South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.
2 pounds fresh green beans, trimmed
1/2 cup oil
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 cup sweet white onions, thinly sliced
1/4 cup sliced stuffed green olives
Cook the beans in a large pot of boiling water until tender. Drain well.
In a large bowl, combine the oil, lemon juice, salt, and pepper. Stir well. Add the onions, green olives, and hot beans and toss until coated. Serve immediately.
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This page modified January 2007
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