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Celebrate Freedom Day with these uniquely South African recipes

BBQ rub. Picture: Supplied

BBQ rub. Picture: Supplied

Published Apr 26, 2022

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Freedom Day is a holiday when South Africans of diverse cultures come together to celebrate our free country.

And what better way to celebrate this special day than with authentic South African recipes?

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These recipes will make your Freedom Day one to remember.

BBQ rub

Ingredients

1tbs garlic powder

1 cup Cajun spice

1 cup brown sugar

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1 cup treacle sugar

1tsp salt

1tsp pepper

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Method

Combine all ingredients and apply them to the meat. Allow standing for at least 12 hours before cooking.

Gulab jamoon

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Ingredients

1 tin condensed milk

1 tbsp water

1¼ tbs solid ghee

Pinch nutmeg

½ tsp ground cardamom powder

2 tbsp semolina

2½ cups flour

2½ tsp Royal baking powder

¼ tsp bicarbonate of soda

Oil and ghee for frying

Sugar syrup

3 cups sugar

3 cups water

3 drops of rose essence

½ tsp ground cardamom powder

Method

Place the condensed milk, water, ghee, nutmeg, and cardamom into the bowl of a stand mixer.

Sift the semolina, flour, baking powder, and bicarb. Mix together to form a soft yet firm dough.

Empty it onto a kitchen counter-top. Roll, knead and massage the dough.

Pinch medium-sized pieces and roll them between your hands to shape them into a ball. Pinch the outer points slightly. Keep aside on a tray.

Heat equal quantities of ghee and oil in a non-stick, medium-sized pot. You need to deep-fry this, so you will need to gauge the amount of oil required.

Bring to full heat, then reduce to low/medium. Add 5 to 6 Gulab jamoon in at a time, turning all the time.

Remove when it's a light golden colour, about 4 to 5 minutes of frying time.

Immediately, place straight from the oil into the sugar syrup and toss around for 2 to 3 minutes.

To make the syrup, put all the ingredients into a pot and boil until it has reached a syrupy consistency.

Remove and serve warm.

Recipe by chef Naqiyah Mayat.

SA snack platter

Ingredients

Red - chicken skewers

3 large red peppers, roasted in the oven until soft, then remove the skin

2 large red peppers, cut into bite-sized pieces

1 tsp Hinds Spices paprika

½ tsp Hinds Spices crushed chillies

3 tsp Hinds Spices chicken spice

800-900 g chicken, cut into bite-sized cubes

Oil

Skewers

Method

Preheat the oven to 200°C.

Combine the roasted peppers, paprika, and chicken spice in a blender with a drizzle of oil.

Marinate the chicken pieces with the red pepper mixture, then roast in the oven for 15 - 20 minutes until the chicken is cooked through.

Place the cooked chicken onto skewers alternating with the red pepper pieces.

Green - guacamole

Ingredients

3 large ripe avocados, peeled and cubed

1 tsp Hinds Spices mixed herbs

½ tsp Hinds Spices salt & vinegar seasoning

Method

In a mixing bowl, combine the avocado, mixed herbs, salt & vinegar seasoning. Add more salt and vinegar seasoning to taste.

Black - marinated olives

Ingredients

1 cup or 150 g pitted black olives

1 tsp Hinds Spices mixed herbs

2 tsp crushed garlic

½ tsp Hinds Spices paprika

60 ml canola oil

Method

In a mixing bowl, combine the pitted black olives, mixed herbs, crushed garlic, paprika, and canola oil.

Yellow - spiced chips

Ingredients

1 bag of frozen chips, deep-fried in oil or baked in an air fryer or oven

Hinds Spices chip seasoning

Method

Toss the cooked chips in Hinds chip seasoning.

White - baked feta

Ingredients

150g feta, cut into fingers

60ml canola oil

1 tsp Hinds Spices mixed herbs

½ tsp Hinds Spices crushed chillies

Method

Preheat the oven to 200°C.

Gently combine the feta, canola oil, mixed herbs, and crushed chillies on an oven tray, cover with foil and bake for 10 -15 minutes until the cheese is warm.

Blue - cheese dip

Ingredients

200g blue cheese (Don’t like blue cheese? Switch the blue cheese for cream cheese, sour cream, or cottage cheese and add a dash of blue food colouring)

2-3 drops of blue food colouring

A pinch of Hinds Spices white pepper or black pepper

Method

Combine the blue cheese (or other cheese suggested), 2-3 drops of blue food colouring, and a pinch of Hinds white pepper or black pepper.

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