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Sweet Potato Pie contributed by, Gabrielle from The Seven Hills School in Cincinnati, Ohio USA

Sweet Potato Pie

From Africa

By: Gabrielle

P1000096

Ingredients

 

2 medium sweet potatoes peeled and chopped into1/2 inch cubes

4 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1/2 teaspoons freshly grated nutmeg

1/2 teaspoons ground cinnamon

1/2 teaspoons kosher salt

3 large egg,separated

1/2 cups sugar

2 tablespoons all purpose flour

3/4 cups buttermilk

1 baked sweet piecrust

2 teaspoons of lemon juice

1 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 nutmeg

 

Directions

1. Preheat oven to 357˚ pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium high heat.Add sweet potatoes, cover and steam until fork until fork tender about 20 minutes. Strain sweet potatoes, place in a large  bowl and let cool to room temperature. Mash them to a smooth puree with a fork or a potato masher (you should have 1 1/4 cups  puree; discard any excess. Add butter, lemon juice, nutmeg, cinnamon,and salt,mixing after each addition.

 

In a small bowl, beat egg yolks lightly with a whisk for about 30 sec. Add sugar and beat until they’re a creamy lemon-yellow color, 1 1/2  min. Add egg mixture to sweet-potato mixture and stir until eggs are thoroughly incorporated and filling is a consistent bright-orange color. Add flour a little at a time, stirring after each addition until thoroughly incorporated. Add buttermilk and serve to incorporate.

With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 minutes. Gently fold egg whites into sweet potato buttermilk mixture until thoroughly combined. Pour mixture into prepared piecrust and bake on middle rack of  oven until the center is firm and set, 35 to 40 minutes.

Remove pie from oven and cool completely on a rack. Serve at room temperature with a scoop of buttermilk ice cream the side.

posted by SSnyder in Recipes,South African Recipes and have No Comments

Saffron Scented Fruity Yellow Rice contributed by, Kellen from the Seven Hills School in Cincinnati, Ohio, USA

Saffron Scented Fruity Yellow Rice

South Africa

Kellen

Saffron Scented Fruity Yellow Rice

3 cups basmati rice, rinsed

3 cups water

1 pinch powdered saffron or 1 pinch saffron strands (about 5-8)

2 Tablespoons fruit chutney

2-4 cardamom pods, split and use seeds

Salt

Pepper

1 ounce butter

2-4 sprigs fresh coriander (optional)

Put 3 cups of rinsed basmati rice into a pan with water

Add the saffron, cardamom seeds, salt, pepper and chutney to the rice and water

Gently mix it all together with a non stick spatula or spoon

When ready to serve, add the butter and gently mix through

Place in a serving dish or straight on to the plates and garnish with chopped fresh corander/cilantro

You can also sprinkle some toasted flaked almonds on top if you wish

 

posted by SSnyder in Recipes,South African Recipes and have No Comments