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    South African Cooking in the USA
    South African Cooking in the USA
    South African Cooking in the USA
    Ebook228 pages1 hour

    South African Cooking in the USA

    By Aileen Wilsen and Kathleen Farquharson

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    About this ebook

    Over 170 recipes showcasing this unique cuisine incorporating African, European, and Eastern cooking traditions.
     
    Distilled through years of diverse and dynamic culture, South African food is both distinct and delicious. In this cookbook, mother-daughter duo Aileen Wilsen and Kathleen Farquharson provide not only a wide variety of recipes but tips on procuring (or substituting) hard-to-find ingredients as well as accurate and reliable US measurement conversions (so you’ll never find yourself searching for a calculator in your kitchen cabinets).
     
    Inside you'll find over 170 mouth-watering South African dishes, tweaked and perfected for easy and authentic preparation in American kitchens. From snacks and appetizers, to entrees and decadent desserts, South African Cooking in the USA will inspire hundreds of three course meals. Some favorites include:
     
    Samoosas * Peppadew dip * Bunny Chow * Bobotie * Oxtail Stew * Hot Durban Curry * Monkeygland Steak * Chakalaka * Buttermilk Rusks * Melktert * Hot Cross buns * and many more
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateOct 14, 2020
    ISBN9781635617535
    South African Cooking in the USA
    Author

    Aileen Wilsen

    Aileen Wilsen is a South African food consultant and cookbook author who has been living in Arizona since 2008. She holds a BSc in Home Economics from Stellenbosch University and has a background in teaching and recipe development. She established a demonstration kitchen for Gants Foods, where she developed quick and easy recipes and wrote cookbooks and magazine features. She also developed recipes for companies that supplied Woolworths and Pick ‘n Pay with their popular, ready-to-eat fruit and vegetable lines. Before moving to the US, she presented a food program on Radio Helderberg. Her approach to food is very practical. She incorporates natural and seasonal ingredients in her cooking and believes that recipes should be clear and easy to follow. She is author of the well-received cookbook, South African Cooking in the USA, a collection of over 170 traditional and contemporary recipes from the Rainbow Nation.

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      Book preview

      South African Cooking in the USA - Aileen Wilsen

      Snacks, Starters & Light Meals

      Worsrolletjies

      Cocktail sausage rolls.

      Yield: 28-36

      1 tablespoon oil

      1 onion, finely chopped

      ½ pound ground pork

      2 cloves garlic, crushed

      ¾ teaspoon dried thyme

      ½ teaspoon salt

      dash of black pepper

      2 sheets frozen puff pastry

      Heat the oil in a small pan and sauté the onion for a few minutes.

      Add the remaining ingredients and stir over medium-high heat until the meat is lightly browned and cooked.

      Chill well.

      Thaw the pastry as per directions on the package. Unfold, roll lightly and cut each sheet into two rectangular strips.

      Divide the cold ground meat between the pastry strips and arrange it lengthwise down the center of each strip.

      Wet the long edges of the pastry with cold water and fold over to form four long sausage. Crimp the edge lightly and cut into 1–1½ inch pieces with a sharp knife.

      Arrange on a lined or lightly greased baking tray and bake at 400° F for 10–15 minutes, until the pastry is puffed up and golden.

      Chili bites

      Yield: 24-30

      1 cup flour

      1½ teaspoons baking powder

      1 small onion, finely chopped

      2 green chilies, seeded and diced

      ½ cup cilantro leaves, chopped

      1 teaspoon ground cumin

      ½ teaspoon hot chili powder

      ¾ teaspoon salt

      ½ cup water, approximately

      oil for frying

      Mix the flour, baking powder, onion, chilies, cilantro, cumin, chili powder and salt in a bowl.

      Add water to form a dropping batter.

      Pour oil into a heavy-based saucepan, to a depth of about an inch, and heat.

      Drop small spoonfuls of the batter into the oil and fry until lightly browned on all sides.

      Drain on paper toweling.

      Skewer with toothpicks and serve hot or at room temperature with Chutney dip (page 22).

      Samoosas

      Pastry triangles with a spicy, crumbly, filling. Originally from Persia, variations of these tasty treats are found worldwide. Samoosas arrived in South Africa via Indian immigrants, were adopted by the Cape Malay community and became an integral part of South African cuisine.

      Yield: 4-5 dozen

      Meat filling

      1 tablespoon oil

      1 pound ground beef or lamb

      ¾ teaspoon salt

      1½ teaspoons ground cumin

      ½ teaspoon turmeric

      1 teaspoon chili powder

      2 cloves garlic, crushed

      1 teaspoon grated fresh ginger root

      ½ cup cilantro leaves, chopped

      2 medium onions, finely chopped

      18-20 egg roll wrappers

      2-3 cups oil for deep frying

      Heat 1 tablespoon of oil in a pan and brown the meat until crumbly.

      Add the salt, cumin, turmeric, chili powder, garlic and ginger. Mix well and simmer for 10 minutes.

      Mix in the cilantro and onion. Stir over medium heat for about 5 minutes and set aside to cool.

      Fold each egg roll wrapper into thirds (approximately 2¼ × 7 inches), unfold, and cut along the folds to give three separate strips.

      Taking one strip at a time, fold the lower edge over to the right, to form a triangle (see diagram).

      Fold the pastry upwards across the top of the triangle.

      Rotate the open side of the triangle to the left to form a pocket in which to place the filling. The strip is now above the opening.

      Pick up the pastry strip and fill the pocket with 1-2 teaspoons of the filling.

      Fold the pastry across the top of the pouch to seal the opening.

      Wet the remaining straight edges of the strip with cold water and fold them neatly around the triangle.

      Pinch the corners lightly to seal and puff the pouch.

      Set the folded samoosas aside on a platter until all the filling has been used. Lightly cover the folded samoosas and the egg roll sheets with a damp dishcloth or paper toweling, so that they do not dry out.

      Deep-fry the samoosas in oil, a few at a time, over medium heat. If the oil is too hot, the pastry will blister.

      Turn the samoosas over to cook evenly.

      When golden brown on both sides, remove from the oil and drain on paper toweling.

      Notes

      Pur, the pastry used for samoosas, is very time consuming to make. Although not authentic, phyllo pastry can be used instead of pur. Traditionally, strips of approximately 2x10 inches are used. Egg roll wrappers may be closer to the genuine product, but their dimensions make them a little awkward to fold.

      The filling must be cold, dry and crumbly when the samoosas are made, to prevent the pastry from softening and losing shape.

      For bite-sized samoosas, egg roll wrappers can be cut into 4 strips of pastry. About ½ teaspoon of filling is used per pouch and there are more layers of pastry surrounding the triangle.

      Chicken liver pâté

      Yield: 1¼ cups

      1 pound chicken livers

      3 tablespoons butter

      1 small onion, chopped

      1 clove garlic, crushed

      1 teaspoon dried thyme

      1 tablespoon lemon juice

      1 teaspoon Worcestershire sauce

      3 tablespoons cream

      2½ tablespoons sherry

      salt and pepper

      4 tablespoons (½ stick) butter

      Use kitchen shears to cut away any hard bits in the liver.

      Melt 3 tablespoons of butter in a pan and sauté the liver, onion and garlic until the liver is cooked. Set aside to cool.

      Liquidize or blend all the ingredients, except the 4 tablespoons of butter, until smooth and creamy Adjust the consistency with a tablespoon or two of boiling water.

      Season to taste and scoop the pâté into ramekins or an earthenware crock.

      Melt the 4 tablespoons of butter and pour over the surface of the pâté to prevent discoloration.

      Cover and refrigerate for at least a day before serving so that the flavors can blend and mellow.

      Serve with fresh brown bread (page 182).

      Mock smoked snoek pâté

      Cape snoek (Thyrsites atun) is an oily fish with a distinctive flavor, native to South African waters.

      Yield: 1½ cups

      2 3.25-ounce cans kipper snacks, drained

      1 small onion, finely chopped

      ½ cup regular cream cheese

      2 tablespoons sour cream

      2 tablespoons lemon juice

      ¼ teaspoon salt

      Blend or mix all the ingredients together.

      Adjust the flavoring and scoop into an earthenware crock or ramekin.

      Cover and chill for at least a few hours before serving with fresh brown bread (page 182), Melba toast or crackers.

      Notes

      Kipper snacks (i.e., smoked herring) make a good substitute for smoked snoek in this recipe.

      Chutney dip

      Yield: 2 cups

      1 cup whipped cream cheese

      ½ cup sour cream

      1 teaspoon crushed garlic

      1 teaspoon finely chopped onion

      ½ cup fruit chutney (page 10, page 192)

      ¼ teaspoon cayenne pepper

      paprika

      Blend together all the ingredients, except the paprika.

      Scoop into an attractive bowl and sprinkle with paprika.

      Serve with a selection of chips, crackers, crudites (e.g., carrots, celery sticks, green onions, mushrooms, broccoli and cauliflower florets, cucumber, radishes, cherry tomatoes) spicy kebaabs (page 25) or chili bites (page 17).

      Peppadew dip

      A peppery party dip.

      Yield: 2 cups

      1 cup regular cream cheese

      ½ cup sour cream

      8 green onions, finely chopped

      2 cloves garlic, crushed

      1 cup drained and chopped peppadews

      Blend or mix all the ingredients together.

      Scoop the mixture into an attractive bowl or ramekin.

      Cover and chill for at least a couple of hours before serving with chips, crackers, Melba toast or crudités (e.g., carrots, celery sticks, green onions, mushrooms, broccoli and cauliflower florets, cucumber, radishes, cherry tomatoes).

      Notes

      Jars of imported peppadews (peppery fruits reminiscent of miniature red peppers) are available in the preserved vegetable section of some specialty supermarkets.

      A whole peppadew or peppadew rings make an attractive garnish.

      Devils on horseback

      Tasty little morsels for the hors d’oeuvres platter.

      stoned prunes and/or dates

      salted almonds

      chutney (page 10, page 192)

      hot mustard

      slices of bacon

      toothpicks

      Fill the prune and date cavities with a salted almond and/or a little chutney.

      Spread a layer of mustard onto each slice of bacon and cut the bacon in half width wise.

      Wrap dates and prunes in bacon.

      Arrange on a baking sheet, seam side down.

      Broil for a few minutes, or bake at 350° F for 15-20 minutes, until crisp and lightly browned. Turn to brown evenly.

      Skewer with a toothpick and arrange on a platter. Serve hot.

      Notes

      Angels on horseback are similar, but consist of oysters wrapped in bacon, without mustard. Use canned oysters, or marinate fresh oysters in dry white wine and crushed garlic.

      Bake or broil as above.

      Spicy Kebaabs

      Deep-fried cocktail meatballs.

      Yield: 24-30

      1 pound ground beef

      3 cloves garlic, crushed

      1 teaspoon grated fresh ginger root

      1 small onion, finely chopped

      ¾ teaspoon salt

      ¼ teaspoon cayenne pepper

      1 teaspoon chili powder

      1 teaspoon ground cumin

      1 egg, whisked

      1-2 cups oil for deep-frying

      Mix the beef, garlic, ginger, onion, salt, pepper, chili powder, cumin and egg together in a mixing bowl until blended.

      Shape into small balls and deep-fry in heated oil until golden brown and cooked through.

      Drain on paper toweling.

      Skewer with toothpicks and serve with Chutney dip (page 22).

      Notes

      Instead of frying the kebaabs, they can be placed in a greased, ovenproof dish and baked in the oven at 350° F for 20-30 minutes.

      Devilled eggs

      Stuffed hard-boiled eggs.

      Yield: 10

      5 eggs

      2 tablespoons mayonnaise

      2 tablespoons cream

      ¼ teaspoon salt

      ½ teaspoon ground mustard

      black pepper

      1 tablespoon finely chopped parsley

      sprigs of parsley

      Place the eggs in a pot of cold water and bring to the boil. Boil for 10 minutes, drain and crack the shells under cold running water. Shell the eggs when cold.

      Cut each egg in half and carefully remove the yolk.

      Mash or blend the yolks with the remaining ingredients. Adjust the flavoring to taste.

      Fill egg white halves with the yolk mixture using two spoons or a piping bag, and garnish

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