Recettes South Africa

De Amasi Recipe à Mebos, de Cape Malay Chicken Curry à Droëwors. Toute la cuisine South Africa, telle qu'on la prépare chez soi.

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Biltong

Biltong is air-dried cured meat from southern Africa, South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia, cut into thick strips, cured in vinegar and spice, and hung to dry for days. It is made from beef and from game including ostrich and kudu. It is not beef jerky, and the difference is real. Jerky is usually cut thin against the grain, marinated in a sweet or soy-based liquid and dried with heat. Biltong is cut thick along the grain, cured with vinegar, salt and coriander, and dried in moving air without heat at all. The flavour and texture that result are quite different, and coriander is the spice that identifies biltong. Two things need saying about method. The first is safety: **this is a raw cured meat that is never cooked.** The 24-hour vinegar and salt cure and the drying are what preserve it, and both need to be done properly. The second is airflow. The meat hangs in a ventilated space with a fan blowing gently, never directly, because a fan pointed at the meat causes case hardening, where the outside seals before the inside has dried. Drying time varies with humidity and temperature, so it is tested by feel: any give means it is still wet inside.

30 minMediumSouth Africa

Recette de Nympha · Africook

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South African Peri Peri Chicken

Peri peri chicken is marinated in a paste of chilli, lemon, olive oil, garlic and spices, then seared and finished in the oven. It is flame-grilled in its classic form, and it is one of the most exported dishes southern Africa has produced. Its origins are genuinely contested. The source is direct that it is not clear who first made it, and that the question remains hotly debated between Portuguese-Angolans and Portuguese-Mozambicans. What is not in dispute is the chilli: Portuguese settlers brought chilli peppers to Angola and Mozambique, where the small African bird's eye variety naturalised, and piri piri is the Swahili word for pepper. Peri peri is central to Mozambique's history precisely because the sauce reflects the mixing of cultures there. This version is filed as South African, which reflects where the dish is now most commercially associated rather than where it began, and that distinction is worth keeping in view. The marinade needs overnight, or at least three hours. The technique is a hard sear in an ovenproof pan followed by fifteen to twenty minutes in the oven, with the reserved marinade poured in to become the sauce.

50 minEasySouth Africa

Recette de Amara · Africook

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Chakalaka

Chakalaka is a South African relish of onions, tomatoes, peppers and often baked beans, spiced with curry powder and chilli, and it is close to compulsory at a braai. It came out of the townships, where it has been a staple of black South African cooking for decades. Accounts of its origin vary and none is firmly documented, which is common for food that developed in domestic and working-class settings rather than in restaurants. What is certain is that it is now everywhere, served at braais, at funerals and weddings, in lunchboxes, tinned and sold in supermarkets. Its usefulness is in its flexibility. It works hot as a side dish, cold as a relish, spooned over pap, alongside grilled meat, or in a sandwich. It is light, quick, keeps well, and gets better after a day. Grated carrot is near universal, baked beans are common though not obligatory, and the heat level varies from mild to considerable depending on who is making it. It is naturally vegan in its standard form, which is unusual for a dish that spends most of its life next to grilled meat.

EasySouth Africa

Recette de FoodChef · Africook

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Rice Pudding

Rice pudding is rice cooked in milk with sugar, and it exists almost everywhere rice is grown. The source names no country and it would be wrong to give it one: recipes differ enormously not only between countries but within them, and the dish belongs to no single tradition. Africa has its own versions, which this is not. Roz bi laban is the Egyptian and Levantine rice pudding, set with cornflour and scented with rose or orange blossom water. Muhallabia is its relative. Thiakry in Senegal and the Gambia is millet couscous with fermented milk rather than rice. Each is a distinct dish with its own name and this generic version is none of them. What is here is a stovetop pudding built on cooked rice, milk, sugar, egg and raisins, thickened by tempering egg into the hot mixture, and finished with butter, vanilla, cinnamon and nutmeg. Tempering is the technique that matters: a cup of the hot rice is stirred into the beaten egg before the egg goes back into the pan, which raises its temperature gradually and stops it scrambling. It sits in Worldwide Recipes under Global, with its URL unchanged.

40 minEasySouth Africa

Recette de Nympha · Africook

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