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I PICKED AFRICAN CUISINE AS THEIR FOOD

CULTURES REVOLVE AROUND FAMILY AND EATING
TOGETHER AND IT RESONATES WITH ME AND HOW I
FEED MY OWN FAMILY. FOOD BRINGS EVERYONE
TOGETHER.
STARTERS
 DALTJIES
METHOD:
INGREDIENTS: 1. SIEVE CHICKPEA FLOUR, PLAIN FLOUR, AND SALT. ADD IN
100G CHICKPEA FLOUR DRIED CUMIN, CORIANDER, TURMERIC AND WHISK TO COMBINE.
140G PLAIN FLOUR
10G BAKING POWDER 2. GRATE ONION, GARLIC, AND CARROT. ADD CHOPPED
2.5G SALT SPINACH, CORN KERNELS, CHILLI AND MIX WELL. ROUGHLY CHOP
7.5G CUMIN FRESH CORIANDER AND STALKS AND MIX THOROUGHLY THROUGH
5G DRIED CORIANDER DALTJIE MIX.
2.5G TURMERIC POWDER
3. TOSS VEGETABLE MEDLEY IN FLOUR MIX UNTIL FULLY
1 RED ONION
1 CARROT COATED. ADD IN EGG/WATER. STIR TO THOROUGHLY COMBINE
50G BABY SPINACH - CHOPPED THEN LEAVE TO REST FOR 20 MINS. KEEP COVERED AND IN BLAST
120G CORN KERNELS CHILLER.
1 GREEN CHILLI 4. CHECK BATTER CONSISTENCY, ADD IN SUGAR AND OIL,
HANDFUL FRESH CORIANDER & STALKS MIXING WELL AND LEAVE TO REST FOR A FURTHER 10 MINUTES.
2 CLOVES GARLIC
1 EGG PLUS WATER TO MAKE 200MLS 5. ADD THE BAKING POWDER TO YOUR RESTED MIX
5MLS OLIVE OIL IMMEDIATELY BEFORE FRYING. USING AN ICE-CREAM SCOOP,
5G SUGAR SCOOP UP THE BATTER AND DROP GENTLY INTO DEEP FAT
FRYER.
FOR FRYING 6. FRY UNTIL GOLDEN BROWN ON BOTH SIDES (BATTER WILL
ROLL WHEN COOKED ON ONE SIDE). DRAIN ON KITCHEN PAPER TO
750MLS SUNFLOWER OIL.
REMOVE EXCESS OIL. SERVE WITH FRUITY BLATJANG CHUTNEY
 MOROGO DUMPLINGS

INGREDIENTS:
300G AMARANTH LEAVES/SWISS CHARD/SPINACH
1KG SELF-RAISING FLOUR
1 EGG
1 TBSP DRY YEAST
2 TBSP SUGAR
600MLS TEPID WATER
100G COOKED AND ROUGHLY CHOPPED PRAWNS

• METHOD:
• 1. SAUTÉ THE PRAWNS IN BUTTER UNTIL COOKED THROUGH. ROUGHLY CHOP, PLACE IN BOWL AND CHILL UNTIL
NEEDED.
• 2. REPEAT STEP ONE WITH THE AMARANTH LEAVES. DRAIN BEFORE CHOPPING AS VERY WET. ONCE CHOPPED,
DRAIN AGAIN.
• 3. IN A LARGE BOWL, MIX YEAST, FLOUR, AND SALT. ADD SUGAR TO TEPID WATER STIRRING GENTLY TO DISSOLVE
SUGAR.
• 4. SLOWLY MIX THE WATER INTO THE FLOUR MIXTURE, MAKE SURE ITS NOT TOO WET AS THIS WILL RUIN THE
TEXTURE OF THE DUMPLINGS AND MAKE THEM HARDER TO SHAPE. MAKE A DOUGH.
• 5. ADD SPINACH AND PRAWNS, MIX THOROUGHLY. SET MIX ASIDE TO PROVE FOR 20 MINS.
• 6. BALL THE DOUGH INTO 65G BALLS. FLATTEN IN PALM TO MAKE ROUND DISKS.
• 7. LINE A STEAMING TRAY WITH CLINGFILM, TOP AND BOTTOM. PLACE DUMPLINGS HORIZONTALLY ALONG THE
TRAY. YOU SHOULD HAVE ENOUGH DOUGH TO FILL A WHOLE TRAY WITH DUMPLINGS.
• 8. WRAP TRAY WITH CLINGFILM, SEALING THE DUMPLINGS INSIDE. PIERCE HOLES IN THE TOP TO ALLOW THE
STEAM TO RELEASE.
• 9. COOK IN A STEAM OVEN AT 100°C FOR 1.5 HOURS
• 10. SERVE AS A FINGER FOOD WITH A TRADITIONAL CHILLI BLATJANG
FRUITY BLATJANG CHUTNEY
CHILLI BLATJANG CHUTNEY

650G DRIED PEACHES

INGREDIENTS:
250G DRIED APRICOTS
1TBSP VEGETABLE OIL
1L MALT VINEGAR – FOR FRUIT
1 LARGE ONION, FINELY CHOPPED
1.25L MALT VINEGAR
2 CLOVES CRUSHED GARLIC
2.5KG WHITE SUGAR
120MLS BROWN VINEGAR
500G ONIONS, CHOPPED
2 TBSP TAMARIND (SOAKED IN 120MLS WATER AND STRAINED)
120G SEA SALT FLAKES
120G APRICOT JAM
27G CAYENNE PEPPER
3TBSP DRIED CHILLI FLAKES
16G CHILLI FLAKES(OPTIONAL)
1 ½ TBSP SEA SALT FLAKES
1 TBSP CRACKED BLACK PEPPER
METHOD:
1. SOAK DRIED PEACHES AND APRICOTS IN MALT VINEGAR
METHOD:
OVERNIGHT.
1. HEAT OIL IN COPPER BOTTOMED PAN. SWEAT ONIONS FOR 5 MINS, ADD
2. BLITZ ONIONS IN FOOD PROCESSOR.
GARLIC, CONTINUE TO SWEAT FOR 3 MINS.
3. DRAIN THE SOAKED FRUIT AND BLITZ ALSO.
2. ADD VINEGAR AND TAMARIND-INFUSED WATER, SALT, JAM AND REDUCE TO
4. PLACE ALL INGREDIENTS IN COPPER BOTTOM POT AND SIMMER FOR SHINY RUNNY LIQUID. APPROX. 5-6 MINS
20 MINS TO ALLOW SUGAR TO DISSOLVE. 3. REMOVE FROM HEAT AND USE THERMOMIXER TO BLEND INTO A SMOOTH
PASTE.
5. STIR, REDUCE HEAT AND SIMMER GENTLY FOR AN HOUR.
4. RETURN TO HEAT, ADD CHILLI FLAKES, AND GENTLY SIMMER FOR APPROX. 2
6. ONCE READY, COOL CHUTNEY IN BLAST CHILLER THEN DECANT MINS. DO NOT BURN.
INTO STERILISED JARS. KEEP CHILLED FOR UP TO 3 DAYS. 5. DECANT INTO HOT STERILISED JARS AND CHILL OVERNIGHT.
MAINS
BOBOTIE WITH YELLOW RICE
• INGREDIENTS:
• 450G MINCED LAMB METHOD:

• 1 TBSP OIL • 1. HEAT OIL AND SWEAT OFF ONIONS AND GARLIC. ADD BO-KAAP SPICE BLEND.

• 2 SLICES WHITE BREAD • 2. ADD MINCE, COOK OFF FOR 3 MINS. ADD BREAD TO MIX – IT WILL BREAK
DOWN INTO THE LAMB.
• 2 TBSP BO-KAAP SPICE BLEND
• 3. ADD ALL OTHER INGREDIENTS EXCEPT THE EGGS, MILK, AND CREAM.
• 1 ONION, FINELY CHOPPED
• 4. SIMMER FOR 5 MINS AND TRANSFER TO INDIVIDUAL RAMEKIN DISHES. FILL ¾
• 1 CLOVE GARLIC, CRUSHED WAY UP LEAVING ENOUGH SPACE FOR A LAYER OF THE EGG CUSTARD
TOPPING.
• 1 APPLE, PEELED, CORED & FINELY CHOPPED
• 5. WHISK EGGS, MILK, AND CREAM. POUR GENTLY OVER THE LAMB FILLING, A
• 1 TBSP MANGO CHUTNEY
1CM LAYER IS PERFECT.
• 1-2 RED CHILLIES DESEEDED AND FINELY SLICED.
• 6. PLACE RAMEKINS ON A LARGE ROASTING TRAY AND COOK UNCOVERED IN A
• 2 TBSP APPLE CIDER VINEGAR PREHEATED OVEN OF 170°C FOR 30-40 MINS AND GOLDEN BROWN ON TOP.
• 1 TBSP LEMON JUICE
• 1 TBSP BROWN SUGAR
• 1 BAY LEAF
• 2 EGGS, LIGHTLY BEATEN
• 100MLS MILK
YELLOW RICE
• INGREDIENTS:
• 200G BASMATI RICE
• 8 TBSP OIL
MANGO CHUTNEY BO-KAAP SPICE BLEND
• 2 TBSP BROWN SUGAR
450G DICED MANGO • 1 TBSP BLACK MUSTARD
• 4 TBSP TURMERIC SEEDS
75G RED ONION, FINELY DICED
• 8TBSP SULTANAS 55G GOLDEN RAISINS • 1 TBSP CORIANDER
SEEDS
• 480MLS WATER 65G BROWN SUGAR
70G GARLIC, MINCED • 1 TBSP CUMIN SEEDS
• 1 CINNAMON STICK 30G FRESH GINGER, MINCED • 1 TBSP FENNEL SEEDS
• 3 CRUSHED CARDAMOM PODS 3 TBSP WHITE WINE VINEGAR • 1 TBSP CURRY LEAVES
1 TBSP BO-KAAP SPICE BLEND • 1 TBSP FENUGREEK
1. RINSE RICE UNTIL WATER RUNS CLEAR. USE COLD
SEEDS
WATER. METHOD
2. HEAT OIL IN A PAN, ADD RICE AND ALL OTHER • 1 TBSP GROUND
1. COMBINE ALL INGREDIENTS IN CARDAMOM
INGREDIENTS, STIR TO COMBINE THOROUGHLY AND COPPER BOTTOMED PAN
COVER POT • 1 TBSP GROUND
2. SET OVER LOW HEAT, COVER AND GINGER
3. CARTOUCHE AND COVER THE RICE AND SIMMER FOR
10 MINS UNTIL ALL WATER IS ABSORBED.
COOK OUT FOR 30 MINS • 1 TBSP GROUND
4. REMOVE CARDAMOM PODS AND CINNAMON STICK. 3. REMOVE FROM HEAT, POUR INTO TURMERIC
FLUFF OUT WITH A FORK AND SET ASIDE FOR SERVICE. A BAKING TRAY, CLINGFILM AND • 1 TBSP DRIED PAPRIKA
CHILL IN BLAST CHILLER UNTIL
• 1 TBSP CRUSHED BLACK
NEEDED. PEPPERCORNS
ONE-POT BERBERE PLANTAIN & • METHOD:
SPINACH STEW • 1. PEEL PLANTAIN AND CUT INTO 2CM PIECES.
BERBERE SPICE MIX
• INGREDIENTS: SEASON WITH SALT AND PEPPER AND SET ASIDE.
1 TBSP HOT CHILI POWDER
• 6 PLANTAIN • 2. HEAT A HEAVY BOTTOMED STOCKPOT AND ADD 1 TBSP SMOKED PAPRIKA
OIL. ADD CHOPPED ONION AND GARLIC, FRYING UNTIL ½ TBSP GROUND GINGER
• 1 ONION, CHOPPED GOLDEN MAKING SURE NOT TO BURN THE GARLIC.
½ TBSP GARLIC POWDER
• 2 GARLIC CLOVES, CHOPPED • 3. ADD TOMATO PASSATA, VEG STOCK, BERBERE ½ TBSP GROUND CARDAMOM
SPICE, SALT, AND SCOTCH BONNET. TASTE AND SEEDS/PODS
• 20G PARSLEY, FRESH
ADJUST SEASONING IF REQUIRED. ¼ TBSP GROUND CORIANDER
• 3 TBSP RAPESEED OIL • 4. ADD CHOPPED PLANTAIN AND SPINACH. SIMMER ¼ TBSP GROUND TURMERIC
• 350MLS TOMATO PASSATA FOR 20 MINS. ¼ TBSP GROUND BLACK PEPPER
• 1L VEG STOCK • 5. REMOVE FROM HEAT, ADD COCONUT MILK, AND
CHOPPED PARSLEY.
• 1 SCOTCH BONNET PEPPER(DE-SEEDED)
• 6. GARNISH AND SERVE.
• 4 HARDBOILED EGGS
• 1 TBSP BERBERE SPICE
• 300G BABY SPINACH
• 2 TINS COCONUT MILK
• KAAPSE KERRIEVIS SPICY SWEETCORN
MILEPAP
• INGREDIENTS: • METHOD: METHOD:
INGREDIENTS:
• 2KG FIRM WHITE FILLETS• 1. FILLET THE HAKE. DUST THE FOR THE PORRIDGE: 1. USING A HEAVY BOTTOMED POT,
PREFERABLY HAKE FILLETS WITH FLOUR AND SEASON 125G SUPER FINE YELLOW MAIZE MIX MAIZE AND COLD WATER.
• 6 LARGE ONIONS WITH SALT AND PEPPER. DRY MEAL 2. PLACE POT ON MEDIUM HEAT
ROAST MASALA SPICES IN IRON 240MLS COLD WATER AND ADD REST OF PORRIDGE
• 125G FLOUR
PAN. 950MLS BOILING SEASONED INGREDIENTS.
• 1TBSP BLACK PEPPER WATER (SALT AND PEPPER) 3. STIR UNTIL MIXTURE BEGINS TO
• 2. HEAT OIL AND SHALLOW FRY
• 2 TBSP TURMERIC 1 CLOVE GARLIC, CRUSHED THICKEN THEN COVER AND SIMMER
FILLETS 2 MINS EACH SIDE.
• 240MLS WATER 3 SPRIGS THYME, CHOPPED FOR 15 MINS.
• 3. IN A LARGE POT, HEAT VINEGAR 4. PLACE ALL SPICY CORN
• 3-4 TBSP SUGAR AND WATER ON MEDIUM HEAT. DO INGREDIENTS IN A PAN AND SAUTÉ
FOR SPICY CORN:
• 2 TBSP APRICOT JAM NOT BOIL. 2 TBSP EXTRA VIRGIN OLIVE OIL FOR 5-10 MINS THEN SEASON TO
• 1 TBSP BLACK • 4. ADD ONIONS, SUGAR, SALT, 3 SPRING ONIONS, CHOPPED TASTE.
PEPPERCORNS SPICES, JAM, BAY LEAVES AND 1 HOT CHILLI, DESEEDED AND 5. SAVE ¾ CORN MIX FOR GARNISH
• 1 TBSP CORIANDER COOK OUT FOR 8-10 MINS FINELY DICED AND MIX REMAINING ¼ THROUGH
LEAVES • 5. ADD CORNFLOUR MIX AND STIR 300G SWEETCORN THE MILEPAP MIX.
WELL. PARSLEY, ROUGHLY CHOPPED 6. GARNISH WITH REMAINING CORN
• 5 BAY LEAVES AND CHOPPED PARSLEY
(GARNISH)
• 2 TBSP ROASTED MASALA• 6. TRANSFER FISH, ONIONS, CURRY
SALT AND PEPPER
SAUCE MIXTURE TO A DEEP
• 1 TBSP CORNFLOUR
ROASTING TRAY MAKING SURE THE
MIXED WITH 3 TBSP
WATER SAUCE FULLY COVERS THE FISH.
• VEGETABLE OIL • 7. ALLOW TO COOL, WRAP
TIGHTLY AND STORE IN FRIDGE
OVERNIGHT OR UP TO 2 DAYS.
• 8. TO SERVE, REHEAT KAAPSE
KERRIEVIS TO 65°C