Recettes

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

Peanut Butter Cheesecake

A no-bake cheesecake with a digestive biscuit base, a cream cheese and mascarpone filling loosened with peanut butter, a layer of peanut butter fudge, and a chocolate ganache on top. No country is named and none applies: this is a modern dessert of the kind made everywhere. It sits in Worldwide Recipes for that reason. Nothing in it is regional. Digestive biscuits are British, mascarpone Italian, and the peanut butter and chocolate pairing is North American in origin. That combination is now international and belongs to no particular kitchen. Africa's own peanut desserts are quite different and worth naming, since peanuts are one of the continent's defining crops. Kuli kuli is the Nigerian fried peanut snack. Meni-meniyong is the Malian sesame and honey brittle. Nkate cake is Ghanaian peanut brittle. None of them resembles a cheesecake. Two practical notes: nothing here is baked, so the times are chilling times rather than cooking, and the source's ingredient list has section headings tangled into it, which has been reconstructed against the method. Contains peanuts.

1 hrMediumSouth Africa

Recette de Chef.donkey · Africook

Vetkoek (South African Fried Bread)

Vetkoek is a yeasted dough, flattened by hand and deep-fried until it is crisp outside and soft as bread inside. The Afrikaans name translates literally as fat cake, and the isiZulu and isiXhosa name is amagwinya. It is one of the most widely eaten things in South Africa. Its lineage is Dutch. Fried yeast dough came to the Cape with Dutch settlers, and vetkoek belongs to the same broad family as the Dutch oliebol, the Caribbean johnnycake and Mexican sopaipillas. What happened to it afterwards is what makes it South African: it became township food and street food, sold from stalls and windows across the country, and its usual filling, curried beef mince, is itself a product of the Cape's Indian and Cape Malay influence. It is eaten both ways round. Split and stuffed with curried mince, cheese, polony, tinned fish or slaw, it is lunch. Split and spread with syrup, honey or jam, it is a sweet snack with tea. Neither version is more authentic than the other. Note that this page covers plain vetkoek. The filled version with beef mince curry has a separate page on this site, and the two are meant to complement rather than replace each other.

45 minEasySouth Africa

Recette de FoodChef · Africook