South Africans are a melting pot of cultures which you find reflected in its cooking. These recipes have been supplied by little guest houses where I have enjoyed the food and the hosts company
I love the dusk in Marrakech. I love the cacophony of sound as the musicians start, and the smells as the local lads set up their stalls of food, freshly squeezed juices and other food offerings. Some of their cauldrons look sinister, but others are tempting enough. A chicken leg grilled over coals and smothered with raisins and pine nuts and a mind blowing quantity of garlic is one of the best things I have ever eaten there, a bowl of dishwater flavored with chili the worst. This is my version of the former.
Mix the chicken pieces in a shallow dish together with the chilies, garlic, lemon juice, olive oil, cinnamon, sultanas, pine nuts and mint. Leave for at least 20 minutes but and hour would be better if you have it.
Add the marinated chicken pieces into a pan of sizzling oil. Cover over a high heat and cook till golden brown. Turn over and do the other side. Then pour over the marinade and bring to the boil. season with salt and pepper and serve it hot with the pan sauces. As a lunch snack I wrap this up in a piece of flat bread with a few trimmings of lettuce for supper its accompanied by couscous and sliced oranges drizzled with olive oil and dusted coarsely with black pepper with just a hint of cinnamon.
Steam the beans in a foil-covered colander over a pot of boiling water, or blanch in salted boiling water until tender. While they are cooking, make a quick tomato sauce: fry the garlic in some olive oil, add the tomatoes and bring to the boil, then season and simmer for about 15 minutes until you have a thick sauce. Season to taste. When the beans are cooked, stir them into the sauce.
Spaghetti with sweet cherry tomatoes marjoram and extra virgin olive oil From the Antbear Guest House
When tomatoes are good, this is super nice. It's a warm dish as opposed to hot, but is even great when cold as a salad for picnics.
Dome shaped bread or small
Cut the bread through and smear both sides, then place under grill to toast lightly. Once toasted, spread tomato pesto on one half and mustard on the other to taste. Sprinkle liberally with Cookhouse spice. Arrange sliced lettuce, tomato and cucumber on one half. In a pan, flash fry the spinach leaves, brinjal, basil and peppers in sesame oil. Just before taking off the heat, add the mozzarella cheese to melt slightly. Spoon this onto the bread, arrange avo slices on top, close and serve.
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