{"id":36254,"date":"2022-09-23T00:02:20","date_gmt":"2022-09-22T22:02:20","guid":{"rendered":"\/blog\/?p=36254"},"modified":"2022-09-23T09:38:17","modified_gmt":"2022-09-23T07:38:17","slug":"3-easy-unique-south-african-recipes-to-try-this-heritage-day","status":"publish","type":"post","link":"\/blog\/3-easy-unique-south-african-recipes-to-try-this-heritage-day\/","title":{"rendered":"3 Easy & Unique South African Recipes to Try this Heritage Day"},"content":{"rendered":"

For many South Africans, Heritage Day (September 24) is affectionately known as Braai Day<\/a>. On this annual public holiday, South Africans often gather around a braai to celebrate a shared heritage. This Heritage Day why not take a break from the braai and whip up some tasty South African treats? Of course, many of these easy recipes we’ve rounded will make for a brilliant addition to any braai as well. Heritage Day offers the perfect excuse to channel your South African roots with treats that friends and family are guaranteed to enjoy, so let’s get cooking.<\/p>\n

If you’re cooking up a storm this Heritage Day, then save time by shopping online for all the ingredients you need. You can easily find the best prices for the groceries<\/a> on your braai day shopping list and have them delivered straight to your door, so you can spend more time in the kitchen (or around the braai!) and less time worrying about admin!<\/p>\n

PriceCheck tip:<\/strong> Ensure that you have everything you need this Heritage Day by checking out the PriceCheck Buyer’s Guide for Braai Essentials to Light Up Your Heritage Day<\/a>.<\/p><\/blockquote>\n

Here are our picks for 3 must-try South African recipes this Heritage Day.<\/p>\n

For these must-try dishes, chef lecturers and alumni from Capsicum Culinary Studio, one of the largest chef schools in South Africa, share some of their most-loved South African recipes.<\/p>\n

Lerato’s Steamed Bread<\/h3>\n

\"Lerato's<\/p>\n

PriceCheck tip:<\/strong> To find exactly what suits your needs, check out our PriceCheck Buyer’s Guide for Braais<\/a>, highlighting everything you need to know about buying a braai in SA.<\/em><\/p><\/blockquote>\n

Springs resident, Lerato Panyane lectures at Capsicum\u2019s Boksburg campus and says she will be celebrating her Basotho culture this Heritage Day with a lamb stew and steamed bread to mop of the juices. Here she shares her recipe for\u00a0Steamed Bread.<\/p>\n

Ingredients<\/strong>
\n480g cake flour
\n240g mealie meal
\n10ml salt
\n10ml sugar
\n10g dry yeast
\n750ml lukewarm water<\/p>\n

Method<\/strong>
\nPlace all the dry ingredients into a large bowl. Add the lukewarm water and mix to a soft dough. Remove from the bowl and knead until the dough is smooth and elastic then form into a ball, cover with greased plastic wrap and leave to rest for 10 minutes. Knock the dough down, form again into a ball and place in a greased dish. Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid on the pot and boil gently for one hour. Poke a knife or skewer into the middle to see if it\u2019s cooked, then serve and enjoy with any meat or poultry stew.<\/p>\n

PriceCheck tip:\u00a0<\/strong>Outdoor lighting around the braai area is a crucial element of having a fantastic evening braai. Find the best deals on outdoor and garden lighting on PriceCheck<\/a>.<\/em><\/p><\/blockquote>\n

Milktart Jaffles<\/h3>\n

\"Milktart<\/p>\n

PriceCheck tip:<\/strong><\/em> Find the best deals on tongs, thermostats, grid-tops, and other braai accessories and essentials on PriceCheck.<\/a><\/p><\/blockquote>\n

Senior lecturer at Capsicum\u2019s Pretoria campus, Charne Wylie says for her Heritage Day means \u201cCelebrating our one-of-a-kind nation, getting all South Africans together no matter what their race, gender or culture, and enjoying some great food. This year it\u2019s going to be even better as we\u2019ll also be cheering on the Springboks as they take on Argentina.\u201d Here she shares her recipe for Milktart Jaffles.<\/p>\n

Ingredients<\/strong>
\n2 slices of white bread, buttered
\nmilk tart filling of your choice (cooled)
\n2 eggs
\n\u00bd cup sugar
\n500ml milk
\n2 tbs butter
\n30ml corn flour
\n20ml flour
\nsalt
\n1 tsp vanilla essence
\n\u00bd cup castor sugar
\n1 tsp cinnamon<\/p>\n

Method<\/strong>
\nHeat the milk in a saucepan. Mix the rest of the ingredients together (except the castor sugar and cinnamon) and whisk in with the milk. Whisk on medium heat to achieve a thick consistency. Be careful not to burn the mixture. Set aside to cool. Heat the jaffle iron on a gas burner (you can use your gas stove or gas braai<\/a> for the job!) and spray both sides with non-stick spray. Arrange one slice of bread (with butter on the outside) on a flat surface and spoon on some of the milk tart mix. Cover with the other slice of bread (again, with butter on the outside) and place in the jaffle iron. Close and cut off excess crusts. Cook each side on gas flame to get even grid marks. Mix the castor sugar and cinnamon, then roll jaffle in the mix while still hot.<\/p>\n

Cape Malay Koeksisters<\/h3>\n

\"Cape<\/p>\n

Chef Marlon De Freitas from the Cape Town campus says: \u201cHeritage Day celebrates our culture as a rainbow nation, and it\u2019s important that we embrace our history. Food plays a huge role in this as it showcases the many different cultures we have in South Africa which in turn illustrates how so many families have a unique way of preparing and cooking dishes. Ultimately though it still all comes down to the tastes and flavours we know and love. De Freitas shares a classic SA dish below.<\/p>\n

Ingredients<\/strong>
\n4 cups cake flour
\n2 cups self-raising flour
\n\u2153 cup sugar
\n2.5ml salt
\n10g instant yeast
\n10ml fine cardamom
\n10ml fine ginger
\n10ml fine cinnamon
\n10ml aniseed
\n1 large egg
\n15ml oil
\n30ml butter
\n1\u00bd cups hot water
\n1\u00bd cups milk
\nOil for deep frying
\nDesiccated coconut for sprinkling<\/p>\n

For the Syrup<\/strong>
\n1 cup sugar
\n1 cup water
\n1 cinnamon stick
\n2 cardamon pods<\/p>\n

Method<\/strong>
\nMix flour with spices, sugar, yeast and salt. Melt butter in hot water and mix milk. To the dry ingredients add the egg, oil and milk-water mixture. Mix thoroughly to form a soft smooth dough. Leave to rise for about 1-2 hours in a warm place. Once risen, moisten hands with oil and roll dough into a sausage shape and cut into 2cm slices. Set aside to rise again.<\/p>\n

Lightly stretch slices to form an oval shape and deep fry in medium hot oil until golden brown. Remove with a slotted spoon and drain on a paper towel.<\/p>\n

For the syrup – place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn. Stir until the sugar syrup becomes slightly sticky. Boil the koeksisters in it for 1-2 minutes, then remove with a slotted spoon. Sprinkle with desiccated coconut and serve hot.<\/p>\n

PriceCheck tip:<\/strong> While things in the kitchen should always be cooking, your drinks should be cold and chilly. Find the best deals on mini fridges<\/a> and ice-makers on PriceCheck<\/a>.<\/em><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

This Heritage Day, take a break from the braai,\u00a0and try these fabulous South African recipes.<\/p>\n","protected":false},"author":20,"featured_media":36259,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"amp_status":"","footnotes":""},"categories":[88,2849],"tags":[226,9978,9981,2152,327,416,5241,9979,9982,9980,3954,9983],"jetpack_featured_media_url":"\/blog\/wp-content\/uploads\/2022\/09\/Bobotie_pic_by_Danielle_Abou_Karam_hero.jpeg","_links":{"self":[{"href":"\/blog\/wp-json\/wp\/v2\/posts\/36254"}],"collection":[{"href":"\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/comments?post=36254"}],"version-history":[{"count":11,"href":"\/blog\/wp-json\/wp\/v2\/posts\/36254\/revisions"}],"predecessor-version":[{"id":36301,"href":"\/blog\/wp-json\/wp\/v2\/posts\/36254\/revisions\/36301"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/media\/36259"}],"wp:attachment":[{"href":"\/blog\/wp-json\/wp\/v2\/media?parent=36254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/categories?post=36254"},{"taxonomy":"post_tag","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/tags?post=36254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}