OK, in the last letter I promised some bbq
recipes but I have received some great contributions and I will use them
instead. Well, the recipe I got from Cristina
Gheorghe in Romania can be prepared in a potjie as well, so I am featuring
it in this letter.
.....and from Zuri, her fav Sosatie recipe and
what she calls Dreadful Old Recipes. Somehow that Breakfast Toast sounds
just too lekker to me!
Featured Page ~
decided to feature a different page from my site in each newsletter.
You have all heard of Africa's Big 5 (lion, leopard, elephant, rhino
and buffalo) But have you heard of the Small 5? Go
take a look!
Koeksisters in Canada?? Raar maar waar!! Ex
colleague and now Canadian citizen, Nico Putter and his wife Sandra are
flying the SA culinary flag in Canada and he sent the pics to prove it! Go
take a look.
Way to go, Nico and Sandra!
Following received from Grant Kipling of Fish Hoek in
I am one of the organisers of the "Potjies for Progress" charity potjiekos competition to be held on 14 September 2002. We have 30 teams competing making any potjies they choose. Due to the limited space and safety concerns, we are cooking on gas. The competition is to be held at Victorian Times Restaurant from 1300 to be judged at 1800.
It would be great if you could put an article on your website. Unfortunately, the entries close today[Sun 8 /09/02]so we cannot admit any further teams but if folks would like to come down to have a look, they are more than welcome. There will be a whole sheep spit braai going to provide food and there is a full bar. All proceeds will go to local charities.
Grant will send me some pics taken at the Competition so we can show
everyone what a potjiekos competition looks like*
Stew suggestions are coming in nicely, (some more received since last
newsletter) I think we are building up one
great recipe! Thanx to all who have submitted suggestions. .. Take a look at the other comments
yours and be part of something
Please keep the South
African Culinary flag flying high by voting for my South African Recipe
pages in the Culinary Top 100. The site is hovering between #3 and #4 , we
need to get to 50,000 points to go to the Hall of Fame, so please click here
the Top 100 logo at the top of this letter to vote.......thanx....(if you
have the time, you can vote once a day!...even better, pass this URL on to
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Please pass this letter URL on to friends and
hopefully they will subscribe as well. I would especially like as many
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Subscription details at the end..
If you happen to be looking for a specific
Traditional South African recipe, just email
me and I will do my best to try and find it for you!
When you have had a look at the recipes
below, click here
to visit the main recipe page on my site.
positive or otherwise on this Newsletter will be appreciated!
That's it for now
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Cristina Gheorghes's Pepper stew -
prepared the Romanian way...
Cooking it outside in a pot over coals will enhance its taste and flavour. The quantities are really irrelevant, as all one needs is to balance the ratio of the ingredients to suit his or her taste. More tomatoes will increase the sour taste; more peppers and onion will make it sweeter.
So, you need:
Peppers: about 1.5 kg - Preferably the goat’s horn variety, and they should be on the meaty side; use various colours for a nice aspect. The kind that I like to use looks like a combination of Romanian Rainbow, Corno Di Toro Red and Red Marconi – they’re all listed with pictures on the site whose link I copy below.
Tomatoes: about 1 kilo
Onions: some 4-7 medium size ones
Garlic: A couple of cloves or more
Parsley or celery leaves
Black pepper & salt
2 tablespoonfuls of corn flour or 1 tablespoonful wheat flour (optional)
You chop the onion (does not matter if finely or coarsely; I like it in bigger chunks) and put it in large pan with the oil; the fire should be mild so that the onion does not get brown but simply “melts” away. This will take at least 15-20 minutes.
In the meantime you clean the peppers (i.e. wash and discard the stalks and seeds) and then cut or tear in pieces, I usually break them in half when I remove the seeds and leave them like that but you can chop them in smaller pieces as well if you like.
After the onion has “melted” you add the peppers and stay close to the pot, giving them a stir now and then. Again, you have a lot of latitude as to the amount of frying you give them.
Then you add the cut tomatoes. Again, you can chop them small or big. I do them in quarters. You add the tomatoes when the peppers seem to lose their juices and be on the dry side.
You then continue cooking with a cover/ lid on so that the juice that tomatoes leave does not evaporate quickly. If the stew is not juicy enough you can add a little water.
In the meantime you crush the garlic finely. Do not cut it but pound it to a paste in a jar – adding some coarse salt grains will ease the job. I have 2 old mortar & pestle sets, one made of wood, and the other one made of brass. The wooden one is better. The amount of garlic you use depends on how strong a flavour you like.
Also, chop the parsley or celery leaves and keep them ready.
When the stew is done you remove the pot from the fire and add the garlic paste, the parsley/ celery leaves and the black pepper and salt. Mix well and this is it. Be sure to leave the pot uncovered for at least 30 min after you remove from the fire and add the garlic, otherwise the flavour of the garlic can turn a bit nasty. It is good either hot or cold, both right after it’s been cooked or after an overnight in the fridge.
Sometimes people might prefer a thicker stew. If so, after you added the tomatoes and they are half done, you may add a little corn flour, or very little wheat flour already mixed well in some water. Be careful with the wheat flour, too much of it can turn the juice of the stew too thick.
My aunt, Ritza, makes it differently. It is indeed much more tasty but at the same time a nightmare to eat in a formal setting. She leaves the peppers whole (stalks and seeds), washes them and wipe them dry, then grills them lightly before adding them to the stew. The secret is to grill them just long enough for the peppers to acquire that wonderful grill flavour but not longer, otherwise the skin may turn into some sort of soot by getting scorched. She puts them on a sheet of metal on the fire and turn them quickly as they get done on sides. As I said, it is tastier this way but you have to make do with the mess of skins and seeds and stalks in your plate.
....and, still from Cristina, some potjie
variations to experiment with...
Another favourite of mine for the summer is what we call the monk’s stew. It has every vegetable that the late summer/ early autumn months can yield. A “sister” of this dish is called the butcher’s stew and in addition to the vegetables you have a variety of meat cuts (pork, veal, beef kidneys and heart, mutton, lamb, spicy sausages, chicken and chicken liver – in short, whatever miscellaneous bits and pieces butchers used to be left with after a day’s work, after selling all the “good” meat). These dishes are wonderful in the oven or done the potjiekos way.
OK, now you can invite your friends for a
...and here are Zuri's recipes....
I haven't actually made this in years, but when I do, this is the recipe I'll use (and maybe change and adapt again!) The secret lies in the little milk. Milk acts as a tenderiser.
(Absolutely exact quantities are not easy to supply)
About 2 or 2 ½ kg leg of lamb
About 2kg or less rashers of pork
soft dried apricots
thick onion rings cut from small onions
about 24 + wooden skewers
30 ml coriander seeds, crushed
15 – 20 ml good quality mild curry powder
5 ml ground cinnamon
5 ml ground ginger
5 ml ground allspice
Oil (any kind)
90 ml brown sugar (6 tablespoons)
15 ml cornflour (maizena)
180 ml white grape vinegar
125 ml dry red wine (like Tassenberg)
15 ml fine apricot jam
garlic to personal taste!
10 ml salt
12 lemon leaves, bruised
125 ml milk
For the meats: Cut the meats off the bone, cut into good-sized chunks, and thread on skewers, alternating with apricots and onions (to taste).
For the sauce: Mix first 5 ingredients together in a small bowl. Heat some oil in a pan, add the spices, and fry gently for a few minutes. Mix the cornflour with the sugar, add the vinegar, and add to the pan with the spices. Stir well. Add rest of ingredients except the milk; stir. Simmer gently until thickened. (If too thick, stir in a little water). Cool, then stir in the milk.
Taste for seasoning! Like all traditional recipes there are countless personal variations!
Using a glass or ceramic dish, leave the skewers of meat in this marinade for a few days in the fridge, lightly covered with plastic. Turn them several times so that the marinade coats the meat. Best grilled/braaied over glowing wood coals, and 5 – 7 mins a side should do it. Don't overcook. The meat will probably need more salt after grilling.
(This one comes under Dreadful Old Recipes (or something like that!)
*I found this hand-written note in my maternal granny's handwriting, (in Afrikaans):
Special Breakfast Toast:
Make a batter with ½ cup cake flour, 1 teaspoon vinegar, 1 teaspoon baking powder, 1 egg and ¼ teaspoon salt. Take a few slices of bread and roll in the batter. Bake in pork or mutton fat until brown. Take out and serve with frikkadells. Delicious!! (*Her expression, not mine!)
* From an old (published) recipe book:
Cover 4 peeled onions with water and add salt. Cook until very soft. Drain off the water. Cut onions very finely. Mix 1 dessertspoon flour with with 1 cup milk. Melt 1 dessertspoon butter in a pan. Add the cooked onions and the milk mixture, and salt & pepper. Stir until it boils and thickens. Eat with grilled meats.
Boil 1 cup vinegar with 2 spoons of water. Beat 3 eggs and stir in 2 spoons sugar, 1 teaspoon salt, pepper, 1 teaspoon mustard (mixed with little water) and 1 cup cream. Mix into boiling vinegar and don't boil.
(Somehow I can't see this as a salad dressing in the 21st century!!)