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.
Eight 3 ounce lobster tails
1 teaspoon salt
1/2 lemon, cut into wedges
1/2 cup mayonnaise
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground ginger
1 cup celery, cut into 1/2" dice
1/2 cup honeydew melon, cut into 1/2" dice
Lettuce, for presentation
Bring water to boil in a large stewpot. Add lobster tails, salt, and lemon. Cover, bring to a boil, then simmer for 5 minutes. Remove from the heat and let sit for 30 minutes. Drain and cool.
Cut around the edge of the underneath side of the shell and remove the meat. Cut into 1/2" pieces. Place in a large bowl.
In a small bowl, combine the mayonnaise with the curry powder, paprika, and ginger. Add the mayonnaise to the lobster, and add the celery and melon. Combine gently. To serve, place lobster mixture on bed of lettuce, along with lemon wedges.
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This page modified January 2007
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