Recipes for traditional and contemporary South African cooking and baking.
Finely ground or sliced biltong, spread over buttered bread.
Versatile banana salad, with a pleasantly piquant, almost-sweet dressing.
Grape must syrup (moskonfyt) is simply must that has been reduced in a saucepan.
Traditional mosbolletjies use grape must (mos) as a raising agent, which gives it a unique, subtle flavour and delicate texture
Egg-free rusks that are a bit denser than regular buttermilk rusks.
Custard and almonds add a delicate flavour to rusks.
Derivative of traditional South African Souskluitjies (dumplings).
Spicy, wine-flavoured biscuits.
Small cubes of cake, dipped in chocolate sauce and rolled in coconut.
Traditional South African recipe.
Custard sandwiched between layers of crispy crust, and glazed on top.
Traditional South African baked pudding, that is light with a creamy, spongy texture.