Recettes South Africa

De Pork Trotters à Boerewors Stew, de Split Pea Soup à Samp and Beans (Umngqusho). Toute la cuisine South Africa, telle qu'on la prépare chez soi.

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Pork Trotters

Pork trotters are the foot and ankle of the pig, and almost all of what they offer is collagen. Cooked for hours they break down into something gelatinous and rich that thickens its own liquid, and they are eaten both as a full meal with gravy and as something picked at with the fingers. In South Africa the trotter carries a specific history. Trotters, like offal, were what was left over, the parts of the animal that commercial butchery and the households that could afford choice cuts did not want. They were what was available to people who had been made poor by law. The black community took the trotter and made it a dish with its own standing rather than a marker of scarcity, and that transformation is what the dish now carries. It is claimed rather than merely eaten. It is served with pap, the maize porridge that takes up the gravy, and it appears at home meals and at gatherings without being reserved for either. The long cook is unavoidable, which makes it food for a day when you are in the house anyway.

Les mieux notées

3 hr 35 minEasySouth Africa

Recette de Tshego Stone · Africook

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Boerewors Stew

Boerewors is South African sausage, and the name is Afrikaans: boer for farmer, wors for sausage. It is coarsely minced beef, sometimes with pork or lamb, seasoned with toasted coriander seed, black pepper, nutmeg, cloves and allspice, and it is made in one continuous coil rather than in links. Its identity is protected in law. South African regulation sets out what may be sold as boerewors, including a minimum meat content and a cap on other ingredients, which is an unusual level of legislative attention for a sausage and a fair measure of how seriously the country takes it. That regulation is also why boerewors is genuinely hard to buy outside South Africa and why South Africans abroad end up making their own. The sausage belongs to the braai above all, grilled in its coil over coals. This stew is what happens to it indoors: cut into pieces, browned, and simmered with tomato, garlic and spices into something closer to a weeknight dish. Boerewors is also eaten with pap and a tomato and onion sauce, which is the standard plate across the country. The stew is a newer treatment of an old sausage, and its spread beyond South Africa has come with the diaspora.

Les mieux notées

30 minEasySouth Africa

Recette de Nympha · Africook

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Split Pea Soup

Split pea soup is South African winter food, and it belongs to the same domestic tradition as sugar bean soup and other legume stews made to get a household through cold months cheaply. Split peas are ordinary peas dried and split along their natural seam, which lets them break down into a thick purée rather than staying whole. It is usually built on a meat base. Beef bones are the most common choice for the depth they give, though this version uses chicken drumsticks simmered first so their flavour goes into the water the peas then cook in. A meat free version is entirely possible and is made, but most South African households treat the meaty stock as the point of it. What it is served with is not negotiable in the households that make it: bread spread generously with margarine, or hot pap. It is the kind of dish that attaches itself to particular people and particular kitchens, and the contributor who submitted it describes it as their late grandmother's winter standby, made when the grandchildren visited during school holidays. That is how most South Africans encounter it.

Les mieux notées

55 minEasySouth Africa

Recette de Tshego Stone · Africook

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Samp and Beans (Umngqusho)

Samp and beans, umngqusho in Xhosa, is a South African staple and one of the dishes most closely identified with Xhosa cooking. It is widely reported to have been Nelson Mandela's favourite, an association that has followed the dish everywhere. Samp is dried maize kernels that have been pounded and chopped until broken but not ground fine, which distinguishes it from mealie-meal and from mielie rice. The pounding loosens the hull, which comes away during the process, leaving coarse broken pieces that take a long time to soften. It is eaten across South Africa and by the Lozi and Tonga people of Zambia, sometimes plainly with sugar and sour milk. Cooked with sugar beans it becomes umngqusho, and this version is the braised one: beef shin, onion, garlic, curry powder, paprika, carrot and tomato cooked down with the samp and beans for two and a half hours into a thick gravy. Plain umngqusho with nothing but samp, beans and salt is equally traditional and is the everyday form. Chakalaka alongside is the standard partner. The overnight soak is not optional for either the samp or the beans, and it is the step that most often gets skipped.

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2 hr 50 minEasySouth Africa

Recette de Amara · Africook

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Recettes South Africa

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Pork Trotters

Recettes South Africa les plus populaires

Pork Trotters

Boerewors Stew