the appetizer:

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.

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Dried Fruit Chutney

1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2 cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds, crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon salt

In a large enameled saucepan, combine the all of the ingredients. Bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, partially covered, for about 1 hour. Chutney should be thick enough to hold its shape.

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This page modified January 2007