Mzansi, Heritage Day is the perfect time to dive into the colorful cuisine of our rainbow nation. We have carefully selected a variety of flavorful dishes that pay homage to the diversity of this country, including Cape Malay curry, and a calcium-loaded treat for bread lovers. Our vegan friends can also indulge with chakalaka patties.
As a tribute to Mzansi’s melting pot of cultures and cuisines, we look at proudly South African recipes you can try this weekend – with some digging of our own and the help of the Food For Mzansi foodies.
Does your family only eat mogodu and other meaty meals on Heritage Day while you want to add more veggies to your diet? Or maybe your are a vegetarian who wants to wow your family with some new recipes.
We know Heritage Day meals can be very heavy on the meat. So why not put a new twist on old recipes and try Anda Mtshemla’s vegan-friendly chakalaka burgers?
Mtshemla is a food blogger and the owner of 24 Karrots, a blog dedicated to her own journey with veganism. Through her blog, Mtshemla is on a mission to prove that vegan never has to be boring and is just as hearty.
½ cup chakalaka
1 can brown lentils, rinsed and drained
¼ cup self-raising flour
½ tsp cumin
¼ tsp salt
1 tsp smoked paprika
- In a blender or food processor, pulse all the ingredients together.
- Once the mixture is combined, form into patties and set aside.
- Cook patties on the braai or in a pan with some oil for 3-4 minutes on each side or until crisp and brown.
- Add patties to burger buns and top with vegan mayo, fried onions or any of your favorite burger toppings.
Amasi pot bread
Milk, amasi, cheese and yoghurt are frequently essential components of our family meals, adding not just flavor and texture but high nutritional value.
Dairy offers us a nutrient-dense option, packing a punch with high-quality protein well-balanced with carbohydrate and fat. It also as important nutrients such as calcium, phosphorus, potassium, and vitamins. Unlock the goodness of dairy with this recipe for amasi pot bread by Rediscover Dairy.
8 flour cupcakes
1 tsp salt
⅓ cup white sugar
20g 2 packets instant yeast
500ml (2 cups) amasi
500ml (2 cups) lukewarm water
- Preheat oven to 180°C.
- In a bowl mix the dry ingredients flour, yeast, sugar, and salt.
- Add the lukewarm water to the bowl and mix, ensuring that all the ingredients are well combined to create the bread dough.
- Add the amasi to the dough and continue to knead.
- Place the dough on a floured surface and continue kneading for 20-25 minutes until dough is smooth and elastic.
- Grease a bowl with oil, place the dough in the bowl and cover with a kitchen towel. Place the bowl with the dough in a warm area and leave to rest for 30-40 minutes.
- Once rested and proofed to about double the size, knock down and transfer the dough into a cast iron pot lined with baking paper.
- Bake in the oven for 30 minutes with the lid on.
- Then remove the lid and bake for another 30 minutes to allow the crust to brown and become crispy.
- Brush with some melted butter when there is 10 minutes of baking left, this will help to give the bread a crispy crust.
- Once baked through, remove for the oven and allow to cool before cutting. Enjoy!
cape malay curry
Cape Town-born chef Bernard Hartzenberg infuses his Cape Malay curry with some Asian delicacies.
1.5kg meat of your choice
1 tbsp garam masala
1 tbsp curry powder or 1 tbsp mild curry powder of your choice
1 tsp ground coriander
1 tsp ground cumin
1 tsp all spice
1 tsp fennel seeds
1.5 tsp turmeric
0.25 tsp salt
1 cinnamon stick
3 tbsp brown sugar
2 star anise
4 onions, peeled and chopped
1 can peeled tomatoes or between 4 and 5 red tomatoes
3 to 5 garlic cloves, peeled and crushed
1 piece fresh ginger root or galangal, peeled and crushed
2 bay leaves
4 makrut lime leaves
2 lemongrass (ends crushed and chopped)
3 Thai chilli (if you prefer it hot)
2 tbsp tomato paste
Nice bunch of fresh cilantro for serving
50ml fish sauce
250ml chicken or vegetable stock (or beef broth)
2 tbsp olive oil
Half a can of coconut milk
Half a can of coconut cream
- Over high heat, add all spices (except the sugar) to a pan and release those flavours.
- Heat oil in a separate large pot or saucepan.
- Fry the meat until it’s brown on all sides.
- Remove meat from the pot or saucepan.
- Fry the onions and garlic, stirring continuously. Add the tomato paste and let that cook for a few seconds. Add the rest of your vegetables (except fresh coriander), and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- Reduce heat slightly.
- Add the fish sauce and stock, plus all the other remaining ingredients. Give it a nice stir and cover with a lid.
- Simmer over low heat, stirring occasionally, until everything is well incorporated.
- Add your meat. If it’s lamb, let it cook for about 1.5 hours. If it’s mutton, at least 2 hours or maybe even a little longer.
- For only the curry sauce, I’ll normally let it simmer for between 45 minutes and 1.5 hours.
- Check up on your curry regularly for seasoning.
- If you’re done, roughly chop your fresh cilantro with a sharp knife and mix it in before serving.
- Serve this curry with basmati rice, raita and sambal matah with some chapati or roti. Enjoy!
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