Rainbow Cuisine
- Chakalaka
Are you running out of ideas on what to cook for your guests? Well, you can calm down as we have compiled a list of local recipes for you, from Cape Malay dishes (breyani, bobotie, samosas etc.) to traditional African dishes (chakalaka, samp and beans-umngqusho, tripe-ulusu, umfino, etc.). South African food is regarded as rainbow cuisine as it is originated from the many cultures that make up this country. Therefore, our dishes contain a mixture of Eastern flavours, Western flavours and some bushveld ingredients, making our cuisine cross-cultural and enjoyable to everyone.
Chakalaka
Chakalaka is a township dip. It is simple, spicy and contains onions, tomatoes and beans. It is often used as a condiment; it can be served at the braais, or barbecues. It can be served hot or cold over mielie pap or stiff pap or bread. You can simply cook it by:
1. Make a gravy from chopped tomato and onion
2. Add plenty of grated carrot, chillies, garlic, a bit of grated cabbage, baked beans and/or cauliflower (diced).
3. Cook until soft
To get the original recipe, simply click here:
- Samp and beans (umngqusho)
Samp and beans are bought dry in packets. Soak them overnight in water. The next day strain and then cook for about 3 hours in water and then when it's soft you can add salt, meat or chicken stock and your own choice of spices. Stir once in a while so it doesn't stick to the pot.
- Traditional South African recipes
For more traditional South African recipes like, tripe (ulusu), sour porridge (imbila), maize with spinanch (umfino) etc. Click here.
- Malaysian dishes
Malaysian dishes are very old South African cuisines with origins in Malaysia.To get the recipes click on the following links:
1. Bobotie
2. Samosas
4. Beef breyani
OTHER FOOD
1. Boerewores or Farmers sausage
2. Mealie pap
3. Koeksisters
Updated: 20 August 2010
by Zanele Matshotyana
