A HUNT IN SOUTH AFRICA
with
Recipes from Terina’s Kitchen
Terina’s cooking was one of the highlights of the hunt. Game meat was featured in most meals, often more than one for a given meal. Thus the "flavor" of our hunt with Bush Africa Safaris would not be complete without offering up some of Terina’s recipes for your enjoyment. [Note: unlike in the U.S., many non-liquid ingredients are measured by weight instead of by volume. I've tried my best to convert to U.S. equivalents, but have included the original measurements for your reference.]
This traditional South African dish was our first meal at Bush Africa Safaris. An auspicious beginning indeed!
| Ingredients | Method |
|---|---|
| Group A: 30ml ginger (2 Tbs.) 30ml brown sugar (2 Tbs.) 15ml curry powder (1 Tbs.) 15ml tumeric powder (1 Tbs.) 10 ml salt (2 Tsp.) 2ml pepper (0.5 Tsp.) 50gr butter (2 oz.) 5 small onions, chopped Group B: 2 slices white bread, soaked in water 2.2 pounds ground blue wildebeest 60ml chutney (4 Tbs.) 30ml apricot jelly (2 Tbs.) 30ml vinegar (2 Tbs.) 30ml Worcester sauce (2 Tbs.) 30ml tomato puree (2 Tbs.) Group C: 375ml milk (12 fl. oz.) 2 eggs |
Heat all Group A ingredients except onions and
butter together in a skillet to blend the flavours, making sure not
to burn the spices. Add the butter and onions and fry over low heat until onions are soft. Squeeze the water out of the bread and add to skillet along with Group B ingredients. Simmer for about 20 minutes. Transfer the meat to a casserole. Mix the milk and eggs, pour over the meat, and bake at 360 degrees F. until golden brown. |
Everyone fell in love with this dish! Be prepared to make it often if you try it out on your family.
| Ingredients | Method |
|---|---|
| Fritters: 500ml cooked pumpkin (2 c.) 250ml sifted all purpose flour (1 c.) 10ml baking powder (2 Tsp.) 2ml salt (0.5 Tsp.) 1 egg, beaten Oil for frying Syrup: 15g butter (0.5 oz.) 375ml sugar (12 fl. oz.) 200ml milk (6 fl. oz.) 15ml corn flour/starch (3 Tbs.) 75ml water (3 fl. oz.) |
Mash the cooked pumpkin. Mix flour, baking powder, salt, and egg into pumpkin. Spoon teaspoons full of mixture into warm oil, flattening slightly with the spoon. Cook on both sides until golden brown. When cooked, spoon fritters into serving dish and set aside. To make syrup, bring the butter, sugar, and milk to boiling. Dissolve the corn flour/starch into the water and stir into the milk mixture to thicken. Heat to boiling point and pour over fritters. |
Amarula is a local fruit that is most famous for making elephants drunk when they eat the fruit and it ferments in their stomachs. A South African cream-based liqueur is made from this fruit and is used to flavor this dish.
| Ingredients | Method |
|---|---|
| Pudding: 100g butter (approx. 4 oz.) 100g brown sugar (approx. 4 oz.) 5ml apricot jelly (1 Tsp.) 2 eggs 150gr cake flour, sifted (approx. 5 oz.) 5ml baking soda, sifted (1 Tsp.) 5ml vinegar (1 Tsp.) 200ml milk (6 fl. oz.) Sauce: 75ml cream (approx. 3 fl. oz.) 100ml Amarula liqueur (approx. 3 fl. oz.) 50g butter (approx. 2 oz.) 100g brown sugar (approx. 4 oz.) |
Grease a deep 18cm round dish (7 in.). Cream butter and sugar together until pale and creamy. Beat in the jelly and eggs, one at a time. Fold in the sifted dry ingredients along with the vinegar and milk. Spoon into the prepared dish. Bake at 360 degrees F. for 40-45 minutes. For the sauce, combine all ingredients. Stir over medium heat to dissolve the sugar, then pour over hot pudding. Let stand for 15 minutes for the pudding to absorb the sauce before serving. |
Rusks and coffee were our breakfast before heading out to the hunting fields in the chill of the pre-dawn darkness.
| Ingredients | Method |
|---|---|
| 9 C. wholemeal flour 10ml salt (2 Tsp.) 15ml baking powder (1 Tbs.) 500g butter (1.1 lbs.) 2 C. sugar 500ml buttermilk (17 fl. oz.) 1 Tbs. vinegar 2 Tsp. baking soda |
Melt the butter and sugar together. Mix the flour, salt, and baking powder together. Mix the buttermilk, vinegar, and baking soda together. Combine all ingredients and press into baking sheet. Cut into squares and bake in preheated oven at 360 degrees F. for 45 minutes. Recut and put the rusks on a rack to dry in a very slow oven (less than 250 degrees F.) overnight. Store the rusks in an air-tight container to keep fresh. |