• Boerewors
• Onions
• Oil
• Spices
• Potatoes
• Milk
• Salt and pepper
• Gravy powder

Method:

• In a frying pan, fry the onion in the oil until soft.
• Add the boerewors and spices.
• Cover the pan and cook on a medium to low heat.
• While the boerewors is cooking, peel the potatoes and boil them in a pot.
• When cooked, drain the water, keeping the potatoes in the pot.
• Use a masher to mash the potatoes.
• Add three tablespoons of milk and some salt and pepper. Mix well.
• Mix the gravy powder according to instructions on the packet.
• Add to the boerewors and stir until thick.
• Place the mash on a plate and pour the gravy, onions and boerewors on top.
• Delicious!

Ingredients:

• 120g butter or margarine
• 250ml (1 cup) sugar
• 3ml (½ teaspoon) vanilla essence
• 1 egg
• 435ml (1 ¾ cup) self-raising flour
• 3ml (½ teaspoon) salt
• 125g chocolate chips
• 60g chopped walnuts

Method:

• Pre-heat your oven to 180 ºC.
• Cream the butter or margarine, sugar and vanilla essence together.
• Gradually add the lightly beaten egg.
• Mix in sifted flour and salt.
• Add chocolate chips and chopped walnuts, and mix well.
• Shape teaspoonfuls of mixture into small balls, and place on a lightly greased oven tray, allowing room for spreading.
• Bake in at 180ºC for 10-12 minutes.
• Makes about 45 cookies.

Ingredients:

• 3 eggs; with the egg whites and yolks separated
• 1/2 cup honey
• 4 cups cream
• 2 teaspoons vanilla extract
• Chocolate sauce (optional)

Method:

• In a medium-size bowl beat the yolks until smooth.
• Slowly add honey, beating until well blended and thick.
• In a different small bowl beat the egg whites until stiff.
• Mix the beaten whites with the yolk and honey.
• Then add the cream.
• Place in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
• Stir in vanilla extract.
• Freeze in a container overnight.
• Pour chocolate sauce on top and enjoy.

Ingredients:

• 2 chicken breasts, skin removed and cut into small cubes
• ½ cup olive oil
• ⅓ cup lemon juice
• 6 cloves garlic, chopped fine
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wooden skewers
• Microwave or oven chips

Method:

• In a bowl, mix the olive oil, lemon juice, garlic, salt and pepper.
• Add the chicken, cover, and refrigerate for 2-8 hours.
• Turn on the griller in your oven.
• Put the marinated chicken and vegetables onto skewers.
• Grill until the chicken is completely cooked, 10-15 minutes. Turn the skewers
  once or twice during cooking.
• Place the chips on a plate and cook in the microwave for 7-10 minutes on high.
• Brush the chicken with any remaining marinade before you take them off the grill.
• Serve with the chips.

Ingredients:

Macaroni

• 4 tablespoons butter
• 4 tablespoons flour
• ¼ teaspoon salt
• Pepper to taste
• 2 cups milk
• ¾ cup shredded Cheddar cheese
• Paprika, optional

Method:

• In a saucepan, melt butter over mediumlow heat.
• Stir flour into the butter until smooth and bubbly.
• Add salt.
• Gradually add milk, stirring constantly until thickened.
• Add cheese and continue to cook and stir until melted.
• Place water in a pot and bring to the boil.
• Add the macaroni; boil for 10-15 minutes – or until soft.
• Drain the pasta.
• In an ovenproof baking dish, alternate layers of macaroni and cheese sauce. Sprinkle with paprika, if desired.
• Bake in a preheated at 350°C oven for 20 minutes, or until hot and bubbly.
• Enjoy!

Ingredients:

• 3 tablespoons olive oil
• 1 onion, finely chopped
• Garlic
• Spices
• Salt and pepper
• Boiling water
• Pasta
• Vegetables of choice
• Optional: grated cheese

Method:

• Heat olive oil in a pan.
• Add the onions and garlic, fry until soft and slightly brown.
• Add the salt, pepper and your favourite spices.
• Add the veggies.
• Place water in a pot and bring to the boil.
• Add the pasta; boil for 10-15 minutes – or until soft.
• Drain the pasta.
• Place the pasta on a plate and then top it up with the veggie sauce.
• If you like, add some grated cheese on top.

Ingredients:

• 3 slabs unsweetened chocolate
• 3 cups milk
• ¼ cup cornstarch
• ½ cup sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Method:

• In a pan, cook 2 ⅔ cups of milk with the chocolate, stirring until the chocolate is melted and the milk is warm.
• Mix cornstarch, sugar and salt; stir in remaining ⅓ cup of milk.
• Add to milk and chocolate mixture and cook over low heat, stirring constantly, until thickened and smooth.
• Continue cooking for about five minutes to thoroughly cook the cornstarch.
• Cool slightly; stir in vanilla and pour into serving dishes.

Ingredients:

• 2 cups self-raising flour
• Pinch of salt
• 25g butter
• 1 cup milk
• 1 tablespoon oil
• Tomato sauce
• Grated cheese
• Toppings: tomato slices, mushrooms and salami (or anything else you like!)

Method:

• Preheat oven to 200°C
• Mix flour and salt in a bowl.
• Add butter.
• Use your hands to mix the flour and butter together.
• Add the milk, slowly, and keep kneading until you have a soft dough.
• Roll the dough onto a flour-sprinkled surface.
• Brush the dough with some oil.
• Spread the tomato sauce onto the base.
• Sprinkle the grated cheese.
• Now add your toppings.
• Bake for 20-25 minutes.
• Delicious!

Ingredients:

• 1 tablespoon oil
• 1 onion, finely chopped
• Garlic
• Spices
• Lean minced beef
• Salt and pepper
• 1 can chopped tomatoes
• 1 pack tomato purée
• Boiling water
• Spaghetti
• Optional: grated cheese

Method:

• Heat oil in a pan.
• Add the onions and garlic, fry until soft and slightly brown.
• Add the mince, cook until it is brown.
• Add the salt, pepper and your favourite spices.
• Add the chopped and purée tomatoes.
• Allow the mince to simmer on a very low heat.
• Place water in a pot and bring to the boil.
• Add the spaghetti, boil for 10-15 minutes – or until soft.
• Drain the spaghetti.
• Place the spaghetti on a plate and then top it up with the mince.
• Add the cheese and enjoy!

• 1 medium-sized melon (spanspek, honeydew or watermelon)
• 25ml sugar
• 250ml fresh cream
• 25ml corn starch
• 30ml water

Method

• Peel melon and remove pips, then cut into medium-sized cubes.
• Boil the melon with a little water for 15 minutes or until tender.
• Drain the water, add sugar and fresh cream.
• Slowly mix in the corn starch until it thickens.
• Simmer and serve hot or cold.

Safety message: Plate size is important – a large pot on a large plate, a small pot on a small plate – keeps pot handles from getting too hot.

Recipe used with permission from ‘South African Indigenous Foods’ published by CSIR.