Try these Africans recipes of the moment

1) Cape Malay Curry


  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 2 cups chopped onion
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 2 1/4 cups less-sodium beef broth
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/3 cup chopped dried apricots
  • 1/3 cup apricot spread
  • 2 teaspoons red wine vinegar
  • 1/4 cup low-fat buttermilk (or coconut milk to make dairy-free)
  • 1 cup cooked rice



1- Combine turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.


2- Heat oil in large pot over medium-high heat.

3- Add the spice mixture and cook for 15 seconds, stirring constantly.


4- Add the onion and sauté for 2 minutes.


5- Add in your ginger, bay leaves, and garlic, cooking for 15 seconds.


6- Add the beef and sauté for 3 minutes.

7- Add beef broth, water, bell pepper, dried apricots, apricot spread, and red wine vinegar; bring to a boil.


8- Cover, reduce heat, and simmer for 1 1/2 hours.


9- Uncover and discard the bay leaves. Simmer for another 30 minutes or until beef is very tender.


10- Remove from heat, stir in the buttermilk, and serve over rice.

2) Hoender Pastei


One 5-6 pound chicken (hen)
1/2 teaspoon mixed pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
1/4 cup white wine
Salt, pepper
2 egg yolks
4 tablespoons lemon juice
3 hard-boiled eggs, sliced
4 ounces Danish ham, sliced thinly
Pie crust dough
1 egg beaten with 1 tablespoon water


In a stewpot, place the chicken, spices, salt, onions, and carrots, and cover with water. Bring to a boil and simmer for 1-1/2 hours. Strain the broth and reserve. Cut the chicken up into bite-sized pieces. Slice the carrots and reserve.

In a saucepan, heat the butter over moderate heat. Add flour and stir well, forming a roux. Cook for a few minutes, stirring constantly, then add 3 cups of the reserved chicken broth, the wine, salt and pepper. Stir until thickened slightly. In a small bowl, beat the egg yolks and lemon juice together until frothy, then add to the sauce. Beat well, and continue cooking until sauce thickens more. Remove from the heat.

Preheat the oven to 450 degrees F. In a 4 quart deep-dish baking pan, place the chicken uniformly on the bottom. Arrange the hard-boiled egg slices on top of the chicken, and then top with the ham slices. Spread the reserved carrot slices, then cover with the sauce.

Roll out the pie crust, and lay it over the baking dish. Press along the edge firmly and trim excess. Score in several places to allow steam to escape. Brush dough with egg.

Bake for 10 minutes, then reduce heat to 375 degrees F and bake 30 minutes longer. Crust should be golden brown.

3) Malva Pudding


  • 1 cup sugar
  • 1 egg
  • 1 Tablespoon apricot jam
  • 1 cup flour
  • 1 teaspoon bicarbonate of soda
  • generous pinch salt
  • 1 Tablespoon butter
  • 1 teaspoon vinegar
  • 1 cup milk
  • 1 cup cream
  • 4 oz (125g) butter
  • 1 cup sugar
  • 1/2 (half) cup hot water



Beat the egg and sugar well in a mixer (if you have one – otherwise, just do it by hand). Add the jam. Sift flour, bicarb and salt. Melt the butter and add the vinegar. Add liquids to egg mixture alternately with the flour. Beat well and bake in a covered dish at 180 degrees for 45 minutes to an hour.

Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. The sauce ingredients can be halved if you wish to be a touch healthier!

4) Melktert


For the pastry:

• 2 tablespoons butter, not margarine

• 2 tablespoons sugar

• 1 egg

• 3/4 cup of self raising flour

• pinch of salt

For the filling:

• 2 cups of milk

• 2 eggs, seperated

• 1/2 cup sugar

• 1/4 cup cake flour

• pinch of salt

• 2 tablespoons butter

• 1 teaspoon vanilla essence

• Ground cinnamon



Preheat oven to 180 deg celcius. Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough. Press into a lightly greased 24cm tart dish. Chill in the fridge while preparing the filling.

Heat the milk in a medium pot(do not boil). Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick. Add some warm milk to the egg mixture and then return all of it to the pot. Bring to the boil and whisk constantly until thickened. Remove from the heat and whisk in the butter and vanilla. Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard. Pour into the chilled pastry case and sprinkle with cinnamon.

Bake for about 30 minutes.