Culinary Hotline - South African Heritage Inspired Dishes

Kick off Africa Month with a feast of flavor!

Ingredients:

For the Samp and Beans:

For the Oxtail Curry:

For the Samp: Rinse the samp and beans and soak overnight in cold water. Drain and place in a large pot with fresh water; simmer over medium heat for 2-3 hours until soft. Drain any excess water, stir in the butter, and season with salt.
For the Oxtail: Heat oil in a large heavy-based pot or potjie over high heat. Brown the oxtail pieces in batches until deeply caramelized, then remove and set aside.
In the same pot, reduce heat to medium and sauté the onions until golden. Add the garlic, ginger, and chilli paste and cook for 2 minutes.
Stir in the curry powder and turmeric, toasting for a minute until fragrant.
Return the oxtail to the pot and pour in the beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours.
Add the potatoes and carrots and simmer for a further 45 minutes until the meat is falling off the bone and the sauce has thickened.
Serve the rich curry over the warm, buttery samp and beans.

For the Pudding:

For the Rooibos Sauce:

Preheat your oven to 180°C.
For the Pudding: Beat the sugar and eggs together until light and fluffy, then beat in the apricot jam.
Sift the flour, bicarb, and salt together.
Combine the melted butter, vinegar, and milk.
Alternating between the two, fold the dry ingredients and the milk mixture into the egg mixture until smooth.
Pour into a greased baking dish and bake for 30–35 minutes until golden brown and a skewer comes out clean.
For the Sauce: While the pudding is baking, combine the Rooibos tea, cream, butter, and sugar in a small saucepan.
Bring to a simmer, stirring until the sugar is dissolved.
As soon as the pudding comes out of the oven, prick it all over with a fork.
Pour the hot Rooibos sauce over the hot pudding, allowing it to soak in completely.
Serve warm with a side of custard or vanilla ice cream.