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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South Africa

Cape Kidgeree (Fish and Rice)

2 ounces butter
4 cups cooked fish, flaked
2 cups cooked rice
4 hard-boiled eggs, separated into whites and yolks
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup evaporated milk

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently to combine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gently until heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.

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This page modified January 2007