Culinary Hotline - Africa Day Recipes

In light of Africa day, we doing our delicious African inspired dishes this morning.

Mince curry
Recipe by Zayaan Nordien – 


  • 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 

  1. 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.
  2.  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.
  3.  Add the potatoes and cook for a further 15 minutes, or until soft. Add the peas if using and cook for 5 minutes.
  4. Add the chopped coriander just before serving. Serve with the parathas and sambal.
  5. To make the Vetkoek:
  6. 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.
  7. 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.
  8. 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

  1.  Soak your samp in cold water for about 3-4 hours the best way is to soak overnight.
  2. Rinse your samp throughly and put it in your pot with boiling water
  3. Boil your samp until soft (a little bit of water must be left so the samp doesn’t dry out)
  4. On the side boil potatoes once sofe add them to your well cooked samp.
  5. 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

  1. Marinate the lamb in sixgun spice oil, paprika for 30 – 60 minutes.
  2. This will ensure that even the tougher cuts of meat are tender once cooked.
  3. In a large saucepan, heat 1 tablespoon butter and 1 tablespoon oil.
  4. 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.
  5. Repeat with the remainder of Lamb but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed.
  6. Each batch should brown for about 3 – 4 minutes so the juices are sealed within the cubes.
  7. Reduce heat and add the onions, peppers , and cook for about 5 minutes, or until soft.
  8. Add the garlic and cook for another minute or so.
  9. Add your curry powder and tomato paste.
  10. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.(optional)
  11. Add the stock and bay leaves. Stir until the sauce thickens and simmer for about 5 minutes.
  12. Add the lamb and raisins together with any juices that may be in the pot.
  13. Leave to simmer for about 20 minutes or until lamb is tender and cooked.
  14. Add chutney stir well.
  15. Season with salt and pepper, garnish with fresh coriander

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