These three recipes will make you the Boeber fundi in your family.
Of course there's the ready mix Boeber ( you can't go wrong with the Spice Mecca one) but Boeber is not that difficult to make.
These recipes are a handy guide
Boeber (from www.taste.co.za)
Ingredients
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50 g butter
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80 g vermicelli, broken into pieces
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¼ tsp ground cardamom
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¼ tsp ground cinnamon
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3 Tbsp sago
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1 litre milk
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100 g sugar
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75 g leached sultanas (optional)
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1 cup cream
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2 tsp vanilla essence
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50 g flaked almonds, toasted
Method
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Place the butter in a large pan over a very low heat and gently fry the vermicelli and the spices until golden and aromatic.
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Pour the sago and 1 cup milk into a small saucepan and bring to the boil, stirring continuously.
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Cover and set aside for 15 minutes for the sago to plump and absorb the liquid.
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Then, add the remaining milk, the vermicelli mixture, the sugar and sultanas, if using, and gently simmer over a low heat for 10 minutes, or until the vermicelli is tender and the sago transparent.
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Stir occasionally at first, then constantly as the boeber thickens.
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Remove from the heat and stir in the cream and vanilla essence. Spoon into bowls and sprinkle with the toasted almonds.
- Serve warm.
Tasty Boeber recipes. Picture from boekatreats.com
Boeber (from boekatreats.com)
Ingredients
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100 g butter
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200 ml vermicelli (crushed)
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1/2 tsp elaichi powder or 8 cardamom seeds
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3 sticks cinnamon
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2 lt milk
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1/4 cup sago
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2 tsp rose water
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3/4 cup sugar, or to taste
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50 g slivered almonds optional
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1 tbsp coconut
Method
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Soak sago in 200ml water for 30 minutes. Melt butter in deep saucepan, add vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
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Add elaichi/cardamom, rosewater, milk and sugar and bring to boil. Stir in soaked sago and simmer until sago is transparent.
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Simmer until well blended.
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Stir occasionally to prevent burning or sticking to base of pot.
NOTE
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Depending on how thick you prefer your boeber, more or less milk can be added.
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Adding approximately 85 ml to 100 ml condensed milk and less sugar also make a nice rich boeber.
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1 tin ideal milk can be added to enhance taste.
Boeber (from Cape Malay Cooking with Salwaa Smith)
Ingredients
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100 g butter
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75 ml sago
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200 ml water to soak the sago
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250 ml vermicelli
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3 cinnamon sticks
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5 cardamoms
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50 g sultanas
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2 litres milk
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15 ml rose water (optional)
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150 – 200ml white sugar (depending on your taste buds)
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50 g blanched almonds
Method
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Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
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When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
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Add the cardamom, cinnamon and the sultanas.
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Stir before pouring the milk into the pan.
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Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick.
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The sago should become transparent.
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Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so.
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Serve hot and enjoy