South Africa is located in the continent of Africa. It has Nambia, Botswana, and Zimbabwe to the north, Mozambique and Eswatini to the northeast, Lesotho in the east, the Indian Ocean to the south, and the Atlantic Ocean to the west.
The capitals are Pretoria (executive), Bloemfontein (judicial), and Cape Town (legislative).
The official languages are the official name in each of the countries 11 official languages: Afrikaans, English, Ndebele, Pedi North Sotho, Sotho South Sotho, Swati, Tsonga, Tswana West Sotho, Venda, Xhosa and Zulu.
The climate is within the temperate zone so that extreme heat and cold are rare. Summers are generally warm to hot with temperatures between 70 to 90 F, with the winters being mostly cool to cold with temperatures between 50 to 70F.
The staples are maize porridge, rice, potatoes, panini bread, sausages, chicken, beef, lamb, ostrich, steaks, seafood, mussels, oysters, and seawater crayfish, plus much more (https://www.lonelyplanet.com/south-africa/narratives/in-location/eating)
BOEREWORS (South African Sausage) (https://www.curiouscuisiniere.com/boerewors/):
- 2 lb. beef roast (top round roast or brisket), trimmed of sinew
- 1 lb. fatty pork shoulder/butt, or pork neck or belly
- 1 TBSP ground coriander seeds
- 1 TBSP salt
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- ¼ C malt vinegar
- Hog casing for fresh sausage
Preparing the Meat:
- Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
- After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade. (If you don’t have a meat grinder, ask your butcher if he or she can grind your beef and pork for you. Be sure to ask for a coarse grind. Mix your butcher-ground meat with the spices, cover, and refrigerate for 1 hour. Then continue with the recipe as directed).
- Add the vinegar to the ground meat and mix well.
Stuffing the Sausage:
- Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
- If using a Kitchen Aid, or similar, mixer, attach the thick sausage stuffer attachment to the meat grinder attachment.
- Place the entire casing onto the sausage stuffer attachment, leaving 4 inches hanging off the end. Tie a knot in this end of the casing to keep your sausage mixture from oozing out. Begin to stuff your casing as directed for your machine, moving slowly and being careful not to over-stuff the casing. (Don’t worry too much about unevenly stuffed sausage, we will take care of that later).
- As you stuff the casing, coil the sausage onto a large plate. Stop stuffing when you have 5-6 inches of casing left. Remove the casing from the sausage stuffer attachment.
- Before you knot the end, check the sausage for uneven areas. If you find any, gently even out the sausage mixture in the casing with your hands.
- Once the sausage is even to your liking, knot the end of the casing
- If you still have additional sausage mixture (for us, this recipe made two 1.5 lb. sausages), rinse and prepare another casing and stuff it as before.
- Once all your sausage mixture has been stuffed, refrigerate your sausages overnight (at least 12 hours) so that the flavors can come together before cooking.
Cooking the Sausage:
- The traditional way to cook boerewors is on the grill. Heat your grill to a medium-high heat (400F). (You should be able to hold your hand a few inches from the cooking grate for 4-5 seconds.) If desired, soak a large wooden skewer or two in water. Place the skewers through the sides of the sausage coil to make it easier to turn the sausage when it’s on the grill. If you like a little grilling adventure, cook the sausage coil loose.
- Place the boerewors onto the grill and cook for 4-5 minutes on the first side, until the color has changed, and the sausage has nice grill marks. Flip the boerewors and cook for 3-4 minutes on the second side until the sausage is firm.
- Remove the sausage from the grill and place on a large platter to serve.
GARLIC BREAD (https://www.africanbites.com/homemade-garlic-bread-2/):
- C unsalted butter, room temperature
- 3-4garlic cloves, finely chopped
- ¼ tsp Italian seasoning
- ¼ tsp Creole seasoning
- ¼ tsp salt
- 1 TBSP finely minced fresh parsley
- 1 loaf French bread
- 2 TBSP Parmesan cheese
- Preheat oven to 350 degrees F Line a baking pan with parchment paper and lightly grease with baking spray. Set aside.
- Combine butter, garlic, Italian seasoning, Creole seasoning, salt and parsley in a small mixing bowl. Mix together with a small rubber spatula or wooden spoon until fully combined. Set aside.
- Using a bread knife, slice bread vertically into 1-inch-thick slices, not cutting all the way through, stop just before you reach the bottom of the crust, (about ½ inch from the bottom).
- Use a pastry brush to spread an even coating of butter mixture on the top of bread and on both sides of the bread slices. Be generous, and if there is any leftover butter, refrigerate in an airtight container. If using cheese, sprinkle some over the butter mixture in between each slice of bread.
- Wrap loaf of bread completely in aluminum foil, place wrapped bread on a baking sheet, and bake for 1 minutes.
- Open the top of the foil and bake another 5 minutes to let the top of the bread toast a little.
- Serve warm.
STEAMED BROCCOLI AND CAULIFLOWER
QUEENS CAKE (https://cheflolaskitchen.com/queens-cake-make-queens-cake/):
- 1-1/2 C plain flour
- ½ C butter
- 2/3 C icing sugar (powdered sugar)
- 2 eggs
- 1 tsp baking powder
- Zest of 1 lemon
- 1 tsp vanilla extract
- ½ C Black currants
- 2 TBSP milk (optional)
- Get your oven preheated to 350F then line your muffin pan with the muffin liners and set that aside (you can also just grease and sprinkle some flour on your muffin pan if you can’t get liners).
- Mix together the flour, baking powder and the salt in a large bowl.
- In another bowl cream together the butter and powdered sugar until it’s light and fluffy.
- Add the 2 eggs one at a time whipping it together at each addition then add the zest of the lemon together with the vanilla extract.
- Now sift in the flour and baking powder mixture into the cream and mix until well combined then fold in the black currants into the mixture.
- You can add about 2 to 3 TBSP of milk at this point if you want to lighten up the batter a little bit.
- Place in the oven and bake for 15 to 20 minutes.
- Allow to cool completely, sprinkle with powdered sugar and enjoy.