SA freedom is here - celebrate with these traditional dishes

April 27th (South Africa Freedom Day) holds a special place in every South African's heart, and what better way to celebrate then in true Safa style? Copious amounts of food and drink! Check the traditional old-school recipes we've put here for you to enjoy.

Monkey Gland Steak (don't worry - no monkeys needed)

Ingredients
1 cup tomato sauce
½ cup Worcester sauce
2 tablespoons chutney
1 teaspoon dry mustard
2 tablespoons vinegar
2 teaspoons garlic chopped
500gms fillet steak

Method
Cut fillet into bite-size pieces
Place in a dish alternately with onion
Pour sauce over meat and marinade for a few hours - the longer the better
Remover steak and fry in butter
Add the rest of the marinade and ½ cup cream
Cook in the pan for a few minutes but make sure it doesn't come to the boil.

This recipe comes courtesy of our neighbour from 1987, Bev Bryson. Thanks Bev, it is a family favourite.

Bobotie (Serves 8)
Preparation time: 30 mins, Cooking time: 50 mins
 
Ingredients

1kg minced beef or mutton
1 medium onion finely chopped
125ml (half a cup) of seedless raisins (optional)
125ml (half a cup) blanched almonds (optional)
12.5ml (1 tablespoon) apricot jam
12.5ml fruit chutney
1 slice white bread
10ml (2 teaspoons) butter or oil
3 eggs
250ml milk
25ml of lemon juice
10ml (2 teaspoons) curry powder
5ml (1 teaspoon) turmeric
2 lemon or bay leaves
10ml (2 teaspoons) salt

Method

Soak the bread in 125ml milk, squeeze to remove the milk and mix the bread with the minced beef. Mix in all the other ingredients except the butter or oil, milk and leaves.
Melt the butter or heat the oil in a frying-pan and brown the meat mixture lightly in it. Turn out into a casserole - if you are going to freeze the dish, do it now.
Beat the eggs and the rest of the milk together and pour over the meat.       
Garnish with the leaves.
Bake in the oven at 180 C (350 F) until set, about 50 mins.

Note: Bobotie freezes very well.  To serve, thaw and continue with steps 3 and 4
Taken from The Complete South African Cookbook by Magdaleen Van Wyk