Spicylentilssouthafrica Recipes
SPICY LENTILS (SOUTH AFRICA)
Make and share this Spicy Lentils (South Africa) recipe from Food.com.
Provided by Rita1652
Categories Lentil
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve salt in enough boiling water to cover lentils. Add lentils.
- and cook until tender about 20 minutes. Drain and mash with potato masher.
- Heat oil in a pan and fry onions and garlic until onions are golden.
- Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
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TOP 10 FOODS TO TRY IN SOUTH AFRICA - BBC GOOD FOOD
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Author Cassie Best
- Biltong & droewors. Dry curing was a method used to preserve meat by the indigenous tribes of South Africa before fridges were invented. Usually made from beef or game, such as springbok, biltong (a thinly sliced, air-dried meat) and droewors (an air-dried sausage) are traditionally eaten as snacks.
- Boerewors. This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausageand cooked on a braai (barbecue).
- Cape Malay curry. In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods.
- Malva pudding. A Dutch import, malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce.
- Chakalaka & pap. Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold.
- Braai/Shisa nyama. For a real taste of South Africa an authentic braai or shisa nyama (‘burn the meat’ in Zulu) is an eating experience not to be missed.
- Bunny chow. This street food of Durban has become popular across South Africa and is now starting to hit our food markets back in London. Hollowed out loaves of bread, stuffed with spicy curry were originally created by the immigrant Indian community in the Natal area of Durban and served to workers for lunch.
- Amarula Don Pedro. This cocktail-come-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice cream.
- Bobotie. Another dish thought to have been brought to South Africa by Asian settlers, bobotieis now the national dish of the country and cooked in many homes and restaurants.
- Melktert. Similar to the British custard tartor Portuguese pasteis de nata, melktert consists of a pastry case filled with milk, eggs and sugar, which is usually thickened with flour.
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