CAPE MALAY MANGO ATJAR - SOUTH AFRICAN MANGO CHUTNEY
This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It consists of a variety of vegetables and fruits, boiled and preserved in a very strong chili pickle. It should be pleasantly sour with a sweetish aftertaste. It is usually eat it as a relish with curry or meat dishes in South Africa.
Provided by French Tart
Categories Mango
Time 1h45m
Yield 4-5 Jars
Number Of Ingredients 11
Steps:
- Place all the prepared vegetables, fruit and spices into a large preserving pan.Add the sugar and vinegar, and stir well.
- Boil all the ingredients until the mango chunks are tender but still whole ,stirring all the time to ensure that the mixture does not stick to the base of the pan. (It can take between 60 and 90 minutes depending on the age and ripeness of the mangoes.).
- The mixture should have reduced to a runny jam like consistency when the atjar is done.
- Pour into clean, hot jars and seal.
- Store in a cool, dark and dry place.
Nutrition Facts : Calories 596.8, Fat 26.7, SaturatedFat 2.2, Sodium 611.6, Carbohydrate 82.9, Fiber 13.1, Sugar 61.9, Protein 13.8
BOBOTIE - SOUTH AFRICAN CAPE MALAY CASSEROLE
This is a family recipe from my birth country. It is absolutely unusual and fabulous for potluck dinners as the meat mixture and rice should be served at room temperature to enhance flavours. The accompaniments complete the exotic presentation of the dish. Your guests will be begging for the recipe!
Provided by Emjay99
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- Soak the bread in the cup of milk, set aside.
- In a large, non-stick skillet, brown the ground beef.
- Add the onions, garlic, curry powder and turmeric and cook until the onions are soft.
- Add sugar, vinegar, raisins, apple, salt and pepper.
- Pour in water and gravy mixture and cook gently until it starts to thicken.
- Remove from heat and cool slightly.
- Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks.
- Fold into meat mixture together with the beaten egg.
- Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes.
- Remove from oven and cool completely.
- Prepare custard topping.
- For the custard topping: beat together the milk, eggs and salt.
- Gently pour over the cooled meat mixture.
- Sprinkle with nutmeg and place bay leaves on top.
- Return casserole to oven until the top is set- about 20 to 25 minutes.
- Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side.
- Cook rice in the usual manner adding turmeric and salt to the water.
- Drain and fluff up, add almonds.
- Place the sambals in small serving dishes and allow guests to help themselves.
Nutrition Facts : Calories 661.5, Fat 21.5, SaturatedFat 7, Cholesterol 219.9, Sodium 455.2, Carbohydrate 77.3, Fiber 4.6, Sugar 15.2, Protein 38.1
CAPE MALAY CURRY
This curry is traditionally South African, and comes from the Malay community in the Western Cape. It's sweet, fruity, spicy, and not too hot. It reminds me of home every time I eat it. I find that curries are always made to taste for me. I always adjust recipes, change quantities, taste the mix and add the notes I think it's missing. So, the quantities should not be taken as gospel.
Provided by kbruce82
Categories Curries
Time 50m
Yield 4 portions, 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in oil until soft and golden.
- Add garlic and ginger and saute for a minute.
- Deglaze pot with a little water.
- Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
- Add chicken to mixture, and pour in enough water to cover the chicken.
- OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
- Simmer for 30-45 minutes, or until chicken is done.
- TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.
CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
SOUTH AFRICAN MALAY CURRY
Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.
Provided by JanetB-KY
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
- Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
- Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
- Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
- Stir in jam and yogurt (or buttermilk) a few minutes before serving.
- Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.
Nutrition Facts : Calories 740.4, Fat 36, SaturatedFat 12.2, Cholesterol 128, Sodium 929.8, Carbohydrate 69.7, Fiber 8.5, Sugar 47.8, Protein 40.6
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