South African Cooking

South Africans are a melting pot of cultures which you find reflected in its cooking. These recepies have been suppiled by little guest houses where I have enjoyed the food and the hosts company


Flash fired Moroccan chicken From the Antbear Guest House

I love the dusk in Marrakech. I love the cacophony of sound as the musicians start, and the smells as the local lads set up their stalls of food, freshly squeezed juices and other food offerings. Some of their cauldrons look sinister, but others are tempting enough. A chicken leg grilled over coals and smothered with raisins and pine nuts and a mind blowing quantity of garlic is one of the best things I have ever eaten there, a bowl of dishwater flavored with chili the worst. This is my version of the former.

Mix the chicken pieces in a shallow dish together with the chilies, garlic, lemon juice, olive oil, cinnamon, sultanas, pine nuts and mint. Leave for at least 20 minutes but and hour would be better if you have it.

Add the marinated chicken pieces into a pan of sizzling oil. Cover over a high heat and cook till golden brown. Turn over  and do the other side. Then pour over the marinade  and bring to the boil. season with salt and pepper and serve it hot with the pan sauces. As a lunch snack I wrap this up in a piece of flat bread with a few trimmings of lettuce for supper its accompanied by couscous and sliced oranges drizzled with olive oil and dusted coarsely with black pepper with just a hint of cinnamon. 

Runner beans with tomato sauce From the Antbear Guest House

South African Cooking - Runner beans with tomato sauceserves 6
680g/1Vlb runner beans, sliced diagonally into 5cm/2 inch pieces
2 cloves of garlic, finely chopped
a few good lugs of extra virgin olive oil
1 x 400g/14oz tin of chopped tomatoes
salt and freshly ground black pepper

Steam the beans in a foil-covered colander over a pot of boiling water, or blanch in salted boiling water until tender. While they are cooking, make a quick tomato sauce: fry the garlic in some olive oil, add the tomatoes and bring to the boil, then season and simmer for about 15 minutes until you have a thick sauce. Season to taste. When the beans are cooked, stir them into the sauce.

Spaghetti with sweet cherry tomatoes marjoram and extra virgin olive oil From the Antbear Guest House

South Africa Cooking - Spaghetti with tomatoes and margarum and olive oilWhen tomatoes are good, this is super nice. It's a warm dish as opposed to hot, but is even great when cold as a salad for picnics.

serves 4
455g/1lb dried spaghetti, spaghetti or linguine
310-400g/11-14oz ripe cherry tomatoes, red and yellow
2 good handfuls of fresh marjoram or basil, leaves picked
6-8 lugs extra virgin olive oil
1 clove of garlic, peeled and finely sliced
1 tablespoon white or red wine vinegar
sea salt and freshly ground black pepper

Put your pasta into a large pan of salted boiling water and cook until al dente (check the packet for cooking time). While it's cooking, halve the tomatoes, put them into a large bowl, and add your herbs, olive oil, garlic and vinegar. Season to taste, and scrunch with your hands to slightly mush the tomatoes. This can sit now until the pasta's ready. Drain the pasta, and while still steaming hot mix well with the tomatoes, check the seasoning and serve. Easy peasy.

Baked peppers with cherry tomatoes basil and marjoram From the Antbear Guest House

South Africa Cuisine - Backed peppers with cherry tamatoes and marjarumserves 4
2 peppers, red or yellow
sea salt and freshly ground black pepper
20 cherry tomatoes
1 handful of fresh marjoram and basil
2 cloves of garlic, peeled and sliced
extra virgin olive oil
optional: anchovies
optional: herb vinegar

Preheat the oven to 200C/400F/gas 6. Cut the peppers in half and remove the seeds. Place in an oiled baking dish and lightly season with salt and pepper. Prick the cherry tomatoes with a knife and place in boiling water for around 30-60 seconds until the skins can be easily and quickly pinched off. Feel free to run cold water over them before peeling. Once peeled, place the tomatoes in the peppers. Stuff in your herbs and sliced garlic and season. You could drape over some anchovies instead of using seasoning at this point. Drizzle with olive oil. Cook in the preheated oven for 15 minutes lightly covered with tin-foil, then around 30 minutes without. The smallest little splash of herb vinegar on each pepper can be a real joy - try it and see.

Mountain Muffeleta From the Caterpillar and Catfish Cookhouse

South Africa Cooking - Mountain MuffeletaDome shaped bread or small French loaf
Cookhouse spice
sun-dried tomato pesto
whole grain mustard
lettuce leaves
sliced tomato, sliced cucumber and sliced avocado

Warm Filling:

sesame oil
2 spinach leaves
fresh basil leaves
slices of green and yellow pepper
handful of grated mozzarella

Cut the bread through and smear both sides, then place under grill to toast lightly. Once toasted, spread tomato pesto on one half and mustard on the other to taste. Sprinkle liberally with Cookhouse spice. Arrange sliced lettuce, tomato and cucumber on one half. In a pan, flash fry the spinach leaves, brinjal, basil and peppers in sesame oil. Just before taking off the heat, add the mozzarella cheese to melt slightly. Spoon this onto the bread, arrange avo slices on top, close and serve.

Mrs. Ghandi's Onion Bhajees The Chilli Farm

Oil for frying.Large onion.100g gram flour.
Cup of cold water.
Pinch of salt & black pepper.
Half teaspoon cumin powder.
Half teaspoon coriander, fresh or ground.
Half teaspoon hot chilli powder.

Chop onion finely.Sieve gram flour and add enough cold water to mix into a batter which should not be too runny. If this occurs then more flour can be added.Add onion to the mixture as well as all the spices, mix well.Heat oil in a deep frying pan.Add spoonfuls of the mixture, shape into balls with two forks and fry on each side until golden brown.When cooked, place Bhajee's on kitchen paper to soak up excess oil.

This will make about eight Bhajee's. They may be flat as it's difficult to keep them rounded when frying, however they will still taste good.

Thai Style Rump Steak and Basil The Chilli Farm

The Bits and Pieces

100 ml of sunflower oil 20 large basil leaves (fresh if possible) 300 grams of prime rump steak 1 tsp brown sugar 2 red chillis chopped fine (more if you prefer it hotter) 40 ml Thai fish sauce 4 garlic cloves chopped fine 1 tsp ginger chopped fine 1 large onion sliced very thinly into rings 1 tsp pure lemon juice 2 pinches of salt tsp ground black pepper 2 cups Thai jasmine scented rice

How to create your masterpiece ---------------------------------------- Heat the oil in a work and, when hot, fry half of the basil leaves and for about I minute until crisp and golden.

Drain on paper towel. Remove the wok from the heat and pour off all but 30ml/2 tbsp of the oil.

Cut the steak into thin strips (across the grain for tenderness). Mix together with the fish sauce and sugar in a bowl and leave to marinate for about half an hour.

Reheat the oil until hot; stir-fry the chillis, garlic, ginger and onion for 1 minute. Add the beef and the rest of the basil leaves (chopped coarsely), and stir-fry for about 4 minutes. Add the lemon juice and salt and pepper.

Transfer to serving plate, scatter over the fried basil leaves and serve immediately over Thai jasmine rice.

Sit back and admire your masterpiece for 10 seconds and then get stuck in.


(Serves 8)
1 thick slice crustless bread
375ml Milk
25ml Oil
10ml Butter
2 Onions,sliced
2 Garlic cloves, crushed
25ml Cartwrights Medium Curry Powder
10ml Salt
25ml Mrs Balls Original Chutney
15ml Koo Smooth Apricot Jam
15ml Lazenby Worcestershire sauce
5ml Tumeric
25ml Safari Brown Vinegar
2.2lb Ground Beef
100ml Sultanas
3 eggs
Bay Leaves

Soak bread in milk. Heat oil and then saute onions and garlic, add curry powder, salt, chutney, apricot jam, worcester sauce, tumeric and vinegar and mix well
Drain and mash bread. Reserve milk.
Add mashed bread, ground beef and sultanas to pan and cook over low heat until the meat has browned and then remove from stove.
Mix in 1 beaten egg to the mixture and then spoon into a greased 12" x 8" baking dish.
Add a pinch of salt and tumeric to the left over milk and whisk this with the remaining eggs. Pour this mixture over the meat mixture and decorate with a few bay leaves.
Place the baking dish in a large pan of water and bake uncovered for 60 minutes at 180C or until firmly set.
Serve Baboti with rice, dessicated coconut, peach chutney, grated nuts and sliced bananas


Nutty Wholewheat Bread

3.5 cups Snowflake Nutty Wholewheat Flour
1/4 cup all-purpose flour.
(Bread machines use a 50/50 mixture)
2 teaspoons salt
1.5 envelopes active dry yeast
2 tablespoons honey
2 to 2.25 cups lukewarm water

Preheat oven to 450 degrees
In a large bowl, mix both flours and salt
In a small bowl, combine yeast and honey in half cup lukewarm water and let it stand for 5 to 10 minutes until tiny bubbles form on the surface
Pour yeast mixture and 1.5 cups more lukewarm water into the dry ingredients and blend with a wooden spoon to make a thick sticky dough. (If necessary, add up to 1/4 cup more water)
Turn mixture into a greased 5 by 9 inch loaf pan
Bake in the middle of the oven for 10 minutes; then reduce heat to 425 degrees and bake 35 to 40 minutes more, or until the top is richly browned and the loaf sounds hollow when tapped.
Turn out onto a rack and let cool completely before slicing and you have real South African wholewheat bread.

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