Welcome to my website!

This site is in the Culinary Top 100 Hall of Fame
Click here to visit the Hall of Fame!

Dedicated to South Africans living abroad...and all lovers of
Traditional South African food

Newsletter #123 - June 6, 2006


Main Site

 Recipe eBooks

Food Gallery

Holiday Pages

African Recipes

Historical Recipes

My Afrikaans pages

Newsletter Archive

18th Century Recipes

Featured Recipe

SA Goods in other Countries

Stews all over the World

Stick your pin in my Guestmap


Email me!


Check out the latest additions to my site!


Please sign or view my Guestbook


Dial Direct Insurance


Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers (and old ones!) download your free recipe eBook by right clicking here!

It's nice to be back home again, we have really been travelling around these last months but we are home till September when we go to Victoria Falls!

We have just come back from a wonderful holiday touring Namibia, you can read all about it and see the pics by clicking here.

The recipe theme for this issue just HAS to be soup! The past week or so has been quite cold here in Alberton, I think winter has arrived with a vengeance! I  was also sent a Soup Diet, which I am placing below, please do not try it till you have discusssed it with your doctor!

Just some feedback, after 4 days I had lost 1.9 kg (just over 4 pounds), I did not complete the whole diet because I was not going to miss out on birthday chocolate cake and apple tart!

Fat Burning Soup Diet

1 kg = 1000 gram = 2.2 pounds

Basic Soup

900 gram tomatoes
2 beef or chicken stock cubes
1 bundle celery
1 ½ kg carrots
6 onions
1 packet white onion soup
2 tins green beans
1 green pepper

Flavour with salt, pepper and parsley
Cut veggies in small pieces and top up with water. Boil for 10 minutes on high and them leave to simmer till veggies are soft.
Eat soup as much as you want whenever you feel hungry.
The more soup you eat the more you will lose! You may also have unsweetened tea or coffee, if you take milk it must be skim milk (fat free).
Important, you MUST take 6-8 lasses of water per day!
Day 1 – Eat only soup and fresh fruit, NO BANANAS!
Day 2 – Eat soup and veggies, NO fruit. Eat as much as you want, NO BEANS, PEAS OR MEALIES (corn)
Reward yourself tonight with a large baked potato and butter!
Day 3 – Eat as much soup, fruit and veggies as you want, NO POTATO!! At this stage you should have lost 2-3 kg (4.4 to 6.6 pounds)
Day 4 – Eat soup, bananas and fat free milk, at least 3 bananas. At this stage your body will need the above to satisfy the “cravings”
Day 5 – Eat soup/steak/fish/chicken and tomatoes. You may have 500g steak/fish/chicken and 6 tomatoes.
Day 6 – Eat soup, veggies and steak. You may have as much as you want. NO baked potato!!
Day 7 – Eat soup, brown rice and veggies – as much as you want. You may have unsweetened fruit juice.

At this stage you should have lost 5-8 kg if you have not cheated, you may continue with this diet as long as you want. This diet is intended to burn fat and cleanse the body.
It is important that you stop the diet at least 24 hours before taking alcohol
You may substitute ONLY ONE of the steak days with chicken or fish.
We put the veggies through a blender before boiling, worked well that way!

I checked in my recipe archive and found some soup recipes sent to me a long time ago, scroll down to take a look and perhaps try some.

I have started a free email penpal service for Afrikaans speakers in the Afrikaans section of my website. If you would like to meet other Afrikaans speakers just click here and leave your details. Until further notice everyone placing an ad gets a free copy of my recipe eBook with traditional South African recipes (in Afrikaans, of course!)

Never buy another recipe book again.
I have put together my South African Traditional Recipes in English and Afrikaans plus another 36 recipe eBooks on one CD. Click here to take a look and also get your free Low Fat recipe eBook

Thank you, Ruth, in Oklahoma for this one:
A woman brought a very limp duck into a veterinary surgeon. As
she lay her pet on the table, the vet pulled out his stethoscope and listened to the bird's chest. After a moment or two, the vet shook his head sadly and said, "I'm so sorry, your Duck, Cuddles, has passed away." The distressed owner wailed, "Are you sure?

"Yes, I am sure. The duck is dead," he replied. "How can you be so sure," she protested. "I mean, you haven't done any testing on him or anything. He might just be in a coma or something."

The vet rolled his eyes, turned around and left the room, and returned a few moments later with a black Labrador Retriever.

As the duck's owner looked on in amazement, the dog stood on his hind legs, put his front paws on the examination table and sniffed the duck from top to bottom. He then looked at the vet with sad eyes and shook his head.

The vet patted the dog and took it out, and returned a few moments later with a cat. The cat jumped up on the table and also sniffed delicately at the bird from head to foot. The cat sat back on its haunches, shook its head, meowed softly and strolled out of the room.

The vet looked at the woman and said, "I'm sorry, but as I said, this is most definitely, 100% certifiably, a dead duck."

Then the vet turned to his computer terminal, hit a few keys and produced a bill, which he handed to the woman.

The duck's owner, still in shock, took the bill. "R150!", she cried, "R150 just to tell me my duck is dead!!

The vet shrugged. "I'm sorry. If you'd taken my word for it, the bill would have been R20 but with the Lab Report and the Cat Scan, it's now R150.00.

The 5 simple rules to be happy:

- Free your heart from hatred
- Free your mind from worries
- Live simply
- Give more
- Expect less

I have started a Traveller's Forum (in Afrikaans). If you want to go take a look, click here.

Why not subscribe to my Afrikaans newsletter?

At long last my collection of South African Traditional Home Remedies (Boererate) ( nearly 2000) have been translated into English and they are now available on a CD together with my collection of Traditional South African Recipes. This will make an ideal gift or even an interesting collection for yourself! The CD only costs R96 or US$22 (payment with Paypal). Click here for payment details.

The Home Remedies are also available on their own by email in eBook format at R60 (US$15). Email me for the eBook payment details.

Here is an interesting article from www.southafrica.info   I will be using more articles from their interesting website in future letters. Do yourself a favour and go browse around their great site.:

Rusks - descended from the Dutch rusk, the French biscotte and the German zwieback - are far superior to any of these. They are chunks of bread made with yeast or baking powder, baked as a loaf, separated into rectangular slabs, then shoved back into the oven to dry out. They come in a variety of flavours - buttermilk, marmalade, aniseed, even muesli. They last a very long time - useful for trekkers and farmworkers and, today, an essential with morning coffee before setting out on a game drive or facing a day at the office.

From: http://www.southafrica.info

Check out some rusk recipes here

Ever tried Rooibos tea?

As promised, another recipe containing rooibos tea

Something to keep you warm!

Irish toddy

200 ml Irish whiskey
1 litre hot rooibos tea
80 ml brown sugar
fresh cream, lightly whipped
grated chocolate to decorate

Pour 25 ml whiskey into each glass and top with rooibos tea. Add 10 ml sugar to each glass and stir until dissolved. Carefully float cream on top by pouring it over the back of a metal spoon. Do not stir. Sprinkle grated chocolate over.

Glenacres Superspar newsletter recipe.


250ml self-raising flour
7.5ml baking powder
2.5ml salt
250ml oat bran
30ml fresh parsley, chopped
15ml fresh basil, chopped or 2.5ml dried basil
1 medium apple, peeled and finely grated
30ml olive oil
125ml low-fat or fat free milk
250ml bolognaise mince
10ml grated parmesan cheese
100g low-fat cheddar or mozzarella cheese, grated

1. Sift flour, baking powder and salt into a large bowl, then stir in the oat bran, herbs and grated apple
2. Mix the oil and milk into a measuring jug
3. Make a well in the centre of the dry ingredients and apple, and pour the milk and oil mixture into it
4. Mix lightly with a knife to make a soft dough
5. Turn onto a lightly floured board and knead it gently, using fingertips only
6. Pat the dough into a rectangle about 1cm thick
7. Spread the mince over the entire surface of the dough
8. Starting at 1 long side of the rectangle, roll it up like a Swiss roll to make a thick sausage
9. Refrigerate for 10 minutes
10. Cut into 2cm thick slices to make 16 little rounds, placing side by side (not too close) on the baking sheet and sprinkle them evenly with the cheese
11. Bake at 200°C for 20 minutes, until golden brown, being careful not to bake too long as the dry out quickly
12. Serve hot or cold

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

Another Wacky Sarmie

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

Francia Neuhoff

I love to eat sweet & savoury together, so my husband makes sure that I don't get a hold of his sarmies when I'm making my favourite Bovril with Syrup. You simply spread the bovril like you would a normal bovril sami and then you just add syrup on top of it - almost like peanut butter & syrup. You can put jam on instead of syrup too.

The other samie I like very much is cream & biltong. My grandparents used to live on a farm that was one of the choices for breakfast every morning.

And last but not least, have you ever tried biltong and custard on bread - that is very njammie!

A Blast From the Past

1956 - Thousands of women protest the pass laws at the Union Buildings, 156 people including Nelson Mandela are arrested for treason, Elvis Presley has his first hit with Heartbreak Hotel, Grace Kelly marries Prince Rainier of Monaco, My Fair Lady opens in New York. 

Source: Sunday Times.

 Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.
We are currently working on an English version.   


My CD, containing both Boererate (sorry, in Afrikaans only at this stage) and Boeremusiek (traditional South African folk music) is now available.

Click here for details and to order.  

Bush Buzz
Nature is wonderful. I envy the jobs of the game rangers and their wealth of bush knowledge. I have often wondered where one can read up on all the interesting facts. I would like to make this a regular feature of this newsletter, if you are able to contribute or would like to comment on the contribution below, please email me.

The Quagga

The southernmost subspecies, the quagga (Equus burchelli quagga) of South Africa , is also extinct. It occurred in large numbers south of the Orange River at the beginning of the nineteenth century, but Boer settlers decimated the population for meat and hides.

The quagga disappeared from the wild by 1878, and the last zoo specimen died in 1883. All that remains today are nineteen pelts, a few skulls, three photographs and a few paintings. The quagga was yellowish-brown with stripes that were confined to the head, neck and forebody.

DNA from one of the pelts has been retrieved and analyzed, establishing that the quagga was, indeed, a variant of the plains zebra and not a separate species as previously believed.

There is currently an experimental breeding program in progress in South Africa to try to reconstruct the quagga from the Chapman's subspecies.

From: www.wild-about-you.com

The Herb Section - SAGE

The scientific name of this herb "Salvia Officinalis" is derived from the Latin word "salvere" which means to enjoy good health, to cure or to save.
Sage loves full sun and a poor, dry, well drained soil. Clary prefers partial shade, or shade in the afternoon
Sage makes an excellent pot plant when planted in sandy soil which should be well drained, watering once a week, or twice in very hot weather
Sage grows to a height of 30 - 90 cm depending on the variety (Pineapple sage grows to 90 cm)
Pick the leaves just before the flowers come out
Sage and rosemary stimulate one another, so should be grown together
Sage repels cabbage moths, so grow near cabbages, if you have any
Sage does not like having water sprayed on it's leaves, or waterlogged soil
Cut back the flowering spikes after they fade and keep the bushes trimmed

Pineapple sage has a lovely red flower that makes an attractive addition to potpourris
Sage smoke deodorises unpleasant smells
All sage has insect repellent properties

Sage leaves can be used in facial steams and to produce an astringent cleansing lotion
Use a rinse made from sage leaves to condition and darken grey hair
Add sage to mouthwash and rub on teeth to whiten

Sage tea after a meal is a digestive aid and has antiseptic and antifungal properties
Sage tea is also a nerve tonic and used in the treatment of coughs and colds, and even irregular menstruation

Sage flowers can be used in salads or infused to make a tea
The leaf is mixed with onion to make a poultry stuffing (recipe below)
The leaves of clary sage are delicious fried in batter and eaten with lamb dishes
Salvia Officinalis Icertina, a golden, variegated sage, has a milder flavour than common sage, and is excellent for flavouring chicken and fish dishes

 More links to herbs on my Herb Page   

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
email me and we can make arrangements. Thanx a lot!

My website highlights:
The Ultimate Recipe book on CD!
Visit my Afrikaans pages
South African food and products overseas? Click here!

Read the Zimbabwe Letters


Looking for a specific South African recipe? Email me and I will do my best to find it for you!


Every issue I feature an interesting website:

Planning to visit South Africa??
Take a look at the weather!
South African Weather Service

When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!


Kwik Kliks

Click here for latest news from Zimbabwe (new items added regularly)

You can now order Nianell's CD's directly from her website. Credit Card payments are accepted using secure transactions.


Looking for Accommodation???
Travelling on a tight budget? Up to 50% off!
We have 284 establishments currently offering special deals.

Click here
Find holiday accommodation in South Africa on these clickable maps

A Cry for Help from Zimbabwe - Please click here and do your best to help!

UK Lottery
Make your wildest dreams come true!

You can't win it if you're not in it! Click here to play!

 Making Diabetic Cooking Easy.
The book contains 177 recipes and is available for only R65. Overseas payments also accepted via Paypal. Contact Annie at 0822946799 or by email at  anna_se_kombuis@yahoo.com
There is no delay  or postage to be paid as the book is emailed to you.

This really works, I can recommend it! Reduce your monthly short term insurance payment.  
Click here for an obligation free online quote!

All you have to do now is to decide what to do with the money you save!

Interested in herbs?? Click here

Free Greeting Cards, Free Ecards, Birthday Cards, Friendship Greetings, Love Egreetings from

Send these Free Love Greetings, Birthday Ecards, Friendship Ecards, Flowers & Gift Cards , Wedding, lovely ecards to your near and dear ones. All cards are free of cost

Free access to internet banking if you have a bluebean credit card. apply online now!


Click here for Properties

Your Property is our Responsibility
• Letting • Tenant Screening • Rent Collection
• Accounting • Inspection • Electronically Advanced
• In-house Legal Resources
Contact us for your PROP RENT needs
Estelle (012)993-0034(w) 991-4111(h)
Cell 072 785 3935
16C Garsfontein Park Jacqueline Drive Garsfontein
e-mail address proprent@wpprok.co.za


The Recipes
See Links for Metric Converter


Peanut Soup

two or three cups chicken broth or chicken stock
one small onion, minced
one small sweet green pepper (or bell pepper), minced
one clove of garlic, crushed (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
one hot chile pepper, minced (optional)
one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)
one or two tomatoes, chopped or canned tomatoes (optional)
one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)

If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.

If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

Pepper Soup

two pounds goat meat, lamb or mutton (beef for stew can also be used); cut into bite-sized pieces
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
peppersoup seasoning (see below)
four cups meat broth or stock
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped
one tablespoon fresh or dried utazi leaves (or bitterleaf)
salt and black pepper to taste

In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.

Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes.

Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.

Mealie Soup
(Corn Soup)

2 ounces butter
1 cup finely chopped onions
2 tomatoes, chopped
2 cups canned whole corn, well drained
2 cups creamed corn
1 can evaporated milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon black pepper.

In a large saucepan, heat the butter over moderate heat. Add the onions and saute for 5 minutes. Stir in the tomatoes and cook for a few minutes. Add the corn, milk, stock, salt, and pepper, and simmer for 15 minutes. Serve with crackers.

Pea Soup with Meat

· 2 lb neck of mutton
· 1 small pork shank
· 4 strips bacon
· 1 lb dried split peas
· ½ cup rice
· 2 large celery sticks
· 2 large potatoes
· 2 large carrots
· 1 large onion
· 2 bay leaves
· salt and pepper to taste
· 8 pints water

Slice the neck of mutton.
Cut the bacon into strips across the length.
Finely chop the celery sticks.
Peel the potatoes and grate coarsely.
Peel the carrots and grate coarsely.
Peel the onion and chop finely.
Place all the ingredients, except for the peas and rice, in a heavy Dutch oven or cast iron pot. Add 3 pints of water. Cover and bring to the boil.
Lower the heat and simmer slowly for 2 hours.
Add the peas and rice together with 4 pints of water
Season with salt and pepper.
Cover and simmer for 2 hours.

If the soup is too thick, add the remaining pint of water. You can even add more water if you feel it's necessary.
As the soup thickens it must be stirred frequently to prevent burning. This is a very thick and tasty soup.

Bean and Bacon Soup - serves 8

2 cup beans(dried)
1 tsp Salt
1/2 tsp Pepper
4 bacon slices, cut in squares
4 carrots, chopped
4 celery stalks, chopped
1/2 tsp Thyme (dried)
1 garlic clove, minced
4 oz Can of tomato paste
2 tbsp Olive oil
1 Onion, chopped
1 tbsp Wine vinegar

Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking.
After the beans have been cooking for about 1 hour and 45 minutes chop the onion and celery and carrots. Slice the four slices of bacon into 1" squares. Saute the onion, celery and bacon squares in the olive oil for about 10 minutes. Add to the beans along with the thyme, chopped carrots and tomato paste. Simmer uncovered for another hour until the beans are tender and slightly mash the beans. Add the salt, pepper and wine vinegar before serving.

Split Pea Soup

1 pound dried split green peas, rinsed and drained
8 cups water
2 carrots, scrubbed but notpeeled, cut into eighths
2 medium yellow onions, cut into eighths
3 cloves garlic, quartered
2 stalks celery with leaves, cut into eighths
4 ounces lean ham, visible fat removed, cut into bite-size pieces
3 tbsp low-sodium soy sauce
1 tsp chopped fresh oregano or 1/2 tsp dried oregano
1/2 tsp grated fresh ginger or 1/8 tsp dried ginger
3 dashes hot pepper sauce, or to taste

In a large saucepan or Dutch oven, bring peas, water, carrots, onions,garlic, celery and ham to a rapid boil over medium-high heat. Reduce heat and cook, covered, at a gently rolling boil, 1 to 1 1/2 hours or until peas are soft.
Add soy sauce, oregano, ginger, hot pepper sauce and pepper. Simmer 10 minutes to blend flavors. In a blender or the workbowl of a food processor fitted with a metal blade, procces two to three cups at a time, until pureed.
Return to saucepan and reheat, if necessary. Serve hot. This soup freezes well.

Sweet Corn Chicken Soup

1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
Ό cup chopped spring onion
1 tbsp corn flour
Pepper as per taste

Bring the chicken stock to boil
Add chicken pieces and corn kernels
Dissolve corn flour in Ό cup water
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins
Add spring onion and pepper
Slowly pour the egg white, stirring continuously.
Take off from fire or heat immediately after putting the egg white.
Garnish with corriander leaves / chicken pieces / corn kernels
Serve hot

Spicy Chicken Soup

Chicken – 1 breast piece with bone
(Can use other portion of a chicken with bones to)
Bay leaves – 3 pieces
Garlic – 3 cloves chopped finely
Green chillies – 2 finely chopped
(depending on how hot you want to make it you can add more chillies)
Red chilli powder – ½ tsp
Tamatoes – 2
Garam Masala – ½ tsp
Curry powder – 1 tsp (optional)
Salt to taste

For Seasoning
Cooking Oil
Cumin Seeds
Flour (maida)

Cut chicken into small pieces. Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in simmer for about 15 minutes.
Add commutates and red chillie powder to the boiling soup and continue boiling it in simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. And flour (maida) to the oil and fry it for 3 – 4 minutes until the color of the flour just starts to turn lightly brown.
Add the seasoning you made in Step #4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.

Creamy Chicken – Rice Soup

Ύ cup boiled chicken pieces
1 onion chopped finely
½ cup raw rice
Ό cup chopped celery
2 tbsp butter
2 tbsp maida
1 – 1½ cup(s) water
1 – 1½ cup(s) milk
Black pepper powder to taste
Salt to taste

Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates
Remove from heat.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make a smooth paste.
Add the paste to the rice mixture
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and ½ cup milk and stir continuously.
Add pepper powder and salt
Put on heat for 5 minutes
Serve hot




Subscribe using the form on the Newsletters
To unsubscribe or change your email addy, email me, give old and new addy
Contact me by email Comments welcome!