SOUTH AFRICA is home to many ethnic and racial groups, many of them migrant communities.
These groups have all contributed to the rich cultural mix of the country.
The list of foodstuffs below represents ethnic dishes of particular groups.
- 1 cup of mopane worms
- 3 tomatoes (2 cubed and 1 grated)
- 1 medium onion
- 3 teaspoons of olive oil
- 1 teaspoon of sugar
- Salt to taste
- 1/3 cup of water
- Soak your worms in warm water for 3 hours. Drain the water and put them aside.
- Sauté the onion in a pan until soft and add 1 grated tomato and dice the other two.
- Add the sugar and salt and let it cook for five minutes on medium heat.
- Add your mopane worms, pour in 1/3 cup of water, and close the lid.
- Let it simmer on medium heat until the gravy is nice and thick!
- Serve with pap or enjoy as a snack.
UMNGQUSHO (Samp and Beans)
- 2 cups samp and beans washed and soaked overnight
- 15 ml of cooking oil
- 1 onion chopped
- 1 green pepper chopped
- 1 tbsp Rajah Mild & Spicy curry powder
- 1 tbsp Robertsons Steak & Chops Spice
- 1 Knorrox beef stock cube
- Drain the samp and bean mix (after soaking overnight) and place it in a large pot covered with clean water.
- Leave it to simmer slowly until nearly soft, checking it every 30 minutes.
- Add more water when necessary and stir it frequently.
- Allow to simmer until soft.
- In a pot, fry the onion and green pepper in oil until soft.
- Add the Rajah Mild & Spicy Curry Powder and Robertsons Steak & Chop Spice, fry it for 1 minute.
- Stir continuously.
- Add the boiled samp and beans, Knorrox Beef Stock Cube, and a little water.
- Allow to simmer slowly until the water has evaporated, stirring occasionally. The samp and beans should have a nice creamy, soft texture.
- Serve with curry, chakalaka, or on its own.
LAMB OR BEEF CASSEROLE
- 2 tsp of cooking oil
- chopped onion
- chopped green pepper
- 2 tsp of sugar
- beef stock cube
- 2 tsp Chutney
- pinch of salt
- 2 tsp tomato paste
- lemon pepper
- Rinse the lamb/beef.
- Peel potatoes and cut into quarters. Leave the potatoes aside in a bowl of water for use later.
- In a pot add 2 tsp of cooking oil (on low heat), add chopped onion, a chopped green pepper, 2 tsp of sugar, a beef stock cube (add the whole cube on its own).
- Stir until the onions are soft.
- Add 2 tsp of Chutney a pinch of salt, 2 tsp tomato paste, a sprinkle of lemon pepper, cook for a further 3 minutes and then add the lamb.
- It can be any cut of lamb – but preferably should be a cut on the bone to add extra flavor to the stew.
- Add 1 tsp of water.
- Leave it to cook with the lid on for around half an hour – stir occasionally.
- Then add the potatoes once the lamb is cooked. Cook until the potatoes are soft.
UMFINO (Traditional Spinach and Cabbage Dish)
- one onion
- 2 tsp oil
- Chop one onion and chop equal amounts of spinach and cabbage.
- Add 2 tsp oil to a frying pan.
- Add the onion. Cook until soft.
- Add the spinach and the cabbage to the pan.
- Put the lid on and cook until soft, but not soggy!
CHAKALAKA (Spicy relish eaten with a traditional African Meal)
- 2 tsp oil
- one chopped onion
- one chopped green pepper
- 2 tsp sugar
- 2tsp vinegar (white or brown)
- 2 tsp Rajah curry powder
- 1 tsp Masala (spices)
- one large chopped tomato
- 3 grated carrots
- 2 tsp Chutney
- a pinch of salt
- quarter sliced cabbage
- Add 2 tsp oil to a frying pan. Add one chopped onion, one chopped green pepper, 2 tsp sugar, and stir.
- Add 2tsp vinegar (white or brown), stir, add 2 tsp Rajah curry powder, 1 tsp Masala (spices), stir, add one large chopped tomato, stir, add 3 grated carrots, 2 tbs Chutney, stir, then add 2 more tsp’s of vinegar, a pinch of salt, stir, add a little water – about 50ml, then add about a quarter sliced cabbage.
- Cook until tender.
Note: Any leftover veg in the house can be added to the chakalaka!
PAP (African dish made from ground maize)
Boil up four cups of water
Separately, take two cups of maize meal and add some cold water to make a watery paste – stir or use a whisk to make sure there are no lumps.
When the water is boiling, add the paste and stir continuously until it is thick.
Cover and cook for 15 minutes.