Mzansi Flavours

Bobotie

Bobotie is arguably one of South Africa's most beloved dishes. This flavorful baked minced meat dish is infused with fragrant spices, dried fruit, and topped with a creamy egg custard. Its origins can be traced back to the Cape Malay community, and it's a staple in many South African households.

Ingredients:

• 1 kg minced beef or lamb
• 2 slices of bread, soaked in milk
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp mixed herbs
• 1/2 tsp dried chili flakes (optional)
• 1/4 cup chutney
• 2 tbsp apricot jam
• 1/4 cup raisins or sultanas
• Salt and pepper to taste
• 2 eggs
• 1 cup milk
• Bay leaves for topping

Instructions:

1. Preheat oven to 180°C (350°F).
2. Squeeze excess milk from the soaked bread and add it to the minced meat.
3. In a large pan, sauté onion and garlic until softened. Add curry powder, turmeric, chili flakes (if using), and mixed herbs. Cook for 1 minute, stirring constantly.
4. Add the spiced onion mixture to the minced meat along with chutney, apricot jam, raisins/sultanas, salt, and pepper. Mix well.
5. Transfer the mixture to a baking dish.
6. In a separate bowl, whisk together eggs and milk. Pour the egg mixture over the meat.
7. Place bay leaves on top.
8. Bake for 45-60 minutes, or until the egg custard is set and golden brown.
9. Serve hot with yellow rice, chutney, and sliced bananas.

Melktert (Milk Tart)

Melktert, or Milk Tart, is a classic South African dessert that's comforting and delicious. This creamy custard tart, with a hint of cinnamon, is a perfect ending to any meal and a regular feature at local bakeries and home kitchens. It's a testament to simple ingredients creating extraordinary flavour.

Ingredients:

• 1 roll of puff pastry or shortcrust pastry
• 4 cups milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 eggs, separated
• 1 tsp vanilla extract
• Pinch of salt
• Cinnamon for dusting

Instructions:

1. Preheat oven to 180°C (350°F).
2. Line a tart dish with the pastry. Prick the base with a fork and bake for 10-15 minutes, or until lightly golden.
3. In a saucepan, heat milk and sugar until the sugar is dissolved.
4. In a separate bowl, whisk together cornstarch, egg yolks, vanilla extract, and salt.
5. Gradually add a small amount of the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.
6. Pour the egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
7. Remove from heat and let it cool slightly.
8. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the custard mixture.
9. Pour the custard into the pre-baked pastry shell.
10. Sprinkle with cinnamon.
11. Bake for 15-20 minutes, or until the custard is set and lightly golden.
12. Let it cool completely before serving.

Malva Pudding

Malva Pudding is a sweet and spongy caramelised pudding that's drenched in a hot creamy sauce. It's a quintessential South African dessert, perfect for a cold winter's night or any special occasion. The origins of the name "Malva" are debated, but the deliciousness is undeniable.

Ingredients:

• 1 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tbsp apricot jam
• 1 cup milk
• 1 tbsp vinegar

Sauce Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the egg and apricot jam.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the vinegar.
5. Pour the batter into a greased baking dish.
6. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the pudding is baking, prepare the sauce. In a saucepan, melt butter, sugar, milk, and cream. Bring to a simmer and cook for 5 minutes, stirring constantly. Stir in the vanilla extract.
8. As soon as the pudding comes out of the oven, poke holes all over the surface with a fork. Pour the hot sauce over the pudding.
9. Let the pudding soak up the sauce for at least 15 minutes before serving.
10. Serve warm with custard or ice cream.

Umngqusho (Samp and Beans)

Umngqusho, also known as Samp and Beans, is a traditional Xhosa dish made from dried maize kernels (samp) and sugar beans. It's a hearty, nutritious, and filling meal that's often served at special occasions and family gatherings. This dish represents the simplicity and resourcefulness of South African cooking.

Ingredients:

• 2 cups samp
• 1 cup sugar beans
• Water
• Salt to taste
• 1 onion, chopped (optional)
• Oil for frying (optional)

Instructions:

1. Rinse the samp and beans thoroughly.
2. Soak the samp and beans in water overnight (at least 8 hours).
3. Drain the samp and beans and place them in a large pot.
4. Cover with fresh water and bring to a boil. Reduce heat and simmer for 2-3 hours, or until the samp and beans are soft and tender. Add more water if needed to prevent sticking.
5. Season with salt to taste.
6. (Optional) While the samp and beans are cooking, sauté the chopped onion in oil until softened. Add the sautéed onion to the samp and beans for added flavor.
7. Serve hot as a main dish or side dish. Umngqusho is often served with meat or vegetables.