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Swaziland (Swazi Recipes)

World Cuisine Recipes

   Swazi cuisine combines native fruit and vegetables with game animals and fish. This country's cuisine is noted by the use of ginger, especially in fish dishes. Swazi cuisine has been more influenced by French cooking techniques than other South African cuisines and this is exemplified by the use of lime juice in cookery as well as the use of garlic and marinades for meat. Outside the cities, however, samp remains the staple of the diet and is often accompanied by stews and sauces. Cornbread is another staple of the diet and often accompanies main meals.
Banana and Corn Casserole

4 bananas
4 slices bacon
400 g sweetcorn
2 tsp conrnmeal
Cooking Instructions:
Wrap the peeled bananas in the bacon and grill until tender. Place in a casserole, season and then add the sweetcorn. Thicken the mixture with 2 tsp cornmeal mixed with a little cold water. Pour over the bananas and sprinkle with breadcrumbs. Bake in an oven pre-heated to 170C for 15 minutes and serve.

1 leg impala
4 garlic cloves, slivered
225 g bacon, thinly sliced
1 jar olives stuffed with anchovies
2 tbsp cooking oil
3 potatoes, diced
3 carrots, diced
4 onions, minced
8 prunes, pitted
Cooking Instructions:
Remove the lower shank bone from the meat and place in a pan with a little water to form a broth. Whilst the broth is simmering cut slits in the meat and insert the garlic, halved olives and bacon into these. Season the meat liberally with salt and black pepper. Drizzle with the oil and place in a baking dish. Cook in an oven pre-heated to 160C amd cook for 70 minutes per kilo. When cooked, transfer to a warm platter and allow to rest. Meanwhile fry the vegetables in butter, add the prunes an cook until done. Stain and add the pan juices then add the broth to form a gravy. Pour this over the meat and serve.
Karoo Roast Ostrich Steak

2 ostrich steaks, thinly sliced
1 onion, finely sliced
100 ml cream
250 ml white wine
6 green peppercorns, lightly crushed
1 pumpkin, peeled and cubed
100 g mealie meal (ground maize)
200 ml red wine
6 juniper berries, lightly crushed
Cooking Instructions:
Slice the ostrich steaks as finely as you can and marinate in the red wine and juniper berries on the fridge over night. Add the pumpkin and mealie meal to a pot, cover with water and boil for about 30 minutes, or until the pumpking is hot. Add more water if desired. When cooked pour-off any exces liquid and mash the pumpkin and mealie meal together. Meanwhile, add the onion to a pan and sweat in a little butter until just nut brown. Add the cream, white wine and green peppers and bring to a gentle simmer. Season and add a little arrowroot if the sauce is too thin for your taste. Finally cook the ostrich by flash-frying the meat in a pan. Do not over-cook as the meat will become very dry. To serve place the pumpkin mash in the centre of a plate, arrange the strips of ostrich meat around the outside and drizzle the cream sauce over the top.

1.5 l water
400 g samp (hominy)
200 g sugar beans
1 onion
1 tomato
2 carrots, chopped
200 g green beans
2 small potatoes, chopped
200 g shredded cabbage, shredded
1 butternut squash, chopped
Cooking Instructions:
In separate bowls soak the samp and sugar beans over night. Rinse the samp, drain and boil for 30 minutes then add the washed beans, season with salt and boil until soft but still firm (about 75 minutes). Add the vegetables, reduce to a simmer and cook for 40 minutes until the vegetables are done. Add pepper to taste and serve.
Swazi Avocado Slaw (Slaai)

2 tbsp lemon juice
1 tsp freshly-grated ginger
1 tsp salt
2 large ripe avocadoes cut into 1cm dice
100 g peanuts, chopped
Cooking Instructions:
Add the lemon juice, ginger and salt to a large serving bowl and mix well. Add the avocado and toss gently to mix thoroughly. Allow to marinate as room temperature for 20 minutes, sprinkle with the chopped panuts and serve.
Swazi Cornbread

2 eggs, beaten
300 g wheat flour
3 tsp baking powder
Generous pinch of salt
300 g corn meal (mealie meal)
Cooking Instructions:
Combine the eggs, flour, baking powder, salt and corn meal together in a bowl Ad the milk to make a fairly watery dough. Allow to stand for five minutes then pour into a tin and bake in an oven pre-heated to 190C for 30 minutes, or until cooked through and golden. Serve as an accompaniment to any Swazi main meal.
Swazi Mango Chutney

4 green mangoes
1 samll onions
250 ml lemon juice
100 g salt
100 g sugar
2 hot chillies, finely sliced
Cooking Instructions:
Slice the mangoes and onion thinly. Lay slices of mangoes and chopped onion in a dish. Sprinkle the salt over the top and allow to stand for 1 hour. Dust-off excess salt, add all the ingredients to a pan and boil slowly until it thickens. Spoon into hot jars and seal.

World Cuisine Recipes


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