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South African Cuisine Cookbook Cook book: Egoli Recipe Book - $75 (Santa Barbara)
Masterpieces of the Rainbow Cuisine
by Eduan; Shalkoff, Brian Naude
Color Photographs
Hardcover – 1995
Measure 11 ¼” x 8 ½”
Used, Like New
Culinária Africana
Collectible Like New
Very hard to find
Eye-popping glossy color photos.
Authentic South African recipes and instructions how to make dishes from the major cultures of South Africa. There is even a recipe for fresh crocodile!
I bought this at a bookstore in Johannesburg South Africa and it is like new.
Hardcover with.
This can be a warm and heartfelt gift. The recipient, if from South Africa or has visited there and sampled their cuisine will be greatly appreciative of this unusual and unexpected treasure.
I am the original owner.
This item resided in and is sold from a smoke-free and pet-free environment.
See recipes from the book below
The Egoli recipe book of Masterpieces from the Rainbow Cuisine of South Africa is designed to light a Fire under the pot of gold at the end of the rainbow. It offers the secrets of the recipes simmering in it.
Since our cuisine is harvested from the favourite folk dishes of a country with eleven official languages and many more nationalities, the spectrum is astronomical.
The phenomenal success of Franz Marx’s M-Net production Egoli led Actua Press to respond to the many requests for the recipes of Elsa, Donna, Nenna, Mrs. Naidoo and other characters in the show. We have compiled their favourite dishes in this coffee table book.
Eduan Naude, founder of the Gramadoelas Africa Restauant that has been serving our national cooking for more than a quarter of a century, was the expert consutltant and researcher. His partner, Brian Shalkoff, prepared the dishes and artistically styled them for the Richard Cutler photographs.
Every cook has her own version of a folk recipe ‘as mother made it’. There is much dispute as to the correct’ one. Nenna is unlikely to agree with Elsa about how melketert is made and Mrs. Moodley will certainly disagree with them both about bobotte. They will all get their dishcloths in a twist about koeksisters and even dispute whether the word should have a second ‘k’ in it or be koesisters. Eduan and Brian have striven to sift the most practicable and delicious from a vast pile of preferred recipes. They do not claim that any is the definitive official version as there isn’t one.
The main source of South African cooking seems to be Cape Malay which contributed the largest number of dishes; the French Huguenots — who according to C. Louis Leipoldt gave us boerewors among many other good things; the Indians for the curries and several sweets, and of course the indigenous tribes for preparations of mopane, marogo, malamagodu, umngqusbo and many a tasty stew. Ask Donna! The Portuguese influence comes largely from the clever application of piri-piri which probably originated not in Portugal but in Moçambique.
As our country was on the ancient Spice Route, much of our cooking makes use of the spices which were introduced here on the way between the Far East and Europe. Cooking with spices is tricky because it can so easily be spoilt by too strong or too weak an accent. An overdose of nutmeg, cinnamon, caraway, coriander or chill can ruin a dish as surely as a judicious amount of cardamom, sesame or saffron can raise it to the realms of magic. The Egoli recipes can prevent disaster and make the magic happen.
The richly varied cuisines of South Africa are only just beginning to excite interest outside our country. Many of our own people are not yet familiar with the whole spectrum. The Egoli Cook Book has, we hope, found the answer to the old question: ‘What is South African Cuisine?’ We can now tell the world.
Elsa’s Recipes
Prawn cocktail 71
Biltong 73
Gramadoelas avocado biltong 73
Crayfish bisque 75
Pumpkin fritters 77
Pumpkin soup 77
Potato and leek soup with bacon and croutons 79
Mussels in garlic cream sauce 81
Crocodile 83
Langoustines 85
Mayonnaise 85
Aioli sauce 85
Tartar sauce 85
Curried mayonnaise 85
L.M. prawns peri-peri 87
Snoek tart 89
Gramadoelas sauce 91
Lemon chicken 93
Ostrich egg 95
Ostrich fillet 95
Ostrich fillet, sauce for 95
Guinea-fowl 97
Old-fashioned Cape Dutch chicken pie 99
Roastrump 101
Pickled silverside 103
Blindevinke (beef olives) 105
Aitch bone pot roast 107
Skilpad (liver in caul) 109
Kudufillet 111
Mock leg of venison 113
Huguenot boeuf en daube (beef stew) 115
Cape festive game pie 117
Boerewors 119
Lamb potjiekos 121
Pumpkin with cinnamon 123
Creamed spinach 125
Aniseed carrots 127
Mealie bread 129
White bread 131
Brown bread 131
Pears in wine 133
Koesisters 135
Apple flan with short-crust pastry 137
Baked apples 137
Joey de la Rey’s Old Cape brandy tart 139
Hertzogkoekies 141
Milk rusks 141
Comets (cream horns) 143
Homemade Van der Hum liqueur 145
Van der Hum cream 145
Wine jelly 145
Mebos 147
Prickly pear preserve 147
Crystallized fruit 149
Donna’s Recipes
Mogudu & malamogudti 151
Umngqusho 153
Caterpillars 155
Masonja (mopani wormS) 155
Salad with crab claws 157
Vinaigrette dressing 157
Spinach crêpes 159
Fish with coriander and chill sauce 161
Herb chicken 163
Curried sheep’s tripe and trotters 165
Beef and beer casserole 167
Oxtail 169
Mrs. Naidqo’s recipes
Samoosas 171
Quince sambal 173
Dried fruit chutney 173
Green mango atjar 173
Date and onion salad 173
Rissoles (‘frikkadel’ kebabs) 175
Curried fish with pampadam topping 177
Curried crayfish 179
Kedgeree 181
Crab curry 183
Chili chicken 185
Chicken and cashew nut curry 187
Tandoori chicken 189
Lamb curry 191
Curried sugarbeans 193
Vegetarian platter 195
Vegetable curry 195
Jalebis 197
Barfi (Indian fudge) 197
Recipes from the book:
Curried Sugarbeans
(No salt added)
1/2 cup dried sugar or red kidney beans
1/2 cup dried lima beans
2 t olive oil
1 sliced onion
1 carrot, sliced
1 sliced red pepper
1/2 t crushed garlic
1/2 t crushed ginger
1 red chili, seeded and chopped
2 t curry powder
1/2 t ground cumin
1/2 t ground cinnamon
¼ t freshly grated nutmeg
1 bay leaf
2 cups water
1 t vegetable stock
Soak the beans overnight in water and drain. Heat the olive oil in a pan and fry the onions until soft. Add the ginger followed by the garlic and stir for 2 mins.
Add carrots, red pepper and chili and cook a further 2 mins. Stir in the dry spices and continue stirring for another mm. Add the water, vegetable stock and the beans and bring to the boil. Simmer covered, for 30—40 mins. Stir occasionally and continue cooking until the beans are tender.
Tamarind Water
(makes about 2 cups)
100 g dried tamarind pulp
2 cups water
Place the tamarind pulp and the water in a small saucepan and bring to the boil. Stir and mash it occasionally with a spoon and cook for about 5 mins until the pulp separates and begins to dissolve in the water. Rub the tamarind through a fine sieve set over a bowl, pressing down with the back of a spoon before discarding the seeds and fibres.
The tamarind water can be kept in a screw top jar in the fridge for up to two
weeks.
Swartzuur
Lamb Stew With Tamarind
There is no other name in any language for this popular traditional Malay dish. At first glance it looks like an ordinary lamb stew, but it has a delicious sweet-sour flavor and an enticing aroma.
1 kg boneless lamb, cut into 2 cm cubes
1 ½ cups chopped onions
3 cloves crushed garlic
¼ allspice
1 cup tamarind water
1 cup water
1 T sugar
6 whole cloves
1 1/2 t salt
1 green chili, seeded and chopped
¼ t freshly ground black pepper
1 egg (added at the end of the cooking period)
Combine all the ingredients, except the egg, in a heavy casserole and bring to the boil over high heat. Reduce the heat to low. Cover tightly, and simmer for 1 hour or until the meat is tender.
Remove the pan from the heat. Allow the stew to cool for about 5 mins. Ladle 1 cup of the liquid into a small mixing bowl. Add a well-beaten egg. Return to the casserole and thicken the sauce over gentle heat.
Gramadoelas Sauce
4 ripe tomatoes, liquidized
1 tsp olive oil
1 medium sized onion, chopped
1 tsp crushed garlic
1 tsp ground garam masala
1 tsp ground jeera (cumin)
2 tsp curry powder
1 tsp turmeric
1 tsp t whole mustard seed
4 cloves
¼ tsp ground cinnamon
½ cup tamarind water
3-Tbl desiccated coconut
1 or 2 T sugar
¾ cup cream
Brown the onion in the olive oil. Add the crushed garlic and the other spices. Stir for 1—2 mins and add the tamarind water. Add the pureed tomatoes and the sugar. Cook until all the ingredients are well blended and the liquid has htickened and then liquidize. Now add the desiccated coconut and the cream. cook over a high heat until the sauce thickens.
This is a delicious sauce served over grilled kingklip or any other line fish.
Location: Santa Barbara
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