South African stew

South African stew has a slightly unusual taste, but is very good. It consists of several elements, a peanut sauce, harissa-ajvar, corn rice and yogurt. Harissa ajvar is very strong, so it is nice that it is made in a separate bowl, so that everyone can stir in the amount that suits their taste buds.

Peanut sauce:

300 g coarsely chopped peanuts

1 glass sataysaus

1 cup pineapple juice

Mix everything together, pour into a bowl and garnish with some peanuts and some crushed, dried chili.


25 g harissa

150 g mild ajvar relish

1 finely shredded spring onion

Mix everything together, pour into a bowl and garnish with some finely shredded spring onions.


1 finely chopped onion

A little butter

3 dl basmatiris

1/4 ts pepper

1/4 ts salt

1 small box of corn

Water according to the instructions on the rice package

Saute the onion in a little butter, add basmati rice, pepper, salt and saute the mixture a little more, before adding the water. Cook until the rice is ready and the water has evaporated. Mix the finished rice with corn before serving.

South African stew
South African stew

1/2 kg diced beef

1/2 kg diced chicken fillet

2 finely chopped cloves of garlic

2 diced carrots

1 finely chopped onion

3 tbsp tomato puree

8 dl beef broth (possibly fondue or bouillon cube and water)

1 cinnamon bark

4 crushed cardamom capsules (or 1 teaspoon ground)

1 ts pepper

2 bay leaves

A little flour to thicken

1 shredded, red pepper

1 box of chickpeas

Shredded peel of 2 limes

1 pk. purified sugar peas, divided into 2

2 finely shredded spring onions

Brown the meat in butter in a pan, before adding garlic, 2 carrots and onion. Brown it further for a few minutes. Add tomato puree, stock, cinnamon bark, cardamom, pepper and bay leaves and let it cook covered for 1 hour. Take some of the stock into a cup, stir it together with some wheat flour, to thicken the sauce, and pour it back into the pot. Bring to a boil to check whether the sauce is sufficiently thick and repeat if necessary. the process. Add paprika, chickpeas, lime zest and sugar snap peas. Sprinkle over spring onions when serving.

South African stew is served with the elements in separate bowls, so everyone can mix together the amount of each element that suits them. Harissa-ajvar is very strong, so it is wise to tell about it, so that you taste it, before mixing it with the rest of the food.

You can find more exciting dishes from South Africa HERE.

If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: