Living in the UK as a South African is hard enough ne!!
Ons verlang na daai braais langs die pool, saam jou eie mense… jou familie en jou Vrinne.
Baie SAFFAS braai heel jaar deur, te lekker ne!!!
But for some of us, (wie se man weier om sy gat buite te sit as dit koud is), moet mar wag tot dit warmer word…. But we are lucky enough to have foods that you can cook inside and still feel like home, one day, about 4/5 years ago, I missed my country (alweer), I decided it was time to make Vetkoek, I have never ever in my life made not even one, mar dank die Vader vir Youtube (ek noem dit Youtube Uni), you can learn alles op Youtube. I found a lekker video on how to make Vetkoek and I made it, ok, fine – dit was nie die wonderlikste nie, but over the years I have perfected the recipe and now I make them all the time. Te lekker.
Melk Tert – ag ok, vergeet dit mar – I have tried to make this soooo many times, nee wat, I am hopeless met Melk Tert maak, en almal se "Adele, dis dan so maklik" issie man.. as dit so maklik was hoekom kan ek dit nie maak nie? Huh?? No man! I am happy to ma just buy it from somebody that can make it. Gat nie my self uit stress oor dit nie.. ai kona wena!!
Since living in the UK I have learnt how to make Wors, Vetkoek, Koeksisters, Malva Poeding even Bobotie – nee moenie lag nie – first time I had Bobotie was in the UK, I made it my self nogal.. ek was darem so trots op myself, ok, it was made with soya mince (ek eet mos nie die rooi vleis hier nie, behalwe as dit wors, biltong of droewors is) but it was so lekker man…..
Here is a small list of iconic SA Foods to remind you of your home and your childhood en miskien eet julle een van die disse vanaand. Enjoy ne!!!!
- 1.Boerewors, Pap en Sous/Chakalaka
- 3.Biltong en Droe wors
- 6.Braai Broodjies
- 7.Bredie (Tamatie, Boontjie en Waterblommetjie)
- 9.Bunny Chow
- 10.Stamp Mielies en bone
- 11.Don Pedro
- 13.Melk Tert
- 14.Koek Sisters
- 15.Malva Poeding
- 16.Peppermint Crisp Tart
- 18.Melk Kos
- 19.Pap – Krummel, Slap en stywe Pap
- 20.Potjie Kos
6¾ cups flour (all-purpose flour)
2 teaspoons salt (I use less than half the salt- salt stops yeast from growing)
2 tablespoons sugar
1 packet yeast
Cooking oil (for frying)
Cooking instructions: How to make the dough
Mix sugar and yeast with some lukewarm water and leave to foam for an hour
Sift flour and salt.
Pour yeast in flour and knead or put in the break make and let it knead it for you.
Keep adding water and knead until you have a consistency like a bread dough.
Leave the dough in the bowl and cover the bowl with a cloth.
Leave the dough to rise for about 45 to 60 minutes until it is about double its original size.
Cooking instructions: How to make the vetkoek
Pour the cooking oil into a frying pan to have about 3 or 4cm of oil in the pan. Heat the oil to about 375°F (200°C).
Divide the dough into balls about the size of a tennis ball.
Flatten the dough until it is about 3 centimeters thick and about the size of your palm.
Place two or three pieces of the flattened dough at a time into the oil. Fry each side until golden brown.
Serve with savoury mince, cheese or jam. Yum, yum, yum!
* 500 g lamb's liver, cleaned very well, minced
* 1 slice of white bread
* 1 raw egg, beaten
* Caul fat
* 1 large onion, finely chopped
* 25ml worchestire sauce
* salt and freshly ground black pepper
* Robertson's mixed herbs to taste (I use 1/4 of a pack)
* mint to taste (I use 2 teaspoons)
* mix all ingredients together
* make round patties
* cover the patty with the caul fat
* Close it with a toothpick.
* Braai over hot coals until the fat is deliciously browned and the meat cooked.
Dankie, Thanks, Ngiyabonga