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.
1/2 cup sugar
1 cup sour cream
1/4 cup whole milk
1 cup raisins
1/2 cup finely chopped walnuts
2 tablespoons finely chopped citron
1 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1 baked short-crust pie shell
1 pint sour cream
2 egg yolks
1/2 cup sugar
3 tablespoons Van der Hum tangerine liqueur
Preheat the oven to 350 degrees. In a large bowl, beat the eggs and sugar together for 3-4 minutes, forming a ribbon. Beat in the sour cream and milk. Stir in the raisins, walnuts, citron, zest, and nutmeg. Pour mixture into the pie shell, spreading it smoothly. Bake for 35-40 minutes. Filling should be golden brown, and knife inserted in center should come out clean. Cool Tart.
Meanwhile, make the sour cream sauce. Beat the sour cream in a bowl until smooth. Beat in the egg yolks one at a time, then add the sugar gradually. Beat in the liqueur. Taste for sweetness. Refrigerate until ready to use.
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This page modified January 2007
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