Individual Serve Morning Porridge :
0.5 cup of maize meal & pinch salt
1 cup milk
1 cup boiled water
For Family Size:
1.5 cups Maize meal and a pinch of salt
3 cups of salt
3 cups of water
9 min
(1) Mix milk in first then hot water for
(2) Microwave for 3 min, take out of micorwave every minute and stir every minute.
(3) cover with glad wrap and cook on high for 3 minutes again.
(4) CHange power ot medium and cook for another 3 minutes.
Showing posts with label South African food. Show all posts
Showing posts with label South African food. Show all posts
Friday, May 25, 2012
Sunday, April 24, 2011
A Cape Recipe Book: Celebrate the Cape with Cooking!
And I cannot resist sharing this free recipe book! For me it congers up smells and tastes of home, sweet home! http://www.wosa.co.za/download/Cape%20Kontrei%20Cuisine.pdf
South Africa Gem Squash:
Seeds can be found in Australia at http://www.satooz.com/categories/Gem-squash-and-Seeds/
Gem Squash are a tiny little round squash, a bit bigger than a tennis ball. You cut them in half and scoop out the seeds and boil or steam 'till soft. Add a dash of butter, salt and pepper and serve with your main meal.
Favour?? Hard to describe, but I love them and always used them as a first food for my big children when they were babies. I remember two different flavours from South African days - a more watery, gentle flavour which I preferred, the texture was smoother. And the more pumpkin/butternut texture (thicker, flourier texture) which had a stronger flavour. Perhaps they are not two varieties as I always thought but as you see from this web site http://www.claireslittlegems.com.au/gem_squash.htm it could be to do with when they are harvested! I will have to grow my seeds to experiment and discover these finer details! I can't wait! (BTW that whole web site is about Gem squash! You must take a look at their recipes!)
We used to fill our squashies with peas or other veggies sometimes. Or hide our unwanted veggies under our upside down squashy skins and hope we would get away with not eating all our veggies. I remember being quite shocked to see a friend's family eat the skins, but sometimes they are soft enough to eat.
As a Cape Townian who has lived in NZ for 10 years and in Brisbane for 7 and who has been without her gem squash for 7 years, I am desperate for a gem squash again! Better change that soon, hay!
Cape Gooseberries
Cape Gooseberries from the Cape of Good Hope (Cape Town) as I remember are also very tart indeed...but made up as a jam with the sugar added - delicious! Here are some interesting recipes I found on the net.
http://alessandrazecchini.blogspot.com/ Cape gooseberry cupcakes, there is a link to a PDF along the left! A very interesting web site indeed! See her profile http://www.blogger.com/profile/12616072198034545392 and her jam
Some more very interesting recipes:
I think the beautiful Cape Malay cooking used Cape Gooseberries (perhaps not, Mom thinks Gooseberries were used more by the Afrikaaner farmers.) But anyhow I cannot find a recipe online with Cape Malay links or any in my more modern recipe books…but something like the following recipe would be conducive to swapping the apricot jam for gooseberry jam http://www.foodnetwork.co.uk/recipes/bo-kaap-cape-malay-kerrie-south-african-cape-malay-curry-ru289231.html
And this Cape Malay chutney (with a bit of sugar) I imagine would be conducive to adapting with Cape Gooseberries is my guess http://www.foodnetwork.co.uk/recipes/cape-malay-mango-atjar-south-african-mango-chutney-ru289381.html
(These web sites explain the Cape Malay cultural background a bit http://capegooseberry.blogspot.com/2006/04/cape-malay-pickled-fish.html
Better get on with my garden and get some seeds planted so I can try these recipes! YUMMY!
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