RECIPES
Celebrating our diversity
with delicious
TRADITIONAL RECIPES
Available from the Spar recipes website: https://www.spar.co.za/
Food is so much more than something we eat. Food shines a light on our diversity, by providing a glimpse into our histories and cultures, and fosters inclusion by bringing us all to the table…
Beef and Balsamic Apricot Potjie Recipe
WHAT YOU NEED
250g streaky bacon
oil for frying
2kg beef, cut into cubes
3 onions, sliced
4 garlic cloves, crushed
250ml stock
250ml red wine
100ml balsamic vinegar
salt and black pepper to taste
2 bay leaves
50ml herbs, freshly chopped
60ml apricot jam
200g dried apricots
20 baby potatoes
HOW TO DO IT
1. Heat oil over hot coals in a number 3 potjie pot and fry the bacon until crispy. Remove and set aside. Brown the meat, a few pieces at a time.
2. Return the bacon and all the browned meat to the pot.
3. Add the onions, garlic, stock, wine, vinegar, seasoning, bay leaves and herbs.
4. Simmer for about 2 hours until nearly cooked and then add jam, apricots and baby potatoes. Simmer for another 30–40 minutes or until the potatoes are cooked through.
5. Serve hot with rice or pap.
Quick Chicken and Bean Stew
WHAT YOU NEED
15ml cooking oil
1 onion, finely diced
2 carrots, finely diced
1 green pepper, chopped
500g chicken pieces
250ml water
410g tin baked beans
3 potatoes, peeled and cubed
30ml brown onion Soup
45ml water
HOW TO DO IT
1. Heat oil in a pot and fry onion, carrots and green pepper until soft.
2. Add the chicken pieces and brown well.
3. Add the water, baked beans and potatoes, stir well and bring to the boil
then reduce heat and simmer for 30 minutes with the lid on, stirring regularly
to prevent the beans sticking to the bottom of the pot.
4. Mix the brown onion soup with the water (45ml) to make a smooth paste
and stir into the stew. Allow to simmer for 5 minutes.
5. Serve with mielie pap or rice.
Vetkoek with Savoury Mince
WHAT YOU NEED
1.5 cups warm water
1 sachet instant yeast (10ml)
2 tsp salt
2 tsp sugar
5 cups cake flour
2 tbsp oil
3 tbsp cooking oil (and additional oil for deep frying the vetkoek)
1 onion, chopped
1 green or red pepper, chopped
Green or red chillies – optional
400 g beef mince
1 tin baked beans in tomato sauce
1.5 cups water
1 beef stock cube
2 tbsp beef & tomato soup
HOW TO DO IT
TO MAKE THE VETKOEK
1. Stir the sugar into the water and add the yeast.
2. Sieve the cake flour and salt into a bowl.
3. Add the oil to the yeast mixture.
4. Mix the yeast mixture into the dry ingredients with a wooden spoon.
5. Work into a soft dough adding more flour if needed.
6. Turn the dough onto a surface and knead for 10 minutes until elastic.
7. Place in an oiled bowl, cover and leave to rise for 30 minutes in a warm place.
8. Turn dough onto a surface, flatten and cut into 6cm square pieces.
9. Deep fry in oil until golden brown.
TO MAKE THE MINCE
1. In a pan, fry the onion and green/red pepper in oil until soft.
2. Add the mince and fry until browned.
3. Add baked beans, water and a beef stock cube, stir well.
4. Bring to the boil and simmer for 15 minutes.
5. Mix the beef and tomato soup with 4 tablespoons of water to make a paste.
6. Add to the pot and simmer for 2 minutes, stirring until thickened.
7. Serve hot with vetkoek sliced into halves.
Chicken Bunny Chow
WHAT YOU NEED
15ml canola oil
1 large onion, finely chopped
5ml crushed garlic
3ml crushed ginger
10ml ground coriander
5ml ground cumin
3 dried curry leaves
1 bay leaf
3 cardamoms, split open to use the
black seeds within
½ cinnamon quill
1 star anise
15ml thai red curry paste
300g chicken fillet strips
10ml tomato paste
½ can tomato onion mix
500ml hot water
½ chicken stock cube
200g diced sweet potato
1 loaf brown bread, quartered and
centres cut out to form a cavity
TOMATO AND CARROT SAMBAL
1 small tomato, finely cubed
2 small carrots, grated
25ml white spirit vinegar
HOW TO DO IT
1. Sauté the onion in the heated oil in a large pot, until translucent. Add the
garlic and ginger and continue to sauté until the aromas are released.
2. Sprinkle the spices (curry paste, cori – ander, cumin, curry leaf, bay leaf, cardamom,cinnamon, star anise) into the pot to temper the spices for about 3
minutes, stirring regularly.
3. Add in the chicken strips and fry until lightly browned, coating with the spices.
4. Stir in the tomato paste and then add the tomato and onion mix. Simmer for 5 minutes, then add the water and stock cube.
5. Add in the sweet potato and gently simmer, without the lid, for 20-30minutes. Stir every 10 minutes to prevent burning.
6. Add in the vegetables in the last 5 minutes of cooking.
7. Spoon the curry into the cavity of each bread roll. Sprinkle with some fresh
coriander and serve with the tomato and carrot sambal.
