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White Boy Idol Sings Brenda Fassie's "Vulindela"

Baabelaas Recipe

The Tokolosh - South African Prankster, Leon Schuster & Alfred

Proud To be Zimbabwean

Peppermint Crisp Tart

Peppermint Crisp Tart:
 
Ingredients:
 
1 x tin caramel
1 packet tennis biscuits
500ml cream
2 Peppermint Crisps

Method:
 
1. Crush the biscuits and grate the chocolate
2. Whip the cream until thick
3. Add the Caramel, folding into the cream gently by hand.
4. When well mixed spoon a layer of the mixture into a pie dish until about 1/4 full
5. Add a layer of crushed biscuits and some grated chocolate
6. Spoon more of the cream mixture in and add another layer of crushed biscuit and peppermint crisp
7. Continue to layer until all done
8. Allow to set in the fridge for at least an hour before serving

• Oh should have mentioned that you can add a few drops of peppermint essence to cream mixture if you want it more minty
• With Special thanks for this recipe Helga Toland you
• are a star.... 

Bkay & Kazz - 7 Wonders - (Official Diaspora Anthem Video)

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Being From Africa

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Africa Explained...

Monthly Draw Results

                                     Monthly Draw Results

Last Months "Monthly Draw winner" is Tracey G in Roade, Northampton. Congratulations your parcel is on its way to
you. (Thank you for the chat yesterday.) We hope you seriously enjoy) If you want to be in with the chance of winning our monthly Draw it is so simple:

Join our Newsletter for our Monthly Draw. There are no Catches or commitments. We will not Spam you, sell your email addresses or send you UN-solicited emails.
Rules

Between the 1st and Last day of each calender Month. Our Admin Department will take all the subscribed email addresses from that particular month and select from the "hat" a single email address.

The Draw will take place on the 5th of every month following.

The Lucky winner will immediately be sent an email to confirm they are the winner of this Months Hamper of South African and Zimbabwean goods.

The Hamper with a Value of £20 will be sent by courier on or before the 20th.

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Very Best Regards to you all

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Lamb, Pork, and Apricot Skewers/Sosaties

Lamb, Pork, and Apricot Skewers/Sosaties
(South Africa)
This unique dish is a barbecue favorite among South Africans. Curry seasoning, combined with
dried fruit, reflects the strong influence of the Cape Malay people on regional cuisine.
 

  INGREDIENTS:

 1 clove garlic, peeled and crushed,
and 2 cloves minced
1 lb. lamb, cut into 1-inch cubes
1 lb. pork, cut into 1-inch cubes 

1/2 tsp. salt 

1/2 tsp. black pepper
2 tbsp. olive oil
1 medium onion, chopped
1 tbsp. curry powder
2 tbsp. sugar
1 tbsp. tamarind paste
2 c. apple cider vinegar
2 tbsp. apricot jam 

1/2 lb. dried apricots 

1/2 c. boiling water
 

 METHOD:

Rub the inside of a large glass bowl

with crushed garlic and discard
garlic. Place lamb and pork pieces in
the bowl, add salt and pepper, and
stir to combine seasonings. Set
aside.

Heat oil in a medium-sized
saucepan over medium heat. Add
onion and sauté for about 5
minutes, or until soft and
translucent.

Add curry powder and minced
garlic and cook for 1 minute,
stirring to coat onion evenly with
curry powder.
 

Stir in sugar, tamarind paste,
vinegar, and jam. Cook, stirring
constantly, until mixture thickens
(10 to 15 minutes). Remove pan
from heat.

When mixture has cooled
completely (about 20 to 30
minutes), pour it over the meat.
Cover bowl with plastic wrap and
place in the refrigerator to marinate
for 1 to 2 days.
 

About one hour before you plan to
cook the meat, ask an adult to help
you prepare the grill.* Drain
marinade from meat into a small
saucepan. Then combine dried
apricots with boiling water in a
small bowl. Let sit 30 minutes and
drain.

Thread alternating pieces of lamb,
pork, and apricots onto bamboo
skewers. Grill for about 15 minutes,
turning the meat to allow it to
brown on all sides.

While grilling, heat reserved
marinade over medium heat.
Remove meat and fruit from
skewers, and serve together with
marinade over rice.
Serves 4 to 6
Preparation time: 1 to 11/2 hours
(Plus 1 to 2 days marinating time)
Grilling time: 15 minutes

Rusks/Beskuit (South Africa)

Rusks/Beskuit (South Africa)

Many South Africans make rusks themselves, but when in a rush, they can also buy them already
made, either dried out or still in moist loaf form.They are equally delicious either way.
 

 Ingredients:

2 c. unbleached white flour
2 c. whole wheat flour 

1/3 c. brown sugar 

1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon 

1/2 c. unsalted sunflower seeds,
shelled 

1/2 c. raisins 

1/2 c. (1 stick) butter, melted
2 eggs, beaten 

3/4 c. buttermilk
 

 Method:

1. Preheat oven to 350°F.
2. In a large mixing bowl, mix
together flours, sugar, salt, baking
powder, cinnamon, sunflower
seeds, and raisins.
3. In a separate bowl, combine butter,
eggs, and buttermilk.
4. Add buttermilk mixture to flour
mixture and stir until well blended.
The dough should be soft and
slightly moist.
5. Form dough into 1-inch balls. Place
them side by side, allowing them to
touch each other, in a greased loaf
pan. Bake for 45 minutes, or until
the tops are crisp and beginning to
brown.

6. Reduce heat to 200°F and bake for
1 hour longer. The rusks will be
very dry and hard. Allow to cool
completely and store in a sealed
container for up to 3 weeks.

Makes 24 rusks
Preparation time: 20 minutes Baking time: 1 hour and 45 minutes