This Heritage Day (September 24), why not take a break from the braai and whip up some alternative tasty South African treats?
We asked several chef lecturers and alumni from Capsicum Culinary Studio for some inspirational ideas and recipes. Here’s what they sent us:
Lerato Zondi’s Isigwaqane
Ingredients
1 cup raw red beans
1 tsp salt
2 heaped tbs butter
½ onion, diced
3 cups maize meal
2 tbs Aromat
Method
Soak the beans in 4 cups of hot water for an hour till they double in size. It’s important they stay covered in water to avoid uneven cooking. Once soaked drain excess water. Dice the onion and place them in a large, deep pot. Add the beans, the salt and 2 litres of water and cook over medium heat until soft then lower the heat. In a separate bowl mix 2 cups of maize meal and 2 cups of water. Mix well then slowly pour into the pot of beans and mix with a wooden spoon for 5 minutes. Once the mixture starts to thicken slightly add the rest of the dry maize stirring in slowly. Steam is what cooks this dish so spread the mixture in the pot creating a seal to trap in the steam then close the lid and cook for 45 minutes checking and stirring every 5-10 minutes. It’s okay if it starts sticking to the bottom of the pot as long as it isn’t burning. Once cooked add the butter and the Aromat then taste. You can serve as is but to take it a step further turn them into balls.
To make the balls you will need maize meal and 2 beaten eggs (add more if you want more balls). Mould the cooled sgwaqane into balls and coat well in maize meal, beaten eggs then maize meal again. Deep fry in 1,5 litres of hot oil over medium heat. Fry until golden yellow. Serve with the Beef Stew.
You can also turn the Isigwaqane into canapés: Cut the tops off the fried balls and hollow out half of the sgwaqane mixture. Chop up the meat and carrots to size. Layer the sauce in first the add the meat and sauce until full.
Charl Botha’s Camembert, Fig & Bacon Rolls
Ingredients
1⅓ cups warm water
2 tsp honey
10g active yeast
3½ cups all-purpose flour
¼ cup oil
2 tsp flaky salt
250g Camembert cheese
500g bacon, cooked
Whole fig preserve
Cheddar and Mozzarella cheeses, grated
Method
Pre-heat oven to 190ºC. Add the yeast and the honey to the water and leave to stand for a few minutes until frothy. Sift the flour in a bowl, add the salt, then make a well in the centre not which you pour the water and then mix. When all is combined, use the oil and add little at a time to your hands. Knead the dough until all the oil has been incorporated into the dough. Place in bowl, cover with clingwrap and leave to prove for an hour. Meanwhile cut the Camembert cheese and the figs into slices. After an hour or so remove the dough from the bowl and place on countertop surface. Roll out the dough with a rolling pin. Pack the Camembert, figs and bacon onto the dough then roll up like a Swiss roll. Cut into 3cm-4cm slices, cover and leave to prove for another 30 minutes. Brush with milk and bake for about 15 min. Sprinkle with grated cheese and bake further until cheese has melted and is slightly browned. Remove from heat and serve with your braai.
Chef’s notes: One can play around with fillings and use sundried tomatoes, basil and ricotta, chopped parsley, garlic, chilli etc.
Lungile Makiza’s Tshohlo
Ingredients
1kg beef, bone-in (I use chuck shoulder)
2 tsp salt
¼ tsp black pepper
4 bay leaves
Beef stock, enough to cover the meat
Tomato puree
3 cloves of garlic
2 tsp fresh ginger
Method
Heat oven to 180ºC. Place the meat in an ovenproof pot and season with salt and pepper. Pour the beef stock over the meat and add the bay leaves. Cook for 2-3 hours, checking on the meat after 2½ hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time. The aim is to make sure it is tender and falling from the bone. When cooked, remove the meat from the oven and serve with pap or dombolo (steamed bread).
Lerato Panyane’s Steamed Bread
Ingredients
480g cake flour
240g mealie meal
10ml salt
10ml sugar
10g dry yeast
750ml lukewarm water
Method
Place all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough. Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes. Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a a knife or skewer into the middle to see if it’s cooked, then serve and enjoy with any meat or poultry stew.
Charne Wylie’s Milktart Jaffles
Ingredients
2 slices of white bread, buttered
milk tart filling of your choice (cooled)
2 eggs
½ cup sugar
500ml milk
2 tbs butter
30ml corn flour
20ml flour
salt
1 tsp vanilla essence
½ cup castor sugar
1 tsp cinnamon
Method
Heat the milk in a saucepan. Mix the rest of the ingredients together (except the castor sugar and cinnamon) and whisk in with the milk. Whisk on medium heat to achieve a thick consistency. Be careful not to burn the mixture. Set aside to cool. Heat the jaffle iron on a gas burner and spray both sides with non-stick spray. Arrange one slice of bread (with butter on the outside) on a flat surface and spoon on some of the milk tart mix. Cover with the other slice of bread (again, with butter on the outside) and place in the jaffle iron. Close and cut off excess crusts. Cook each side on gas flame to get even grid marks. Mix the castor sugar and cinnamon, then roll jaffle in the mix while still hot.
Imtiyaaz Hart’s Koesister Ice-Cream Sandwiches
For the Koesister ice-cream
Ingredients
3 cups cream
2 cups milk
12 egg yolks
1½ cups sugar
1 tsp ground ginger
6 cloves
6 cardamom pods
2 cinnamon sticks
zest of 2 naartjies
pinch of salt
Method
Simmer the cream, milk, spices and sugar together, stirring to ensure the sugar is dissolved. Allow it to steep for 30 minutes before bringing to a simmer. Strain the cream mixture and slowly add it to your yolk mixture (This is called tempering as you don’t want to scramble the eggs so you slowly bring it up to temperature before combining). Once combined, bring back to heat and simmer. The temperature you’re looking for is 80ºC but you’ll know it’s ready when the mixture coats the back of a spoon. Add to an ice-cream churner for 60min and then freeze until ready to use.
For the Koesister
Ingredients
3 cups cake flour
4 tsp sugar
1 tsp salt
½ tsp baking powder
5g instant yeast
2 tsp ground cardamom
1 tsp ground ginger
1 tbsp ground cinnamon
Zest of one naartjie
1 tbsp aniseed
1 egg
1 tbsp oil
1 tbsp butter
¾ cup boiling water
¾ cup milk
Method
Mix the flour with the spices, sugar, yeast and zest. Melt the butter in boiling water then add the milk to the butter mixture. First add the egg and oil to the dry ingredients and then add the milk and butter mixture. Mix thoroughly to form a soft dough. It will be quite sticky but don’t panic! Leave to rise for about 90 minutes or until doubled in size. Once risen, moisten your hands with oil and make small balls in the palm of your hands. Set aside to rise again. Lightly stretch the balls and deep fry in medium hot oil. You can shape them as you see fit, I prefer a golf ball size. When ready to coat, bring a saucepan of equal amounts water and sugar with cinnamon sticks to a boil. Dip in your koesisters and roll in coconut. To assemble, cut your koesister in half and add your ice-cream, then sandwich.
WS
