It's difficult to believe that we are
already more than halfway through January, before we realise it Christmas
will be upon us again! We are in the middle of summer in South
Africa so the soup recipes I have for you in this issue will be
appreciated more by the subscribers in the Northern Hemisphere where there
is still a chill in the air.
I have put together some typically South
African soup recipes below, so whether the weather be warm or cold, go try
some of them....and don't forget the vetkoek with
the soup! I even added soup potjie recipe!
Accompaniments are equally important as the
soup itself. The early settlers served bits of bread fried in fat, similar
to the croutons that are popular today, with rich soups. Soups containing
curry sometimes had cooked white rice as an accompaniment, and yet other
soups - notably those originating from the East - were served with Bokkems
(salted, dried harders-fish) or Indian duck as it was called by the
British colonials who came to South Africa via India and Malaysia. My
personal favorite accompaniments are fresh bread, still so hot from the
oven that the butter melts into it or vetkoek.
for original handmade
African themed greeting cards, and authentic township wire art.
Janine Goosen and Liesl van Rensburg are two South African women who, whilst living and working in a community brought to its knees by poverty and the devastating effects of AIDS, started a small company, BamBela, meaning to hold or embrace in an attempt to make a small difference to a big problem.
Their aim has been to nurture creativity, and reintroduce dignity to people who can be proud of their work and be paid a fair wage for it. Many of their craftsmen are entrepreneurs who have taken it upon themselves to learn an intricate craft with little assistance, and who in turn employ and train others in their communities. Each BamBela product is made with pride, care and by hand in the townships of Cape Town, South Africa and
distributed globally from California, USA and South Africa.
for a catalog, to request a sample, or for more information on the AIDS epidemic.
Contact details: Info@bambela.com
Cape Town: Liesl Van Rensburg - +27 21 531 8585
12 Links Drive
Francisco: Janine Goosen - +1 650 988 0737
149 Ortega Ave
I also have two unresolved questions; Paul
Fenner wants to know if you can get samp in Australia and Andrew asked me
the origin of "Monkey Gland" for the well known sauce. If you
can help, please email
And that's it for now, folks!
|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 see-sawing between position #1
and #2. 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
your friends and ask them to vote as well...)
When you have had a look at the recipes
below, click here
to visit the main recipe page on my site. I also have an Afrikaans
positive or otherwise on this Newsletter will be appreciated!
That's it for now
Bean and Corn soup (Isophu)
500 ml sugar beans
500 ml fresh corn off the cob
10 ml salt
1 l water
Bring water to the boil, add sugar beans, corn and salt. Reduce heat and simmer gently for two hours, adding water when necessary. Cook until beans and corn are soft.
500 g sugar beans
25 ml butter
1 onion, finely chopped
250 g streaky bacon, rind removed, finely chopped
few pieces beef shin
65 ml fresh parsley, finely chopped
1 bay leaf
2 l cold water
finely grated rind of lemon
45 ml fresh parsley, finely chopped
salt and freshly ground black pepper to taste
Soak the beans overnight or according to the quick soaking method (see Tips). Drain and rinse. Heat the butter in a large saucepan and fry the onion until glossy. Add the bacon and stir-fry until done. Add the drained beans, shin, parsley, bay leaf and cold water and simmer slowly for about four hours until both the beans and meat are tender. Mash the beans slightly and season with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot with
125 ml butter
2 beef stock cubes
10 ml coarsely ground black pepper
2 ml whole nutmeg, grated
2 ml freshly ground coriander
250 ml cake flour
500 ml milk
2 l boiling water
250 ml coarsely grated Cheddar cheese
200 g finely sliced moist biltong
cream and port to taste
100 g grated blue cheese
bread sticks for serving
Melt the butter in a heavy-based saucepan. Crumble the stock cubes and add along with the spices. Add the flour and heat, stirring continually until the flour begins to simmer. Mix the milk and boiling water, and slowly stir into the flour mixture. Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken. Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again. Keep warm until ready to serve. Stir in a little cream and port just before serving if desired. Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top. Serve with bread sticks.
Cape Seafood Soup
300 g frozen prawns in their shells (optional)
65 ml lemon juice
1 small crayfish tail (optional)
1 kg fish heads and bones
1 large onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 bay leaves
8 sprigs lemon thyme
2 l water
30 ml olive oil
1 large leek, thinly sliced
2 cloves garlic, crushed
1 stalk celery
3 tomatoes, peeled, seeded and chopped
25 ml chopped fresh lemon thyme
125 ml dry white wine
1 large potato, peeled and finely chopped
65 ml tomato paste
2 ml fennel seeds or sprig of fennel (optional)
5 ml sugar
salt and freshly ground black pepper
250 g hake fillets, cut into bite-size pieces
30 ml chopped fresh parsley
FISH STOCK: Shell the prawns (if using) and remove the vein. Reserve the shells but remove the heads and discard. If using, remove the crayfish meat from the shell, reserving the shell. Cube the meat. Set the prawns and crayfish meat aside for the soup. Place the prawns and crayfish shells, fish heads and bones, onion, celery, carrot, bay leaf and lemon thyme in a large saucepan, add the water and salt and bring to the boil. Simmer uncovered for about 35 minutes. Remove from the heat and leave to cool. Strain the stock through a sieve and then strain again through a finer sieve lined with a double layer of muslin cloth. You need 1,5 litres (6 c) stock for the soup.
Heat the oil in a saucepan and fry the leeks, garlic and celery until tender and flavoursome. Add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered until the vegetables are soft. Add the fish stock, potato, tomato paste and fennel seeds and simmer until the potato is tender. Season with sugar, salt and freshly ground black pepper. Add the fish cubes, prawns and crayfish meat to the soup. Simmer until the fish is just done. Add the lemon juice, sprinkle with parsley and serve with fresh bread. Serves 6-8.
Pea Soup Potjie
800 g neck of mutton, sliced
1 small, whole pork shank
5 l water
100 ml celery sticks, finely chopped
4 strips rindless breakfast bacon, cut into strips
2 large potatoes, peeled and coarsely grated
2 large carrots, peeled and coarsely grated
1 large onion, finely chopped
2 bay leaves
500 g dried split peas
125 ml uncooked rice
salt and pepper to taste
Place all the ingredients, excepting
the peas and rice, along with 2 l water in the pot. Cover and bring to
the boil. Lower the heat and simmer the potjie slowly for approximately 2
Add the peas, rice, 2.5 l water and salt and pepper. Cover and simmer for 1
1/2 to 2 hours. If the spoup is very thick, add the remaining 500 ml water,
or more. Stir frequently to prevent soup from burning.
OK, so I am cheating a bit, the
following is an Irish recipe using potatoes as the main ingredient that
sounded too good to pass up:
Potato Soup with Parsley or Nutmeg
25g / 1 oz butter
1 medium onion, thinly sliced
550g / 1 1/4 lb potatoes, peeled and sliced
700 ml / 1 1/4 pt chicken or vegetable stock
salt and freshly ground pepper
300 ml / 1/2 pt milk
1/4 teaspoon grated nutmeg or 3 tbsp finely chopped fresh parsley
3 tbsp double cream (optional)
Melt the butter in a pan and add the
onion and potatoes. Cook gently for about 10 minutes, stirring occasionally,
Add the stock and seasoning. Bring to the boil, cover and simmer gently for
20-25 minutes until the vegetables are very soft.
Either pass through a sieve or tip into a food processor or blender and
purée until smooth.
Return the soup to the pan and stir in the milk and nutmeg or parsley. Bring
to the boil then simmer gently for 5 minutes.
Stir in the cream (if using), just before serving.
Serve topped with crunchy croutons
made by browning some small cubes of bread in butter or oil.