Recettes

Amasi, South African fermented milk, served thick in a calabash with a wooden spoon

Amasi Recipe

Amasi is fermented milk, thick and sharply sour, and it is one of the oldest things eaten in southern Africa. Unpasteurised cow's milk is left to ferment until it separates into a watery liquid called umlaza and the thick curd that is amasi itself, and the separation is the process rather than a fault in it. It carries names in most of the region's languages: amasi in isiZulu and isiXhosa, maas in Afrikaans, mafi in Sesotho, magege in Xitsonga. That spread of names across unrelated language families is a reliable indication of how long and how widely a food has been eaten. Amasi is associated particularly with Zulu and Xhosa households, where it was made in a calabash or a hide bag and served in a clay pot with wooden spoons. Its usual place is over pap. The sour milk against the neutral maize is a pairing that predates any of the dairy products it now sits beside on a supermarket shelf, and it remains an everyday South African food rather than a revived one. Commercial maas is sold nationally, which has changed how it is obtained without much changing what it is.

South Africa31 hrJennifer

Mebos

Mebos is one of the oldest sweets of the Cape: ripe apricots cured in brine, dried in the sun, and packed in layers of sugar until they carry salt and sweetness at the same time. The combination is unusual in European confectionery and entirely normal in the Cape, where the preserving traditions of several continents met and stayed. Its name records that meeting. Mebos is generally traced either to the Japanese umeboshi, the salted pickled plum, or to the Arabic mishmish, meaning apricot, and both routes point to the maritime trade that shaped Cape food. Either way the word arrived from outside and the thing itself became local. It is preserving food rather than confectionery in the modern sense. Apricots have a short season and mebos extends it by months, which is why the Cape's fruit growing districts produced it in quantity long before sugar was cheap. South Africans still carry it on hikes and long drives for exactly the reason it was made: it keeps, it needs no refrigeration, and a small piece goes a long way. The word is also applied loosely to other dried fruit sweets, which is a modern imprecision rather than the original meaning.

South AfricaNympha

South African lamb bredie, a slow cooked lamb stew with vegetables, cinnamon and cloves

South African Lamb Bredie (Lamb Stew)

A bredie is a South African stew with a specific structure. Where an ordinary stew is built on stock, a bredie uses very little liquid and relies on the vegetables to release their own, so the sauce that develops is made by the ingredients rather than added to them. That distinction is what the word carries. Lamb is the meat most associated with it, and the seasoning tells you where the dish comes from. Cinnamon, cloves and garlic in a meat stew is a Cape signature, reflecting the spice traditions that Cape Malay cooks brought to South African food from Southeast Asia and the Indian Ocean. A European lamb stew does not taste like this, and the difference is entirely in the spice cabinet. Bredies are named for their vegetable rather than their meat: tomatiebredie for tomato, waterblommetjiebredie for the water hyacinth flowers that grow in Cape wetlands, green bean bredie, cabbage bredie. The lamb is the constant and the vegetable is the variable, which is the reverse of how most stew traditions name themselves. It is slow food, cooked until the lamb falls apart, and it is served with rice or bread to take up a sauce that has been concentrated rather than diluted.

South Africa2 hr 15 minDebby

Boerewors, a coiled South African beef sausage seasoned with coriander, grilling over coals

South African Sausage (Boerewors)

Boerewors is South Africa's sausage and one of the few foods in the world whose composition is set in law. Regulation requires at least 90 percent meat and caps the fat, which means anything sold under the name has to be the real thing. That is an unusual amount of legislative attention for a sausage and a reasonable measure of what it means to the country. It is coarsely minced beef, often with pork or lamb, seasoned with coriander seed, black pepper, nutmeg, cloves and allspice, bound with vinegar and filled into a natural casing in one continuous spiral. The coriander is the note people recognise. The spiral is not decorative: boerewors is grilled whole in its coil and cut only after cooking, because the casing holds the juices and cutting it first dries the sausage out. Its setting is the braai, and the braai is not a quick barbecue. It is an afternoon or an evening built around constructing a wood or charcoal fire and waiting for it to reach the right heat, during which a good deal of talking and drinking happens. When the braai master declares the fire ready, the meat takes half an hour and everything else has to be ready. For South Africans abroad, boerewors is the food most often named as the one they cannot get, which is why so many of them learn to make it.

South Africa2 hr 38 minFoodChef

Cape Malay Chicken Curry

Cape Malay cooking is the food of a community formed by force. From the 17th century the Dutch East India Company brought enslaved people and political exiles to the Cape from Indonesia, Malaysia, Bengal, India and Madagascar, and what they built at the southern tip of Africa, working with local ingredients and their own inherited techniques, became one of South Africa's defining cuisines. The chicken curry shows the method clearly. Cape Malay curries use whole spices dropped into the pot rather than the ground masalas of most Indian cooking, and those spices, cinnamon stick, cardamom, fennel and cumin seed, are often lifted out before serving. That produces a curry that is aromatic rather than thick and heavy, and it is one of the clearest technical differences between the two traditions. Sweetness is the other Cape Malay signature. Mango chutney and a little sugar go in near the end, and that sweet note against the chilli and the spice is what people recognise. It is served with Cape Malay yellow rice, coloured with turmeric and studded with raisins, along with roti and a fresh sambal of tomato, onion and cucumber. The community's food is now eaten across every South African community, which is a legacy no one who was brought to the Cape in chains could have chosen or predicted.

South Africa1 hr 40 minDebby

South African pig trotters slow cooked in a tomato and onion gravy and served with pap

South African Pig Trotters (Maquina)

Pig trotters are the foot of the pig, and what they offer is skin, tendon and collagen rather than muscle. Cooked slowly they break down into something gelatinous and rich that thickens its own liquid, and in South Africa they are eaten both as a full meal with gravy and picked at with the fingers. The dish carries a name that shifts even within its own source: maquina in the title, manquina in the text. That kind of variation is common with foods that live in speech rather than in cookbooks, and trotters have lived in speech in South Africa for a long time. Like offal generally, they belong to the cuts that were left over, cheap because they were unwanted, and they were made into a proper dish by the communities they were left to. Trotters are eaten worldwide and the treatments vary enormously. Patitas de cerdo in Puerto Rico is a tomato and chickpea stew. Norwegian syltelabb is salted, cooked and eaten cold before Christmas. The South African version here is a simple braise: onions and tomato first, the trotters sealed into them, then two to three hours at very low heat until the skin yields completely. Pap is the standard partner.

South AfricaAmara

A homemade cream liqueur made with coffee, whiskey, condensed milk and cream, in a bottle

What Kind of Alcohol Is Amarula?

The marula tree, Sclerocarya birrea, is native to the miombo woodlands of southern Africa and holds a place in the region that goes well beyond its fruit. It is called the elephant tree because elephants travel long distances for the fallen fruit and will ram the trunk to dislodge more. It is also called the marriage tree: the fruit is held to have aphrodisiac properties, it features in fertility rituals, and tribal weddings are still conducted beneath its branches. The fruit itself is small, with a light yellow skin and white flesh, and it has been eaten and fermented in southern Africa for a very long time. What most people outside the region know it for is Amarula, the cream liqueur launched by South Africa's Southern Liqueur Company in 1989, following the marula spirit released in 1983. It is now sold in over a hundred countries at 17 percent alcohol by volume, made from sugar, cream and a spirit distilled from marula fruit rather than the whisky or brandy base most cream liqueurs use. This entry is worth reading carefully because of what it actually contains. The article above describes a commercial product. The recipe attached to it is a homemade cream liqueur made with whiskey, which is a different drink and one the article itself distinguishes Amarula from.

South Africa1 hr 30 minJennifer

Droëwors

Droëwors is dried sausage, the air-cured relative of boerewors, and the name means dry sausage in Afrikaans. Thin sausages of beef or lamb with sheep tail fat are seasoned with coriander and spices and hung to dry until they are firm and dark, keeping without refrigeration. The technique belongs to the same tradition as biltong, and both come from the practical problem of preserving meat in a hot climate without cold storage. Dutch settlers brought curing and drying methods that met existing southern African practices of drying game, and coriander and vinegar became the signature of the local result. Thinness matters: droëwors is made in narrow casings precisely so it dries quickly and evenly, before spoilage can begin. Sheep tail fat is the traditional fat and it behaves differently from beef fat, staying stable rather than turning rancid through the drying period. The balance is delicate, since too little fat gives something unpleasantly dry and too much will not cure properly. Coriander is the constant seasoning, with cloves, nutmeg and black pepper in proportions that vary by household, and garlic or chilli appearing in some versions.

South Africa3 hrNympha

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.

South Africa55 minTshego Stone

Biryani

Biryani is a layered rice dish of Persian and South Asian origin that has been part of South African cooking for well over a century, and the South African versions are now traditions in their own right. The name traces to Persian, birinj biriyan, fried rice, and the dish as it is recognised today developed among Muslim communities in the Indian subcontinent. It reached South Africa with indentured labourers brought to Natal from India from the 1860s, and separately through the Cape Malay community, whose roots lie in the people brought from the Indonesian archipelago and South Asia under Dutch colonial rule. What emerged is distinct. Durban biryani, the best known, is typically cooked with lentils and potatoes layered through the rice, and it is spiced with the chilli-forward masalas that also produced bunny chow. Cape Malay versions run sweeter, using cinnamon, cardamom and sometimes raisins, reflecting a different spice tradition entirely. The method is what makes it biryani rather than a spiced rice. Meat and rice are partly cooked separately, then layered and finished together under a sealed lid so the steam carries the spice up through the grains, dum, in the South Asian term. It is celebration food in South Africa as much as in South Asia: Eid, weddings, and large family gatherings.

South AfricaNympha

Samp and beans, the Xhosa dish umngqusho of broken maize and sugar beans with beef

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.

South Africa2 hr 50 minAmara

Creamy Prawns

Creamy prawns are a South African restaurant and home staple, and the country's long coastline and its Cape Malay and Portuguese-Mozambican influences are why seafood sits so comfortably in its cooking. Prawns are cooked briefly with onion and garlic, lifted out, and returned to a cream sauce reduced in the same pan. Chermoula is the ingredient that places it. It is a North African marinade, Moroccan and Algerian in origin, built on coriander, cumin, garlic, paprika and lemon, and its appearance in a South African prawn dish reflects how freely spice blends move around the continent. A seafood rub carries the rest. The contributor makes a comparison worth repeating: prawns are seen as a high-end, classy food, and they describe them as the mopane worms of the ocean. Mopane worms are the caterpillars harvested and eaten across southern Africa, nutritious, cheap and utterly unglamorous outside the region. Putting the two side by side is a fair point about how arbitrary food status is, and it is the kind of observation that belongs in the record rather than being tidied away.

South Africa25 minTshego Stone

Mealie Pap

Mealie pap is South African maize porridge, made from milled white maize cooked slowly with water into a smooth, thick porridge. It is eaten by everyone and at every age, and it is one of the first solid foods many South African children are given. Sweet or savoury are both standard. With sugar and milk, or golden syrup and butter, it is breakfast. With chopped spring onion and sliced hard egg it becomes something closer to congee. Stiffer versions are eaten with meat and relish as the main starch of a meal, which is where pap en vleis comes from. It has close relatives across the continent, made from the same maize by the same method: ugali in Kenya and Tanzania, sadza in Zimbabwe, nsima in Malawi. Maize itself is not indigenous to Africa. It was brought from South America by the Portuguese and became the dominant staple across much of the continent within a few centuries. Mealie meal comes coarse or fine depending on use, and it is not as fine as cornflour, which is a different product and will not make pap.

South Africa1 hrNympha

Peri Peri Spiced Rice

This is rice cooked in a peri peri spiced tomato and vegetable base, served with a lemon and garlic coconut yoghurt alongside. It belongs to the southern African peri peri tradition, and no single country is named in the source. Peri peri itself is Mozambican and Angolan, built on the African bird's eye chilli that naturalised there after Portuguese traders brought chillies from South America. The seasoning blend here is a dry rub of salt, chilli, onion powder, garlic powder, ground coriander and oregano, which is the restaurant-style formulation rather than the fresh sauce. The technique is the interesting part and the contributor is emphatic about it. The rice cooks in just enough water to cover it, under a lid on a low flame, until every drop has gone, and it then rests for ten minutes untouched. The instruction in the source is in capitals: leave the rice alone, because the aim is a crust on the bottom of the pan. That is the same principle behind Persian tahdig, Senegalese thieboudienne and Spanish socarrat, and it turns a side dish into something worth the pan.

South Africa35 minChef.donkey

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.

South Africa40 minNympha

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.

South AfricaFoodChef

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.

South Africa50 minAmara

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.

South Africa30 minNympha

Butternut Soup

Butternut soup is butternut squash cooked down and blended smooth, thick, sweet, deep orange, and eaten across a wide stretch of Africa as well as far beyond it. Its African presence is genuine and spread out. It appears in North African cooking and in southern Africa, particularly in Mozambique and Namibia, and it is a fixture of South African winter cooking. That distribution reflects the crop rather than a single tradition: butternut grows well across a range of African climates and is cheap and widely available. What varies is the seasoning, and it splits roughly along regional lines. Northern versions lean towards cumin, coriander and warm spice. Southern African versions more often use curry powder, ginger and a little sugar, and finish with cream. Chilli appears in both. The squash does most of the work. Roasting rather than boiling it concentrates the sugars and deepens the flavour considerably, at the cost of extra time. **Country left blank deliberately**, the dish is documented across several African cuisines and attributing it to one would be a guess.

South AfricaNympha

Homemade Peppermint Liqueur

Sugar syrup flavoured with peppermint oil and coloured green, then combined with brandy. It is a homemade version of peppermint schnapps, and it is an alcoholic spirit rather than a soft drink. Nothing about it is African. Peppermint schnapps is a European and North American drink, most strongly associated with the winter holidays in the United States, where it is drunk as a shot or mixed into creamy cocktails. Commercially it is made by adding peppermint flavouring to a clear grain spirit; this domestic version uses brandy instead, which gives a warmer and less neutral result. The source attributes its invention to a Parisian confectioner around 1810 and credits Napoleon's second wife with carrying the recipe to Austria. That story is repeated in a number of places and is not documented in any reliable source. It is recorded here as a claim rather than as fact. Two practical warnings. This is a strong spirit, the brandy is not cooked off, since it goes in after the syrup has cooled, so treat it accordingly. And it contains green food colouring, which is purely cosmetic and can simply be left out.

South Africa20 minFoodChef

Cape Malay Yellow Rice

Rice cooked with turmeric, cinnamon, raisins and sugar into a sweet golden side dish. It is South African, from the Cape Malay tradition, and it is served alongside savoury curries and meat. Sweet rice as a savoury accompaniment is the thing to understand. Cape Malay yellow rice contains sugar, raisins and cinnamon, and it goes with curry, bobotie and roast meat, the sweetness is deliberately set against savoury and spiced food rather than served as a dessert. That contrast runs right through Cape Malay cooking and it is the same instinct behind bobotie's fruit chutney and the apricot jam in pickled fish. The community it comes from was formed by people brought to the Cape from Southeast Asia as slaves and political exiles by the Dutch from the seventeenth century onwards, and the dish is one of many that carries that history directly. Related yellow rices exist across the world, nasi kuning in Indonesia, kaha buth in Sri Lanka, and the family resemblance is not coincidental. Turmeric is what colours it. Saffron is used in more expensive versions and annatto elsewhere. **A significant problem with this page.** Its ingredient list merges two separate recipes, a yellow rice and a marinated roast chicken, into one list, and its method covers both. Only the rice belongs here.

South Africa50 minAnthonyJ

A West African chicken and peanut soup with okra and root vegetables

Chicken and Peanut Vegetable Soup

This page needs its most important detail stated first, because it is a safety point: **the recipe contains peanut butter, and nothing in its title says so.** The article attached to this page describes an ordinary chicken and vegetable soup, celery, squash, chicken tenders poached in broth, a little tomato paste. The recipe card is a different dish entirely: a West African groundnut soup, built on peanut butter whisked into stock with tomatoes, chilli flakes, cabbage, sweet potato, carrot, turnip and okra. Anyone with a peanut allergy reading the title and the article would have no reason to expect it. The recipe itself, taken on its own terms, is a good one and belongs to a real tradition. Groundnut soups are eaten across West Africa, Ghanaian nkatenkwan, Nigerian and Senegalese versions, and the mafe family more broadly, and peanuts, though originally South American, have been grown in West Africa since the sixteenth century and are now completely embedded in its cooking. Okra is used here for both flavour and thickening. The title has been changed to name the peanut, and the URL is unchanged. The source's stated preparation time is not credible.

South Africa1 hr 50 minFoodChef

Pork carnitas braised in milk and orange, crisped at the edges

Orange and Milk Braised Pork Carnitas

Pork shoulder braised in milk and orange juice for two hours, then roasted and grilled until the edges crisp. Carnitas are Mexican, and the page sits in Worldwide Recipes with its URL unchanged. The name means little meats, and the technique is what defines it. Traditionally the pork is confited, cooked slowly submerged in lard until it is soft enough to shred, then briefly crisped at high heat. That two-stage structure is the whole point: soft and unctuous inside, browned and crunchy at the edges. Braising in milk instead of lard is a variation, and a sensible one for a domestic kitchen, since it produces the same tenderness with far less fat. Milk braising is worth understanding. The acid in the citrus curdles the milk, which looks alarming and is correct, the curds break down over a long cook and the whey tenderises the meat, giving a texture and a faint sweetness that water or stock cannot. It is an old Italian technique as well as a Mexican one. The source describes barbacoa as originating in the Caribbean. The word is Taíno and reached Spanish that way, but barbacoa as eaten in Mexico is Mexican. Recorded as the muddle it is.

South Africa2 hr 50 minFoodChef

A cup of red rooibos tea brewed from South African red bush leaves

Rooibos Tea (Red Bush Tea)

Rooibos leaves brewed in water and served with or without milk. It is South African, and it is one of very few plants used as a tea that grows nowhere else on earth. Rooibos means red bush in Afrikaans, and the plant, *Aspalathus linearis*, grows only in the Cederberg, a small mountainous area of the Western Cape. Attempts to cultivate it elsewhere have consistently failed, which makes it genuinely unusual: not a plant that happens to be associated with a region but one that is confined to it. The European Union granted it protected designation of origin status in 2021, the first African food to receive it. It is not tea in the botanical sense. Rooibos contains no *Camellia sinensis* and therefore no caffeine at all, and it has very little tannin, which is why it does not turn bitter however long it brews. That is the practical difference: black tea over-steeped becomes astringent, rooibos simply becomes stronger. Red rooibos is oxidised after harvest, which is what produces the colour and the sweeter, fuller flavour. Green rooibos is unoxidised, lighter and more expensive. The source's health claims have not been carried across.

South Africa20 minJennifer

South African Stewed Green Beans

Green beans cooked slowly with potato and onion until everything is completely soft, then roughly mashed and finished with butter and nutmeg. It is South African, and it is old-fashioned in the best sense. The dish exists for a specific reason and the source is refreshingly honest about it: this is what to do with green beans that have gone past their best. Beans that are too tough and stringy to steam and serve whole become excellent when cooked long and mashed, because the slow cooking breaks down exactly the fibres that made them unpleasant. It is a technique for rescuing produce rather than showcasing it, which is why it belongs to an older way of cooking. The potato is structural. It breaks down completely and binds the mash, which is why the dish holds together rather than being beans in water. Nutmeg with green beans is a Cape Dutch habit, and the same pairing turns up across South African vegetable cookery. It is not a garnish, it is what makes the dish taste South African rather than generically braised. The source is also honest that quantities do not matter much, which is true of most old traditional recipes and rarely admitted. Do not mash it to a purée. Texture is meant to survive.

South Africa50 minFoodChef

Recettes South Africa

Peri Peri Spiced Rice

Mealie Pap

Creamy Prawns

Samp and Beans (Umngqusho)

Chicken and Peanut Vegetable Soup

Cape Malay Yellow Rice

Homemade Peppermint Liqueur

Butternut Soup

Biryani

Split Pea Soup

Plats emblématiques : South Africa

Recettes South Africa les plus populaires

Amasi Recipe

Mebos

South African Lamb Bredie (Lamb Stew)

South African Sausage (Boerewors)

Cape Malay Chicken Curry

South African Pig Trotters (Maquina)

What Kind of Alcohol Is Amarula?

Droëwors

Split Pea Soup

Biryani

Samp and Beans (Umngqusho)

Creamy Prawns

Mealie Pap

Peri Peri Spiced Rice

Rice Pudding

Chakalaka

South African Peri Peri Chicken

Biltong

Butternut Soup

Homemade Peppermint Liqueur

Cape Malay Yellow Rice

Chicken and Peanut Vegetable Soup

Orange and Milk Braised Pork Carnitas

Rooibos Tea (Red Bush Tea)

South African Stewed Green Beans

Recettes South Africa

Recettes à la une

Peri Peri Spiced Rice

Chicken and Peanut Vegetable Soup

Cape Malay Yellow Rice

Homemade Peppermint Liqueur

Butternut Soup

Biryani

Split Pea Soup

Plats emblématiques : South Africa

Recettes South Africa les plus populaires

Amasi Recipe

Mebos

South African Lamb Bredie (Lamb Stew)

South African Sausage (Boerewors)

Cape Malay Chicken Curry

South African Pig Trotters (Maquina)

What Kind of Alcohol Is Amarula?

Droëwors

Split Pea Soup

Biryani

Samp and Beans (Umngqusho)

Creamy Prawns

Mealie Pap

Peri Peri Spiced Rice

Rice Pudding

Chakalaka

South African Peri Peri Chicken

Biltong

Butternut Soup

Homemade Peppermint Liqueur

Cape Malay Yellow Rice

Chicken and Peanut Vegetable Soup

Orange and Milk Braised Pork Carnitas

Rooibos Tea (Red Bush Tea)

South African Stewed Green Beans