African Travel Concept



Posted on Wednesday, 07th Jan 2015

From biltong and boerewors to bunny chow, South Africa is host to an eclectic palate of distinctive flavours. Influenced by an assemblage of different cultures and owing to a diversity of natural ingredients, you can rely on SA recipes to leave you with a taste for wanting more.

If you've recently visited the shores, mountains or plateaus of Southern Africa, you may be longing to try make some of our local cuisine back home. Here are two recipes that any South African could vouch for:

The Braai/BBQ Gatsby

·         600g rump or sirloin steak
·         oil for coating
·         pinch masala spice
·         salt and freshly ground black pepper
·         1 large baguette
·         soft butter
·         bunch crisp lettuce leaves
·         2-3 ripe tomatoes - sliced
·         2 onions - caramalized
·         1 cup
·         cheddar cheese - grated
·         ½ cup mayonnaise
·         ½ tsp peri-peri powder
·         potato rostis

-One day prior to cooking, coat the steak with oil, and season it with the masala spice and leave to marinade in the fridge over-night.
-Make the potato röstis.
-Braai/cook the steak over very hot coals for 4 minutes a side. Remove the meat from the fire and leave it to rest.
-Slice the bread open lengthways (but not completely through) and spread butter on the inside.
-Toast the buttered side of the bread over the coals for two minutes.

To assemble:
-Place a lettuce leaves on the bottom half of the bread.
-Add sliced tomato and rösti pieces.
-Slice the steak into thin strips and add to the baguette together with the caramelised onion and Cheddar cheese.
-Mix the peri-peri into the mayo and spread it across the top half of the baguette.
-Close the sandwich, slice and enjoy.


Recipe reprinted with permission of JanBraai from his latest book 'Red Hot'.

Old-fashioned Milk Tart

·         2 Tbs butter - please not margarine                
·         2 Tbs sugar
·         1 egg
·         ¾ cup self-raising flour
·         Pinch salt

For the filling:
·         2 cup milk
·         2 eggs, separated
·         ½ cup sugar
·         ¼ cup cake flour
·         ¼ cup corn flour
·         Pinch salt
·         2 Tbs butter
·         1 tsp vanilla essence
·         Ground cinnamon

-Preheat oven to 180 degrees celcius.
-Blitz all the ingredients together in a food processor or with an electric beater until it forms a dough.
-Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
-Heat the milk in a medium pot (do not boil).
-Beat the yolks and sugar until creamy and light then add the flours and salt - the mixture will be quite thick.
-Add some warm milk to the egg mixture and then return all of it to the heat.
-Bring to the boil and whisk constantly until thickened.
-Remove from the heat and whisk in the butter and vanilla.
-Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
-Pour into the chilled pastry case and sprinkle with cinnamon.
-Bake for - 30 minutes.


There is a melange of South African cuisine recipes to be found in cookbooks and online, but for those of you who are feeling somewhat chilled - go throw some wors on the braai!

Posted in Jewels of Southern Africa

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