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Vegetable Dishes
Recipes suitable for vegetarians

Vegetable Index

Yellow Rice With Raisins
Pan Fried Sweet Potatoes
South African Sweet Potato Fritters
Pumpkin Fritters
Vegetable Breyani
Pumpkin Au Gratin Pie
Onion Salad
Green Bean and Potato Stew
Stewed Sweet Potatoes
African Peanut Samp and Beans (Stampmielies)
Rice Dumplings
Eggburgers with a difference
Corn Fritters

Yellow Rice with Raisins 

250 ml rice
600 ml litre boiling water
10 ml butter or margarine
2,5 ml salt
5 ml turmeric
10 ml honey
200 ml seedless raisins
Combine the rice, water, turmeric and salt in a 2-3 litre dish. Cover with clingwrap, pierce, and cook on High for 10 mins. Stir in the raisins and cook on High for another 5 mins. Tip into a sieve and rinse in cold running water. Return the rice to a clean dish, stir in the butter and honey and reheat on High for 5 mins, stirring once.

Pan Fried Sweet Potatoes - what can I say, you just gotta try them....

675-900g sweet potatoes
juice of 1 lemon
15ml plain flour
a good pinch of cayenne pepper
about 45ml sunflower oil
1 large onion, chopped
115g streaky bacon, chopped
50g fresh brown or white breadcrumbs

1. Peel the sweet potatoes and cut into chunks about 4cm square. Place in a pan of boiling water with the lemon juice and a little salt and simmer for 8-10 minutes until cooked but not soft.
2. Mix together the flour, cayenne pepper and a pinch of salt. Drain the potatoes and then dust with the seasoned flour, coating the pieces well.
3. Heat 15ml of the oil in a large frying pan and fry the onion for about 2 minutes. Add the bacon and fry over a gentle heat for 6-8 minutes until the onion and bacon are golden. Transfer to a plate using a slotted spoon.
4. Add the breadcrumbs and fry, stirring, for about 1-2 minutes until golden. Add to the plate with the bacon.
5. Heat the remaining oil in the pan and fry the potatoes for 5-6 minutes, turning occasionally, until evenly browned. Stir in the breadcrumbs and bacon mixture and cook for 1 minute. Serve at once.

South African Sweet Potato Fritters

1 egg -- beaten
1 teaspoon Salt and freshly ground black pepper -- to taste
1 tablespoon Peanut oil for frying
1 lb sweet potatoes -- peeled and p; cut in 1/2
0.5 cup flour

In a heavy saucepan or fryer, heat 2 inches of oil to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water and let them stand for 15 minutes. Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour. Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot. For variations of this dish throughout the continent combine the sweet potato, a New World tuber, with an African culinary technique. One of the tricks to great fritters is to use clean oil and to make sure that the oil is hot enough before beginning. These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert.

Pumpkin Fritters

4 c cooked mashed pumpkin 
2 eggs 
1 c flour 
pinch of salt 
1 teaspoon baking powder 
30 ml (2 tablespoons) heaped of sugar 
Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramel sauce. 

Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potato too) 

250 ml sugar 
500 ml water 
500 ml milk 
30 ml margarine 
20 ml cornstarch  mixed to a paste with water 
Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.

Vegetable Breyani - given to me by Christina
4 - 5 persons 

1½ C rice 
¼ C breyani dhall *
3 T oil 
1 T butter or margarine 
½ onion, sliced 
1 T salt (may vary, depending on your taste buds) 
2 each of green chillies (chopped), bay leaves & cinnamon sticks 
1 t each of mustard seeds, coriander seeds & jeera seeds 
½ tomato, chopped 
4 - 5 t (or more, depending if you like hot food) masala 
1 t garum masala 
½ t tumeric powder 
3 medium size potatoes, cut into half 
1 C mixed vegetables (e.g. I&J frozen veggies) 
1½ C mixed fresh peas, double beans, gadra beans, green beans 
¼ packet mushrooms, sliced 
½ green pepper, sliced 
2 carrots, sliced 
boiling water 
60g butter, chopped 
3 sprigs dhania (coriander) 

Soak rice and dhall a few hours prior to cooking. 
Heat oil over medium heat; add ingredients 5 - 8 and braise well. 
When onions turn slightly brown, add tomato; cook further. 
Add ingredients 10 - 12. 
Add potatoes and enough boiling water to cover it. 
Cover pot lid and cook on medium-high heat for 15 minutes. 
Add all mixed veggies; add more boiling water - to cover all veggies. 
Cook for a further 20 - 25 minutes. 
Add strained rice/dhall. Do not add more water. 
Preheat oven to 160 degrees celcius. 
Cook for about 20 minutes, mix regularly. 
Once all water has gone, cook in oven for about 20 minutes, mixing breyani once. 
Once cooked, sprinkle with butter and dhania leaves.


(4b) 30ml OIL


Boil the split peas(1b) in a pot with salt to taste, until it is soft (or cooked) and soupy in texture.
Heat oil(4b) in a pan and add if possible some of the breyani mix used above, as well as the onions(2b).
Fry for a while until the onions is lightly brown (not burnt, but almost). Now add the boiled dhall and if necessary, some water to give it a thick soupy consistency.
Serve as a soup or as a topping on the breyani.

Pumpkin Au Gratin Pie

This is for when you have lots of pumpkin available after Halloween… 

1 medium pumpkin
3 large tomatoes
salt and pepper
grated cheese

Peel and dry pumpkin and cut into 1 inch (25mm) pieces. Grease a pie dish and place pumpkin pieces on the bottom. Chop skinned tomatoes and cook to puree, seasoning with salt and pepper and one teaspoon mixed herbs if desired. Pout over pumpkin. Top with equal parts grated cheese and breadcrumbs, dot with margarine. Bake at 400 F (200 C)  for 45 minutes or till pumpkin is done.

Onion Salad - Slaphakskeentjies

1 kg unpeeled pickling onions


5 ml salt
10 ml mustard powder
125 ml sugar
15 ml cornflour
3 large eggs, beaten well
200 ml milk
125 ml brown vinegar
250 ml cream
Boil the onions in salted water for 15 minutes or until just tender.
Drain, leave to cool then remove the skins.
For the sauce combine the salt, mustard powder, cornflour and sugar in a bowl, add the eggs and beat until creamy. Add the vinegar beating constantly. Combine the milk and cream and beat it into the mixture. Heat over low heat and simmer, stirring constantly until the mixture thickens. Remove from the stove immediately, pour over the onions and leave to cool


This spicy South African relish is an invention from the black townships but has of late become popular in the urban areas as well as a side dish at barbeques. Preparing chakalaka is very much an individual thing, and depends on what you have available, but here is a suggestion:
Chop tomatoes and onions to form the gravy, add garlic, chillies, and lots of grated carrot, some grated cabbage and throw in baked beans or diced cauliflower....cook till done and voila!!

Green Bean and Potato Stew

Regte egte boerekos!

500 g green beans, topped and tailed
1 potato, sliced
1 onion, sliced
5 ml salt
2 ml milled white pepper
100 ml water
2 ml freshly grated nutmeg

Slice the beans into a saucepan. Add the potato, salt and pepper. Add the water and simmer the mixture, covered, for 30 to 40 minutes, or until cooked. Sprinkle with the grated nutmeg and serve as an accompaniment to meat dishes.

Variation: Use 500 g grated cabbage instead of the beans and add 5 ml lemon juice or a grated tart green apple.

Stewed Sweet Potatoes (Gestoofde Soetpatats)

1.5 kg sweet potatoes, sliced
100 g butter
200 ml water
3 pieces dried naartjie peel (dry strips of naartjie peel in the sun or oven at 100ºC till hard, store in an airtight jar, use for flavoring))
2 sticks cinnamon or 1 piece root ginger, crushed
5 ml salt
250 g brown sugar
30 ml honey

Place all the ingredients in a heavy-based saucepan. Stew over modarate heat until all the water has evaporated, shaking the saucepan occasionally to prevent sticking and burning. Remove the naartjie peel and cinnamon or ginger before serving.
I am not sure if people outside of South Africa will know what a naartjie is? Could another word for naartjie be tangerine? Please
email me on this one.

African Peanut Samp and Beans (Stampmielies)

Samp and beans is a daily staple for millions of Southern Africans. The addition of peanuts adds a delicious flavour.
Samp is a "degermed" product of maize - the husk and germ have been removed.

200 ml dried kidney beans
250 ml samp, rinsed
10 ml salt and fresh black pepper
30 ml butter
100 g salted peanuts, roughly crushed
3-4 corn on the cob or
400 g can whole kernel corn

Soak the beans and samp in plenty of cold water for about 8 hours. Drain. Bring 1.2 litres of water to the boil in a medium saucepan. Add the samp and beans, cover, and simmer for about 1 1/2 hours until very tender. Season with salt and pepper, add butter and peanuts, and cook ucovered until the mixture thickens. If using fresh corn, roast over medium coals for 15 to 20 minutes until lightly charred and tender. Slice from cob and stir into the samp and beans.

Rice Dumplings (Ryskluitjies)

120g cake flour
pinch of salt
25ml butter
500ml cooked rice
75ml milk
2 eggs (beaten)75g currants
boiling water

Cinnamon sugar
100g sugar
30ml fine cinnamon

Sift cake flour and salt together and rub butter into the mixture. Add rice, milk, eggs and currants and mix well. Ladle spoonsful of the mixture into boiling water, place lid on and cook for about 8 minutes.
Place in serving dish, sprinkle with cinnamon sugar and dot with butter.


500g pumpkin (peeled and cut in slices)
8 slices bread
50g butter
50g sugar
20ml fine cinnamon
extra butter to dot with

Butter bread on both sides. Mix sugar and cinnamon. Place a layer of bread in greased ovenproof dish and sprinkle with cinnamon sugar. Then place a layer of pumpkin slices and sprinkle with cinnamon sugar. Continue till bread and pumpkin are used up. End with a layer of pumpkin and dot with extra butter. Bake in preheated oven at 160ºC till pumpkin is done and soft. Serve.

Eggburgers With A Difference

A pot of smooth maize meal 'Special Porridge'
made with 2 Knorrox Chicken Cubes added to the water or milk (the porridge or "slap pap" as we call it is made my stirring maize meal into a pot of boiling water to which salt to taste has been added. Use just enough maize meal to reach a smooth flowing consistency, then simmer for 20-30 minutes)

½ cup (125ml) butter Or Cooking oil
3 cups (750ml) shredded or chopped cabbage
2 onions, sliced
1 tablespoon (15ml) Knorrox chillli beef soup powder
6 eggs
3 tablespoon (45ml) butter or cooking oil
2-3 tomatoes, thinly sliced
1 cup (250ml) grated cheddar cheese

Make a pot of special porridge then pour it into a wet baking tray to form a layer as thick as your finger. Leave to cool and set completely. Using a large cup or large scone cutter, cut out 12 rounds of set porridge. Fry these rounds in ½ cup hot butter or oil until golden brown either side. drain well and keep warm. Fry cabbage, onion and soup powder in butter or oil remaining in pan, stirring, until soft. Fry eggs in 3 tablespoons fresh hot butter or oil, spooning it over yolks a few times. Now assemble burgers. Put a porridge slice on each plate, spread a little cabbage mixture over it. Top this with 1 – 2 slices of tomato, a fried egg (on top of tomato slice) and a sprinkling of Aromat and grated cheese. Finally, top this with another porridge slice. Serve immediately
By the way, do you know what a Free State Hamburger is?? Two pieces of "stywe pap" with "slap pap" in the middle! (I think only South Africans will get this one:-)

This one dates back to 1881

Corn Fritters
To one dozen ears of corn add three eggs, half a teacupful of powdered crackers, one tablespoonful of sifted flower. Cut off the corn very lightly from the cob -- say half of the grain -- and then scrape the other half clean with a knife. Add the crackers to corn and beat together light. Beat the eggs light and add with the flour and a quarter of a teacupful of sweet milk. Season to taste and beat the whole light. Have your lard or butter hot when you go to fry, and drip the batter into the hot fat from off the end of a spoon, letting it fry quick and brown. Have young and tender corn. The fat ought to be hot enough to brown the fritters in two minutes.


500g dried beans (preferably kidney, but sugar or butter will do)
2 large rashers of bacon
60ml vinegar
60ml butter
120ml sugar
10ml salt
2½ ml pepper
tomato sauce to taste

1. Soak the beans overnight, wash them then boil in fresh water with the bacon rashers for about 2 hours
2. Combine the other ingredients and add them to the beans, cooking for a further 10 - 15 minutes stirring frequently
3. If the sauce is thin, it may be thickened with a little cornflour dissolved in water
4. Remove the bacon before serving
5. May be served hot or cold, and can be bottled in sterilised jars


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