THEME CUISINE
Mavis Netshituka
David Aobakwe Phagane
Vasathan Moodley
Amadumbe is a sweet potato and peanut mash. A tasty variation of the dish is to cook sweet potatoes, mash them with butter and sprinkle them with roasted peanuts, topped off with some honey. The boerewors roll is pure South African cuisine. At a roadside stand, boerewors (a variety of spicy sausage) is char-grilled over an open-flame then placed into a bun and covered in mustard and tomato sauce. Other local favourites include a wide variety of delectable Cape Malay dishes, biltong and sweet delicacies such as the
koeksister and melktert. ‘Rooibos tea’ (pronounced roy boy), a strong, caffeine-free herbal tea made from a plant that is native to South Africa, is served without milk, sugar, or lemon.
Bunny Chow A popular street food of Durban, it is now partaken across South Africa. Here breads are made hollow and stuffed with spicy curry, which can be either vegetarian or non- vegetarian. Bunny Chow is regarded as originally created by the immigrant Indian community from the Natal area of Durban. Malva Pudding Traditionally it used to be baked at homes, but it is now served in restaurants of South Africa. Malva Pudding is influenced by Dutch and is a sweet and sticky baked pudding made with apricot jam; served smothered in a hot cream sauce. Amarula Don Pedro This popular cocktail-cum-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice-cream.
Tasting Menu – South African Food Festival At Pondichéry Café, Sofitel Mumbai BKC By Chef Vasathan Moodley (Russel), Chef Mavis Netshituka and Chef David Aobakwe Phagane from Emperor’s Palace, Johannesburg Salads
Veg Salad — Butternut Soup Non Veg Salad — Egg Mayonnaise Starters
Veg — Battered Brinjal Non-Veg — Tandoori Prawns Live Station
Veg — Eggplant Wedges Non-Veg — Boerewors Mains Non-Veg
Fish — Line Fish Leek Sauce Chicken — Chicken Drumsticks Meat — Lamb Bredie Mains Veg
Veg Bobotie Samp & Beans Desserts
Malva Pudding Milk Tart
June-July ’17
Highlights of South African Cuisine Biltong & Droewors A thin slice of meat usually made from beef or game such as springbok, biltong is a traditional snack. And so is the sausage called droewors. The meat is cured in a mixture of vinegar, salt, sugar, coriander and pepper and then hung to dry. For added flavours, chili or garlic can be added. It is high in protein and has less fat. Boerewors The name derived from the Afrikaans a n d D u tc h wo rd s b o e r ( fa r m e r ) and wors (sausage), Boerewors is a t ra d i t i o n a l S o u t h A f r i c a n s a u s a g e comprising beef, mixed with either pork or lamb and a mixture of spices. Boerewors are being conventionally served in coiled shape, and cooked on a braai (barbecue). Denningvleis This Cape Malay dish is regarded as one of the oldest recipes from South Africa. It is a stew which should be slow cooked. It is sweet and sour, flavoured with spices and tamarind. Chakalaka & Pap Chakalaka and pap are important dishes in the dinner tables of South Africans. Chakalaka is a vegetable dish comprising onions, tomatoes, peppers, carrots, beans and spices. It is often served cold. Pap which means ‘porridge’, is made from white corn maize. Chakalaka and pap are frequently served together along with barbecue dishes, salads and stews. Braai/Shisa nyama Authentic ‘braai’ or ‘shisa nyama’ meaning 'burn the meat' in Zulu, provides a wonderful eating experience.
Hammer Food & Beverage Business Review
Recipe By Chef Vasathan Moodley (Russel), Chef Mavis Netshituka and, Chef David Aobakwe Phagane from Emperor’s Palace, Johannesburg
Batter Fried Fish Ingredients
Quantity 2 kg 1 litre 100 gm 30 nos. 5 kg
Item Flour Milk Baking Powder Eggs Hake Fish
Method
1. Make a mixture of flour, milk and baking powder. 2. Beat the eggs. 3. Add eggs to the mixture. 4. Soak the fish in the mixture. 5. Deep fry the soaked fish until golden brown.
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