Welcome to the Celtnet Recipes South African Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern African country of South Africa. Here you will find all the recipes from South Africa on this site all gathered into one place. I have attempted to gather together here as many South African recipes as possible. The current collection represents the largest gathering of South African recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to South Africa given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

South Africa and its Cuisine

South Africa, officially: The Republic of South Africa (Afrikaans: Die Republiek van Suid-Afrika) is the southernmost country on the African continent. South Africa attained independence from Britain on May 31st 1910 and became a republic on May 31st 1961. Racial strife between the white minority and the black majority has played a large part in South Africa's history and politics, culminating in apartheid, which was instituted in 1948 by the National Party (although segregation existed before that time). The laws that defined apartheid began to be repealed or abolished by the National Party in 1990, after a long and sometimes violent struggle (including economic sanctions from the international community) by the Black majority as well as many White, Coloured, and Indian South Africans. South Africa's largest city is Johannesburg, it's executive capital is Pretoria, judicial capital Bloemfontein and legislative capital, Cape Town. South Africa as a nation comprises more that 47 million people of diverse ethnic backgrounds. Major ethnic groups include the Zulu, Xhosa, Basotho (South Sotho), Bapedi (North Sotho), Venda, Tswana, Tsonga, Swazi and Ndebele, all of which speak Bantu languages (see Bantu peoples of South Africa). Christians account for 79.7% of the population. This includes Zion Christian 11.1%, Pentecostal (Charismatic) 8.2%, Catholic 7.1%, Methodist 6.8%, Dutch Reformed 6.7%, Anglican 3.8%, and other Christian 36%. Islam accounted for 1.5% of the population, Hinduism about 1.3%. 15.1% had no religious affiliation, 2.3% were other and 1.4% were unspecified. South Africa has eleven official languages: Sepedi, Sesotho, Setswana, siSwati, Tshivenda, Xitsonga, Afrikaans, English, isiNdebele, isiXhosa and isiZulu. In this regard it is second only to India in number. While each language is technically equal to every other, some languages are spoken more than others.

South Africa truly is a melting pot of cuisine styles, mixing African, European and Asian peoples, cuisines and cooking styles. Game plays an important part in the diet, especially in the traditioal braai (South African barbecue) as does fish (both saltwater and freshwater). The basis of South African cookery is a starchy staple and meat. The Eastern part of the country enjoys Malay-influenced spicy stews and the Southern part of the country is famous for its seafood. French immigrants have also led to extensive wine production in the country and South Africa is one of the world's great wine exporters. Though many of the dishes associated with South Africa, such as braais and potjies (one-pot stews) have a distinctive Dutch and Afrikaans influence the diversity of cultures in this country makes it difficult to pin down a truly distinctive form of cuisine. Indeed, what distinguishes South African cookery is the melange of styles and recipes derived from different cultures. One notable aspect of South African cookery, however, is the propensity of desserts in the country due to the European influences.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from South Africa follows (limited to 100 recipes per page). There are 55 recipes in total:


Page 1 of 1



African Banana Peanut Cake
     Origin: South Africa
Gestowe Soetpatats
(Slow-cooked Sweet Potatoes)
     Origin: South Africa
Putu-Pap
(Crumbly Pap)
     Origin: South Africa
African Corn Meal Biscuits
     Origin: South Africa
Ginger Ale
     Origin: South Africa
Raisin Tart with Sour Cream Sauce
     Origin: South Africa
African Curried Peanut Soup
     Origin: South Africa
Green Bean Bredie
     Origin: South Africa
Sosaties 2
     Origin: South Africa
Babotee
     Origin: South Africa
Heerlike Poeding
(Delicious Pudding)
     Origin: South Africa
South African Curry Powder
     Origin: South Africa
Babotie
(Beef Pie)
     Origin: South Africa
Hoender Pastei
(Boer Chicken Pie)
     Origin: South Africa
South African Fish Pie
     Origin: South Africa
Baked Lobster Tail Soufflé
     Origin: South Africa
Ingelegde
     Origin: South Africa
South African Grilled Fish
     Origin: South Africa
Beef and Potato Soup
     Origin: South Africa
Kerrie-aartappels en Uie
(Curried Potatoes and Onions)
     Origin: South Africa
South African Lamb Pilaff
     Origin: South Africa
Biltong Pâté
     Origin: South Africa
Kerrieboontjies
(Curried Beans)
     Origin: South Africa
South African Malay Curry
     Origin: South Africa
Bobotie
(Curried Meat Loaf)
     Origin: South Africa
Koeksisters
     Origin: South Africa
South African Raisin Rice
     Origin: South Africa
Braai Sauce
     Origin: South Africa
Koeksisters II
     Origin: South Africa
South African Vegetable Biryani
     Origin: South Africa
Cape Curry Powder
     Origin: South Africa
Kolombyntjes
     Origin: South Africa
Special Curry Powder
     Origin: South Africa
Cape Kedgeree
     Origin: South Africa
Kyinkyinga
(Beef and Liver Kebabs)
     Origin: South Africa
Springbok and Blue Cheese Rolls
     Origin: South Africa
Carrots and Green Beans Soup
     Origin: South Africa
Lemone-brosbeskuitjies
(Orange Shortbread Biscuits)
     Origin: South Africa
Springbok Potjekos
     Origin: South Africa
Chilli Marmalade
     Origin: South Africa
Lourenço Marques Prawns
     Origin: South Africa
Springbok Potjekos
     Origin: South Africa
Creamy Paprika Chicken
     Origin: South Africa
Malva Pudding
     Origin: South Africa
Sweet Potato Fritters
     Origin: South Africa
Curried Beef Stew
     Origin: South Africa
Moroko
     Origin: South Africa
Transvaal Lamb
     Origin: South Africa
Frikkadels
     Origin: South Africa
Piquant Grape Jelly
     Origin: South Africa
White Chocolate Cashew Brownies
     Origin: South Africa
Gebraaide Hoender
(Spiced Roast Chicken)
     Origin: South Africa
Plantains in Coconut Milk
     Origin: South Africa
Gesmoorde Vis
(Salt Cod and Potatoes in Tomato Sauce)
     Origin: South Africa
Pumpkin Bredie
     Origin: South Africa

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Southern Africa picked out in red. Southern Africa is formed from five states: 1: Botswana; 2: Lesotho; 3: Namibia; 4: South Africa and 5: Swaziland

This list of South African recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.


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