All Good Food

[Umm Abed]

Wait, is ginger beer and ginger ale not the same thing?

Recipe looking good, more on the normal side:Emoji57:.

 

[Huzaifah ibn Adam]

No, the two are different. This is Ginger Ale:

 

[Huzaifah ibn Adam]

Vetkoek (Sounds like "Fat Cook")

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Vetkoek – which literally means ‘fat cake’ in Afrikaans – is a proudly South African pastry. The ‘vet’ part of its name probably comes from the fact that it’s deep-fried in cooking oil (‘fat’).
Vetkoek is a dough which is light and crisp on the outside, whilst soft and bread-like on the inside. It can be served with deliciously cooked mince (ground beef)…or turned it into a dessert with wallops of syrup, honey or jam and cheese.
In this version I have added chilli and chives. Feel free to make it plain and serve with mince, chicken or vegetables.
Enjoy!

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VETKOEK

Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African



Serves: 4


INGREDIENTS

• 4 cups flour
• 1 10gr pkt instant dry yeast
• 1 tbles sugar
• 1 tsp salt
• 3 tbsp oil
• 2-21/2 cups warm water
• 1 tsp red chilli flakes
• 1 tbles dried chives
• Oil for deep frying

INSTRUCTIONS

1. Sieve flour and combine all the dry ingredients in a big bowl.
2. Add the oil and then water bit by bit until you get the consistency of a soft bread dough. The mixture must still be quite sticky.
3. Place the dough on a floured surface and gently knead for 5-10 minutes. You may need to add a little more flour to the dough to prevent it sticking to your fingers.
4. Place the dough in a clean bowl and cover with a cloth and set aside in a warm spot until the dough is double in size.
5. Divide dough into portions and mould into balls.
6. Deep fry a few vetkoek at a time until golden brown over a medium/low heat.

Serve with Mince Curry

This one's another original South African food.

 

[Huzaifah ibn Adam]

This one's for [MENTION=37786]Kiro[/MENTION]:

Boeber

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[h=1]Ramadan recipe: Beautiful boeber[/h]2014-07-20 15:00






Boeber is a sugary, warm, milk drink well suited for a sweet tooth and mellow enough for a sensitive stomach during fast.
This decadent dish is usually served on the 15th night of the holy month of Ramadan to celebrate the middle of the fast.
We like the Cape Malay version of the dish. Try it at home and you will *understand why.
Ingredients

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.?100g butter
.?75ml sago
.?200ml water to soak the sago
.?250ml extra-fine vermicelli
.?3 cinnamon sticks
.?50g sultanas
.?2l milk
.?100ml condensed milk
.?15ml rose water or ?10ml vanilla
essence
.?150ml white sugar
.?50g blanched almonds
Method
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the presoaked sago and simmer for about 15 minutes, stirring constantly otherwise it will stick.
The sago should become transparent.
Mix in the condensed milk, the rose water, sugar and almonds, and continue to simmer for another 10 minutes or so.
Serve hot.


-----------------------------

Another recipe for Boeber:

[FONT=&quot]BOEBER
[FONT=&quot]Usually served on the fifteenth night of Ramadan to celebrate the middle of the fast. The more sago you use, the thicker the boeber will be. On the other hand, the less sago you add the more liquid it will be.[/FONT]
[FONT=&quot]Ingredients:[/FONT]
[FONT=&quot]100 g butter[/FONT]
[FONT=&quot]75 ml sago[/FONT]
[FONT=&quot]200 ml water to soak the sago[/FONT]
[FONT=&quot]250 ml vermicelli[/FONT]
[FONT=&quot]3 cinnamon sticks[/FONT]
[FONT=&quot]5 cardamoms[/FONT]
[FONT=&quot]50 g sultanas[/FONT]
[FONT=&quot]2 litres milk[/FONT]
[FONT=&quot]15 ml rose water (optional)[/FONT]
[FONT=&quot]150 – 200ml white sugar (depending on your taste buds)[/FONT]
[FONT=&quot]50 g blanched almonds[/FONT]
[FONT=&quot]Method:[/FONT]
[FONT=&quot]Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.[/FONT]
[FONT=&quot]When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.[/FONT]
[FONT=&quot]Add the cardamom, cinnamon and the sultanas.[/FONT]
[FONT=&quot]Stir before pouring the milk into the pan.[/FONT]
[FONT=&quot]Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. The sago should become transparent.[/FONT]
[FONT=&quot]Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!

------------------------

[/FONT]

Boeber is a traditional South African Cape Malay milk drink.[/FONT]

 

[Umm Abed]

Awesome, both are my favourites, they will go well together.

 

[Huzaifah ibn Adam]

You've tasted Vetkoek and Boeber?

 

[Umm Abed]

Yes I tried both, but my own recipes so slight variations.

 

[Huzaifah ibn Adam]

Samp & Beans​

Samp & Beans (Umngqusho) Recipe
12:24 PM | Publish by Thandie Dowery


Samp and Beans is a traditional dish of the Nguni people of South Africa. Referred to as isistambu by the Zulu people and umngqusho by the Xhosa people – the biggest Nguni groups – the dish is made from slowly cooked sugar beans and samp (crushed corn kernels).
It is beleived that the word 'samp' comes from the Native American word naussamp which the English called "samp". Seeing that South Africa was also once a British colony, it is likely that the word travelled to the country's shores in due time.
In today's South Africa, Samp and Beans is a popular staple food and is sold pre-packed and already mixed for easier preparation. Samp and Beans is also a favourite of former South African president Nelson Mandela, so fans of the icon might take an interest in sampling this recipe.
Normally served as a side dish to a main course, there are several ways to prepare and serve Samp and Beans. It can be made with chillies or curry, for those who prefer a hot kick. Or, it can be kept simple and be prepared with no spice at all. Some serve Samp and Beans with meat and gravy, or if flavourful enough, it can be enjoyed on its own. Here is a basic recipe.
SAMP AND BEANS (UMNGQUSHO OR ISITAMBU) RECIPE
Serves 10
Ingredients
500g samp (substitute: hominy) – rinsed and soaked overnight
500g sugar beans (substitute: black eyed peas) – rinsed and soaked overnight
salt to taste
oil
1 onion
2-3 tsp curry powder
2 cloves garlic, crushed (optional)
1-2 tomatoes
1 vegetable stock cube
2 potatoes
50 ml butter (optional)
Directions
Mix the samp and beans together and soak overnight.
Drain the water after soaking and place the samp and bean mix in a large pot. Add 5-6 cups of water and allow to simmer slowly, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for a 1 -2 minutes to get flavor out. Add the tomato, vegetable stock , ½ cup of water, and potatoes. Allow to simmer until potatoes are slightly soft.
Drain the slightly soft samp and beans and add to the mixture. Allow to cook slowly until the potatoes, samp and beans are soft.
Stir in the butter. Serve hot with a main course of choice.

 

[Umm Abed]

Nice. Mine look like the bottom one.

 

[Umm Abed]

One thing I havent tried is dumplings.

Anyone made, or tasted?

 

[Huzaifah ibn Adam]

Samp & Beans is high in protein, so good for everyone wanting to build muscles.

 

[Huzaifah ibn Adam]

I haven't tasted dumplings yet.

 

[Umm Abed]

Samp & Beans is high in protein, so good for everyone wanting to build muscles.

Thats good. I dont bother putting meat in, its nice to eat simple sometimes.

 

[Huzaifah ibn Adam]

I like mine with lots of meat inside.

No dish is complete without meat.

 

[Kiro]

@

Huzaifah ibn Adam

OMD HUzzy, YOu're NOT BLACK!? jk jk jk

Sweet, now time to add some strawberry and sugar to that​

 

[Kiro]

Samp & Beans​

Samp & Beans (Umngqusho) Recipe
12:24 PM | Publish by Thandie Dowery


Samp and Beans is a traditional dish of the Nguni people of South Africa. Referred to as isistambu by the Zulu people and umngqusho by the Xhosa people – the biggest Nguni groups – the dish is made from slowly cooked sugar beans and samp (crushed corn kernels).
It is beleived that the word 'samp' comes from the Native American word naussamp which the English called "samp". Seeing that South Africa was also once a British colony, it is likely that the word travelled to the country's shores in due time.
In today's South Africa, Samp and Beans is a popular staple food and is sold pre-packed and already mixed for easier preparation. Samp and Beans is also a favourite of former South African president Nelson Mandela, so fans of the icon might take an interest in sampling this recipe.
Normally served as a side dish to a main course, there are several ways to prepare and serve Samp and Beans. It can be made with chillies or curry, for those who prefer a hot kick. Or, it can be kept simple and be prepared with no spice at all. Some serve Samp and Beans with meat and gravy, or if flavourful enough, it can be enjoyed on its own. Here is a basic recipe.
SAMP AND BEANS (UMNGQUSHO OR ISITAMBU) RECIPE
Serves 10
Ingredients
500g samp (substitute: hominy) – rinsed and soaked overnight
500g sugar beans (substitute: black eyed peas) – rinsed and soaked overnight
salt to taste
oil
1 onion
2-3 tsp curry powder
2 cloves garlic, crushed (optional)
1-2 tomatoes
1 vegetable stock cube
2 potatoes
50 ml butter (optional)
Directions
Mix the samp and beans together and soak overnight.
Drain the water after soaking and place the samp and bean mix in a large pot. Add 5-6 cups of water and allow to simmer slowly, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for a 1 -2 minutes to get flavor out. Add the tomato, vegetable stock , ½ cup of water, and potatoes. Allow to simmer until potatoes are slightly soft.
Drain the slightly soft samp and beans and add to the mixture. Allow to cook slowly until the potatoes, samp and beans are soft.
Stir in the butter. Serve hot with a main course of choice.

second one looks like a bunch of retro rainbow sweets put into sauce

 

[Umm Abed]

I like mine with lots of meat inside.

No dish is complete without meat.

Maybe some of that strange meat will do!

 

[Huzaifah ibn Adam]

@

Huzaifah ibn Adam

OMD HUzzy, YOu're NOT BLACK!? jk jk jk

​

How do you know?

Uma ukhuluma nomuntu ngolimi aluqondayo, uyakuzwa. Uma ukhuluma naye ngolimi lwakhe, lokho kugxila enhliziyweni yakhe.

 

[Huzaifah ibn Adam]

Maybe some of that strange meat will do!

Very good idea. I should try it with Dhabb (spiny-lizard) meat.

 

[زهراء]

How do you know?

Uma ukhuluma nomuntu ngolimi aluqondayo, uyakuzwa. Uma ukhuluma naye ngolimi lwakhe, lokho kugxila enhliziyweni yakhe.

Eenee wena khuluma?

لا أفهم كثير من هذه اللغات [emoji23]
I'm thinking you live in the Zulu Land[emoji6]