the abysmal effort by the Wallabies against the All Blacks. Ok, in fairness it wasn’t the worst I’d seen them play of late. But, they are starting to create a pattern here of loosing and whilst I am and forever will be a Wallaby supporter, it is difficult to have faith and energy in your support after consecutive loses! Anyway, that’s another story and entirely un-food related!

So, this last instalment was a Tomato Bredie! For all intents and purposes is a Cape Malay stew made of meat and vegetables and cooked very slowly to allow the flavour of all the ingredients to “merge” fully, of which there are many varieties. Well traditionally they all contain lamb but the variety of vegetables is endless. I chose this version of the Bredie simply because of who I was feeding!

I’m not sure that I’ve outlined this in its entirety previously, though I do know I have made reference to it in the past. When providing a fair for MIL & FIL one has to be careful what one chooses! We can’t get to adventurous else there wouldn’t be protest (they’re far too polite…they’d just eat what I gave them) but there wouldn’t be enjoyment. The most important thing for me to remember at all times is that FIL does not like onions or garlic! Now I don’t know about anyone reading this but these 2 ingredients are staples in my kitchen, most things I make for dinner have these in them. I can adapt and go without but my default reaction to this is always to cringe! Imagine a lasagne without these!!!

So I chose this because it had meant (and lamb – which they’re very fond of) and potato and I served it with beans and peas (despite the recipe calling for serving with rice) and I felt I achieved the requirements of meat and vegetables! Now of course due to the aforementioned aversion to onion and garlic the recipe was adapted to omit these, I just increased slightly the amount of thyme and marjoram added to the recipe to give it a little bit more depth of flavour. It was really quite nice; the herbs didn’t over power the flavour of the lamb, which was beautifully tender. I will have to try the original non-adapted recipe some day.

Tomato Bredie

25ml Sunflower oil
2 large onions (omitted this time)
1 clove of garlic (omitted this time)
1kg lamb, cubed
10ml salt
Milled pepper
A little bit of stock
500g potatoes, sliced into large chunks
1kg medium tomato, chopped (or 2 tin of tomato)
5ml white sugar
2ml dried thyme
5ml chopped marjoram

Heat the oil, and brown the meat quickly on all sides. Add the salt, pepper, thyme and a little stock and simmer covered for approximately 1.5-2hrs, or until the meat starts to get tender. Add the potatoes, tomatoes, sugar and marjoram, and stew for a further hour. Serve.

(if using onions and garlic – sauté these prior to the meat and then add the meat to this)

So ends October’s Flavour of the Month I have enjoyed cooking from this book immensely and will definitely continue as I didn’t get everything done I wanted. Not surprising really considering how many recipes are actually found within!

I have chosen November’s already and began to page mark recipes, and will begin tonight even! November’s choice is:1000 best-ever recipes from AWW



October 18, 2009

My next instalment for my Flavour of the Month from Traditional South African Cooking was Denningvleis.

The Malay name means flavoured meat, and traditionally goat’s meat was used in this, a more strongly flavoured meat, but this recipe called for lamb.

The lamb was rich enough for me, I wonder at how strong it would be with the goat. Will have to try it eventually, but I love it with the lamb. The flavour was intense and powerful and as you swallowed and it hit the back of your palette it gives you another burst of flavour. My favourite savoury dish out of the two created so far. Having said that something I’ve not made (because we have it regularly with the Clan) Bobotie, is still my favourite Traditional South African Dish so far.


15ml sunflower oil
2 cloves crushed garlic
2 large onions, sliced
10ml white sugar
1kg stewing lamb
4 whole cloves
4 all spice berries
2 bay leaves
5ml salt
Milled pepper
2ml grated nutmeg
125ml water
2ml tamarind seeds soaked in 125ml water

Heat oil in a large saucepan and sauté the garlic, onions and sugar for approximately 5 minutes until onions are transparent.
Remove the mixture from the saucepan and set aside.
Brown the meat in the same saucepan, add the onion mixture, cloves, allspice, bay leaves, salt, pepper, nutmeg and water.
Simmer covered for 1.5hours.
Strain the tamarind water discard seeds and add to stew.
Simmer for another 15 minutes.
Serve – suggestion boiled potatoes.


Chicken Breyani

October 8, 2009

This recipe is the first attempt of cooking for Flavour of the Month, out of Traditional South African Cooking
It had a rather daunting amount of ingredients which did give me pause at the beginning when leafing through the pages to decide what I would create. However, the description provided was enough to make me look more in depth at this list of ingredients and the instructions, only to discover that it actually wasn’t too bad. Who can resist “tender morsels of chicken in a creamy, spicy blend” This dish was introduced into South Africa by the Indians.

Original recipe called for hard-boiled eggs and rice as well. I skipped these things for the Husband, after his 18 months on rice and his still mild allergy to eggs I figured it was probably the best bet. Also, the original recipe was enough serve 10! Since there was only 2 of us I figured it was probably best to cut back on the recipe a little. I cut it into thirds (keeping lentil amount up to balance out the no rice) and ended up still having enough to serve 4.

The result? Delicious! Something I’ll definitely be making again – one time I will even go the rice and see if the Husband can enjoy it still.

Chicken Breyani

60mL Sunflower Oil
4 medium onions, finely chopped
4 potatoes, cubed
250mL lentils, soaked and drained
Pinch of salt
700g chicken, cut into portions
5mL ground coriander
3mL turmeric
1 stick of cinnamon
1 bay leaf
½ T ground cardamom
2mL cumin seeds
1 chilli finely chopped
1 ripe tomato, chopped
40mL lemon juice
3 cloves of garlic
170mL natural yoghurt
1 piece of root ginger crushed

Heat a little oil in a frying pan and sauté the onions for about 5 minutes. Remove and set aside.
Add the rest of the oil and the potatoes to a pan and sauté for about 8 minutes. Remove, drain and set aside.
Boil the lentils in salted water for about 5 minutes and then drain.
Combine the lentils with ¼ of the onions.
Rub salt into the chicken pieces and place them in a large mixing bowl. Combine the remainder of the ingredients and pour over the chicken and leave for about 30 minutes (I left mine in for about 2 hours).
Arrange the ingredients in a large saucepan in the following order: half the potatoes, chicken and marinade, lentils and remainder of the potatoes.
Close the saucepan tightly and simmer, without stirring for 1.5 hours.

The suggestion is made that it be served with sambals, but I had been cooking up a storm on Sunday (posts to follow) and by the time everything was done….it got served with green beans. Next time though?