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South African Feast

South Africa is on the Southern tip of Africa in between the Atlantic and Indian Oceans. Climate is temperate and good for growing many crops, such as wine grapes. Additionally, the culture and cuisine is heavily meat-based. Climate change is a growing issue in South Africa. As of 2018, they are the 14th largest emitter of greenhouse gases. And the increased heat plus water supply instability are both having a significant impact on the crops being produced.

South African cuisine is a combination of Portuguese exploration, British and Dutch colonization, and African influences.

Chakalaka Pap Blatijang Bobotie

Chakalaka

Ingredients

  • 2-4 Tbsp Olive Oil
  • 1 Med Onion
  • 2 Tbsp Garlic , minced
  • 1 Tbsp Ginger , minced
  • 1 Tbsp Curry Powder
  • 1 Tbsp Thyme
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Cayenne Pepper
  • 2 Tomatoes , diced
  • 3 C Cabbage , sliced
  • 2 Chili Pepper , diced
  • 1 Lg Carrot , grated
  • 2 Bell Peppers , diced
  • 1 Can Baked Beans (Suggestion: White Beans, Tomato Sauce, Molasses, Honey, Dijon)

Directions

  1. Heat Oil in a Dutch Oven over Medium heat. Add onion and cook until soft. Add Curry, Garlic, Ginger, Thyme, Smoked Paprika, and Cayenne. Cook until fragrant.
  2. Add tomatoes, peppers, carrots, and cabbage. Simmer for about 5 minutes. Add Baked Beans and cook for a few minutes longer.

Pap

Ingredients

  • 1 C Corn Meal
  • 4-5 C Chicken Bone Broth (4 C for traditional Pap, 5 C for traditional Polenta)
  • Sea Salt

Directions

  1. Bring Broth to a boil. Add polenta, stirring continuously. Reduce to a simmer until thickened and polenta is fully cooked. Taste and adjust seasoning as needed.
  2. Can serve as is, or add butter and/or cheese, if desired. Top with Chakalaka.

Blatijang

Ingredients

  • 1 Lb Peaches , dried
  • ½ Lb Apricots (dried)
  • 3/4 C Vinegar
  • 1 Lb Red Onion
  • 2 Tbsp Worcestershire
  • 1 Lb Sugar
  • 1 Tbsp Chile Powder
  • 1 Chili Pepper (whole, dried)
  • Sea Salt

Directions

  1. Soak Peaches and Apricots in Vinegar overnight to re-hydrate them. Use Food Processor or Blender to dice them into small pieces. Remove and set aside.
  2. Use same equipment to dice onions into small pieces.
  3. Place all ingredients in a pot and heat gently for 20 minutes to allow the sugar to dissolve thoroughly. Simmer on medium heat for about an hour without covering and stirring occasionally.
  4. Remove from heat and cool for 15 minutes prior to bottling.

Bobotie

Ingredients

  • 1 Tbsp Olive Oil
  • 2 Onion , diced
  • 2 Cloves Garlic
  • 1 Lb Ground Lamb (or other ground meat)
  • 2 Tbsp Madras Curry Paste
  • 1 Tbsp Coriander Lime
  • 1 Tsp Cloves
  • 1 Tsp All Spice
  • 2 Tbsp Chutney
  • 3 Tbsp Sultanas (or raisins)
  • 6 Bay Leaves
  • 3 Large Egg Whites
  • 2 Tbsp Cream Coconut Milk

Directions

  1. PreHeat oven to 350F.
  2. Heat EVOO in saute pan over medium heat. Add onions and cook until soft. Add garlic and cook until fragrant and the onions started to brown. Add ground meat and stir well, breaking up the large pieces. Add curry paste, spices, chutney, sultanas, and bay leaves. Finish with salt & pepper. Reduce heat to low, cover and simmer for 10 minutes.
  3. Squeeze water from the bread, add into the meat mixture until blended well. Spread meat and bread mixture evenly in pan. Beat egg and milk together with salt & pepper. Pour over meat. Move to oven and bake for 35-40 minutes or until topping is set and turning golden.
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