In the spirit of celebrating the diverse cultures that make up South Africa, the Halo Media studio has decided to share some of our favourite heritage recipes with you. as we celebrate Heritage Day. Each of us has a different heritage and a different culture, but we are all Proudly South African.
Hayes – Zimbabwe, Scotland
My fondest food memories are those of the whole family sharing a wonderfully prepared meal together. And after our stomachs where satisfied and happy, we’d all gather around the fire place. My dad would tell us riveting stories about 2 friends called Tom and Dhlamini, who shared many adventures in the bush together. I learnt to cook from a number of sources, but my Mom taught me most of what I know. Growing up, we ate sadza with everything. It’s the one food that truly represents the roots of my culinary heritage in Zimbabwe.
7 Scoops mealie-meal
1 cup cold water
750ml boiling water
Put mealie-meal in pot. Add cold water to make a paste. Put whilst stirring simultaneously.
Keep stirring until rakukwata (it’s boiling). Cover pot, reduce h
After 15 minutes, add more mealie-meal bit by bit and as we (mix). Be sure to do it well. When it’s just about to reach the c (loosely translated- let is simmer) for 5 minutes. Your sadza is ready, serve with your favourite protein and vegetables.
Louise – France, Mauritius, Madagascar, Wales, Ireland
Growing up in a large family full of boys, mealtime was like feeding time at the zoo! My mum was amazing at whipping out giant, tasty meals! Apparently she was a terrible cook when she and my dad first were first married so he insisted she take up a cooking course, or it would be a short lived marriage… now, they have been married for 48 years, and I know no-one else who cooks as well as she does! (good instructions Dad!). My favourite meals are a combo of wholesome meals (like the Mayer Favourite Pork Chops) or the Mauritian inspired meals from my fathers Malagasy/Mauritian heritage. I wish I had my mom’s flair for cooking, but no one will ever ask me to head up my own cooking show! Instead, I visit her frequently, with meal suggestions. My three favourite childhood meals are lentil soup (just like Mum made it!); Crumbed Pork chops with mustard sauce and Mauritian Rougaille.
Mayer’s Favourite Pork Chops
800-900g pork chops, rind and some fat removed
1 egg, beaten
25ml soy sauce
10ml brown sugar
1 packet dry sage and onion stuffing
100ml wholewheat cereal crumbs
Mix the beaten egg with the soy sauce, brown sugar, stuffing and cereal crumbs. Dip the pork chops in the mixture and leave in the fridge for a few hours to set the crumbs. Heat some oil in a frying pan and seal the chops in the hot oil, turning once. Cover the pan and bake at 160° for an hour. Uncover and bake for a further 20 minutes.
Natasha – France, Ireland, Holland
One of my fondest childhood memories are of our Saturday morning jaunts at the ‘Perderuisies dag’, at the stables where my Ouma had horses. It offered everything a child would want or need – good friends, open grounds beckoning us, food glorious food and of course the reason for the event, the horse races! Dress code: shorts, t-shirt, bare feet and a pocket full of jingling change ranging from 2c to perhaps a R5 note. In typical ‘Boerekos’ fashion, there was an abundance of food. Simplicity a key factor but aromas like none other and flavours to die for. Something for everybody – those with a sweet tooth had a smorgasboard of choice like melktert, koeksisters, vetkoek with apricot jam, pancakes etc. For those leaning more towards savoury there were boerwors rolls, vetkoek with curried mince, savoury pancakes, jaffels, curried mince and rice and the list goes on! Candlyfloss the order of the day for all and sundry……….It was an action-packed day filled with many memories. We all returned to our parents as dusk set in and the day was done, exhausted but content and more than ready to head on home for that well earned bath that left the water a murky brown and then off to bed to reminisce of the day’s events…..
2 cups (500 ml) flour
2 teaspoons (10 ml) baking powder (or replace the flour and baking powder with self-raising flour)
1 tablespoon sugar
½ t (2 ml) salt
1 cup (250 ml) milk
Enough oil for deep-frying (should be 12 cm deep)
Sift flour, baking powder and salt together. Whisk egg, milk and sugar. Make a well in the dry ingredients, add milk and egg mixture and mix to very soft dough. You could add more milk if necessary. Heat the oil to between 180 °C and 190°C. Ladle level spoonfuls of batter into the hot oil (12 cm deep) and bake until brown on both sides, before removing from oil. Use towel paper to absorb the excess oil. Serve the vetkoek with mince curry, grated cheese, golden syrup or apricot jam.
Deshnee – Chennai, India
I grew up in a typically raucous but loving Indian family. All the greatest conversations took place in the heart of our home (the kitchen!) while mixing the dough for the family favourite, Masala Vada. There was always a deafening sounds of pots and pans falling everywhere, followed by …. more aunties arriving! As the legendary superstition goes, when dishes break in the kitchen, there are always more visitors arriving! Or so my mum says! Amma’s Masala Vada is a well celebrated dish, but it disappears the moment it makes its presence. Being my favourite heritage dish, I can’t get enough of these scrumptious little bites, so I never count how many I eat! It customarily goes best with a good cup of tea, taking one bite of the vada followed by a gulp of tea. No Indian feast is ever complete without the addition of Masala Vada’s!
½ cup pea dhal
1 teaspoon rice flour
Small piece of ginger
2 to 3 green chillies
2 to 3 red chillies
Curry, coriander, dill, methi and pudina / mint leaves – total half-bunch
Oil and salt
Wash Pea dhal. Soak it in 1/2 a cup of water for 1 hour. Drain the water to a bowl. Use this water for grinding, if required.
Keep aside for 20-30 minutes. Chop the onion, one chili and the green leaves. Add Pea Dhal to a mixer jar. Add half a table spoon of onion pieces, 2 chillies, ginger, and salt. Grind the items into a coarse paste. If you are unable to grind, add little water, which you had used to soak the Pea Dhal, to the jar. Grind again. If there is Pea Dhal, which is not ground, press them with your fingers or leave them as is. Transfer to a bowl. Add chopped onions, chili, green leaves, rice flour, soda and salt to the ground mixture. Mix. The masala vada mixture is ready. Heat oil for deep frying Make lemon-sized balls from the vada mixture. Keep aside. Flatten one vada ball on your palm or a plastic paper, and drop into the hot oil gently. Enjoy hot as it is!
Dominique – France, Mauritius, England, Ireland
Growing up in a large Franco-Mauritian family, everything is about food. No sooner have we finished lunch, and we are discussing dinner. My family isn’t short of terrific cooks, but my mother and grandmothers really provide me with my fondest food memories. I dream of eating some of my paternal grandmothers dishes again, like her chicken-in-coke dish, her onion bread or her pork chops. I wish I had written down the recipes as I have never been able to replicate them. My maternal grandmother taught me how to make the basic foods from Mauritius, her home country. From the traditional French vinaigrettes to the famous Mauritian chilli sauce Mazavaroo. My favourite food memories include the big Sunday lunches we had (table set according to granny’s high standards). The lunches would typically be a Mauritian curry with all the condiments, lentils and rice with poisson sale or mulligatawny – all made by my mother. I’m fortunate to have so many fond memories of my heritage, and plan to carry on the family traditions.
200g red chillies, finely chopped
5 garlic cloves, crushed
1 ½ tablespoons fresh ginger, grated
1 tablespoon fresh lemon juice
2 tablespoons light olive oil
1 teaspoon salt
oil, for topping up the jar
Mix the chillies, crushed garlic and grated ginger. Heat the oil in a medium pan and add the chopped chilli mixture, and cook gently, stirring frequently, for about 10 minutes or until all the liquid has evaporated away. Season to taste with salt, then spoon the chilli mixture into a medium-sized, sterilized, jar. Top with oil to exclude the air from the surface of the mazavaroo. Seal immediately and set aside to cool. Store in the refrigerator — it will keep for up to 1 month.
Angie – France, Germany, Netherlands
Over the years my “roots” have been lost along the way. As far back as I can remember, my family is South African. One of my favorite childhood memories and one that I’ll carry on with my children someday, is the Potjie! At most gatherings, whether with friends or family, having a potjie is almost an event in itself – not just a meal. It’s a dish that can take hours to make, but the longer it takes… the better it tastes! The smell of a potjie gently bubbling over hot coals brings pure happiness to my heart. In winter, it’s a warm steamy meal shared with loved ones. But there’s nothing better than a potjie by the pool in summer (with an ice cold Klippies in hand)!
1 pack of diced bacon
125ml Flour (season with salt, pepper and mixed herbs)
2 tbsp Tomato paste
4 Peeled Tomatoes
2 Bay leaves
2 Chopped Onions
6 Chopped Carrots
6 Black mushrooms
400g Diced butternut
300g Green beans
1 Can chickpeas
1 Cup red wine
1 Can of beer
30ml Olive oil
2 tbsp Crushed garlic
Dry the oxtail with a paper towel. Put seasoned flour in a ziplock bag, and the oxtail and shake to coat with flour. Once the coals are warm, coat the potjie pot with olive oil and sauté bacon and onion. Remove bacon and onion, brown oxtail. Once browned, add beer, wine, stock, bacon, onion, bay leaves, garlic, tomato paste and peeled tomato. Bring to a gentle boil and leave for 2 hours over a low heat. Add all chopped vegetables and leave to bubble for 1 hour. Add chickpeas 10 mins before serving. (Optional: add cornstarch to thicken). Serve with rice and enjoy!
Which family favourites will you be enjoying on Heritage Day? Send us your recipe and maybe we’ll give it a bash!
Halo Media wishes everyone a happy and healthy Heritage Day!