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SA Recipes

Have you found that you sometimes long for some wonderful home cooking and can't seem to find a good SA recipe, well this page is for you!

Minette Behrens of Charlotte, NC gave us the idea to start a recipe exchange page so we could all share our best, easiest and most successful SA recipes with one another. Thank You Minette!

Please share your favorite recipe with us by emailing it to

Here is a GREAT website for all kinds of SA recipes!




Ek onthou nog vir Callie en Minette Behrens hier uit Rustenburg se wêreld! Ek deel graag my flaterlose souttertresep met julle.

Liesie se Souttert:

8 snye Witbrood (geweek in genoeg melk om dit te bedek en sag te maak)
1 pakkie gesnyde spek (soms gebruik en 2 klein blikkies tuna in plek daarvan)
1 ui gerasper
2 koppies kaas
3 eiers
1 eetlepel botter botter gesmelt

Meng nou alles saam en bak in 'n groterige bak teen 180? Celsius totdat tert ligbruin bo is.

Dis nou lekker koud hier in sonnige Suid-Afrika. Vandag is die koudste dag sover - 9?, en vir Rustenburg is dit sommer baie koud!

Mooi bly.  Liesie Nel Julie 24, 2009


The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success, is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.


For the syrup:
1kg sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon

For the dough:
500g flour
2ml (½ teaspoon) salt
30ml (2 tablespoons) baking powder
55g butter, grated
1 egg
250-375ml (1-1½ cups) milk or water

Instructions on how to make it

To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.

To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes 1 hour.

Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.

Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

Heat 7-8cm deep oil to 180-190°C a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.

Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.  

Eugenie Wylie sent in this useful piece of information for lekker recipes:

Weet nie of julle weet nie.... Jy kan lekker Suid-Afrikaanse resepte kry op Pik 'n Pay se website hieronder.  Maklik om in die hande kry!!
Recipes from Pick 'n Pay


Boerewors, Boerewors, Boerewors... ai lekker ou Boerewors. 'n Mens kan mos nie braai sonder 'n lekker stuk Boerewors nie.

- 2 kg Bees Chuck
- 750g Vark Rib (Sonder been natuurlik)
- 200g spek
- Vark derms. Hier in die VSA noem hulle dit casings, en kon ek net HOG Casings kry)
- 1 tee lepel Fyn Nutmeg
- 1 eet lepel Fyn Koljander
- sout en peper na smaak
- Worchestershire sous na smaak
- So bietjie assyn. So paar sprinkels sal doen

Nadat alles gemeng is, maal die vleis. As jy die wors stop, wees baie versigtig om nie dit te styf of pap te stop nie. As jy dit te styf stop, gaan dit oopbars as jy dit braai.

Lekker eet! 


Al & Mary Hawkes

The late Mary Hawkes of Mooresville had this great article in the Lake Norman Magazine in March 2007 and it includes some of their wonderful SA recipes. Click here for the link to the article and recipes : Recipes & article

Easy Milk Tart

For this recipe you will need :
One large Graham Cracker pie crust or 18 small ones which you can buy at Harris Teeter or any NC grocery store.
Ingredients :
4 cups of milk
1 tablespoon butter
1 cup sugar
2 eggs
2 tablespoon Corn Starch (maizena)
3 tablespoons Flour
1 teaspoon Vanilla extract (essence)
Instructions :
Bring milk and butter to just boiling reduce heat immediately and simmer or remove from the high heat
Cream the sugar, eggs, corn starch, flour and vanilla extract with an electric hand beater until its thick and creamy
Add half a cup of the hot milk to this mixture and blend well
Then pour all the sugar mixture back into the hot milk and stir continuously while on medium heat, until its nice and thick
TIP : Do not boil! Be careful not to stop stirring as it will burn on the bottom and stick
Pour into the pie crusts
Sprinkle with cinnamon
Refrigerate until set for about an hour or more. Can be frozen.
Dianne Stewart, Charlotte, NC

Di's Chutney Chicken

This recipe is a real hit with my American friends and can be made at the last minute!

Lean Chicken breasts if they are very thick like the ones from Sam's club cut them length ways so they are thinner like veal steaks.

Prepare at least two pieces per person that you are cooking for - maybe more!
Pre-heat the oven to 375 F
Mix the following mixture in a large jug : 1 part (cup) Mrs Balls 'Original' Chutney and 2 parts (cups) Mayonnaise Mix well.

Depending on the amount of chicken breast you cook, make enough chutney / mayo mixture to cover the chicken completely but not too thick on top.
Layer the chicken pieces on the bottom of a large flat oven-proof dish (Pyrex) and cover each layer with the sauce don't layer more than two layers per dish as they don't cook properly.
Cook in the oven in the open dish for about 35 minutes until the sauce is golden brown and the chicken is cooked.

Serve over rice with a green salad.
Dianne Stewart, Charlotte, NC