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Dedicated to South Africans living abroad...and all lovers of Traditional South African food
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My Afrikaans pages |
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Email me! |
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Dedicated to South Africans living abroad...and all lovers of Traditional South African food |
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Newsletter #45 - March 18, 2003 | ||||||||||||||||||||||
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Looking for a specific South African recipe? Email me and I will do my best to find it for you! |
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Greetings from sunny South Africa!
Hope you are all doing well! I received an interesting request recently about 'Voortrekker food', in other words what kind of dishes the Voortrekkers (Pioneers) prepared with their limited resources. The Voortrekkers travelled inland from the East Coast in the mid 1800's. If anyone can help, please email me, this should make a unique page for my site! No matter where you go in the world, you
will find sausages, it would seem as if every country has developed its
own traditional sausage recipe. Even a young country such as South Africa
has its traditional sausage – boerewors.
And that's it for now, folks! Please help me by doing a search on the search engine below, I get 10 cents (US) for every search done....thanx a lot!
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 section! Any comments, positive or otherwise on this Newsletter will be appreciated! That's it for now
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The Recipes |
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Traditional Boerewors 1.5 kg beef 1.5 kg pork 500 g speck (or sheep’s tail fat or beef brisket fat) 50 ml whole coriander 25 ml salt 5 ml freshly ground black pepper 2 ml ground cloves 2 ml grated nutmeg 150 ml vinegar about 90 g casings Scorch, grind and sift coriander. Cut meat into 50mm cubes and combine with remaining ingredients, except speck and vinegar. Mince meat and dice speck. Add speck and vinegar to minced meat and mix lightly but thoroughly. Press all the air from the casing and stuff the meat into them. (not too tightly, this will result in a rubber like texture) scorch: lightly brown the coriander in a hot, ungreased frying pan, then grind and sift it to remove the husks. Peri-peri Boerewors 3 kg beef 2 kg pork 250 g speck 75 ml whole coriander 25-30 ml salt 15 ml peri-peri powder 150 ml vinegar 90 g casings Scorch , grind and sift corander. Cut meat into 50 mm cubes, mix with remaining ingredients, except speck and vinegar. Mince meat, dice speck, and mix lightly, but thoroughly. Stuff into casings. Curried Boerewors 1.5 kg beef 1.5 kg pork 500 g speck 50 ml whole coriander 25-50 ml salt 5 ml freshly ground black pepper 2 ml ground cloves 25-50 ml curry powder 150 ml vinegar 90 g casings Scorch, grind and sift coriander. Cut meat into 50 mm cubes and combine with remaining ingredients except speck and vinegar. Mince meat and cube speck. Add speck and vinegar to minced meat, mix lightly but thoroughly. Stuff into casings. Boerewors and Banana Bake 500 g boerewors 6 ripe bananas, sliced 2 ml dry mustard 2 ml paprika 1 ml freshly ground black pepper 30 ml sherry 250 ml sour cream 50 ml grated cheddar cheese Pan-grill wors till almost done. Slice and put aside. Peel banana and sprinkle with mustard, paprika, black pepper and sherry. Arrange wors and banana slices in a greased oven dish. Add cream and sprinkle cheese on top. Bake for 15-20 minutes at 160ºC Veld Food 1 kg boerewors, cut into portions 1 onion, chopped 4 bacon rashers, coarsely chopped 4 tomatoes, peeled and coarsely chopped. 50 ml chopped fresh parsley 1 x 410 ml can butterbeans Pan-grill wors in heavy-based saucepan until almost done. Add onion and bacon and sauté until onion is transparent and bacon is crisp. Add tomatoes and parsley. Reduce heat, cover with lid and simmer until thick. Drain beans, add to tomato gravy and simmer for 5 minutes until heated through. Serves 10. Campsite Curry. 500 g boerewors, sliced 30 mm thick 2 cloves garlic, crushed 2 onions, chopped 15 ml cooking oil 2 ml chilli powder 15 ml curry powder 250 ml meat stock 15 ml tomato purée 30 ml lemon juice 5 ml salt 2 ml freshly ground black pepper 3 potatoes, cubed 4 bananas, sliced Grill wors over coals until almost done. Put aside and keep hot. Meanwhile, sauté garlic and onion in a small saucepan over the coals. Add chilli and curry powder and fry lightly. Add heated meat stock, tomato purée, lemon juice, salt and pepper. Add potatoes and wors and simmer for 20 minutes. Add bananas, mix and heat well. Serve with buttered, fresh whole-wheat bread. Serves 4. |
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