Culinary Hotline - Africa Day Recipes
In light of Africa day, we doing our delicious African inspired dishes this morning.
Recipe by Zayaan Nordien – Taste.co.za
- 2 Tbsp canola oil
- 1 Tbsp butter
- 2 large onions, finely chopped
- 3 large tomatoes, grated (no skin)
- 1 Tbsp garlic, crushed
- 1 tsp fresh ginger, crushed
- 1 Tbsp curry powder
- 1 tsp ground or fresh turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 500g beef mince
- 3 -4 large potatoes, peeled and quartered
- 1 Cup frozen peas, thawed (optional)
- 3 Tbsp fresh coriander, chopped
sea salt and freshly ground black pepper, to taste
parathas, for serving
tomato-and-onion sambal, for serving
How To Make Mince Curry
- Heat the oil and butter in a large saucepan and sauté the onions until soft and slightly browned. Add the tomatoes and cook for 10 minutes.
- Add the garlic, ginger and dry spices and simmer for 15 minutes. Crumble the mince into the pan and stir through until well combined. Cover with a lid and cook over a medium heat for 20 minutes.
- Add the potatoes and cook for a further 15 minutes, or until soft. Add the peas if using and cook for 5 minutes.
- Add the chopped coriander just before serving. Serve with the parathas and sambal.
- To make the Vetkoek:
- Sift 4 cups flour, 10g yeast, 1t salt and 2t sugar into a bowl. Add the water and stir until well combined. Transfer to a lightly floured surface and knead for 5 minutes or until the dough is soft and pliable. Cover and leave in a warm place for 40 minutes or until doubled in size.
- When the dough has doubled in size, punch it down and knead for a minute. Divide into balls. Set aside on a tray in a warm place and leave to double in size once more, about 10 minutes.
- Meanwhile, heat the oil in a saucepan over a medium heat. Check the temperature from time to time by dropping a small piece of dough into the oil. It should cook through without browning too quickly. When the oil is ready, add 2–3 dough balls and cook for 3 minutes, turning halfway. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining dough in the same way. Place each ball on onto a small skewer.
Creamy Mashed Samp & potatoes
Recipe by Bulelwa Morara
- 1 ½ Cup samp
- 3 Russet potatoes, cut into cubes
- 500ml fresh Cream
- 10g Original Aromat
- 50g Salted butter
How To Make Creamy Mashed Samp & Potatoes
- Soak your samp in cold water for about 3-4 hours the best way is to soak overnight.
- Rinse your samp throughly and put it in your pot with boiling water
- Boil your samp until soft (a little bit of water must be left so the samp doesn’t dry out)
- On the side boil potatoes once sofe add them to your well cooked samp.
- Add 2-3 tablespoons of salted butter then add aromat (to your liking). Add cream then stir until well blended together then garnish with parsley.
Lamb trinchado potjie
Recipe by Bulelwa Morara
- 1 kg Lamb Rump (cut into chunky strips)
- 1 Onion
- 3-5 fresh Garlic cloves crushed
- 20g Tomato paste
- ½ mixed bell pepper chopped
- 3 bay leaves
- 3 Tbsp Mild curry powder
- 2 Tbsp Paprika
- 250 – 300 ml lamb or chicken stock
- 50g flour
- 30ml oil for frying
- 30g butter
- 50ml peach Chutney
- 50g Rasins
- Fresh coriander leaves
How To Make Lamb Trinchado Potjie
- Marinate the lamb in sixgun spice oil, paprika for 30 – 60 minutes.
- This will ensure that even the tougher cuts of meat are tender once cooked.
- In a large saucepan, heat 1 tablespoon butter and 1 tablespoon oil.
- When the margarine is melted and sizzling, add about ¼ of the lamb and brown well. Remove the meat from saucepan, place in a bowl and set aside.
- Repeat with the remainder of Lamb but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed.
- Each batch should brown for about 3 – 4 minutes so the juices are sealed within the cubes.
- Reduce heat and add the onions, peppers , and cook for about 5 minutes, or until soft.
- Add the garlic and cook for another minute or so.
- Add your curry powder and tomato paste.
- Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.(optional)
- Add the stock and bay leaves. Stir until the sauce thickens and simmer for about 5 minutes.
- Add the lamb and raisins together with any juices that may be in the pot.
- Leave to simmer for about 20 minutes or until lamb is tender and cooked.
- Add chutney stir well.
- Season with salt and pepper, garnish with fresh coriander