South Africa: Just the Recipes

 

South Africa: Boers, Bobotie, and Bantustans


Potjiekos (Slow‑Cooked Layered Stew)



Serves: 6
Time: 20 min prep · 2–3 hrs cook
Equipment: Cast‑iron potjie or heavy Dutch oven

Ingredients

  • 2.2 lb (1 kg) beef or lamb, cubed (chuck/shoulder)

  • 2 Tbsp vegetable oil

  • 2 large onions, chopped

  • 2 garlic cloves, minced

  • 2 cups (480 ml) beef stock

  • 1 cup (240 ml) red wine (optional; replace with stock)

  • 2 Tbsp tomato paste

  • 1 Tbsp Worcestershire sauce

  • 2 tsp dried thyme

  • 2 bay leaves

  • 3 carrots, sliced

  • 3 potatoes, cubed

  • 2 cups (300 g) butternut squash, cubed

  • 1 cup (120 g) green beans, trimmed

  • 1 tsp sugar

  • Salt & black pepper, to taste

Method

  1. Heat oil over medium. Brown meat in batches (5–7 min); remove.

  2. Sauté onions and garlic until soft (~5 min). Stir in tomato paste, thyme, bay; cook 1 min.

  3. Return meat. Add stock, wine (if using), Worcestershire, sugar, salt & pepper.

  4. Layer vegetables without stirring: carrots → potatoes → butternut → green beans.

  5. Cover; simmer very gently 2–3 hrs until tender. Add a splash of stock if needed.

  6. Stir once just before serving.

Serve With

Rice, mielie pap, or crusty bread.

Bunny Chow (Curry‑Filled Bread)



Serves: 4
Time: 15 min prep · 45–60 min cook

Ingredients

Curry

  • 1.1 lb (500 g) lamb or chicken, cubed

  • 2 Tbsp vegetable oil

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1 Tbsp grated ginger

  • 2 Tbsp curry powder (to taste)

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp turmeric

  • 1 can (14 oz / 400 g) chopped tomatoes

  • 2 potatoes, peeled & cubed

  • 1 cup (240 ml) chicken or beef stock

  • 1 Tbsp sugar

  • Salt & black pepper

  • Optional: 1–2 green chilies, chopped

Bread & Salad

  • 1 large unsliced white loaf (or 4 small loaves)

  • 1 carrot, grated

  • ½ onion, very thinly sliced

  • 1 Tbsp vinegar

  • 1 tsp sugar

Method

  1. Sauté onion in oil until golden (~5 min). Add garlic, ginger, spices; cook 1–2 min.

  2. Add meat; brown ~5 min. Stir in tomatoes, potatoes, stock, sugar, chilies, salt & pepper.

  3. Simmer 45–60 min until tender and thick.

  4. Hollow bread to make bowls (save crumb for dipping).

  5. Toss salad ingredients; rest 5 min.

  6. Fill bread with hot curry; serve with salad and bread pieces.

Bobotie (Spiced Mince with Egg Custard)



Serves: 4–6
Time: 20 min prep · 30–40 min bake

Ingredients

Filling

  • 1.1 lb (500 g) ground beef or lamb

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 1 Tbsp curry powder

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • 1 Tbsp sugar

  • 2 slices white bread, soaked in ¼ cup (60 ml) milk

  • 2 Tbsp lemon juice

  • 2 Tbsp fruit chutney

  • ¼ cup (40 g) raisins

  • ¼ cup (30 g) slivered almonds (optional)

  • 2 Tbsp vegetable oil

  • Salt & black pepper

Topping

  • 2 large eggs

  • ½ cup (120 ml) milk + reserved soaking milk

  • 4–6 bay leaves

Method

  1. Heat oven to 350°F (180°C). Grease a shallow baking dish.

  2. Sauté onion and garlic in oil (~5 min). Add spices & sugar; cook 1 min.

  3. Add meat; brown ~8 min.

  4. Squeeze milk from bread (reserve), crumble into pan. Stir in lemon juice, chutney, raisins, almonds; season.

  5. Transfer to dish. Whisk eggs with all milk; pour over. Top with bay leaves.

  6. Bake 30–40 min until set and golden.

Serve With

Yellow rice and extra chutney.

Cape Malay Curry



Serves: 4–6
Time: 20 min prep · 45–75 min cook

Ingredients

  • 2.2 lb (1 kg) chicken thighs or lamb shoulder

  • 2 Tbsp vegetable oil

  • 2 large onions, sliced

  • 3 garlic cloves, minced

  • 1 Tbsp grated ginger

  • 2 Tbsp mild Cape Malay curry powder

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • ½ tsp ground cinnamon

  • ½ tsp ground turmeric

  • 1–2 Tbsp apricot jam or chutney

  • 1 can (14 oz / 400 g) chopped tomatoes

  • 1 cup (240 ml) stock

  • 2 potatoes, chunked

  • ¼ cup (40 g) raisins or sultanas

  • 2 bay leaves

  • Salt & black pepper

  • Fresh coriander (garnish)

Method

  1. Sauté onions in oil until golden (8–10 min). Add garlic & ginger; cook 1 min.

  2. Stir in spices; bloom briefly.

  3. Add remaining ingredients (except garnish). Bring to a gentle simmer.

  4. Cover; cook 45–75 min until tender. Adjust seasoning; remove bay leaves.

  5. Garnish and serve.

Serve With

Yellow rice, sambals, roti, or bread.

Biltong Sandwich



Serves: 2
Time: 10 min

Ingredients

  • 4 slices bread or 2 rolls

  • 3.5 oz (100 g) thinly sliced biltong

  • 2 Tbsp butter or cream cheese

  • 1 tomato, sliced

  • ½ red onion, thinly sliced

  • 1 cup lettuce or rocket

  • 2 Tbsp fruit chutney or mustard (optional)

  • Salt & black pepper

Method

  1. Toast bread lightly (optional). Spread butter/cream cheese.

  2. Layer biltong, tomato, onion, greens; add chutney/mustard if using. Season lightly.

  3. Close, cut, and serve.

Mielie Pap with Chakalaka



Serves: 4
Time: 10 min prep · 30 min cook

Ingredients

Pap

  • 2 cups maize meal

  • 4 cups (960 ml) water

  • 1 tsp salt

  • 1 Tbsp butter (optional)

Chakalaka

  • 2 Tbsp vegetable oil

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 carrots, grated

  • 2 garlic cloves, minced

  • 1 Tbsp curry powder

  • 1 tsp paprika

  • 1 can (14 oz / 400 g) baked beans in tomato sauce

  • 1 can (14 oz / 400 g) chopped tomatoes

  • 1–2 green chilies, chopped (optional)

  • Salt & black pepper

Method

  1. Pap: Bring salted water to a boil. Gradually whisk in maize meal. Cook on low, stirring often, 20–30 min until thick. Finish with butter if using.

  2. Chakalaka: Sauté onion, garlic, and peppers (~5 min). Add spices; cook 1 min. Stir in carrots, beans, tomatoes, chilies. Simmer 15–20 min; season.

  3. Serve hot chakalaka over pap.

Boerewors Roll with Smoor (South African Sausage Roll)



Yield: Serves 4
Time: ~40 minutes total

Ingredients

Boerewors Rolls

  • 4 large boerewors sausages

  • 1 tbsp vegetable oil (only if grilling surface is dry)

  • 4 soft hot dog rolls or crusty white rolls

Smoor (Tomato–Onion Relish)

  • 1 tbsp vegetable oil

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped (or 1 cup canned chopped tomatoes)

  • 1 tbsp tomato paste

  • 1 tsp sugar

  • Salt and black pepper, to taste

Optional to Serve

  • Mustard

  • Chakalaka

Method

  1. Grill the boerewors:
    Preheat a grill or grill pan to medium heat. Lightly oil if needed. Grill the boerewors for 15–20 minutes, turning gently, until fully cooked and evenly charred. Remove and rest briefly.

  2. Prepare the smoor:
    Heat the oil in a pan over medium heat. Add the onion and sauté for about 8 minutes, until soft and lightly golden. Add tomatoes, tomato paste, sugar, salt, and pepper. Reduce heat and simmer for 10–15 minutes, stirring occasionally, until thick, soft, and jammy.

  3. Assemble:
    Place one sausage into each roll. Spoon warm smoor generously over the top. Add mustard or chakalaka if using.

  4. Serve:
    Serve hot, ideally immediately.

Serving Notes

  • Traditionally eaten by hand, often around a braai.

  • Best served with simple sides or salads rather than fries.

Mock Boerewors Substitute (Quick Option)

Use when boerewors is unavailable.

Recommended Base

  • Fresh bratwurst (uncured, not smoked)

Flavor Adjustment

Brush or lightly mix the sausages with:

  • 1 tsp ground coriander seed

  • 1 garlic clove, finely grated

  • Freshly ground black pepper, to taste

Notes

  • Choose a coarse-ground bratwurst with a mild seasoning profile.

  • Grill gently to avoid splitting the casing.

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