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  • Linda Shepro

From the Kitchens of Africa

As we are all struggling to stay inspired as our stay at home orders continue, Bob and I like many of you are trying all sorts of new found recipes. Our travel partners at Far Country Collections, Johann Van Zyl and his wife Brooke Berlin of Karoo Consulting have asked the properties they represent in Africa to provide some fun recipes and I chose 3 that I thought would be fun to make, with easily accessible ingredients and tasty to devour. At the same time you can learn some conversions from grams to cups and ml to teaspoons.

Here goes:

From Sausage Tree Camp in Zambia


(These are very similar to Empanadas! And here's a hint. If you have a Mexican grocery store nearby you can buy the flour discs Goya brand discos and save yourself some time)


AFRICAN MEAT PIE

Ingredients

• 4 cups flour (plus more for dusting)

• 2 Tablespoon sugar

• ½ Tablespoon salt

• 228 gram or 1 cup butter

• 1 egg

• 3/4 cup milk

Meat Filling

• 2 tablespoon canola oil

• ½ pound ground meat

• ½ medium onion chopped

• 1 teaspoon minced garlic

1 teaspoon chicken bouillon powder (optional)

• ½ cup tomato sauce

• 1 tablespoon smoked paprika

• 2 green onion chopped

• 2 tablespoons parsley

• 1 teaspoon white pepper

• salt to taste

• 2 boiled eggs (optional)

Instructions

1. In a food processor or by hand, mix together flour, salt, sugar, butter blend well Add the egg, milk in small amounts, pulse until combined and dough holds together in a soft ball.

2. Place the dough on a well-floured surface. Divide it into 2 and roll it out.

3. Using a large mouth, glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.

Make the Meat Pie Filling

1. Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon tomato sauce and paprika. Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.

2. Then, add ground meat and continue cooking for about 10 or more minutes.

3. Finally add green onions and parsley, white pepper. Followed by salt to taste. Adjust seasonings to taste.

4. Remove from stove top and let it cool.

Assembling Meat Pie

1. Scoop a heaping tablespoon of filling into each circle, top with egg and brush the egg white around half of the circle. Fold over twist and press with fingers gently to seal the edges of the meat pie.

2. Another way of sealing is by pressing the tines of a fork along the edges of the dough.

3. Carefully place each meat pie on a baking sheet or you may freeze to use later.

4. Set oven temperature to 350 degrees. Bake for about 30 minutes.



From Nomad Tanzania:


CAULIFLOWER AND CUMIN FRITTERS WITH LIME YOGHURT Serves 4

Ingredients:

For the fritters

· 1 small cauliflower (about 320g) 12 oz

· 120g plain flour 1/2 cup

· 3 tbsp chopped flat leaf parsley plus a few extra leaves to garnish

· 1 garlic clove, crushed 2 shallots, finely chopped

· 4 free range eggs

· 1 1/2 tsp ground cumin 1 tsp ground cinnamon

· 1/2 tsp ground turmeric

· 1 1/2 tsp salt

· 1 tsp black pepper

· 500ml sunflower oil for frying 2 cups

For the lime yoghurt

· 300g Greek yoghurt 12 oz

· 2 tbsp finely chopped coriander with a couple of leaves reserved to garnish

· grated zest of 1 lime 2 tbsp lime juice

· 2 tbsp olive oil salt and pepper

Method:

1. Make the yoghurt sauce first by whisking the ingredients (reserving a little oil and sprig of coriander) all together in a bowl. Put aside in the fridge, pour over a little oil and sprinkle with a couple of leaves of coriander to serve.

2. Prepare the cauliflower by removing the leaves and dividing into small florets. Cooking in a large pan of simmering salted water for around 15 minutes until soft. Drain.

3. Meanwhile, whisk together in a bowl the eggs, flour, parsley, garlic, shallots, spices, salt and pepper. When mixed well, add the soft warm cauliflower and stir breaking down the cauliflower into the batter.

4. Heat the sunflower oil (at a depth of 1.5cm, 2/3 in) in a wide pan and heat. When very hot, spoon 3 tbsp worth blobs of batter carefully into the oil to cook. Avoid overcrowding them, cook maybe 3 at a time spacing them apart with a fish slice. Fry for 3-4 minutes each side then remove from the pan and drain on kitchen paper.

5. Serve immediately with the yoghurt sauce.


From TransAfrica Safaris South Africa


CAPE BRANDY PUDDING serves 10

Commonly called “Tipsy Tart” because some chefs add a wee bit too much Brandy!

Ingredients:

• 250g (1 cup) dates, diced

• 1 cup (250ml) boiling water

• 1 teaspoon (5ml) bicarbonate of soda (baking soda)

• 100g (1/2 cup)( butter, at room temperature

• 1 cup (250ml) castor (baker’s) sugar Also may use granulated sugar

• 1 extra large egg, at room temperature

• 1 ¼ cups (312ml) flour

• pinch salt

• ½ teaspoon (2.5ml) baking powder

• ½ cup (125ml) chopped pecan nuts

Sauce:

• ¾ cup (187ml) sugar

• ¾ cup (187ml) water

• 1 tablespoon (15ml) butter

• 1 teaspoon (5ml) vanilla essence

• ½ cup (125ml) brandy, sherry or orange juice (choose one)

Method:

1. Sprinkle bicarbonate of soda over dates.

2. Pour the boiling water over the dates. Leave to cool

3. Cream the butter and sugar in a mixing bowl. (In winter first rinse the mixing bowl with hot water and dry).

4. When the butter mixture is light and creamy, gradually beat in the egg.

5. Sift the dry ingredients 2 or 3 times. Alternatively fold the dry ingredients and the date mixture into the creamed mixture, using a metal spool.

6. Pour into a greased 25cm pie dish or cake tin.

7. Bake at 180C (350F) for 45 minutes until dark brown and done. Prepare the sauce and pour over the hot tart

8. Bring the sugar, water and butter to the boil.

9. Remove from the heat and add the vanilla and brandy.

10. Pour the warm sauce over the hot cake. Leave to cool.

11. Cut the tart into equal portions. Serve tart with cream or with custard.

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