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 cups biscuit mix
1 cup creamed corn
1 tablespoon sugar
1/2 cup whole milk
2 ounces butter, melted
In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined.
Preheat the oven to 400 degrees F. Grease a 9" baking pan. Place the mealie mixture into the pan, and coat with the melted butter. Bake for 20 minutes.
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This page modified January 2007
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