Cozy Nights, South African Style

Consider it a hemispheric handoff of sorts. With September’s arrival comes, for many of us, those first cool breezes that hint of the autumn on the way. Meanwhile, the residents of the southern hemisphere turn their thoughts to springtime—leaving their heartier fare like soup and stews, just as we begin preparing these cool weather dishes for ourselves.

While South Africans don’t typically face quite the dramatic temperature drops many of their American counterparts experience, winter in portions of this southern nation can certainly be described as brisk. And what’s better during chilly weather—whether on our side of the equator or South Africa’s—than to savor flavors rich enough to warm both body and spirit? Our regional office in South Africa recently shared two recipes that can help us all celebrate the upcoming seasonal transition and spice up dinner menus.

Tomato Bredie

Many of the dishes traditionally served in South Africa fall under the umbrella term of rainbow cuisine—a fusion of indigenous, European, and Indonesian elements into something distinctively South African.

While many South Africans can agree that bredie is a culinary hit, the origin of its name remains largely up for debate. Credit for the word has been given to slaves brought to South African from Madagascar; Portuguese settlers; and Indonesian immigrants. Wherever its roots originally lie, bredie has become the Afrikaans word for “stew.” This tomato bredie recipe uses mutton (or beef, if desired), tomatoes, garlic, and potatoes, to create a thick and hearty concoction that can be served on its own or—if served the South African way—over rice. Note that this meal should be prepared the day prior to serving, as it needs to mature overnight in your refrigerator.

Ingredients:

2 Tbs. oil
1 Tbs. butter
1 lb. mutton shoulder (may substitute beef shoulder), cubed into 1- or 1 ½-inch cubes
2 tsp. sea salt
½ tsp. black pepper, freshly ground
2 onions, peeled and chopped
6 ripe red tomatoes, chopped
1 can tomato paste
1 tsp. sugar
¼ tsp. chili powder
½ tsp. paprika
3 cloves garlic, peeled and crushed
1 tsp. mixed herbs of your choice
1 ½ cups water
1 cube chicken stock
3 potatoes, peeled and diced
1 Tbs. potato flour
Handful chopped parsley (optional)

Preparation:

1. Heat oil and butter in a large, heavy-bottomed saucepan over medium heat, until the butter turns brown.
2. Add meat in batches, stir-frying until brown. Remove each batch with a slotted spoon into a container nearby, seasoning with salt and pepper.
3. Saute onions in the remaining oil until golden, soft, and translucent.
4. Add tomatoes, tomato paste, sugar, chili powder, paprika, garlic, herbs, water, and chicken stock, then bring to a slow boil.
5. Reintroduce the prepared meat, reduce heat, cover saucepan, and let simmer for two hours.
6. Add cubed potatoes and continue simmering for 30 minutes.
7. Thicken the gravy with potato flour mixed with water.
8. Take off heat, stir, and place in refrigerator.
9. When ready to eat, reheat and serve over steamed rice, adding a handful of chopped parsley to the rice prior to serving if desired.

Servings: Serves eight.

Boeber

Infused with the scents and flavors of sugar and cinnamon, boeber is almost as much of a treat for your nose as it is for your taste buds. This traditional Malay dish serves as a sweet end to a meal and—as it is traditionally prepared as a dessert—a warm end to a chilly day. Note that if your menu includes boeber, you should consider a lighter entree—it would be hearty enough to serve on its own and leave people contentedly full.

Ingredients:

½ cup sago (a starch that can be found in Asian food markets), or substitute tapioca pearls
1 cup milk
½ cup butter
1 cup lokshen (angel hair) pasta, raw
2 cinnamon sticks
2 cardamom seeds
1 quart condensed milk
½ cup sugar
1 cup raisins
1 cup almond flakes
1 tsp. ground cinnamon

Preparation:

1. Soak sago or tapioca in milk for one hour.
2. Melt butter in saucepan.
3. Add pasta, cinnamon sticks, and cardamom seeds. Stir for two minutes over low heat.
4. Add condensed milk and let it cook off, taking care not to burn the condensed milk.
5. Add sago (tapioca)/milk mixture and cook until pasta is soft.
6. Add sugar, raisins, and almond flakes, stirring until sugar has melted.
7. When sugar has melted, remove cinnamon sticks and cardamom seeds from the mixture.
8. Pour boeber into a serving dish and sprinkle with ground cinnamon. Serve warm.

Servings: Serves six.

Try more South African flavors like these on our Highlights of South Africa vacation.