The cuisine of South Africa is a totally unique fusion of flavours that originated when a variety of external cultures met and mingled with what was already available. Dutch, French, Indian and Malaysian (to name just a few) ingredients, recipes and techniques all had a significant influence on how Southern Africans cook to this very day. 

One of these is a National icon…Bobotie. A delectable mixture of dried fruits and chutney combined with aromatic spiced braised minced beef, topped with a golden egg custard, studded with lemon or bay leaves and baked in the oven. Then on to a my personal favourite, pampoen koekies or pumpkin fritters. A sweet side dish that accompanies many a Sunday roast dinner table. Cooked, cooled and mashed pumpkin are mixed with a bit of flour and eggs to make a light batter which is then fried in hot oil until golden and served with a sweet sauce or just cinnamon sugar. Absolutely delicious. And to serve along side a lovely fresh green apple sambal. 

For dessert Malva Pudding. A light soft and spongy pudding, baked until golden and then drenched in a warm buttery sauce, as soon as it leaves the oven. And like the Bobotie tastes even better the next day. 

This lesson is a great example of the fusion flavours of the Rainbow Nation. ♥️

My beloved birth country. ♥️

 

 

You will get to taste everything we make as part of the lesson, however, your very own creations  will be going home with you to share with your family and friends. All recipes will be emailed.