Tuck into an old favourite, or broaden your horizons and learn something new and uniquely South African. The options are endless with Food Lover’s Market. Experience the best this Heritage Month.
Dombolo
Also known as umbhako, ujeqe, dipapata in Setswana and rostile in Xhosa), Dombolo is a traditional steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. This is how to make Dombolo, follow the simple step-by-step recipe and enjoy. Dombolo can be made as whole bread or in dumpling-size balls. Serve Dombolo with a succulent stew or potjie.
- Ingredients:
5 ml (1 tsp) instant dry yeast
10 ml (2 tsp) sugar
430 ml ( 1 ¾ cup) lukewarm water
1 kg (4 cups) all-purpose flour
2.5 ml (½ tsp) salt
- Method:
In a large bowl, combine the yeast, sugar, and lukewarm water together and allow to sit for eight to 10 minutes or until foamy.
Add the flour and salt and mix until well combined. Turn the dough out onto a floured surface and knead for seven to eight minutes or until smooth. Place into an oiled metal bowl and allow to rise for one hour.
Once doubled in size, place the metal bowl into a simmering pot of water filled a quarter of the way up. Place the lid on and steam for one hour or until a skewer comes out clean.
Make sure to keep topping up the water to ensure it does not dry out.
Remove the bowl from the simmering water and allow to cool slightly before removing the bread from the bowl. Slice and serve warm with butter and a hearty stew, soup, or curry.
Braai snoek with apricot jam and sherry glaze
Snoek is commonly eaten at Easter time in South Africa, more specifically Cape Town… but we love it any time of the year!
- Ingredients:
one snoek
For the glaze:
125 ml (½ cup) smooth apricot jam
125 ml (½ cup) sherry
2-3 garlic cloves, chopped
15 ml (1 tbsp) butter
15 ml (1 tbsp) extra virgin olive oil
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) sweet chilli sauce
30 ml (2 tbsp) parsley, chopped
Pinch of ground ginger
Freshly-ground salt and pepper, to taste
- Method:
Place all the glaze ingredients in a saucepan and heat untll it reaches a simmer. Cook for about five to six minutes until it has reduced and thickened. Remove from the heat and allow to cool.
Place the snoek, butterflied open, on a grid and place on the braai, skin-side down. Baste the snoek on top with the apricot glaze.
Do not turn the snoek. Allow it to cook through on one side, continuing to baste intermittently. Once the snoek starts to change colour, cook for a further five to six minutes, making sure not to overcook it. Serve immediately.
Peppermint Crisp tart
Summer’s around the corner and we’ve got the perfect treat for you – classic peppermint tarts! This must-try recipe is a South African favourite and super easy to make. Perfect for braais, family get-togethers, or just a lekker treat.
- Ingredients:
3 x 49 g Peppermint Crisp chocolate bars
360 g Caramel Treat tin
375 ml (1 ½ cups) fresh cream, whipped
200 g Tennis biscuits
- Method:Finely crush the peppermint chocolate bars.
In a mixing bowl, add the Caramel Treat and whisk until completely smooth.
Fold the whipped cream into the caramel treat until just combined.
In a serving dish of about 20 x 20cm, add one layer of biscuits and then half of the cream mixture. Then evenly spread half the peppermint chocolate over the cream mixture.
Repeat with another layer of biscuits and then the remaining cream.
Finish off with the remaining chocolate and place into the fridge to set for 30 minutes to one hour before serving. Overnight is best.
