AFRICA IN THE PALM OF YOUR HAND
   Frenquently asked Questions
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Traditional South African Biltong
5-10kg Topside beef
500gr Crown Safari Biltong spices
Grama's vinegar
Paperclips
Remove all visible connective tissue from the meat
Cut meat into long 25mm thick strips
Sprinkle some spices into the bottom of s suitable container
Layer the meat into the container and sprinkle Crown Safari biltong spices over the meat according to usage.
Sprinkle thinly with Grama's vinegar and leave overnight in a cool area and away from animals and insects.
Hang in a cool well ventilated place by bending a paperclip and inserting it into the top end of the meat which is hanged over a tightly stretched wire or rope.
A fan can be used to circulate air even faster between the pieces and allows for quicker drying time.
Wait 5-7 days and remove
Weight loss of up to 50% can be expected
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Traditional South African Boerewors
Ingredients:
· 1 kg beef.
· 1 kg mutton.
· 1 kg veal or lean pork.
· 500 g spek (firm pork fat from under the skin).
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 g wide sausage casings.
Preparation:
· Cube all meat and pork fat.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours
Soak casings in water during this period.
Fit casings to sausage maker and fill with mixture.
Do not over or under-stuff.
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Impala Buck Kebabs (Sosaties)
2 kg leg of impala, boned
32 dried apricots, soaked
2 onions, blanched and cut into chunks
Marinade
15 ml mustard powder
125 ml tomato sauce
15 ml soy sauce
30 ml peach chutney
6 cloves garlic, chopped
salt and milled black pepper
Method
Carefully cube impala flesh. Thread onto kebab skewers or sticks, alternately with apricots (4 to a skewer) and onion chunks.
Marinade:
Mix ingredients until smooth and marinate sosaties for at least 1 day. Remove from marinade and charcoal grill for approximately 6 minutes, turning constantly.
75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices. Add the onions to the saucepan and sauté for approximately 5 minutes or until they are transparent. Add the salt pepper and herbs and braise the guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry. Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied by stewed dried peaches or apricots.
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Venison Stew with Potato Dumplings
1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
Melt shortening in a large Dutch oven (or potjie) over low heat, add flour, stirring until mixture is the color of caramel. Add salt, beef broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes. Add venison, cover, reduce heat, and simmer 2 hours. Add Burgundy, if desired. Shred potatoes, drain well. Remove crust from bread, and discard, tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in flour. Drop dumplings into simmering stew. Cover, and cook over low heat 20 minutes or until dumplings are done. Remove bay leaf.
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Akoho sy Voanio (Chicken in Coconut Milk)
The island nation of Madagascar is famous for its amazing animals and beautiful flowers. It should also be well-known for this delicious chicken dish, Akoho sy Voanio (Chicken in Coconut Milk). To serve this dish Malagasy style, it must be served with Rice.
rice cultivation in madagascar
What you need
* one chicken, cut into bite-sized pieces
* juice of one lemon (optional)
* one teaspoon grated lemon rind (optional)
* salt, black pepper, cayenne pepper or red pepper (to taste)
* enough oil for frying (coconut oil if possible)
* two onions, chopped
* two cloves of garlic, minced
* two or three tomatoes, chopped
* two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
* one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)
What you do
* In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.
* Heat oil in dutch oven or any large covered pot. Sauté the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.
* Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.
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