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African recipes


Tripe and Tomato Sauce


1.5 tripe, pre-cooked and cubed

5ml (1tsp) salt

15ml (1T) lemon juice


Tomato sauce:

60ml (4T) oil

1 onion, finely chopped

2 carrots, diced

2 stalks celery, finely chopped

1 x 115g can tomato paste

1 x 410g can chopped tomatoes

250ml (1 cup) dry wine

30ml (2T) sugar


Wash and rinse tripe thoroughly. Place in cold water, add salt and

lemon juice. Bring to boil and simmer gently for 2 hours or until tender.


To make sauce:

Heat oil and add remaining ingredients and simmer for

15 minutes. Drain tripe and add to tomato sauce.

Cook for a further 20 minutes.

Serve hot with samp or maize rice.



Ulusu Lwenkomo (Stewed Ox Tripe)



1 kg stomach (ulusu)

1 kg intestines (amathumbu)

salt and pepper to taste


Clean stomach and intestines thoroughly and rinse under cold running water. Place in saucepan and cover with salted water. Bring to the boil and simmer gently for three hours or until very soft.





Imbuya Omelette


3 large eggs

125ml (1/2) cooked imbuya (morogo) or spinach

125ml (1/2 cup cooked mielies (off cob) or canned whole kernel corn

4 chopped mint leaves

Salt and pepper to taste

30ml (2T) atchar

45ml (3T) chopped spring onions


Beat eggs together with imbuya, half the mielies, chopped mint, salt

and pepper. Heat oil in non-stick frying pan. Pour egg mixture into pan and slide from side to side until pan is completely covered. Cook until bottom is set, lifting sides so that raw mixture runs nderneath.

Cook until base is brown, then remove from pan by carefully sliding

omlette onto warm serving dish.

While hot, spoon remaining mielies, atchar and spring onions onto

half of omelette and fold other filling.

Serve immediately (Serves 4)





Umngqusho (Samp and Beans)


1 kg samp and bean mix, rinsed and soaked overnight



Onion Mixture

2 onions, sliced

2 cloves garlic, crushed (optional)

2 ml whole cloves

5 ml allspice


2 ml nutmeg

black pepper

50 ml butter (optional)


Pour off the water after soaking and place the samp and bean mix in a large saucepan. Cover with water and simmer slowly until the samp and beans are nearly soft and most of the water has evaporated. (Add extra water if necessary.) Season well with salt. In the meantime sauté the onion and garlic in a little oil until soft. Add the cloves and allspice. Add the onion mixture and continue to simmer until the samp mix is completely soft.

Season with nutmeg and black pepper and extra salt to taste if necessary. Stir in the butter. Serve hot with meat and gravy if desired. Serves 10-12.





Isophu (Bean and Corn Soup)


500 ml sugar beans

500 ml fresh corn off the cob

10 ml salt

1 l water


Bring water to the boil, add sugar beans, corn and salt. Reduce heat and simmer gently for two hours, adding water when necessary. Cook until beans and corn are soft.





African Spinach


2 bunches spinach

250 ml water

2 ml salt

50 g peanuts


Clean the spinach in cold water. Remove the stalks and discard. Chop the leaves. Bring the water to the boil in a saucepan, add the chopped leaves. Cook until wilted.

Meanwhile roast the peanuts in a frying pan then add the salt.

Add the peanuts to the cooked spinach and simmer until well blended. Serve with mealie pap.





Beef Stew


30 ml oil

500 g beef, cubed

6 tomatoes, grated

250 ml coconut, milk

chopped dhania

chillies, chopped

salt to taste


Heat oil and brown the beef. Add remaining ingredients and simmer gently until meat is cooked - about 45 minutes.





Inyama Yenkukhu (Chicken Casserole)


1 whole chicken (umleqwa - chicken slaughtered at home)

60 ml oil

4 medium onions, chopped

2 large tomatoes, chopped

salt and pepper to taste

75 ml flour


Cut chicken into pieces. Heat oil and fry until golden brown. Add onions and cook for five minutes. Add tomatoes and seasoning, simmer gently for 45 minutes or until cooked through. Thicken casserole with flour mixed with a bit of cold water.





Inyama Yegusha (Mutton Casserole)


60 ml oil

1 kg mutton, cut into pieces

4 medium onions, chopped

500 g carrots, sliced

2 large tomatoes, chopped

salt and pepper to taste

125 ml flour


Heat oil and brown meat. Add onions, carrots, tomatoes and seasoning. Simmer gently for 45 minutes or until meat is cooked and tender. Mix flour with a little water to form a paste and add to casserole. Continue to simmer until thick.







While on holiday recently I came across the following recipe. The main ingredient is Mopane worms, a delicacy amongst the some of the African tribes.




2 kilograms dried mopane worms

1 teaspoon salt

3 tablespoons cooking oil

1 onion

1 tomato, peeled and cut in small pieces

1 tablespoon peri-peri sauce


Soak the dried mopaneworms in warm salt water till swollen. Drain.


Now boil the worms in a little fresh water and drain again. Now fry the worms in some oil in a saucepan. Add the onion, tomato and peri-peri sauce and simmer till the tomato is cooked. The dish is especially tasty if served with hot mealie porridge.





Ujeqe lwe mpama (Steamed Dumplings)


125ml (1/2 cup) mealie meal

500ml (2 cups) flour

125ml (1/2 cup) sugar

pinch salt

10ml (2t) baking powder

450ml cold water


Steam mealie meal in a little water and stir with a fork till it forms crumbs.

Mix all ingredients together to form a firm but pliable dough.

Use a 3 legged cast iron pot placed in a hole on a coal stove, or a thick bottomed aluminium pot with water to cover only the bottom of the pot. Put a plate upside down on the bottom of the pot, or criss-cross the bottom with strips of wood.

Bring the water to boil. Take enough dough to fill your hand and paste it against the side of the pot until all the dough is used.

Cook for about 30 minutes. Serve with milk or meat, even with tea.


- the plate or strips of wood will prevent the dough from falling into the water if it slips off the side. The dough will fall off if the pot is greasy.-





Stewed Cane Rat


Skin and eviscerate the rat and split it lengthwise.

Fry until brown in a mixture of butter and peanut oil.

Cover with water, add tomatoes or tomato puree, chillies and salt

to taste.

Simmer the rat until tender.

Serve with rice.





Fish Parcels


Banana leaves

4 x 180g fillet of fish

2 measures of dry sherry

1 small chilli, finely chopped

 small bunch of coriander, finely chopped

8 thin slivers of ginger

4 tablespoons olive oil

Juice of 3 limes

Salt and pepper to season


marinade fresh fillets with the above ingredients. Wrap each fillet individually in a banana leaf and secure with a skewer. bake parcels over hot coals, turning once.





Sour Porridge (Imbila)


500 ml mealie meal

250 ml sorghum

1 l water


Soak mielie meal and sorghum in water overnight. Cook as porridge, cool and allow to rest for four hours, so that the fermentation process can take place. Add sugar to taste before drinking.





Maize with mixed vegetables (Umfino)


1 medium cabbage, shredded

1 bunch spinach, shredded

1 bunch turnips, peeled and diced

1 bunch spring onions, chopped

250 ml mealie rice

375 ml mealie meal

500 ml water

125 g margarine

salt and pepper to taste


Wash and rinse vegetables. In a large saucepan bring water to the boil, add all vegetables, toss with a fork to mix and allow to simmer for 10 minutes. Add mealie rice, mix through and then stir in mealie meal. Use a wooden spoon to mix the ingredients to a pulp. Cook over low heat for 25 minutes, stirring occasionally.





Ntomo Krakro (Sweet Potato Fritters)


This should be great as a potjie side dish!


4 sweet potatoes

2 large eggs

1 tablesp. flour

2 tablesp. butter or fat

1/4 teasp. salt

Water (or milk if preferred)

Bread crumbs for coating

Oil for frying

Peel, boil, and mash sweet potatoes.

Beat eggs and add rest of ingredients.

Add enough liquid to mix into a fairly soft dough.

Make into flat cakes. Coat with beaten eggs and breadcrumbs.

Fry in hot fat until golden brown.

Drain well and serve hot with meat or fish stew.





Isidudu (pumpkin pap) with curried cabbage and liver



750 ml cooked pumpkin

1 litre water

625 ml maize meal

60 ml sugar

5 ml salt


Curried cabbage and liver:

45 ml oil

500 g lamb's liver

1 large onion, chopped

750 ml cabbage, finely chopped

3 potatoes, peeled, diced and boiled

3 garlic cloves, crushed

15 ml curry powder

15 ml ground paprika

salt to taste


To make isidudu (pumpkin pap): boil water, then add sugar, salt and pumpkin, stirring to mix.

Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.

Heat oil and gently fry liver until well cooked. Remove and keep warm.

Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.

To serve, spoon curried cabbage over isidudu and top with liver.


Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.




potjiekos recipes


Lamb Neck and Cabbage Potjie


This requires some explanation first, a few years ago the "Potjie" craze took over in South Africa as an alternative to the traditional BBQ. A "Potjie" is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It's much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don't get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own "secret" ingredients and "Potjie" competitions are very popular at fairs. I am not sure if you can buy "Potjies" outside of South Africa, but any large pot with a thick base and a lid should do.....




2 tbs cooking oil

2 large onions, chopped

14 lamb neck chops

250g bacon, diced

16 small potatoes, peeled and quartered

1 small cabbage, cut in 8 pieces

dash of lemon juice with 500ml water

dash of mixed herbs

salt and black pepper to taste




1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ˝ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.

2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)

3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.

4. Stir through  ; the meat should fall off the bones.

5. Serve with brown rice and sweet mashed cinnamon pumpkin.





Oxtail Potjie - probably the tastiest potjie recipe



500g Oxtails cut 2 inches thick pieces

10 slices Bacon cut in 1 inch pieces

˝ cup Flour seasoned with salt and pepper

1 litre beef stock

1 can tomato paste

1 Bay leaf

6 black peppercorns

1 bouquet garni

6 large leeks, chopped coarsely

2 large onions, chopped coarsely

6 large carrots, chopped coarsely

20 button mushrooms

1 cup red wine

˝ cup sherry

˝ cup cream

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons crushed garlic




1. Dry oxtails with paper towel.

2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.

3. Heat butter and olive oil and sauté bacon pieces.

4. Remove bacon and brown Oxtail in resulting fat, remove and drain.

5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.

6. Add the finely diced carrots, leeks, onions and sauté until softened

7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.

8. Bring slowly to a boil and cook slowly for 3 - 4 hours.

9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.

10. Just prior to serving, add cream and stir in.

11. If you want to thicken the sauce mix some cornstarch with the cream before adding.





All-In-One Pot



750g bolo or boneless chuck of beef

1 pig's trotter

30ml cooking oil

2 onions, sliced

10ml salt

freshly ground black pepper to taste

200g uncooked pearl wheat

4 tomatoes, peeled and coarsely chopped

250ml dry white wine

250ml meat stock

2 leeks, sliced

5 baby marrows, sliced




Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 3-4 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.

Serves 6-8





Paella Potjie


60 ml cooking oil

3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento

1 large onion, chopped

500 g pork, cubed

5 chicken thighs, halved

1 litre boiling water

5 ml saffron

4 bay leaves

2 chicken stock cubes

1 kg kingklip fillets, cut in strips

400 g frozen prawns

500 g uncooked rice

salt and pepper to taste

250 g frozen green peas

juice of 1 lemon


Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.

Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.

Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.

Add the lemon juice just before serving and stir well.





Curry Neck of Mutton Potjie


30 ml cooking oil

salt and pepper to taste

1.5 kg neck of mutton, cut into slices

3 medium onions, chopped

250 ml water

500 g whole baby carrots, peeled

500 g whole baby potatoes, peeled

20 ml sugar

10 ml mild curry powder

5 ml turmeric

125 ml milk


Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.

Add the carrots and potatoes and simmer for approximately 30 minutes.

Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.





Chicken Potjie


45 ml cooking oil

1 kg chicken thighs

10 ml salt

4 bay leaves

pinch dried thyme

4 black pepper corns

pinch ground allspice

45 ml chutney

500 ml carrots, peeled and sliced

6 large potatoes, peeled and sliced

500 g whole button mushrooms

125 ml boiling water

1 chicken stock cube


Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.





Dambie ( the Tswana name for "dumplings")


To cover a saucy meat stew or potjiekos:

2 cups bread flour

1 tsp instant dry yeast

1 tsp salt

2 tsp sugar

1 egg

1 1/2 cups lukewarm water


Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.

Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.

Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.






Beef and Beer Potjie


15 ml cake flour

5 ml paprika

1 kg beef fillet, cubed

15 ml butter

15 ml cooking oil

2 medium onions, thinly sliced

15 ml white sugar

8 green beans, sliced

4 carrots, peeled and thinly sliced

1 clove garlic, finely chopped

5 ml mixed dried herbs or marjoram

375 ml beer

250 ml beef stock

1 packet tomato soup powder

1 bay leaf

15 ml vinegar

10 ml cornflour

salt and pepper to taste


Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.

Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon.

Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with sdalt and pepper.





Hot Mutton Curry Potjie


This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.


2 kg mutton chops

salt and pepper to taste

45 ml cooking oil

2 large onions, coarsely chopped

250 g rindless breakfast bacon, chopped

3 large potatoes, peeled and cubed

250 ml uncooked rice

250 ml dried apricots, soaked in water for 1 hour and drained

250 ml water

1 tin (410 g) mealie kernels, drained

1 tin, (410 g) peas, drained

250 ml chutney

20 ml strong curry powder

5 ml turmeric

3 ml coriander

3 ml ground nutmeg


Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry.

Add the mealies and peas.

Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.


Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.





Ostrich Potjie


Use a #3 potjie.


30 ml cooking oil

1.5 kg ostrich neck slices

4 leeks, sliced

2 fat cloves garlic, crushed

5 ml dried or 1 sprig fresh rosemary

250 g brown mushrooms, sliced

30 ml boiled green peppercorns, bruised

75 ml brandy

50 ml dry sherry

375 ml dry red wine or 1/2 red wine 1/2 chicken stock

30 ml lemon juice

15 fresh pickling onions, peeled

10 small whole carrots

8 small, peeled potatoes or unpeeled new potatoes scrubbed clean

1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)

15 ml cake flour

a little milk

pinch nutmeg

salt to taste


Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.

Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.





Venison Potjie (Wildspotjie)


125 ml sunflower oil

4 medium carrots, sliced

2 medium onions, sliced

2 cloves garlic, crushed

10 ml chopped fresh thyme

1 kg venison, cubed

250 g rindless bacon, chopped

500 ml port or dry red wine

6 medium potatoes, sliced


Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.





Bully beef and cabbage potjie


20 ml oil

1 large onion, chopped

2 baby cabbages, finely chopped

salt and black pepper to taste

600 g bully beef, cut into small cubes

250 g shell noodles, cooked and drained


Heat the oil in a hot, flat, cast-iron pot and sauté the onion until glossy. Add the cabbage and sauce until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4.