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Peppermint Liqueur

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Peppermint Liqueur
Peppermint liqueur or schnapps(as it is also known), is a distilled spirit made by adding peppermint flavoring to a clear grain spirit.

It is a drink, quite energizing! It has an astringent, almost mouthwash-like aftertaste and tastes like liquid sugar cane. It’s used in a variety of seasonal cocktails. Many brands of peppermint schnapps are available, and the quality varies.

What is Peppermint Liqueur?

Peppermint liqueur is one, that has a flavor similar to liquid peppermint candy, with a somewhat astringent finish. It’s a powerful spirit that’s best combined into beverages (but it’s also popular as a shot).

Peppermint Schnapps was created in or around 1810 by Francois Nicolas Appert, a Paris candy maker, to be used on ice cream. Napoleon’s wife, Austrian Princess Marie Louise, Duchess of Parma, brought the recipe back to Austria, where it became popular not only as an ice cream topping but also as a drink.

It is great for use in cocktails and coffee made with natural peppermint. It may interest you to know that I am familiar with the flavor of this drink because I have had a series of it before and it is near, but not quite.

I recall a time when this was a big hit at an African dinner party I hosted. I used the cheapest brandy I could get at the time, and it turned out to be fantastic.

During the holidays, this minty distilled alcohol is popular in the United States, where it is served as shots or combined into creamy, sweet drinks. It could be a variety you should add to your collection of drinks.

How To Make Peppermint Liqueur

The following recipe is for you to try at home. Peppermint Liqueur varies from home to home and from region to region.

Peppermint Liqueur

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 0

Ingredients
  

  • 1 1/4 cups white sugar
  • 1 1/4 cups water
  • 1 1/2 cups brandy
  • 3 drops peppermint oil
  • 3 drops green food coloring

Instructions
 

  • Combine the sugar and water in a small saucepan.
  • Bring to a boil and stir to dissolve the sugar, making a thick syrup.
  • Stir in peppermint oil and green food coloring.
  • Allow cooling slightly before stirring in brandy.
  • Pour into a bottle and seal.
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Vetkoek (Fried Bread)

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Vetkoek (Fried Bread)
Vetkoek is a South African term that translates to “fat cake.” It’s shaped like a doughnut and made with flour, salt, and yeast. It is a dough, soft and bread-like; light and crisp on the outside and soft on the inside.
It can be served with delectable ground beef mince or transformed into a dessert by adding syrup, honey, or jam, as well as cheese.
Where is Vetkoek From?
Vetkoek is a traditional fried dough bread from South Africa. It’s a cross between Caribbean Johnnycake, Dutch oliebol, and Mexican sopaipillas. Amagwinya is a similar South African recipe or its Xhosa name.
Vetkoek (fried bread) is a delicious family or friendly meal or snack option. You may make these vetkoeks in any size you like, from large to little to medium, and they will still have a good taste and pleasing feel.

VetKoek Recipe

If made tiny and packed with various processed meats, beef, tuna and mayo, syrup, curry minced meat, cheese, or essentially anything you want, they make a terrific party snack. They’re quick, simple, and delicious. Give it a shot. Get one for yourself and your family.
Traditionally, it is cut open and packed with grated cheese, mince, or even jam. 
We eat them with fried chips, achaar, polony, cheese, or snoek (a sort of salted and dried South African fish) in the township.

How To Make VetKoek

Bread fried in oil, butter, lard, or bacon drippings is a common feature of a full English breakfast in the British Isles. Toast is far more popular for breakfast in the United States. Cooked bread is still popular, especially in the shape of French toast, but it’s also served as a simple piece of bread fried in butter.

Check the recipe box below for steps on how to make your delectable fried/toast bread.

Vetkoek(Fried Bread)

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings 0

Ingredients
  

  • 2 cups lukewarm water
  • 1/4 cups cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 7 cups all-purpose flour
  • 3 cups oil for frying
  • 2 tsps teaspoons salt

Instructions
 

  • Mix lukewarm water, sugar, and yeast in a small bowl. ..
  • Let stand until yeast softens and begins to bubble slightly about 5 minutes.
  • Sift flour and salt together in a large bowl.
  • Pour water mixture over flour mixture and knead until dough is smooth and elastic 5 to 7 minutes.
  • Cover bowl with a clean cloth and let the dough rise until doubled in volume, about 45 minutes
  • Pinch off a piece of dough about the size of a tennis ball; roll until smooth
  • Flatten the ball of dough until it is the size of a palm; set aside on a floured work surface.
  • Repeat with remaining dough.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.
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Vary Aminanana (Collard, Green & Rice)

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Vary Aminanana (Collard, Green & Rice)
Vary Aminanana (Collard Greens and Rice) might be just the side dish you are searching for. This greens and rice is a recipe that is originally from Madagascar. It was converted into a slow cooker dish so it could be  taken to work for a fundraiser for ‘Operation Rice Bowl.’
This vary aminanana is a good option if you’re following a gluten free and vegan diet.

Is Vary Aminanana Healthy?

Yes, it is. One portion of this dish contains roughly 4g of protein, 3g of fat, and a total of 170 calories. This recipe covers 12% of your daily requirements of vitamins and minerals.
You can increase the healthy aspect by using fresh vegetables. You too can do the same or even invent something better to add to it.

How To Cook Collard, Green & Rice

A mixture of brown rice, salt, ginger root, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Here are some of the other ingredients you would need; olive oil, tomatoes, onions, chopped, ginger root, collard greens, and freshly ground black pepper.
To make, Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil. Stir collard green pieces into the tomato mixture then, transfer tomato mixture to a slow cooker; add water, rice, and salt.
Cook on medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
From preparation to the plate, this recipe takes approximately 3 hours and 20 minutes. It is a good option if you’re following a gluten free and vegan diet.

This is such a quick and easy recipe to make, I hope you enjoy this unique Vary Aminanana!

Vary Aminanana (Collard Greens and Rice)

This greens and rice is a recipe that is originally from Madagascar. It was converted into a slow cooker dish so it could be  taken to work for a fundraiser for 'Operation Rice Bowl.' I tripled the recipe to feed a crowd.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Course rice
Cuisine African
Servings 0

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 3 tomatoes, chopped
  • 2 onions, chopped
  • 1 tablespoon chopped fresh ginger root
  • 2 bunches collard greens, torn into pieces
  • 12 cups water
  • 5 cups brown rice
  • 1 1/2 teaspoons salt and freshly ground black pepper to tastes

Instructions
 

  • Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes.
  • Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more. Transfer tomato mixture to a slow cooker; add water, rice, and salt.
  • Cook on Medium until the water is completely absorbed, about 4 hours.
  • Season with salt and freshly ground black pepper to taste.
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Sugar Bean Soup

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Sugar Bean Soup

Bean Soup is a thick, rich stew-like soup that’s ideal for cold nights, especially in the winter. Simple dinner that can be served with bread or other snacks as an alternative.

This hearty stew-like soup is tasty and excellent for cold nights and a recipe that South African families have been cooking for generations.

Beans Soup

Every Appalachian home has an enticing pot of bean soup simmering on the stove practically every day during the frigid winter months. A bowl of creamy soup beans with Smokey ham is thought to be comfort food.

Varieties of Beans Soup

The following is a list of the varieties of bean soup, as seen on Wikipedia.

  • 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States.
  • Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks.
  • Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient.
  • Black bean soup
  • Bob chorba – a national Bulgarian dish, the name translates to “bean soup”.[9] It is prepared using dried beans, onions, tomatoes, chubritza or dzhodzhen (spearmint), and carrots.
  • Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions
  • Dal, a term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent.
  • Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the “national food of the Greeks”.
  • Fazulnica – a Moravian popular soup made from smoked meat broth, lard, onion, garlic, marjoram, brown beans, and peppers. Add cut smoked and boiled meat and beans.
  • Frejon – a bean and coconut milk soup, it is consumed by some Christians on Good Friday in various areas of the world
  • Ful medames is a fava beans stew served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, and chili pepper. It is a staple food in Egypt and a common part of the cuisines of many Middle Eastern and African cultures.
  • Hong dou tang – or red bean soup is a popular Chinese dish served in Mainland China, Hong Kong, and Taiwan. It is categorized as a tang shui (literally translated as sugar water), or sweet soup.
  • Jókai bean soup – a Hungarian soup prepared using pinto beans
  • Kwati – a mixed soup prepared using nine types of sprouted beans, it is a traditional Nepalese dish consumed at the festival of Gun Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar.
  • Pasulj – a bean soup made of usually white beans, cranberry beans, or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian, and Slovenian cuisines. It is a common winter dish and is typically prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock.
  • Pasta Fagioli, an Italian soup of pasta and beans
  • Pea soup
  • Senate bean soup – served in the dining room of the United States Senate every day, in a tradition that dates back to the early 20th century, it is prepared using navy beans, ham hocks, and onion. Every day in America, bean soup is on the menu in Senate restaurants. There are a few different versions of how that mandate came to be, but none of them have been confirmed. According to one account, the Senate’s bean soup tradition began at the request of Idaho Senator Fred Dubois in the early twentieth century. Senator Knute Nelson of Minnesota, according to legend, made the request in 1903 after expressing his liking for the soup.
  • Stew peas – a Jamaican stew prepared using coconut milk, beans, and salted meat, it is common in Jamaica and elsewhere in the Caribbean.

Bean Soup

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 0

Ingredients
  

  • 2 1/2 cups speckled sugar beans
  • 2 pounds bone-in beef chuck cut into chunks
  • 4 large onions thickly sliced
  • 1 cube beef bouillon2
  • 1/2 tbsp hot water
  • 3/4 cup red wine
  • 1/4 cup cup tomato paste
  • 1 pckt dry oxtail soup mix
  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 pinch cayenne pepper (optional)

Instructions
 

  • Place sugar beans into a large container and cover with several inches of cool water; let soak, for 8 hours to overnight.
  • Combine beef chuck and onions in a large pot over medium heat.
  • Cook until beef is tender and falling off the bone, about 1 1/2 hours.
  • Transfer beef to a cutting board; discard bones and cut the beef into bite-size pieces. Place onions in a bowl.
  • Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour.
  • Stir in beef pieces and onions; bring soup to a boil.
  • Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl.
  • Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper.
  • Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine. This will take about 10minutes.
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Beetroot Pancakes

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Beetroot Pancakes
If you love pancakes infinitely, then these Beetroot Pancakes are sure to become your favorite. This breakfast recipe combines the sweetness of beetroots with the eggs and provides a perfect start to your day.
Since it is made from just a few ingredients, it is an easy recipe and doesn’t take much effort from your side. It is a mouth-watering pancake recipe that can be relished by adults and children, alike and is extremely sumptuous.
Served with some fresh fruits or berries on top, this exquisite Continental recipe can be savored on occasions. Go ahead and try this amazing eggetarian recipe right away!

Health Benefits of Beets

By adding beetroot, you also add: (source)

  • Protein
  • Fiber
  • Folate (vitamin B9) (this is helpful for cell and tissue growth)
  • Manganese (an essential trace element)
  • Potassium (good for heart health)
  • Iron (an essential mineral that is necessary for the transport of oxygen in red blood cells)
  • Vitamin C

Different Methods For Cooking Your Beet

Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.

Why do you need to cook your beet? Cooking a beet brings out the natural sugars in it and cuts the earthy flavor that makes so many people fear this healthy veggie!

But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods are:

  • Roast (suggested method, as I find it holds onto the color the best): Trim greens from beets and wrap in a piece of aluminum foil. Place in a preheated 425-degree oven for 45 minutes or until they are tender when pricked with a fork. Let cool and then peel. Using roasted beets will produce the brightest pink color in the pancakes.
  • Boiling
  • Instant Pot:
  • Steaming: To steam beets, cut off greens and then place them whole into a steamer basket in a medium saucepan over boiling water, cover and cook for 30-40 minutes until fork-tender. Let cool and then peel.

Ingredients

  • Beet: are what give these pancakes their pink color! I have found that roasted beets give the best pink color, but you can also use store-bought cooked beets or steamed beets in this recipe.
  • Yogurt: we are going to use plain yogurt in this recipe. You can use either Greek or regular style of yogurt in this recipe, but know that using Greek yogurt may make the pancakes have a tarter taste to them. You can also use a plain plant-based yogurt if you prefer.
  • Flour: you can use white whole wheat, all-purpose, or a gluten-free flour blend.
  • Eggs: eggs help to bind the dry ingredients together as well as providing lots of vitamins and minerals.
  • Baking Powder: helps to get the pancakes perfectly soft and fluffy.
  • Cinnamon: Cinnamon adds a little flavor and sweetness.
  • Cinnamon: Cinnamon adds a little flavor and sweetness.
  • Milk: to get the batter to the right consistency we will have to add a little milk. Depending on which flour and type of yogurt you use, this quantity may vary.

Tips For Making The Best Beetroot Pancakes

  • Don’t Overmix: Take care not to over-mix the batter. The dry ingredients should be just combined into the wet. If you over mix the pancakes won’t be soft and fluffy.
  • Get the Right Heat: Don’t have the skillet on too high a heat or the outsides will burn, and the middle will still be raw. We are cooking on medium heat to get a golden brown color on the outside and help keep that vivid pink color inside.
  • Beets: You can use store-bought precooked beets or roast or steam the beets yourself. For the most intense pink color – use roasted beets.

How To Serve Beetroot Pancakes

Here are some other great ways to serve these pancakes:

  • Cut into long strips with a spread of peanut butter or other nut butter on top.
  • Spread cream cheese on one pancake and then top with a second pancake and cut or ripped into chunks.
  • Serve with a side of your favorite fruit; anything goes – chunks of banana, cut-up berries, slices of cooked apples, etc.
  • Cut into chunks and served with maple syrup on the side.

Beetroot Pancake

Beetroot pancake is a very simple and tasty dish on a South African dessert favorite, pancakes with cinnamon sugar. The beet adds a very delicious and natural sweetness and flavor, and the resulting red color makes this a great delight to present to the table.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Servings 4

Ingredients
  

  • 1 beet, cooked
  • 1 cup all-purpose flour, sifted
  • 1 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar (optional)
  • 2 teaspoons ground cinnamon
  • 1/4 cup white sugar
  • 2 oranges, quartered

Instructions
 

  • In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes.
  • Combine the cinnamon with the sugar and mix well.
  • Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
  • Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
  • Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist.
  • Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
  • Sprinkle the cinnamon sugar over the pancakes.
  • Roll up the pancakes and serve with the orange quarters.
Tried this recipe?Let us know how it was!

 

Ingredients

  • 1 beet, cooked
  • 1 cup all-purpose flour, sifted
  • 1 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar (optional)
  • 2 teaspoons ground cinnamon
  • 1/4 cup white sugar
  • 2 oranges, quartered

Directions

  1. In a blender or food processor, pulse the cooked beet, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes.
  2. Combine the cinnamon with the sugar and mix well.
  3. Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area.
  4. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet.
  5. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist.
  6. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking.
  7. Sprinkle the cinnamon sugar over the pancakes.
  8. Roll up the pancakes and serve with the orange quarters.

Chicken Vegetable Soup

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Chicken Vegetable Soup
This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth.
Soup is one of my favorite things to make for dinner, especially on a cold day. My family happen to love soup too, and this chicken vegetable soup is a current favorite. It’s chock full of tender chicken and a rainbow of veggies for a simple yet satisfying dinner.
This chicken vegetable soup is an easy and healthy dinner option that the whole family will love!

Is Chicken & Vegetable Soup Healthy?

This chicken vegetable soup has 33g of protein per serving and has 7 different vegetables. It’s everything we look for in a healthy soup and is so incredibly cozy! It is ultra-comforting and packed with healthy vegetables.

How To Make Chicken Vegetable Soup

Start by cooking your base vegetables – onions, celery, carrots, potatoes and squash – in a little olive oil. Once these have softened you can start building your soup!

Add your stock – chicken or vegetable broth are both fine. Then you have several options for the chicken itself. You can, as I have here, use chicken tenders  which poach in the soup.

But you can also use leftover roast chicken, shredded rotisserie chicken or even a whole chicken.

I prefer to use mini chicken breasts (chicken tenders) as they cook really quickly. I also like to add a little tomato paste for some color and flavour, but you can leave it out if you want a clear broth.

After the chicken and vegetables have simmered for about 20 minutes you can add any vegetables that quick quickly such as zucchini, corn or green beans.

Remove the cooked chicken from the soup, shred it and stir it back in, together with plenty of fresh herbs. Always check the seasoning at this stage, adding salt and freshly ground pepper as needed.

Serve the soup with lemon wedges on the side, maybe with a little grated Parmesan cheese sprinkled on top and a slice of crusty bread. Have I already said how freaking yummy this is?

How To Add Flavour To Your Soup

The vegetables and chicken will naturally add lots of flavour to your soup. Using a good chicken stock is a no-brainer, but I have had great results using bouillon powder, such as Kallo.

For extra flavour you could try using bone-in chicken (or a whole chicken). It adds a bit of work to this otherwise very simple recipe, so I usually go for the easy option, especially if I am battling a cold!

Add plenty of fresh chopped parsley, a little lemon juice and some grated Parmesan when you are ready to serve. For a real flavour boost you could stir in a little pistou.

How To Thicken Your Soup

The potatoes and squash break down while cooking and add a lot of thickness to this soup. The pasta also makes it very hearty and since pasta absorbs water you might find you need to dilute your soup with a little hot water when reheating.

Can You Use This Recipe To Make Instant Pot Chicken Vegetable Soup?

Yes, you can make instant pot chicken vegetable soup. Here’s how to make it:

  1. Set your instant pot to sauté for 10 minutes. Sauté onions, garlic, and celery for 10 minutes.
  2. Add in carrots, potatoes, chicken breasts, chicken broth, tomatoes, and spices and stir together. (make sure to scape bottom)
  3. Cover and set to sealing, manual pressure for 12 minutes.
  4. Once cooked, quick release the pressure, remove bay leaves and chicken. Shred chicken and return to pot.
  5. Stir in frozen corn, peas & green beans and ENJOY!

How much liquid do you put in instant pot for soup? You use the same amount of liquid in instant pot soup that you do for regular soup. It doesn’t change the recipe!

What Vegetables Do You Put In a Chicken Soup?

The beauty of this soup is you can really customize it to fit whatever vegetables and protein you already have in the fridge.

Don’t have chicken? Try ground beef or smoked sausage. Other great add-ins or substitutions include

  • Pasta
  • Beans
  • Butternut Squash
  • Leeks
  • Peas
  • Ham
  • Bacon

What If I Don’t Have All The Ingredients?

Don’t let that stop you! You can use your favourite vegetables in this soup and feel free to substitute what I have used. I would keep the base vegetables – onions, celery and carrots – and freestyle on the rest.

If you leave the chicken out and use vegetable stock then this soup easily becomes vegetarian/vegan. By the way, if you are avoiding pasta you can easily leave it out or replace it with rice, beans or chickpeas.

Can You Cook Raw Chicken in Soup?

Yes, you can put raw chicken directly into soup. If you are going to be boiling the soup or cooking it for an extended period, it’s totally fine to put raw chicken into it.

Chicken breasts need to cook for at least 15 minutes. I’d cook them for at least 30 in a soup.

How Long Does Chicken Take to Boil?

Chicken breasts typically take around 15 minutes when boiling to cook through. If you are worried about it, you want the internal cooking temp of chicken to be 165°.

How Do You Make Slow Cooker Chicken Soup?

You can easily adapt this recipe for the slow cooker. Simply combine all the ingredients except for the parsley in a crock pot and cook on LOW for 2-4 hours or until the potatoes are tender. Sprinkle with parsley and serve.

Storing & Freezing

You can store the soup for 3-4 days in the fridge and up to three months in the freezer. I like making this on a Monday and having it for lunch through the week – I really never tire of it.

If you plan on freezing it I would advise leaving the pasta out and adding it when you are reheating the soup.

Always make sure the soup is piping hot when you are reheating it. Remember you might need to add a little hot water to dilute it as it tends to get thicker the longer you keep it.

Love Chicken? If so – here are some of our other healthy chicken recipes you may like:

This is such a quick and easy recipe to make, I hope you enjoy this unique Chicken Vegetable Soup!

Chicken Vegetable Soup

This delicious soup combines a wonderful variety of vegetables with peanut butter and a few red pepper flakes for surprising flavors and just the right amount of kick.  I love this soup and usually kick up the spice a bit by adding red pepper flakes. You can adjust the pepper flakes to your desired spice level.
Print Recipe
Prep Time 7 hours 20 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cups vegetable stock, divided
  • 1/2 cup peanut butter
  • 2 cups canned diced tomatoes, with juices
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1 cup finely chopped cabbage
  • 1 cup chopped sweet potato
  • 1 cup peeled and chopped carrot
  • 1 cup peeled and chopped turnip
  • 1 cup chopped okra
  • 1 cup chopped cooked chicken, or to taste

Instructions
 

  • Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes.
  • Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  • Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
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Tomato Bredie

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Tomato Bredie
Tomato Bredie is a traditional South African meal. The Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors get mixed. The gravy is rich, thick, and full-bodied, and is obtained by using meat with a fair amount of bone and fat, rolling it in flour, and browning it before the vegetables are added to it. The flavor improves if left a day or two before eating. It can be taken alongside brown rice.

Where Does Tomato Bredie Come From?

Tomato bredie is a South African stew, referred to in Afrikaans as ‘tamatiebredie’, normally made with mutton.

What is The Difference Between a Stew and a Bredie?

As nouns the difference between stew and bredie is that stew is (label) a cooking-dish used for boiling; a cauldron or stew can be a steward or stewardess on an airplane while bredie is (south african english) a thick stew of meat and vegetables.

How Many Calories Are in a Tomato Bredie?

There are 44 calories in 100 g of Woolworths Tomato Bredie Cook-in-Sauce.

Tips to Make The Best Tomato Bredie

When most persons initially attempts to make a tomato bredie they found out that the results were a bit watery and that the meat would sometimes be a little tough. You can get around this by first dredging the meat in flour before browning it thoroughly and then by cooking the entire thing in the oven and not on the stove as it is usually done.
Cooking it in the oven helps the tomatoes break-down and creates an intensity in the gravy that you wouldn’t otherwise get when cooking it in the conventional way. Making your bredie this way makes the meat invariably melt-in-your-mouth tender and the sauce is thick and bursting with flavor.
Serve with: Traditionally a bredie should be served with plain white rice with some fresh parsley as a garnish. Alternatively, it is also delicious with some mash potato and some steamed green beans or broccoli

How to Store Tomato Bredie

Like any meat stew, tomato bredie tastes even better the next day. But if you’re going to refrigerate it a day before eating, leave out the potatoes. Add them when reheating, slowly, giving them 40 minutes or so to cook. (Refrigeration allows you to skim off some of the excess lamb fat—something you should do even if serving hot.)

Serve with: Traditionally a bredie should be served with plain white rice with some fresh parsley as a garnish. Alternatively, it is also delicious with some mash potato and some steamed green beans or broccoli

Check out other South Africa Recipe Here

 

 

Tomato Bredie

Ingredients for Tomato Bredie
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 0

Ingredients
  

  • 1 tbsp vegetable oil
  • 3 1/2 pounds lamb or mutton breast chops, chopped into portions
  • 2 tbsp cake flour
  • 1 Large onion, chopped
  • 2 1/4 Pounds fresh tomatoes, chopped
  • 1 tbsp Salt
  • 1/2 tbsp teaspoon freshly ground black pepper
  • 6 whole white peppercorns
  • 1 tbsp brown sugar
  • 2 bay leaves
  • 1 tbsp white vinegar
  • 1 dash Worcestershire sauce
  • 1 cube beef bouillon cube
  • 2 medium potatoes, quartered (optional)

Instructions
 

  • Heat oil over medium-high heat in a large, heavy-bottomed saucepan.
  • Dredge meat in flour, and cook in hot oil until well browned.
  • Stir in onions, and cook until onions are soft, about 5 minutes.
  • Mix in tomatoes.
  • Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worcestershire sauce, and beef bouillon cube.
  • Cover, reduce heat, and simmer for 1 1/4 hours.
  • Stir occasionally, making sure nothing sticks on the bottom of the pot.
  • Stir in the potatoes and cook for an additional 45 minutes, until the potatoes are done and the meat is tender.
Tried this recipe?Let us know how it was!

 

Chakalaka

AFN Snr Chef
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Chakalaka
Chakalaka is a simple, spicy cuisine made with onions, tomatoes, and sometimes beans that originated in South African townships. It has been a staple of black South Africans for decades and is a must-have condiment during South African braais or barbecues.

What is Chakalaka?

This is a relish made with tomatoes, onions, and spices, according to the dictionary definition.

It is a spicy South African relish that goes well with almost anything but is particularly good with barbecue or braai as it is known in South Africa. It is light, mildly spicy, and incredibly easy to make.

It is thought to have originated in the Johannesburg townships or the gold mines near Johannesburg, where Mozambican mineworkers cook tinned vegetables (tomatoes, beans) with chilies to make a spicy relish with a Portuguese flair to go with pap.

Varieties of Chakalaka

This dish comes in a variety of flavors, depending on the location and family tradition. Beans, cabbage, and butternut squash are also used in some variations. The recipe can be made with canned baked beans, canned tomatoes, onion, garlic, and curry paste, for example.

It’s one of the most popular salads in South Africa, and it’s commonly eaten at a braai or with Sunday lunch. It’s delicious cold or at room temperature.

Chakalaka Recipe With Cucumber Salad

This is a delectable blend of cucumber and some spices. It is sometimes served as a sauce on the side or as a relish over mielie pap. It’s sometimes served cold as a salad.

Once you’ve perfected your own version, there’s so more you can do with it. A helpful side note is to allow it for a day or so for the flavors to meld before eating it with nearly any meal of your choosing, but pap en vleis is always a winner.

Chakalaka Recipe

The components of this dish vary quite a bit, as do most recipes, but you won’t go wrong with our perfect chakalaka recipe. Fresh veggies (from your own garden, maybe) such as shredded carrots, chopped garlic, pieces of green pepper, sliced onion, cauliflower florets, chopped chilies, curry powder, and a tin of baked beans could also be included in the ingredients.

How To Prepare Chakalaka

Simple yet delicious in every aspect, this spicy vegetable side dish from South Africa can be as spicy or as mild as you wish. It’s entirely up to you to decide whatever path you wish to take.

What makes preparing this dish so appealing is that it is quite flexible, since you can add additional vegetables and/or spices to suit your taste buds or palate.

Here, below are step by step directions on how to prepare chakalaka.

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Chakalaka

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 0

Ingredients
  

  • 3 medium onions diced
  • 3 medium carrots diced
  • 2 medium green bell powder diced
  • 3 medium tomatoes diced
  • curry powder to taste
  • salt to taste
  • diced pepper to taste
  • 3 medium tomatoes,
  • green chili (optional)
  • 1 vegetable bouillon cube
  • 1 tsp chili powder
  • 1-2 tablespoon oil, for frying
  • 1⁄4 cup water

Instructions
 

  • Fry the onion and pepper together with oil in a large skillet until the onion is clear.
  • Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.
Tried this recipe?Let us know how it was!

South African Stewed Green Beans

AFN Snr Chef
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South African Stewed Green Beans
A simple green bean stew made with fresh green beans, tomatoes, onion, garlic, chile, olive oil, and salt and pepper that has been slow-cooked. As the main meal or side dish, these braised green beans are excellent served hot or cold!
This is what you’d call mashed beans, and it is, sort of! It’s a common method of cooking older green beans that have outlived their usefulness and are no longer good enough to steam plainly.
This side dish qualifies as “old-fashioned comfort food”! It’s very good with roast meats and stews. Quantities are not set in stone, as they are with many old, traditional recipes. You should give it a shot.

How Green Beans Grow

They are sown straight into the soil as seeds. Bush beans are grown in open fields in rows. Pole beans are planted in rows as well, but they are supported by a trellis system. Blooms will appear on the plants, which will develop into bean pods.

Some common names of green beans include; French beans (or haricot vert), string beans, and snap beans (or simply snaps). They are also known as Baguio beans or habichuelas in the Philippines.

Are Green Beans Healthy?

Because of their low calorie and fat content, green beans are a healthy complement to practically any diet. They’re also nutrient-dense since they’re high in vitamins, minerals, and antioxidants, and the nutrients they contain provide a variety of health benefits. These benefits include; repairs damaged cells, improves the heart health, protects gut function, aids pregnancy health, may help prevent cancer.

Not to mention the fact that this dish is gluten-free, vegan, and only only one pan to prepare. The green bean salad that results can be served warm or cold, making it a very adaptable dish!

Stewed Green Beans

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 0

Ingredients
  

  • 14 ounces green beans,
  • 1 potato medium, peeled and sliced
  • 1 onion medium, peeled and sliced
  • 1⁄2 tsp sugar
  • 11⁄3 tsp white pepper  (to taste)
  • 1⁄2 tsp salt  (to taste)
  • 1⁄3 tsp nutmeg as garnish, to taste (optional)
  • Butter to taste

Instructions
 

  • Wash and tail beans. Please note that you could use more; the quantity doesn't matter.
  • If you're cooking for more than 4 people, use more beans and maybe 2 potatoes.
  • Cut the beans cross-wise into rounds -- anything from thinly sliced to 1" long.
  • Carry on until all the beans have been cut.
  • Put in a pot, and slice the peeled potato and onion over the beans.
  • Add about 1/3 cup water, sugar, white pepper and salt.(Yes, white pepper is the best here, but black pepper is fine).
  • Don't mix: just put lid on and bring to boil, then lower heat and let simmer.
  • Bring to the boil, lower heat, put lid on, and let the whole lot simmer until everything is very soft.
  • Using one of your utensils, which you use to mash any vegetable roughly, mash the beans, potato and onion, but don't try to beat it to a pulp -- there should be texture left.
  • Usually there is a bit too much liquid left. Drain this off -- I use a sieve -- or you can boil it away over high heat, but be careful not to burn the veggies.
  • Add a good knob of real butter, fork through, and sprinkle with nutmeg to serve.
  • This simple dish can easily be made ahead and warmed up -- the flavour improves.
  • Serve as a vegetable side dish.
Tried this recipe?Let us know how it was!

Chicken Pie (Traditional South African Style)

AFN Snr Chef
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Chicken Pie (Traditional South African Style)
Chicken pie is one of my favorite dinner or festive dishes. Yes, as with all traditional dishes all over the world, there are many slight variations, although the spices should be the same as given here.
A delicious chicken pie that combines delicate flavors and colors: small pieces of pink ham and slices of the white-and-yellow egg are gently tucked into a protein-rich mixture of shredded chicken and homemade chicken stock, thickened with sago to be moist but never soggy.

Traditional South African Chicken Pie

Chicken Pie (Traditional South African Style) recipe is about as close to the genuine old-fashioned one as possible, and although seasonings can be varied, subtle nutmeg and clove are non-negotiable!
This is great food to take to a potluck dinner, but it should not be served cold. Time to prepare is a guess — many factors can affect it. For the pastry lid I recommend using CREAM PASTRY, otherwise use flaky/puff pastry. I give the metric amounts in brackets.

Best Sides For Traditional South African Chicken Pie Style

Suggested side dishes: South African Yellow Rice or roast potatoes, steamed green beans, sweet potatoes, and a tomato salad.

Although the recipe sounds long, it’s really worth making and it’s a favorite with every age group!

Let me know in the comments below if you have any addition, questions, or comments about this recipe.

Chicken Pie (Traditional South African Style)

Print Recipe
Servings 0

Ingredients
  

Ingredients for Chicken Pie (Traditional South African Style)

  • 14 14ounces frozen puff pastry (or 14 oz flaky pastry, which is about 400 g)
  • 1 whole chicken, 4 1/2 lbs (about 2.3 kg, do not use breasts only, see directions)
  • 3 cups water (750 ml)
  • 3 tbsp instant chicken bouillon granules (45 ml)
  • 1⁄3 cup sago (100 ml)
  • 3 tbsp flour (45 ml)
  • 1 tbsp garlic and herb seasoning, dried (or similar seasoning, 15 ml)
  • 2 fresh garlic cloves, crushed and chopped
  • 2 teaspoons fresh coarse ground black pepper (10 ml)
  • 1 1⁄2 teaspoons ground nutmeg, fresh (7 ml)
  • 1⁄2 teaspoon ground cloves(3 ml)
  • 3 tbsp fresh lemon juice(juice of 1/2 lemon, 45 ml, or use lime juice)
  • 1 teaspoon of any seasoning salt, to taste (or ordinary salt, 5ml)
  • 1 tbsp fresh thyme leaf(or 2 teaspoons dried)
  • 1 tbsp chopped fresh rosemary (or use 2 teaspoons dried)
  • 2 2eggs
  • 4 ounces good quality sliced ham(120 g)

Instructions
 

Directions

  • About the chicken: it's hard to get a chicken larger than 3 lbs. Buy a nice chubby chicken, and make up the shortfall with a pack of chicken pieces. We prefer the brown meat, which is more flavourful than breasts).
  • Defrost the pastry in the fridge or at room temperature, but make sure it stays cool. If you made My Gran's Sour Cream Pastry, keep in plastic wrap in fridge until needed.
  • Use a large pot, like a soup pot.
  • Add the water, and then the whole chicken, any extra fat removed.
  • Add giblets as well, if available.
  • Sprinkle over the stock powder or granules: please note that you use the stock powder itself, not a mix made with water!
  • Put on lid. Bring to boil, turn down heat, keep lid on, and boil chicken gently until almost tender, about 45 minutes.
  • Then soak the sago granules in a little warm water -- they swell a little -- and add, stirring it into the water around the chicken.
  • Simmer with lid on until chicken flesh almost falls from bones, and the sago has turned into translucent little pearls.
  • Take chicken out of the sauce and leave in a dish to cool down.
  • Leave the sauce in the pot, but give the bottom a good scrape to loosen the bits that stick. Bits of meat can stay in the sauce, just lift out any bones with a slotted spoon: the wing tips often fall off into the sauce.
  • When the chicken and sauce have both cooled down enough, take all the bones from the chicken, and cut up the meat. This is a messy job, but be careful to remove all small bones. Use ALL meat and skin. Don't cut up meat too finely -- bite-sized. Rub soft meat and skin off carcass and wings so you use it all.
  • Then, with a slotted spoon, remove remaining meaty bits from the sauce in the pot, and add all edibles to the chicken meat, discarding small bones. Don't worry about the sauce in the pot: it will still have bits in it.
  • Add the flour to the sauce, and whisk in smoothly. A wire whisk usually does the job with no lumps remaining. Add all the flavorings to the sauce, and taste the result -- chickens differ, flavorings differ. Adjust to your taste. Be especially careful not to over salt, so taste before you add the salt. (Some chicken stock powders are salty, others not).
  • Beat the eggs in a bowl, and add to the sauce.
  • Now add the chopped chicken to the pot again. Stir through with wooden spoon.
  • Taste again: you might want more seasoning at this stage, and you can also add a touch of chili, if you like.
  • Set oven at 220 deg C (425 deg F).
  • On a floured board, roll pastry out thinner (if necessary) and to fit the top of your dish. Beat an extra egg in a small bowl.
  • Using a suitable oven dish, scrape the chicken with its sauce into the dish.
  • Slice up the ham, and scatter over the top.
  • This filling should come up to within 1 1/2 inch, or 3 cm from the top of the dish.
  • Paint the edges of the dish with beaten egg to help the pastry stick, then cover loosely with the puff pastry. Do NOT stretch: leave a bit of slack, as the pastry will shrink as it bakes. Press the edges neatly with your fingers all around the dish, then cut off excess pastry with scissors or a sharp knife.
  • Brush the pastry with the extra beaten egg. Put into the hot oven. After 15 minutes ,turn heat down to 180 deg C (350 deg F) and bake for about 1 hour or until pastry is puffed up and golden, and you can see the filling sizzling underneath (if using a glass dish).
  • Suggested side dishes: South African Yellow Rice or roast potatoes, steamed green beans, sweet potatoes, and a tomato salad.
Tried this recipe?Let us know how it was!
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