Cape Town Apple-Raisin Chutney

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Here’s a favorite Cape chutney that’s served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).

Ingredients

  • 3 pounds apples, peeled cored, and chopped
  • 1/2 pound raisins, chopped
  • 1  1/2 quart wine vinegar
  • 1 cup sugar
  • 1 tablespoons salt
  • 1 fresh small green chile, such as serrano, seeds and stem removed, chopped
  • 2 tablespoons fresh ginger, minced

Instructions

Combine all ingredients in a large pot and simmer, uncovered, until thick, about 2 hours.  Stir occasionally.  Spoon into sterilized jars and seal while hot.  Serve at room temperature with curries.

Madagascar Sauce Dynamite

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This typical sauce spices up most of Madagascar’s dishes.

Ingredients

  • 12 bird peppers (chiltepins or piquins), crushed
  • 3 tablespoons freshly ground ginger
  • 3 tablespoons freshly ground garlic
  • 1 medium onion diced
  • 1/4 cup tomato paste
  • 1 cup vinegar
  • 2 teaspoons salt
  • 1 cup water
  • 1 tablespoon freshly chopped thyme

Instructions

Mix all ingredients together in a pan.  Bring to a boil, then reduce heat and simmer for 15 minutes.  Remove from the heat, cool, puree in a blender, and place ithe sauce in a small jar.  It keeps for up to a year in the refrigerator.

Pumpkin Hot Sauce (Yedubba We’t)

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There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this one from Ethiopia.  Sever this sauce over starchy dishes such as plantains, yams, or rice.

 

Ingredients

  • 1 cup chopped onion
  • 1 cup vegtable oil
  • 1 teaspoon crush garlic
  • 1/2 cup chopped red serrano chiles, or substitute jalapenos
  • Salt to taste
  • 4 cups cubed pumpkin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 5 cups water

Instructions

In a skillet, brown the onion in the oil, stirring constantly to prevent sticking, for 5 to 10 minutes, stirring constantly.  Add the garlic, red chiles, cumin and salt and cook for 20 more minutes, stiring occasionally.  Add a little boilng water as needed to prevent sticking.  Add pumpkin, garlic powder, ginger powder, and water and bring to a boil.  Cook until the pumpkin is tender.  Puree in a blender for a smooth sauce.

Berber Barbecue Sauce

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This sauce for barbequed poultry and meats originated in North Africa.  It is named after the Berbers, a North African Tribe who were renowned for their great skill as horsemen.  This is great as a marinade and baste for grilled lamb chops.

Ingredients

  • 1 tablespoon raisins
  • Juice of one lemon
  • 5 tablespoons soft butter
  • 2/3 cup peanut oil
  • 1 1/2 teaspoons Malawi Curry Powder
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground peanuts
  • Pinch of chopped mint
  • 1 teaspoon of honey
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon dried allspice

Instructions

Soak the raisins in the lemon juice for 15 minutes.  Then add the butter, peanut oil, currry powder, cayenne, peanuts, mint, honey, basil, marjoram and allspice to bowl and mix well.

Cape Malay Sambal

Dave DeWitt Leave a Comment

Many South African recipes are spiced up by sambals such as these that the Malayan immigrants brought to the country.  Add it to grilled meats, soups and stews, seafood dishes and even over rice.

Ingredients

  • 1 1/2 cups vegtable oil
  • 4 medium onions, finely chopped
  • 6 tablespoons finely grated root ginger
  • 1 cup tomato paste
  • 2 chicken stock cubes
  • 6 ounces peeled dried prawns (or shrimp)
  • 3 ounces tiny dried prawns (or shrimp), ground to a powder
  • 1 tablespoon hot red chile

Instructions

Heat the oil in a sauce pan and fry the onions and ginger for 10 to 15 minutes until the onions are goldern.  Stir in the tomato paste and mix throughly.  Crush the chicken stock cubes and add them to the pan, without water.  Stir to mix.  Simmer, stirring frequently, for 3 minutes.  Add both lots of prawns (shrimp) and stir for 1 minute.  Add the chile powder and throughly blend in.  Cook for 2 more minutes, stirring constantly.  Take care not to burn the mixture at this stage.  Remove from the heat and let stand for about 1 hour or until the sambal has cooled down.  Transfer to a storage jar and keep in a cool place until required.