African Meal - Menu from Starters to Dessert

Traditional South African Food: Snoek Pate, Bobotie, Melktert

© Fleur Hupston

Nov 29, 2008

The following menu comprises of a three course South African meal with a brief introduction to each course. South African food ingredients can be bought at specialized shops, or at a South African Food Online store, but the following menus contain ingredients that can be bought at any grocery store. Just compliment with a bottle of good South African red wine and enjoy!

1. Starter – Snoek Pâté

Snoek is a fish found in the waters of the Cape area in South Africa. It has a strong flavor and is well-loved by all South Africans. If Snoek is unobtainable, replace with smoked Haddock.

Ingredients

• 250g smoked Snoek
• 250g cream cheese
• 15ml (1 tablespoon) lemon juice
• Pinch of Ginger powder
• 10 ml (2 teaspoons) tomato paste
• 2.5 ml (half a teaspoon) sugar
• Pinch of Black pepper
• Half a small chopped onion
• 125ml (half a cup) of fresh cream

Method

1. Remove all skin and bones and flake the fish.
2. Blend all ingredients except cream in a food processor.
3. Whip the cream and fold into the mixture, then press into a mold of choice.
4. Refrigerate and serve with fresh, crusty bread.

2. Main Course – Bobotie

Bobotie is a spiced mince dish that has its origins in Indonesia. It is made from minced beef but pork or lamb can also be used. It is baked like a lasagna or shepherds pie, but with a whipped milky egg mixture on top.

In 1954 it was declared the National Dish of South Africa by the United Nations Women’s Organization and today still is one of the most popular South African food recipes.

Ingredients

• 30g (2 tablespoons) Butter
• 1 Large onion, chopped
• 1 kg Minced beef or lamb
• 2 Garlic cloves, crushed
• 1 Small piece of fresh root ginger, peeled and grated
• 2 tsp Curry powder – mild to hot
• ½ tsp Turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 2 Cloves
• 3 Allspice berries
• 1 tsp Dried mixed herbs
• 50g Dried apricots, chopped
• 25g Flaked almonds
• 3 tbsp Chutney
• 4 tbsp Chopped parsley
• 4 Bay leaves, plus extra to garnish
• 250ml Whole milk
• 3 Large eggs
• 50g Sultanas

Method

1. Preheat the oven to 180C/gas 4.
2. Heat the butter in a saucepan and cook the onions until soft. Set aside.
3. Over a high heat fry the beef, without oil, until golden brown. Remove from the heat and add the onions together with all the other ingredients except the milk and eggs. Mix well and put into an ovenproof dish Press the mixture down with the back of a spoon.
4. Beat the milk and eggs together lightly and pour over the mince mixture. Bake uncovered for approximately 30 minutes or until the topping has set and is golden brown.
5. Serve with a plain green salad or chopped tomato and onion sprinkled with a little vinegar. Serve with chutney and yellow rice. (Rice cooked in the usual way with a generous teaspoon or two of turmeric - a handful of raisins can also be added if desired).

3. Dessert – Melktert (Milk tart)

This is a milk custard - the dessert has its origins in Holland and was brought over by Dutch settlers. It is a very popular South African recipe for a dessert or tea time treat.

Make a pastry base in the usual way or buy a good quality ready made shortbread base and then fill as follows:

Ingredients

• 500ml milk (2 cups)
• 1 stick cinnamon
• 25ml butter (2 T)
• 50ml sugar or sugar substitute (4T)
• 2 Eggs
• 50 ml Cake Flour (4T)

Method

1. Scald the milk in a double boiler with the cinnamon stick.
2. Combine the sugar and flour and stir in the hot milk slowly.
3. Return to the heat and cook for 15 minutes with the lid off.
4. Remove from heat and stir in the butter.
5. When cool, add the eggs, one at a time, beating well after each addition.
6. Line a 22cm tart plate with the pastry and pour the filling mixture into the pastry base.
7. Bake at 200 deg C (400 deg F) for 20 minutes.Before serving sprinkle the top with powdered cinnamon and castor sugar.

Snoek Pate

Bobotie

Milk Tart

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