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HIGHLY RECOMMENDED TOUR

ZULU LAND 4 DAY

Three night-four day fully guided Tour to northern KwaZulu Natal visiting Imfulosi-Hluhluwe, Mkhuze and St Lucia big game reserve areas which also provide excellent birding opportunities Accommodation on all three nights is at the small, intimate family owned and run Malala Lodge on a dinner bed and breakfast rate. Tour price includes park entry fees, light picnic luncheons in the parks and bottled water drinks on the vehicle but not including alcohol refreshments which are for the guest’s own account. Tour also includes a hippopotamus and crocodile viewing estuary boat trip ( about two hours in duration) at St Lucia weather permitting or a game viewing drive to Cape Vidal. Tour commences in Durban at about 07h00 on Day one and ends back in Durban on Day four at about 18h00.

Do you have a good African recipe to share please send it to us to publish

CURRY

CAPE MALAY COOKING

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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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Vetkoek

1 kg cake flour

10 g instant yeast

10 ml salt

650 ml lukewarm water (approximately)

1 l oil for deep-;frying

Heat the oil in a large shallow saucepan and sauté; the onion and garlic until fragrant and soft. Add the mince and brown well. Add the salt and curry powder and sauté; until fragrant. Add the carrot, green pepper, apple, chutney, vinegar, tomato puré;e, Worcestershire sauce and water and stir well. Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.

VETKOEK:

Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

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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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Mandazi (Doughnuts)

Mandazi (or Maandazi, also called Mahamri or Mamri) are East African fried breads similar to doughnuts (donuts) popular in the coastal Swahili areas of Kenya and Tanzania and popular "upcountry." They are eaten with tea or coffee for breakfast, as a snack, or with the main course for lunch or dinner. They are not as sweet as U.S. style doughnuts and do not have a sugar glaze or icing.

Dish Type: Dessert

Servings: 4

Preparation Time: 1 1/2 hours

Recipe Ingredients:

2 cups warm water

2 tsp baking powder -- or -- one teaspoon dry yeast

4 cups all-purpose flour

one-half cup sugar

one-quarter tsp spice (one or more of the following to total one-quarter teaspoon: cardamom, cinnamon, allspice, ginger)

2 tbs butter, margarine, or vegetable oil

one-quarter cup warm milk (optional)

1 egg, lightly beaten (optional)

pinch of salt

oil for deep frying

Cooking Instructions:

All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. If using yeast: mix the yeast with a few spoonfuls of the warm water.

In a mixing bowl combine the flour, baking powder (if not using yeast), sugar, and spice (cardamom is most common in Eastern Africa). Add the yeast. Mix the water, butter (or margarine, or oil), milk, and egg together. Gradually add this mixture to the flour while kneading into dough. (If not using milk and egg use additional water as necessary.) Knead until a smooth and elastic dough is formed -- fifteen to twenty minutes. If using yeast: Place dough in a clean bowl, cover with a cloth, and allow to rise in a warm place (such as on oven that has been heated to 30 °C then turned off) for an hour or more. If using baking powder, let dough rest for several minutes.

Divide the dough into several hand-sized pieces. Roll or press the pieces into circles about 4cm thick. Cut circles into halves or quarters (or whatever you like). Some cooks (when using yeast) place the doughs on a cookie sheet and let them rise a second time.

Heat a few cups of vegetable oil to 300°C in a skillet or deep pot. Fry the doughs in the hot oil, turning a few times, until they are golden brown all over. Fry only as many together as can float in the oil without touching one another. Place on paper towels to drain. Serve warm.

Comment by Carsten:

If you have coconut-oil at hand, deep-fry the Mandazi in coconut-oil. It gives the Mandazi that little extra taste that make them so unique and yummy

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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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Sweet Potato Patties

Ingredients:

1kg sweet potato

salt to taste

vegetable oil for shallow frying

flour for dusting

Method:

Wash the sweet potato thoroughly and boil it until cooked. Drain it and let it cool. Peel and mash the sweet potato and add enough salt to taste. Using your hands, shape the mash into thick patties (1/2 inch) and shallow fry them on both sides until golden brown. Use flour to dust your hands if the mash sticks to them.

Serves 3.

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Fish in Sweet and Sour Sauce with Coconut Rice

Ingredients:

450g red snapper

11/2 tbsp lemon juice

1 onion, chopped

1 carrot, strips

250g courgettes, strips

1tbsp oil

¼ ripe pineapple, cubed

2tsp apple cider vinegar

1tsp sugar

1tbsp ginger, crushed

1 clove garlic, crushed

1tbsp soy sauce

Pinch chili powder

½ tsp salt

21/2 tsp corn flour

50ml water

Method:

Cut fish in cubes and dip in lemon juice. Lightly brown vegetables in oil. Add pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce, chili pepper and salt. Stir gently for 3-4 minutes. Add the fish and cook a further 5 minutes. Mix the corn flour with water and add to fish slowly just to thicken. Heat through 2 mins on low fire and serve.

Serves 1

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East African Sweet Pea Soup

2 cups chopped onion

2 tsp minced garlic

1 tsp grated fresh peeled ginger

1 tsp salt

1/4 tsp cayenne pepper

1 tbsp homemade garam masala, which we happened to have on hand, OR

1/2 tsp ground black pepper

1 tsp ground coriander seeds

1 tsp ground cumin seeds