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

Newsletter #56  - August 5 ,2003

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  Dumelang!

Let's start off with last Newsletter's Big 5 question. Why are the lion, elephant, rhino, buffalo and leopard known as the Big 5? Coz they are the most dangerous animals to hunt in Africa. Well done to you who had the correct answers.

Another question! What are the Small Five?

I have started a Boererate (home remedies) page on my Afrikaans site. If you happen to have some of our old boererate in an old scrapbook or wherever, please forward them to me. I am trying to build up as large a collection as possible in an effort keep them for future generations.

My list of Wacky Sarmies is growing, if you have not yet done so, please add yours!

Now for the recipes. Since maize meal has started to become expensive, rice is becoming more and more popular as a staple food. Here are some rice recipes for you to try.

Click here for great posters!

The recipes below range from soup to dessert, so choose which part of your meal you would like race based and try that recipe, or even better, try them all.

Enjoy!!

Check out the Featured Site below for a stroll down memory lane for all of you who used to love listening to Springbok radio in the pre-TV days! If I remember correctly we only got TV in SA in 1976!!

If you live outside SA and you know of a store or online store that sells SA Goods and food, please let me have their contact details which I will then add to my
SA Food page.

Please go take a look at my Postcards page, if you happen to live in a country that is not represented yet, please send me a postcard and I will reciprocate with a wildlife postcard. My current Featured Postcard comes direct from Santa's post office in North Pole, Alaska!

 

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

 

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~Featured Site~

Springbok Radio Downloads
If, like me, the main source of entertainment in your youth was listening to Springbok radio, then you will love this site!

Click here and go take a walk down memory lane.

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Thanx a lot!


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
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
  Baked rice pudding

125 ml sultanas
45 ml rum
6 extra-large eggs
250 ml cream
750 ml milk
750 ml cooked rice
65 ml sugar
65 ml soft brown sugar
5 ml vanilla essence
5 ml grated orange rind
pinch salt
extra brown sugar

Preheat the oven to 180 ║C (350 ║F). Spray a large oven dish with non-stick spray. Soak the sultanas in rum for a few minutes. Whisk the eggs, cream and milk together and add the sultanas and remaining ingredients. Mix well and turn into the prepared oven dish. Bake for about 30 minutes, remove from the oven, sprinkle with extra brown sugar and bake for another 10 minutes or until set. Serve hot with cream and extra brown sugar

Chicken and rice soup

560 g American rice
65 ml butter
250 g fresh button mushrooms, sliced
2 onions, finely chopped
2 each chicken thighs and drumsticks
125 ml dry sherry
2 l chicken stock
15 ml chopped fresh thyme

1. Cook rice in a large saucepan of salted boiling water, according to instructions on the packet. 2. Meanwhile, melt butter and add mushrooms and onions. SautÚ until mushrooms begin to brown, about 8 minutes. Remove and keep warm. 3. Add chicken pieces to pan and brown. 4. Add sherry, return mushroom and onion mixture to pan and simmer for 2 minutes. Add stock and thyme and simmer for a further 45 minutes. 5. Mix rice into soup. Simmer for 15 minutes. Season to taste with salt and pepper. Serve hot.


Coconut pumpkin on rice

10 ml curry paste
30 ml oil
400 g coconut cream
500 g pumpkin, peeled seeded and diced
500 ml vegetable stock
1 leek, washed and sliced
5 ml ground cumin
5 ml ground coriander
salt and pepper to taste
250 ml uncooked rice, cooked according to direction on the packed.

1. Fry the curry paste with a little oil until fragrant. Mix in the coconut cream and pumpkin, add remaining ingredients except rice, and bring to a slow simmer. 2. Cook for about 25 minutes or until pumpkin is soft. TO SERVE: Place rice on individual serving plates, spoon over sauce and sprinkle with fresh coriander sprigs


Curried banana and rice salad

6 ripe bananas
4 canned peach halves
4 pineapple rings, drained
1 green pepper, diced
6 hard-boiled eggs, shelled
1 l cooked rice (white, brown or wild rice)

CURRY DRESSING
2 onions, diced
oil
500 ml boiling water
30 ml cornflour
30 ml mild curry powder
5 ml dry mustard powder
125 ml white vinegar
5 ml salt
freshly ground black pepper to taste
65 ml honey

Make the dressing first. SautÚ the chopped onions in a little oil over medium heat until just tender. Add the water. Blend the remaining ingredients to form a thick paste and stir into the onion mixture. Simmer over medium heat until done and the sauce thickens, stirring continuously to prevent the sauce from burning. Remove from the heat. Slice the fruit and add to the sauce along with the diced green pepper. Cut the eggs into wedges and mix carefully into the rice with the sauce. Chill for a few hours or overnight to allow the flavours to develop. Garnish with extra diced green pepper.
 

 

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