My Favourite South African Recipes: A Culinary Love Affair

Cooking is not just about preparing food; it's an expression of love and creativity, and is truly my passion! 

Here, I've compiled some of my favourite South African recipes that never fail to bring joy and deliciousness to the table. Each dish holds a special place in my heart, and I hope they become favourites in your kitchen too. To elevate these dishes further, I've also included South African wine pairings to enhance the dining experience.

Ingredients:

• 1 tbsp olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 500g minced beef or lamb (or both my fave!)
• 1 slice white bread
• 1 cup milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp fruit chutney
• 2 tbsp sultanas or raisins
• 2 eggs
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a large pan and sauté the onions and garlic until soft.
3. Add the minced beef or lamb (or a bit of both) and cook until browned.
4. Soak the bread in half the milk, then squeeze out the excess milk and crumble the bread into the meat mixture.
5. Add the curry powder, turmeric, cumin, coriander, chutney, and sultanas. Season with salt and pepper.
6. Transfer the mixture to a baking dish.
7. Beat the eggs with the remaining milk and pour over the meat mixture.
8. Bake for 30-40 minutes, until the top is golden brown and set.

Wine Pairing: A fruity and spicy Pinotage pairs perfectly with the complex flavours of Bobotie. Here I look no further than the Fort Simon Pinotage

Ingredients:

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp medium curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500g chicken thighs, cut into bite-sized pieces
• 2 potatoes, peeled and cubed
• 1 cup chicken stock
• 400g canned tomatoes, crushed
• 1 cup coconut milk
• Fresh coriander, chopped (for garnish)

Instructions:

1. Heat the oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until soft.
2. Add the curry powder, turmeric, cumin, and coriander, and cook for 1-2 minutes until fragrant.
3. Add the chicken and cook until browned.
4. Add the potatoes, chicken stock, and crushed tomatoes. Bring to a simmer and cook for 20 minutes, or until the potatoes are tender.
5. Stir in the coconut milk and simmer for another 10 minutes.
6. Garnish with fresh coriander and serve with rice or roti.

Wine Pairing: A Chenin Blanc, with its acidity and fruitiness, complements the spicy and creamy elements of Cape Malay Chicken Curry. Here I get a big smile on my face when i thing of my favourite Chenin Blanc, Bruce Jack's Heritage Boer Mark n Plan Chenin Blanc

Bunny Chow

Ingredients:

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500g lamb or chicken, cubed
• 400g canned tomatoes, crushed
• 1 cup chicken or beef stock
• 1 large potato, peeled and cubed
• Salt and freshly ground black pepper
• Fresh coriander, chopped (for garnish)
• 1 loaf white bread, hollowed out

Instructions:

1. Heat the oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until soft.
2. Add the curry powder, cumin, and coriander, and cook for 1-2 minutes until fragrant.
3. Add the lamb or chicken and cook until browned.
4. Add the crushed tomatoes, stock, and potato. Bring to a simmer and cook for 20-25 minutes, or until the meat and potatoes are tender.
5. Season with salt and pepper. Garnish with fresh coriander.
6. Serve the curry inside the hollowed-out loaf of bread.

Wine Pairing: A robust Shiraz complements the hearty and spicy flavours of Bunny Chow.  De Grendel Shiraz would be my choice

Ingredients:

• 1 cup sugar
• 2 large eggs
• 1 tbsp apricot jam
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp butter
• 1 tsp vinegar
• 1 cup milk

Sauce:

• 1 cup heavy cream
• 6 tbsp butter
• 1/2 cup sugar
• 1/2 cup hot water
• 2 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a baking dish.
2. In a bowl, beat the sugar and eggs until light and fluffy. Add the apricot jam and mix well.
3. In another bowl, sift together the flour, baking soda, and salt.
4. Melt the butter and add the vinegar and milk. Mix into the egg mixture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Pour the batter into the prepared baking dish and bake for 45 minutes, or until a toothpick inserted into the centre comes out clean.
7. While the pudding is baking, make the sauce by heating the cream, butter, sugar, hot water, and vanilla extract in a saucepan until the butter is melted and the sugar is dissolved.
8. Pour the sauce over the hot pudding as soon as it comes out of the oven. Allow it to soak in before serving.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup milk
• Oil for frying

Syrup:

• 2 cups sugar
• 1 cup water
• 1 tsp cream of tartar
• 1 tsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a bowl, sift together the flour, baking powder, and salt. Rub in the butter until the mixture resembles breadcrumbs.
2. Add the milk and mix to form a dough. Roll out the dough to 1/2-inch thickness and cut into strips.
3. Twist each strip and pinch the ends to seal.
4. Heat oil in a deep fryer or large pot. Fry the twists until golden brown. Drain on paper towels.
5. To make the syrup, combine the sugar, water, cream of tartar, lemon juice, and vanilla extract in a saucepan. Bring to a boil and simmer for 10 minutes.
6. Dip the fried twists into the hot syrup and place on a wire rack to cool and set.

Wine Pairing for my 2 favourite deserts: A sweet, fruity dessert wine like natural sweet Chenin Blanc pairs perfectly with the sugary, crispy Koeksisters and the rich and syrupy Malva pudding. My choice is clear, the Boschendal Vin D’Or Noble Late Harvest.

Enjoy these South African recipes, each crafted with love and a passion for good food, and paired with exquisite South African wines! Bon appétit!