Roast Kudu Fillet with Boerewors Stuffing - South Africa
For the pinotage sauce, sweat off the finely diced shallots and add the red wine (pinotage) a little at a time allowing it to reduce by at least two thirds. Add the demi to the wine slowly until a thickish, dark consistency is achieved. Check taste and serve. ----- ----------

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Pan-Roast Sweet Potatoes - South Africa
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North African Pumpkin Salad with Garlic, Chilli Paste And C
Garnish with the coriander and quartered eggs. ----- ----------

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Morogo And Samp Risotto - South Africa
Once the samp is well coated with oil add the leftover morogo water and enough other water to cover the samp. Keep stirring, tasting frequently, and add salt after about 15 minutes, checking to make sure you don't over-salt. When the kernels are soft add the morogo and continue stirring. The mixture should start breaking down with spinach and samp binding well. Remove from the heat and serve. ----- ----------

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Grilled Swordfish with North African Spice Rub
Bon Appetit July 1995 Per serving: 1078 Calories (kcal); 43g Total Fat; (36% calories from fat); 144g Protein; 23g Carbohydrate; 267mg Cholesterol; 706mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates ----- ----------

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Sauteed Patty Pans - South Africa
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Chicken Wings Africana
the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt. Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander. Makes 20 to 24 wings. Gourmet February 1992 -----

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Cape Seed Loaf - South Africa
Allow to prove for 10 minutes and then bake at 220C until ready, about 40 minutes. -----

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Cape Curry Powder (South African)
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 -----

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Cape Brandy Pudding - South Africa
in jam, vanilla essence and salt. Allow to reduce until slightly thick. Pour over the pudding when it is done and allow to soak in. Reserve some of the sauce for serving. Serve with fruit and cream. -----

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