Foods

Recipes

Serves 2

Heat the peanut oil in a skillet over medium-high heat.
Add the onions, cook until golden brown about ten minutes, then add peppers and cook for 3 minutes more.
Place in a medium-sized bowl and let cool.
Add papaya and pistachios, stir until mixed, then add salt and pepper to taste.
Set the bowl aside.
In a small bowl mix together the cayenne, coriander, and the measured salt and pepper.
Sprinkle generously over the fish, coating the top and bottom.
Heat the olive oil in a skillet over medium-high heat, add the fish and cook for about 2 minutes (or slightly longer, if fillets are thick) on all sides.
Place 2 pieces of fish on a serving plate and top with the desired amount of papaya sambal. Serve at once, with rice.

South Africa Sauvignon Blanc is the perfect complement to this dish.

Serves 6

Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.
Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.
Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.

South Africa Pinotage is the perfect complement to this dish.

Serves 4

In a small bowl mix together, cayenne, turmeric, cinnamon and cardamom.
Wash and trim any extra fat from the chicken legs. Pat dry.
With a sharp knife, cut four 1/2-inch deep incisions into the meatier parts of chicken.
Sprinkle spice mixture generously onto each leg and rub under skin and into meat. Refrigerate for 2 to 4 hours.
In a small bowl, mix together olive oil, onion and garlic.
Remove chicken from refrigerator. Season each piece with a generous amount of salt and pepper.
Preheat gas grill to medium heat, grill the chicken for about 35 minutes, basting often with the olive oil mixture. Serve at once, with rice.

South Africa Chardonnay is the perfect complement to this dish.