Matoke -Plantain green banana salad

Healthy and delicious plantain salad  with a spicy kick .

Ingredients:

4 green plantain
1/2 teaspoon salt
1/2 teaspoon chilli powder
1 green chilli finely chopped
2 tablespoons sunflower oil
1 tablespoon lemon juice.
Fresh coriander for garnish

Method:

1.Place the plantain in a large pan and cover with water.
2.Bring the water to boil and simmer on medium heat until plantain is cooked.(Plantain is cooked when the skins will split open slight;y and turn black.)

3.Drain the water and peel the skin of the plantain and cut into 1/2 cm round discs
4. In a pan add the oil when it is hot add the plantain slices,green chilli,salt, chilli powder and toss for 2-3 minutes
5. Transfer to a serving dish, squeeze  lemon on it and garnish with fresh coriander.
Serve as side dish or salad.

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Geelrys -South African yellow rice Submitting to:

Flavours of  South Africa, event by simply.food guest hosted by PJ of seduce your tastebuds

Geelrys - Savoury South African yellow rice

Savoury and sweet  rice with aromatic cinnamon flavour.

Ingredients:

120 grams / 4 oz  basmati rice
250 ml hot water
30 grams / 1 oz raisins
1 tablespoon brown sugar(optional)
1 cinnamon stick
1/2 teaspoon turmeric
1 teaspoon salt
1 tablespoon olive oil

Method:

1. Wash the rice and soak it in cold water for 30 minutes.
2. Drain the rice and keep aside.
3. Heat oil in a large lidded frying pan.
4. When it is hot add the cinnamon stick,  and sauté for 30 seconds.
5.Add the drained rice, raisins, turmeric and salt and sauté the rice for 2-3 minutes until rice grains are coated in oil.
5. Add 250 ml  hot water and bring the rice to boil, once rice is boiling turn the heat to lowest setting and cover the pan.Cook covered for 20 minutes.(Do not open the pan lid during this time)
6. After 20 minutes open the pan and fluff the rice with a fork.
Transfer to a serving dish and garnish with more raisins.

NB- If using brown sugar add it at step 5

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Bunny Chow

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Koeksisters -South African sugar coated doughnut

These sugar coated braided doughnuts are commonly found in the streets of South Africa. They are sold by street vendors and at flea markets.There are many versions of this recipe, I am posting a simple and easy recipe here.

Delicious cinnamon and ginger  flavoured sugar coated doughnuts.

For Syrup:

480 grams  /16 oz sugar
250 ml water
1 cinnamon stick
1/2 teaspoon fresh ginger puree
1 teaspoon lemon juice
2 teaspoons cream of tarter

For Doughnuts:

240 grams  plain flour
1 teaspoon baking Powder
pinch of salt
1 egg or 1 tablespoon egg replacer
2 tablespoons soft butter
100 ml / 1/2 cup water approx
500 ml sunflower oil for frying.

Method:

Make the sugar syrup the night before.

1. Add the water to a pan  and bring it to the boil.
2. Add the cinnamon stick, ginger,sugar, lemon juice and cream of tarter and stir the syrup until all the sugar has melted.
3. Reduce heat and simmer the syrup for 2-3 minutes until it starts to feel like it is thickening. Remove from heat at this stage and leave to cool.(Don't over boil the syrup otherwise it will thicken too much and make dunking the doughnuts difficult)
4. Refrigerate the syrup over night.

Making the dough.

5. Add the flour, baking powder salt, egg replacer in a bowl and mix well.
6. Rub in the butter and than add the water a little at a time until a soft pliable dough forms.
7. Cover and leave for 3 hours.
8. After the dough has settled divide it into 12 parts , roll each part into a rectangle approx 6 inch x 3 inch.
9. Cut each rectangle lengthways into three strips  leaving approx 1 cm at the top.
10. Braid the three strips to form a plait and press together the ends so that they do not unravel during frying.
You can watch the video here to get an idea of braiding
11.Repeat for all the rest of the dough.
12. Heat oil in a pan, when it is hot deep fry on medium heat 3-4 doughnuts at a time until golden brown.
13 Remove sugar syrup from the fridge and take out the cinnamon stick and discard. Immediately dip the hot doughnuts into the cold syrup.
14. Repeat for all the doughnuts.
15.Transfer the dipped doughnuts onto a wire rack to allow the syrup to set on the doughnuts.

Store any  uneaten doughnuts in the refrigerator.

NB- It is advised that the syrup is cold when you dip the doughnuts into it as this helps to make the doughnuts crispy.Cream of tartar gives a glossy shine to the doughnuts.

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Bunny Chow

Submitting to:

Flavours of  South Africa, event by simply.food guest hosted by PJ of seduce your tastebuds

Bunny Chow South African stew in a bread roll

Bunny Chow what a strange name for a dish!! I researched this name and discovered that  it is indeed a street food commonly found in Durban South Africa. It is a stew usually  made with lamb or chicken which is served in a hollowed out bread roll or loaf of bread. However I have adapted it here to make it vegetarian.If you are intrigued to find out how this name originated  and  know more about this delicious meal in one  you can read about it here.

Spicy stew served in a hollowed out bread bowl.

Ingredients:

4  crusty bread rolls
240 grams/ 8 oz cooked chick peas
1 medium potato diced
60 grams / 2 oz mixed finely diced red /green/yellow capsicum
1 small red onion finely diced
1 clove garlic
120 grams/ 4 oz blended tomatoes
1 teaspoon salt
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
150 ml water
1 tablespoon olive oil
1 tablespoon fresh coriander for garnish

Method:

1. Heat oil in a pan and when it is hot sauté the garlic and onions until translucent.
2. Add the tomatoes, chilli powder, salt and garam masala and sauté for 2-3 minutes longer.
3. Add the potatoes, peppers and chick peas and the water.
4. bring the stew to boil, once it comes to boil reduce heat and simmer for 15  minutes or until potatoes are cooked and the liquid has turned to a thick gravy.
5.Remove the stew from the heat and stir in half the coriander.
6. To serve cut the tops off the bread rolls and hollow out the bread from the inside. Do not make the bread wall too thin or else the gravy from the stew will run through.
7. Fill each bread roll with the stew and  garnish with remaining coriander ,replace the lid.
8. Serve immediately.

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Flavours of  South Africa, event by simply.food guest hosted by PJ of seduce your tastebuds