Recettes South Africa

Chakalaka Boerewors

Chakalaka boerewors puts two South African staples together: boerewors, the coiled farmer's sausage of beef and spice that is the centre of any braai, and chakalaka, the spiced vegetable relish of onion, pepper, carrot, chilli and beans that goes alongside almost everything. Boerewors is protected by law in South Africa. Regulations set a minimum meat content and cap the amount of cereal and fat, and coriander is the defining spice, with nutmeg, cloves and allspice alongside it. It is always sold and cooked as a continuous coil rather than in links, and cutting it into pieces before cooking, as this recipe does, is a departure from how it is usually treated. Chakalaka's origins are generally placed in the townships of Johannesburg, where it is said to have been made by mineworkers from what was available, and it has since become a national side dish served hot or cold. The two together, cooked in one pan over a fire, is home cooking rather than a documented traditional dish, and the source describes it in the first person as something the contributor made. It is included as given.

★★★★★Les mieux notées

25 minEasySouth Africa

Recette de Lisias Johanna · Africook

Picnic Bread (From South Africa)

Picnic bread is a South African savoury quick bread, heavy with cheese, spring onion and bacon, bound with egg, and made to be eaten cold in a slice with nothing on it. The category matters. It is a quick bread, raised chemically rather than with yeast, which means no proving and no kneading. Everything is mixed and baked. That is much of why it exists: it is a bread that can be made in an evening for the next day without planning. Its association is with food carried away from home. It is described as an old recipe favoured by fishermen for their packed lunches and by schoolchildren, and the reasoning is visible in the recipe itself. It needs no butter because there is enough fat in it already. It holds together in a slice rather than crumbling. It does not dry out the way a plain loaf does. And it is dense enough that one slice is a meal rather than an accompaniment, which is exactly what you want on a boat or a long day out. The texture is unusual for a bread. It is moist, almost pudding-like in the middle, without being heavy, and the cheese keeps it soft for days. It is honest about what it is: nobody has ever pretended this is a low-fat recipe.

★★★★★Les mieux notées

55 minEasySouth Africa

Recette de FoodChef · Africook

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