TASTE OF THE
RAINBOW
NATION
Authentic delights from South Africa's kitchen
FOR BRINGING FAMILIES TOGETHER
Table of
CONTENTS
Dinners for the Weeknight
1
Dombolo
4
Chicken Feet Stew
6
Chakalaka
8
Pap n Vleis/Shisa Nyama
10
Mogodu
12
Umngqusho
14
Smoorsnoek
16
Potjiekos
18
Umleqwa
20
Bobotie
22
SAVOURING
SOUTH
AFRICA
Embark on a culinary journey through the vibrant
and diverse flavours of South Africa with "Tastes
of the Rainbow Nation: A South African Culinary
Adventure." This recipe book is a heartfelt
homage to the rich culinary heritage of this
remarkable country. Within these pages, you will
discover a treasure trove of traditional and
soulful recipes that have been passed down
through generations.
From the pillowy softness of Dombolo, a
quintessential steamed bread that warms the
soul, to the aromatic and hearty Chicken Feet
Stew that embraces the spirit of resourcefulness,
each recipe tells a story of resilience,
community, and the joy of sharing a meal.
Indulge in the vibrant and zesty Chakalaka, a
relish that brings people together around the
table, celebrating the spirit of togetherness.
Experience the sizzling delight of Shisa Nyama,
where tenderly grilled meats and the comforting
presence of Pap unite in a symphony of flavours
that evoke memories of laughter and kinship.
Let your taste buds explore the unique flavours
of Mogodu, a traditional tripe stew that
showcases the art of transforming humble
ingredients into culinary masterpieces. Delight in
Umngqusho, a nourishing combination of beans
and maize that speaks of tradition and
sustenance.
Immerse yourself in the tantalizing aromas of
Smoorsnoek, a dish that transports you to
coastal villages, where the sea breeze meets the
warmth of home-cooked comfort.
Lose yourself in the tantalizing flavours of
Potjiekos, a slow-cooked stew that exemplifies
the art of patience and the beauty of communal
cooking.
Discover the rustic charm of Umleqwa, a dish
that embodies the essence of farm-fresh poultry
and the simplicity of farm life. And finally, savour
the iconic Bobotie, a fragrant and savoury delight
that marries the best of Cape Malay spices with
a touch of sweetness, creating a symphony of
flavours that linger on the palate.
Within the pages of "Tastes of the Rainbow
Nation: A South African Culinary Adventure," you
will not only find recipes but also stories of
resilience, traditions, and the love that goes into
every dish. May these recipes inspire you to
recreate the flavours of South Africa in your own
kitchen, and may they remind you of the power
of food to connect, nourish, and create
cherished memories that last a lifetime.
3
Steamed Bread
dombolo
4
DOMBOLO
The process of making
dombolo is an art in itself, as
hands lovingly knead the
dough, transforming simple
ingredients into tender
morsels.
Ingredients
3 cups all-purpose flour
1 tbs instant yeast
1 tbs sugar
1 tsp salt
1 and 1/2 cups lukewarm water
Directions
Serving size: 6-8 servings
Time: 1 -1.5 hours
1
In a large mixing bowl, whisk together the
flour, yeast, sugar, and salt.
2
Add the lukewarm water to the flour
mixture and stir with a wooden spoon until
a dough forms
3
Turn the dough out onto a floured surface
and knead for 10-15 minutes until the dough
is smooth and elastic.
4
Shape the dough into a round ball and
place it in a greased bowl. Cover with a
clean kitchen towel and let it rise in a warm,
draft-free place for about an hour until it
has doubled in size.
5
Punch down the dough and shape it into 68 smaller balls. Place the balls into a
greased steamer basket or a colander that
fits snugly into a large pot.
6
Fill the pot with enough water to come just
below the steamer basket or colander.
Cover the pot with a lid and bring the water
to a boil.
7
Reduce the heat to low and steam the
dombolo for 20-25 minutes until they are
cooked through and springy to the touch.
8
Remove the dombolo from the pot and let
them cool slightly before serving.
You can add sweetcorn or shredded
carrots to make it more interesting!
A delightful accompaniment to stews or
curries.
5
stew
chicken feet
6
CHICKEN
FEET STEW Directions
Serving size: 4-6 servings
A beloved South African dish
that celebrates the
resourcefulness of our culinary
traditions!
Ingredients
2 pounds chicken feet
2 tbs vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tomatoes, chopped
2 medium carrots, peeled and diced
2 medium potatoes, peeled and
diced
2 tbs tomato paste
2 tsp curry powder
1 tsp ground paprika
1 tsp ground cumin
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
4 cups chieken broth or water
Salt & pepper to taste
Time: 2-2.5 hours
1
In a large pot, heat the vegetable oil over
medium heat. Add the chopped onion and
minced garlic. Sauté until the onion becomes
translucent and fragrant.
2
Add the chicken feet to the pot and brown them
for a few minutes, stirring occasionally.
3
Add the chopped tomatoes, diced carrots, and
diced potatoes to the pot. Stir well to combine
with the chicken feet.
4
In a small bowl, mix together the tomato paste,
curry powder, paprika, cumin, dried thyme, dried
rosemary, and bay leaf.
5
Pour the spice mixture over the chicken feet and
vegetables. Stir to coat them evenly.
6
Add the chicken broth or water to the pot,
ensuring that the ingredients are fully
submerged.
7
Season with salt and pepper to taste. Remember
that the flavours will intensify as the stew cooks,
so it's better to start with less salt and adjust
later if needed.
8
Bring the stew to a boil, then reduce the heat to
low. Cover the pot and let the stew simmer for
about 1.5 to 2 hours, or until the chicken feet are
tender and the flavours have melded.
9
Stir the stew occasionally to prevent sticking or
burning. If needed, add more broth or water to
maintain the desired consistency.
10
Once the stew is cooked, remove the bay leaf
and discard it.
Serve the chicken feet stew hot, garnished with
fresh parsley or cilantro if desired. It pairs well
with cooked rice or pap (maize porridge).
Enjoy the delicious and hearty chicken feet stew,
a unique South African dish that showcases the
beauty of utilizing every part of the chicken and
creating flavors that warm the heart!
7
flavourful relish
chakalaka
8
CHAKALAKA
Directions
Serving size: 4-6 servings
Enjoy at a lively braai (barbecue),
a bustling family gathering, or
simply as a comforting side dish.
Ingredients
2 tbs vegetable oil
1 onion, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
2 carrots, grated
2 tomatoes, diced
2 tbs tomato paste
2 tsp curry powder
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp sugar (optional)
1 cup canned baked beans
Salt and pepper to taste
Fresh cilantro or parsley for garnish
(optional)
Time: 30 minutes
1
Heat the vegetable oil in a large saucepan or pot
over medium heat.
2
Add the chopped onion and sauté until it
becomes translucent and slightly golden.
3
Add the diced green and red bell peppers,
grated carrots, and diced tomatoes to the pot.
Stir well to combine the ingredients.
4
Reduce the heat to medium-low and let the
vegetables cook for about 5 minutes, until they
start to soften.
5
In a small bowl, mix together the tomato paste,
curry powder, paprika, cumin, coriander, and
sugar (if using). This spice mixture will add
flavour and give the chakalaka its signature taste.
6
Add the spice mixture to the pot and stir it into
the vegetables until they are evenly coated.
7
Pour in the canned baked beans along with their
sauce. Stir well to combine all the ingredients.
8
Season with salt and pepper according to your
taste preferences.
9
Cover the pot and let the chakalaka simmer over
low heat for about 20-30 minutes. This allows
the flavors to meld together and the vegetables
to become tender. Stir occasionally to prevent
sticking.
10
After the cooking time, remove the pot from the
heat and let the chakalaka cool slightly.
Serve the chakalaka warm as a side dish or relish.
It pairs well with grilled meats, pap (maize
porridge), bread, or as a condiment for
sandwiches. Optionally, garnish the chakalaka
with fresh cilantro or parsley for added
freshness and color.
Enjoy your homemade chakalaka!
9
shisa
nyama
pap n vleis
10
SHISA NYAMA
As the tantalising aroma of
grilled meat permeates the air, it
beckons loved ones to gather
around the fire, united by the
anticipation of a heartwarming
feast.
Ingredients
For the Pap:
2 cups maize meal (white cornmeal)
4 cups water
Salt to taste
For the Vleis/Shisa Nyama:
2 pounds beef, lamb, or chicken
(choose your preferred cut)
2 tbs vegetable oil
1 onion, finely chopped
2 cloves of garlic, minced
2 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
Directions
For the Pap:
1
In a large saucepan, bring the water to a boil over
high heat.
2
In a separate bowl, mix the maize meal with a
little cold water to form a smooth paste.
3
Gradually pour the maize meal paste into the
boiling water, stirring constantly to avoid lumps.
4
Reduce the heat to low and cover the saucepan.
5
Allow the pap to simmer for about 30 minutes,
stirring occasionally to prevent sticking.
6
Add salt to taste and continue cooking for an
additional 15-20 minutes until the pap reaches a
thick, smooth consistency.
7
Remove from heat and set aside, keeping it
covered to stay warm.
For the Vleis/Shisa Nyama:
1
Preheat a grill or braai (barbecue) to mediumhigh heat.
2
Season the beef, lamb, or chicken with salt and
pepper.
3
In a skillet or frying pan, heat the vegetable oil
over medium heat.
4
Add the chopped onion and minced garlic,
sautéing until they become fragrant and
translucent.
5
Sprinkle the paprika, cumin, and coriander over
the onions and garlic, stirring well to coat the
mixture evenly.
6
Place the seasoned meat on the preheated grill
or braai, cooking it to your desired doneness. Flip
the meat occasionally to ensure even cooking.
7
While the meat is grilling, keep basting it with the
onion and spice mixture to infuse it with flavour.
8
Once the meat is cooked to your preference,
remove it from the grill and let it rest for a few
minutes.
Slice the meat into portions suitable for serving.
11
tripe & intestines
mogodu
12
MOGODU
A tribute to the resourcefulness
of our ancestors who
transformed humble ingredients
into a delicious feast.
Ingredients
2 pounds beef tripe, cleaned and
cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
2 tomatoes, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh cilantro or parsley for garnish
(optional)
Pap or steamed rice, for serving
Directions
Serving size: 4-6 servings
Time: 2-3 hours
1
In a large pot, bring water to a boil. Add the
tripe pieces and let them boil for 5 minutes
to blanch. Drain the tripe and set it aside.
2
In the same pot, heat the vegetable oil over
medium heat. Add the chopped onion and
minced garlic. Sauté until the onion
becomes translucent and fragrant.
3
Add the tripe pieces to the pot and stir
them with the onions and garlic, allowing
them to brown slightly.
4
Add the chopped tomatoes, curry powder,
ground coriander, ground cumin, paprika,
dried thyme, dried oregano, and bay leaf to
the pot. Stir well to coat the tripe with the
spices.
5
Season with salt and pepper to taste. You
can adjust the seasoning according to your
preference.
6
Reduce the heat to low, cover the pot, and
let the mogodu simmer for 2 to 3 hours, or
until the tripe is tender and flavours have
melded. Stir occasionally and add water if
necessary to prevent sticking or drying out.
7
Once the mogodu is cooked, you can
remove the bay leaf and discard it.
8
Serve the mogodu hot, garnished with fresh
cilantro or parsley if desired. It pairs well
with pap (maize porridge) or steamed rice.
The preparation time for mogodu, including
cleaning the tripe, chopping the ingredients,
and initial blanching, can take
approximately 30 minutes.
The cooking time for mogodu is relatively
long, as it requires simmering the tripe for a
few hours to achieve tenderness and
develop flavors.
13
umngqusho
samp & beans
14
UMNGQUSHO
The grainy texture of the samp
and the creamy tenderness of the
beans create a symphony of
flavours, offering a taste of both
sustenance and heritage.
Directions
Serving size: 4-6 servings
Time: 1 -1.5 hours
1
Rinse the dried samp and beans separately
under cold water.
2
In a large pot, bring 4 cups of water to a
boil. Add the samp and reduce the heat to
low. Cover and simmer for about 1 hour, or
until the samp is tender but still has a slight
bite. Stir occasionally to prevent sticking.
Drain and set aside.
3
In a separate pot, add the soaked beans
and enough water to cover them. Bring to a
boil over medium-high heat, then reduce
the heat to low and simmer for about 1 hour,
or until the beans are cooked through and
tender. Drain and set aside.
Ingredients
1 cup dried samp (cracked corn
kernels)
1 cup dried sugar beans (or any
white beans), soaked overnight
1 medium onion, finely chopped
2 medium tomatoes, chopped
2 cloves garlic, minced
2 tbs vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 bay leaf
Salt and pepper to taste
Fresh cilantro or parsley for garnish
(optional)
4
In a large skillet or pan, heat the vegetable
oil over medium heat. Add the chopped
onion and minced garlic. Sauté until the
onion becomes translucent and fragrant.
5
Add the chopped tomatoes to the pan and
cook until they soften and release their
juices.
6
Stir in the ground cumin, ground coriander,
paprika, and bay leaf. Cook for an additional
minute to toast the spices and enhance
their flavours.
7
Add the cooked samp and beans to the
skillet, stirring well to combine them with
the tomato and spice mixture. Season with
salt and pepper to taste.
8
Reduce the heat to low and simmer the
umngqusho for about 15-20 minutes,
allowing the flavours to meld together. Stir
occasionally to prevent sticking.
9
Remove the bay leaf before serving.
10
Serve the umngqusho hot, garnished with
fresh cilantro or parsley if desired.
15
smoked fish
smoorsnoek
16
SMOORSNOEK
Directions
As the flakes of tender, smoky
snoek mingle with the sweet and
tangy sauce, each bite becomes
a journey back to simpler times.
Serving size: 4-6 servings
Time: 35-40 minutes
1
Preheat your oven to 180°C (350°F).
2
Remove the skin and bones from the smoked
snoek and flake the flesh into bite-sized pieces.
Set aside.
3
In a large pot, heat the vegetable oil over
medium heat. Add the chopped onion and
minced garlic. Sauté until the onion becomes
translucent and fragrant.
4
Add the cubed potatoes to the pot and cook for
about 5 minutes, stirring occasionally.
5
Add the chopped tomatoes, apricot jam, curry
powder, ground cumin, paprika, turmeric, salt,
and pepper to the pot. Stir well to combine all
the ingredients.
6
Gently fold in the flaked snoek, being careful not
to break up the fish too much. Ensure that the
fish is evenly distributed throughout the mixture.
7
Cover the pot with a lid and let the mixture
simmer over low heat for about 20-25 minutes,
or until the potatoes are tender and cooked
through.
8
Once the potatoes are cooked, taste the mixture
and adjust the seasoning if needed by adding
more salt, pepper, or spices according to your
preference.
9
Transfer the mixture to a baking dish and place it
in the preheated oven. Bake for an additional 1015 minutes, or until the top is slightly browned
and crispy.
10
Remove from the oven and let it cool for a few
minutes. Garnish with fresh parsley or coriander,
if desired.
Ingredients
1 whole smoked snoek (about 2
pounds)
4-5 medium-sized potatoes, peeled
and cubed
1 large onion, finely chopped
2 tbs vegetable oil
2 cloves garlic, minced
2 tomatoes, chopped
2 tbs apricot jam
1 tbs curry powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
Salt and pepper to taste
Fresh parsley or coriander for
garnish (optional)
Serve the Smoorsnoek with Potatoes hot as a
main dish, accompanied by steamed vegetables,
rice, or crusty bread.
Enjoy the flavorful combination of tender
smoked snoek, savoury potatoes, and aromatic
spices.
17
potjiekos
beef/lamb stew
18
POTJIEKOS
In the gentle embrace of the
cast-iron pot, ingredients meld
and flavours intertwine,
transforming simple ingredients
into a symphony of taste that
resonates deep within the soul.
Ingredients
2 pounds beef, cubed (you can use beef
chuck, stewing beef, or any other suitable
cut)
4 tbs vegetable oil
2 onions, sliced
3 garlic cloves, minced
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 cup butternut squash, cubed
1 cup green beans, trimmed and halved
1 cup baby cabbage, quartered
2 tomatoes, chopped
2 cups beef or vegetable broth
2 tbs tomato paste
2 bay leaves
1 tbs Worcestershire sauce
1 tbs dried mixed herbs
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Serving size: 4-6 servings
Time: 40-45 minutes
1
Heat the vegetable oil in a large cast-iron pot
(potjie pot) over medium-high heat. Brown the
beef cubes in batches until they are well-seared
on all sides. Remove the browned beef from the
pot and set aside.
2
In the same pot, add the sliced onions and
minced garlic. Sauté until the onions become
translucent and fragrant.
3
Return the browned beef to the pot and add the
sliced carrots, cubed potatoes, butternut
squash, green beans, baby cabbage, and
chopped tomatoes.
4
In a small bowl, mix together the beef or
vegetable broth, tomato paste, Worcestershire
sauce, dried mixed herbs, salt, and pepper. Pour
the mixture over the ingredients in the pot.
5
Place the bay leaves on top of the stew, cover
the pot with its lid, and let it simmer over low
heat. If cooking over an open fire, adjust the heat
accordingly to maintain a gentle simmer.
6
Allow the Potjiekos to cook slowly for 2 to 4
hours, stirring occasionally and checking the
tenderness of the beef. The longer it cooks, the
more tender and flavorful the meat will become.
7
Once the meat is tender and the vegetables are
cooked through, taste the stew and adjust the
seasoning if needed by adding more salt and
pepper.
8
Remove the bay leaves from the pot. Serve the
Potjiekos hot, garnished with fresh parsley if
desired. It is traditionally enjoyed straight from
the pot, accompanied by freshly baked bread or
rice.
Potjiekos is all about slow cooking and building
layers of flavours, so take your time and enjoy
the process of creating this hearty South African
dish.
Enjoy the rich and aromatic flavours of Potjiekos,
a true culinary delight that brings family and
friends together around a warm and comforting
meal!
19
free range chicken
umleqwa
20
UMLEQWA
This dish tells a story of heritage
and the connection to the land,
where chickens roam freely,
offering their flavorful meat.
Directions
Serving size: 4-6 servings
Time: 1 -1.5 hours
1
Clean the chicken thoroughly, removing any
excess fat and giblets. Cut the chicken into
serving pieces, such as drumsticks, thighs,
and wings.
2
Heat the vegetable oil in a large, deep pot
or Dutch oven over medium heat. Add the
chopped onions and minced garlic and
sauté until golden and fragrant.
3
Add the chicken pieces to the pot and
cook until they are lightly browned on all
sides. This helps to seal in the juices and
add flavour.
4
Stir in the chopped tomatoes and all the
spices (curry powder, paprika, cumin,
coriander, turmeric). Mix well to coat the
chicken evenly with the spices.
5
Reduce the heat to low and cover the pot.
Let the chicken simmer gently for about 1 to
1.5 hours, or until it is tender and cooked
through. Stir occasionally to prevent
sticking and ensure even cooking.
6
Check the seasoning and add salt and
pepper according to your taste preference.
Adjust the spices if desired.
7
Once the chicken is cooked, remove it from
the pot and set it aside.
8
If you prefer a thicker sauce, you can
simmer the sauce uncovered for a few
more minutes to reduce and thicken it.
Ingredients
1 free-range chicken (about 1.5-2 kg)
2 onions, finely chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 tbs vegetable oil
2 tsp curry powder
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Salt and pepper to taste
Fresh cilantro or parsley for garnish
(optional)
Serve the Umleqwa hot, garnished with
fresh cilantro or parsley if desired. It pairs
well with steamed rice, pap (maize
porridge), or bread.
21
bobotie
spiced minced meat
22
BOBOTIE
As the fragrant spices and tender
meat mingle, a symphony of
aromas fills the kitchen, evoking
memories of shared moments
and laughter around the table.
Ingredients
For the Bobotie:
1 kg ground beef or lamb
1 large onion, finely chopped
2 cloves of garlic, minced
2 slices of bread, soaked in milk
2 tbs curry powder
1 tbs turmeric
1 tbs ground cumin
1 tbs ground coriander
2 tbs apricot jam
2 tbs vinegar
2 tbs vegetable oil
1 cup milk
2 eggs
Salt and pepper to taste
For the Topping:
1 cup milk
2 eggs
For the Garnish:
A handful of almonds, slivered or chopped
A handful of raisins
Directions
Serving size: 4-6 servings
Time: 1 -1.5 hours
1
Preheat your oven to 180°C (350°F).
2
Heat the vegetable oil in a large pan over
medium heat. Add the chopped onion and
minced garlic, and sauté until the onion becomes
translucent and fragrant.
3
Add the ground beef or lamb to the pan and
cook until browned, breaking it up with a spoon
as it cooks.
4
Add the curry powder, turmeric, cumin, and
coriander to the pan. Stir well to evenly coat the
meat with the spices.
5
Drain the excess milk from the soaked bread
slices and add the bread to the pan. Stir to
combine with the meat and spices.
6
Add the apricot jam and vinegar to the pan.
Season with salt and pepper to taste. Mix well to
incorporate all the ingredients.
7
Reduce the heat to low and let the mixture
simmer for about 10 minutes to allow the
flavours to meld.
8
While the mixture simmers, prepare the topping.
In a separate bowl, whisk together the milk and
eggs until well combined.
9
Transfer the meat mixture to a baking dish or
casserole dish, spreading it evenly.
10
Pour the milk and egg mixture over the meat,
ensuring it covers the entire surface.
11
Sprinkle the slivered or chopped almonds and
raisins over the top as garnish.
12
Place the baking dish in the preheated oven and
bake for approximately 30-40 minutes, or until
the topping is set and golden brown.
13
Once cooked, remove the Bobotie from the oven
and let it cool for a few minutes.
Serve the Bobotie warm with steamed white rice
and a dollop of chutney, if desired.
23
happy eating