Hi Adrianna, South Africa has many different cultures & each culture has "traditional" dishes. These following are great traditional recipes. If you need anymore help, just mail me as I am South African.
Bobotie (This is something similar to a meatloaf & is normally served with yellow rice & chutney)
•Oil -- 2-3 tablespoons
•Onions, thinly sliced -- 2
•Ground beef -- 2 pounds
•White bread, crust removed and cut into cubes -- 2-3 slices
•Milk -- 1 cup
•Vinegar or lemon juice -- 1/4 cup
•Raisins -- 1/2 cup
•Sugar -- 2 tablespoons
•Curry powder -- 1-2 tablespoons
•Turmeric -- 1 teaspoons
•Salt and pepper -- to season
•Bay leaves -- 5
•Eggs, beaten -- 2
1.Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
2.Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, adding squeezed milk back into the bowl.
3.Preheat oven to 325°F. Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
4.Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
5.Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
Try this traditional 18th century South African recipe. A bredie is an old Cape name for a dish of stewed fat mutton and vegetable.
25 ml butter (or margarine, lard or sunflower oil)
2 large onions, sliced
1 clove garlic, crushed
1.5 kg stewing lamb or mutton, cubed
10 ml salt
little stock, water or wine
500 g potatoes, sliced
1 kg medium tomatoes, skinned and chopped
5 ml white sugar
2 ml dried thyme
5 ml chopped fresh marjoram
Heat the butter in a large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent. Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender. Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour. Serve with cooked rice.
1 cup flour
1 tablespoon bicarbonate of soda
1 cup sugar
1 tablespoon apricot jam
1 tablespoon vinegar
1 tablespoon melted butter
1 cup milk.
For the sauce:
½ cup cream
½ cup milk
1 cup sugar
½ cup hot water
½ cup butter
Butter an ovenproof glass or porcelain container. Sift the flour and bicarb into a bowl and stir in the sugar. In another bowl beat the egg very well and add the other ingredients (excluding those for the sauce) one by one, beating well. Using a wooden spoon beat the wet ingredients into the dry.
Pour batter into the baking dish, cover with greased foil, greased side down, and bake in a 180°C preheated oven for 45 minutes until well risen and for another 5 minutes if not browned enough.
If not sufficiently baked the pudding won't absorb the sauce making it stodgy inside.
When almost done, heat the ingredients for the sauce making sure all the sugar and butter are melted. When the pudding is done, remove from the oven, pour over the sauce. Serve hot or at room temperature with a little cream