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1. SOUTH AFRICAN
( Group 4 )

2. 2
South Africa
South Africa is the land of diversity. Its
people, landscape, cultures and
languages offer a melting pot of
intrigue and excitement. In addition, it
has a long and complex history. All of
this combines to create the modern
mix of cuisine that defines this land,
delighting locals and visitors alike in its
range and flavours.

3. 3
South African Cuisine
South African cuisine is a unique
fusion of many different external
cultural influences. These include
Dutch, French, Indian, and
Malaysian flavours and techniques
that continue to make their way
into menus of restaurants and into
the homes of locals all over the
country. The combinations led to
what is today known as the
Afrikaans style of cooking.

4. South African Cuisine
Today, Afrikaans cooking typically
consists of plenty of red meat (grilled,
barbecued or roasted) , potatoes and/or
rice, and vegetablesthat are enhanced
with butter and sugar.
The braai (barbecue)is one of the best
known ‘cuisine’ types in South Africa.
Red Meat, like spiced sausages,chops,
kebabs,steaks and pork rashers are put
over hot coals, infusing them with an
unrivalled smokyflavour.

5. South African Cuisine
Vegetablesare also important to African
communities and include a range of
green, leafy varieties. In addition, meat is
an important ingredient of African
cooking. Traditionally, meat has come
from their own livestock.Therefore, it
had to be used sparingly and wisely ( and
often for special occasions ).
This means that stews and similar one-
pot dishes that are easily created over
fire are characteristics of this type of
cuisine.

6. South African Cuisine
• Combination
of recipes
from different
cultural group. .
• Rich in Color,
Flavor and
History.
• Popular with
Local &
International
Tourists.
• True Reflection
of different
Cultural groups
& Historical
Culinary
Influences.

7. South African Etiquette when Eating
Eating
•African cultures can vary in their expectations of dining etiquette – even between
example, in Zulu culture it is polite to announce your arrival by shouting from
seated by the host. Alternatively, in Sotho culture you should immediately seat
expect South Africans to be welcoming as long as you are making an attempt to
culture you are in.
•While seated, do not point your feet towards others or the food.
•White South Africans usually eat using a fork and knife (continental style).
Africans often eat with spoons or fingers.
•Some South African homes may follow a hierarchical sequence in the order of
followed by the eldest male, remaining men, children and, lastly, women. In
be expected to wait until the eldest male has begun eating before starting their
•It is impolite to use your cutlery to point or gesture during a meal.

8. South African Etiquette when Eating
•Leaving uneaten food on your plate can be interpreted as a negative reflection on the food or host.
•It is polite to make a small compliment towards the end of the meal on the hosts’ cooking and/or hospitality.
While a host may dismiss this comment as unnecessary, it will be appreciated.
•Dinner is the main meal of the day, and on weekends braai (barbeque) is often featured (see Braai below).
•Adults generally do not eat on the streets/standing up unless it is ice cream or from a street-food stand.
•If eating at a restaurant, generally the person who has invited the other out to the restaurant will pay the bill.
•You may be encouraged to accept second helpings to a meal. Eating multiple helpings can be interpreted
as a compliment to the host’s hospitality and cooking in Indian South African homes.

9. South African Etiquette when Eating
Braai
•‘Braai vleis’ (literally cooked meat, but meaning
cultural institution and common weekend ritual for
Africans. This form of backyard cookout is an
South Africans to chat, laugh, discuss everything
and, eventually, eat.
•Steaks, chops and 'boerewors' (a spiced sausage)
served. Other meats include lamb, beef, venison,
game meats, such as springbok, warthog and
•When attending a ‘braai’, confirm with your host
expected to bring. Some will require you to bring
drinks. It is polite to bring a bottle of wine or
chocolate or flowers for the hostess as a small

10. South African Cuisine
Bobotie (South
African curried
mince pie)
This traditional South
African dish incorporates
mildly spiced curried
mince with a savoury
custard topping.

11. 11
Bobotie (South African curried mince pie)
• 23 Ingredients
• 1/2 cup (35g) fresh breadcrumbs
• 1 cup (250ml) milk
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed
• 5cm piece ginger, grated
• 1kg beef mincd
• 2 tbsp mild curry powder
• 6 fresh curry leaves, chopped, plus extra to serve (see notes)
• 1/2 cup (85g) raisins

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Bobotie (South African curried mince pie)
• 2 tbsp slivered almonds, toasted
• 2 tbsp fruit chutney (see notes) or spiced tomato chutney
• 1 cup (250ml) Massel beef stock
• Juice of 1 lemon
• 2 eggs
• 1/2 tsp ground turmeric
• Apple salad
• 1 rooibos tea bag (see notes)
• 2 tsp honey
• 1 tsp Dijon mustard
• Juice of 1/2 lemon
• 150g mixed rocket and baby spinach salad
• 1 apple, thinly sliced

13. 13
Bobotie (South African curried mince pie)
PROCEDURE
Step 1
Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed.
Step 2
Meanwhile, heat the oil in a large, deep frypan over medium heat. Add onion and
carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then
cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up
lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder,
curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef
stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide
mixture among four 2-cup (500ml) ovenproof dishes. Cover with foil and bake for 25-30
minutes.

14. 14
Bobotie (South African curried mince pie)
Step 3
Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes
from oven, then discard foil and pour over egg mixture. Bake for a further 20-25
minutes or until the topping is golden and set. Cool for 5 minutes.
Step 4
Meanwhile, for the salad, soak tea bag in 1/4 cup (60ml) hot water for 10 minutes to
infuse, then cool. Discard tea bag and mix with honey, mustard and lemon juice.
Season, then toss with leaves and apple
Step 5
Garnish the bobotie with the extra curry leaves, and serve with the salad.

15. South African Cuisine
Mavrou
This South African Malay curry
gets a kick of heat from
cayenne pepper.

16. 16
Mavrou
• 17 Ingredients
• 4 cardamom pods, bruised (see note)
• 3 tsp sweet paprika
• 2 tsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/4 tsp Masterfoods allspice
• 1 cinnamon stick
• 1.2kg gravy beef, fat trimmed, cut into 4cm pieces

17. 17
Mavrou
• 4cm-piece ginger, peeled, finely chopped
• 3 garlic cloves, finely chopped
• 1 1/2 tbsp grapeseed oil
• 1 brown onion, coarsely chopped
• 375ml (1 1/2 cups) Massel chicken style liquid stock
• 250ml (1 cup) crushed tomatoes
• 125ml (1/2 cup) water
• Saffron rice, to serve

18. 18
Mavrou
PROCEDURE
Step 1
Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin,
allspice and cinnamon in a glass bowl. Season. Cover. Marinate in fridge for 1 hour.
Step 2
Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in
the beef mixture for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil.
Reduce heat to low.
Step 3
Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover
and simmer for 10 minutes or until mixture thickens slightly. Serve with rice.

19. South African Cuisine
Beer-braised lamb
shanks with
mieliepap
This South African take
on lamb shank stew is
served with a traditional
creamy maize meal side.

20. 20
Beer-braised lamb shanks with mieliepap
• 17 Ingredients
• 1/4 cup (60ml) sunflower oil
• 4 French-trimmed lamb shanks
• 1 carrot, chopped
• 1 onion, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, chopped
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 1 bay leaf
• 1 tbsp plain flour

21. 21
Beer-braised lamb shanks with mieliepap
• 1 1/3 cups (330ml) golden ale
• 1 cup (250ml) Massel beef stock
• 2 cups maize meal (see notes)
• 1/2 cup (125ml) milk
• 100g unsalted butter, chopped
• 250g Swiss brown mushroom, halved
• Flat-leaf parsley leaves, to serve

22. 22
Beer-braised lamb shanks with mieliepap
PROCEDURE
Step 1
Preheat oven to 140°C. Heat 2 tablespoons oil in a roasting pan over medium-high heat. Season lamb, then
cook, turning, for 8-10 minutes until browned. Remove from pan.
Step 2
Add carrot, onion and celery, then cook, stirring, for 3-4 minutes until softened. Add the garlic, thyme, rosemary
and bay, then cook for a further 2 minutes or until fragrant. Add flour and cook for 1 minute, then add the beer,
scraping the bottom of the pan with a wooden spoon. Add stock and bring to a simmer. Return lamb shanks to
the pan, then cover with baking paper and foil. Cook in the oven for 2 hours or until tender.
Step 3
Meanwhile, to make the mieliepap, bring 1L (4 cups) water to the boil in a saucepan over medium-high heat.
Add maize meal in a slow steady stream, then reduce heat to low and cook, stirring constantly, for 1 minute or
until smooth. Cover and cook for 30 minutes – add a little water if too dry. Stir in milk and 75g butter, then
season and remove from heat.

23. 23
Beer-braised lamb shanks with mieliepap
Step 4
Place the remaining 1 tablespoon oil and 25g butter in a frypan over medium-high
heat. Add mushroom and cook for 3-4 minutes until golden. Remove from heat.
Step 5
Transfer lamb to a plate and cover with foil, then strain the liquid into a clean saucepan
over medium heat. Cook for 4-5 minutes until reduced by half. Remove from heat and
stir in mushroom.
Step 6
Serve the lamb and mieliepap with the mushroom sauce and garnish with parsley.

24. South African Cuisine
Spicy Durban
chicken curry
From the east coast of
South Africa comes this
vibrant chicken curry. Not
for the faint-hearted!

25. 25
Spicy Chicken Durban Curry
• 16 Ingredients
• 1/4 cup (60ml) sunflower oil
• 8 chicken thigh fillets, cut into 3cm pieces
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 2 cinnamon quills
• 1 tbsp mild masala curry powder or mild curry powder
• 1 tbsp ginger, chopped
• 1 tsp fennel seeds, crushed

26. 26
Spicy Chicken Durban Curry
• 10 curry leaves, plus extra fried to serve
• Mutti Polpa Finely Chopped Tomatoes 400g
• 2 desiree potatoes, peeled, cut into 2cm pieces
• 1 Lebanese cucumber, finely chopped
• Shredded coconut, to serve
• Nigella seeds, to serve
• Lime wedges, to serve
• Roti, to serve

27. 27
Spicy Chicken Durban Curry
PROCEDURE
Step 1
Heat 1 tbs oil in a large frypan over medium-high heat. Cook half the chicken, turning, for 6 minutes
or until browned. Drain on paper towel. Repeat with another 1 tbs oil and remaining chicken.
Step 2
Add remaining 1 tbs oil to pan and cook onion, stirring, for 3-4 minutes until softened. Add
the garlic, cinnamon, curry powder, ginger, fennel and curry leaves, then cook, stirring, for 2-3
minutes until fragrant. Return chicken to pan with tomato and potato, and 1 cup (250ml) water. Bring
to a simmer, then cook for 10 minutes or until potato is tender and chicken is cooked through.
Step 3
Top the curry with cucumber and scatter with coconut and nigella seeds. Serve with lime
wedges and roti on the side.

28. South African Cuisine
Bunny chow
(chicken curry rolls)
South African bunny chow
which comprises curry in a
hollowed out bread loaf, is a
budget-friendly meal loved for
its portability and rich, hearty
flavours.

29. 29
Bunny Chow ( Chicken Curry Rolls )
• 22 Ingredients
• 2 tbsp sunflower oil
• 6 chicken thigh, fillets, cut into 3cm pieces
• 1 onion, chopped
• 3 garlic cloves, crushed
• 4cm piece ginger, grated
• 1 star anise
• 1 cinnamon quill
• 1/2 tsp fennel seeds
• 2 tsp garam masala
• 1/4 tsp chilli powder
• 1 tbsp tomato paste

30. 30
Bunny Chow ( Chicken Curry Rolls )
• 2 cups (500ml) Massel chicken style liquid stock
• 400g can butter beans, rinsed, drained
• 4 large round bread rolls
• Olive oil, to brush
• 1/3 cup (95g) thick Greek-style yoghurt
• Tomato & red onion sambal
• 1 red onion, sliced
• 1 long green chilli, seeds removed, chopped
• 2 tomatoes, seeds removed, finely chopped
• 1/2 bunch coriander, leaves chopped
• 1 tbsp white wine vinegar
• 1 tsp caster sugar

31. 31
Bunny Chow ( Chicken Curry Rolls )
• 2 cups (500ml) Massel chicken style liquid stock
• 400g can butter beans, rinsed, drained
• 4 large round bread rolls
• Olive oil, to brush
• 1/3 cup (95g) thick Greek-style yoghurt
• Tomato & red onion sambal
• 1 red onion, sliced
• 1 long green chilli, seeds removed, chopped
• 2 tomatoes, seeds removed, finely chopped
• 1/2 bunch coriander, leaves chopped
• 1 tbsp white wine vinegar
• 1 tsp caster sugar

32. 32
Bunny Chow ( Chicken Curry Rolls )
PROCEDURE
Step 1
Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium
heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned.
Remove from the pan.
Step 2
Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and
spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1
minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-
low and cook for 20 minutes.
Step 3
Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly
reduced. Remove from heat.

33. 33
Bunny Chow ( Chicken Curry Rolls )
Step 4
Meanwhile, cut the tops off the rolls and hollow out, discarding filling and
tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then
set aside.
Step 5
For the sambal, combine all the ingredients in a small bowl and set aside.
Step 6
Stir the yoghurt through the curry and season, then divide among bread
rolls. Top with sambal, then serve.

34. South African Cuisine
Lamb bredie
Bredie is Malay for stew.
This dish used to be a poor
man's food in South Africa,
but nowadays it's a real
winter warmer

35. 35
Lamb Bredie
• 9 Ingredients
• 5 tbsp flour
• 1 tsp dried rosemary
• 12 lamb forequarter or chump chops (not cutlets)
• 2 tbsp olive oil
• 3 red onions, finely chopped
• 15 ripe tomatoes, finely chopped
• 2 tbsp brown sugar (preferably muscovado)
• 5 sprigs fresh rosemary, finely chopped
• 2 cups fresh peas

36. 36
Lamb Bredie
PROCEDURE
Step 1
Preheat the oven to 180°C.
Step 2
Mix the flour and dried rosemary with a pinch of salt and pepper. Coat the lamb in mixture.
Heat oil in a non-stick frypan over high heat and fry the lamb in batches for 2 minutes each side until
browned.
Step 3
In a large bowl, combine the onion and tomato, then season with salt and pepper. Lay 6 of the lamb
pieces in the bottom of a large, deep baking dish and top with half the tomato mixture. Sprinkle over 1
tablespoon of sugar and half the fresh rosemary. Repeat for the second layer.
Step 4
Cover with foil and bake for 3-4 hours or until the meat falls off the bone. When you are ready to
serve, blanch the peas in boiling water for 1 minute, drain, then stir them through the lamb. Serve on
a bed of mashed potato.

37. South African Cuisine
Rooibos tea-
poached pears
Traditional South African
rooibos tea adds unique
flavour to these delicious
poached pears.

38. 38
Rooibos tea-poached pears
• 4 Ingredients
• 1 cup (220g) caster sugar
• 2 rooibos tea bags (see notes)
• 4 beurre bosc pears, peeled, cored
• Vanilla ice cream, to serve

39. 39
Rooibos tea-poached pears
PROCEDURE
Step 1
Combine the sugar, tea and 1.5L (6 cups) water in a saucepan over medium heat.
Bring to the boil, remove from heat, then stand for 10 minutes to infuse.
Step 2
Discard tea bags and return pan to medium heat. Bring to the boil, add pears, then
cover with baking paper. Cook for 15-20 minutes until tender.
Step 3
Remove pears from pan. Cook liquid for a further 10 minutes or until a syrup.
Step 4
Serve pears with syrup and ice cream.

40. South African Cuisine
Mandarin melktert
(milk tart)
This South African twist on
a custard tart is made with
a sweet milk filling and a
sprinkling of cinnamon.

41. 41
Mandarin Melktert ( Milk Tart )
• 16 Ingredients
• 3 cups (750ml) jersey milk or regular milk
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• 1 mandarin
• 2 eggs
• 2 tbsp cornflour
• 2 tbsp cake flour
• 1/2 cup (110g) caster sugar

42. 42
Mandarin Melktert ( Milk Tart )
• Ground cinnamon, to dust
• Icing sugar, to dust
• 11/4 cups (185g) cake flour (see notes)
• 1/4 cup (55g) caster sugar
• 100g cold unsalted butter, chopped
• 1 egg, lightly beaten, plus 1 extra yolk
• 2 tsp milk
• Finely grated zest of 1 mandarin

43. 43
Mandarin Melktert ( Milk Tart )
PROCEDURE
Step 1
Preheat the oven to 180°C. For the pastry, place flour, sugar and butter in a food processor and whiz
until mixture resembles fine breadcrumbs. Add egg yolk, milk and zest, then whiz until mixture comes
together. Shape into a disc, enclose in plastic wrap and chill for 30 minutes.
Step 2
Roll out pastry on a lightly floured surface until 4mm thick, then use to line a greased 36cm x 11cm
fluted tart pan. Freeze tart shell for 5 minutes. Prick base with a fork, line pastry with baking paper
and rice or pastry weights, then bake for 20 minutes. Remove rice and baking paper, brush with
beaten egg and bake for 5-10 minutes until pastry is golden.

44. 44
Mandarin Melktert ( Milk Tart )
Step 3
To make filling, place milk, vanilla pod and seeds and cinnamon in a saucepan over
medium heat. Peel mandarin, reserving the fruit to serve, and add peel to the pan.
Bring to a simmer, then remove from heat and infuse for 15 minutes.
Step 4
Meanwhile whisk egg, flours and caster sugar to combine. Strain milk over egg
mixture, whisking constantly, then return to the pan over low heat. Cook, stirring, for 3-
4 minutes until thickened. Remove from heat and pour into pastry shell. Bake for 20-25
minutes until set. Cool slightly.
Step 5
Sprinkle the tart with cinnamon and icing sugar. Slice the reserved mandarin and use
to garnish the tart, then serve.

45. South African Cuisine
The given examples of South African
Cuisine are cooked during Feasts and
Birthday Celebrations.

47. GROUP 4
Leader: Meshale Kate Pinez
Assistant Leader: Louisse Claire Adolfo
Secretary: Juville Mae Vilaro
Treasurer: Nina Angelique P. Calabroso
Members:
Rhea Mae Gedorio
Kevin Ygona
Raffy Gesapine