Herewith two classic SA recipes–a long list of ingredients but easy as pie to assemble and enjoy-typically South African !Samp is basically dried corn kernels and boerewors is traditional SA sausage.
MADIBA OXTAIL AND SAMP
According to the cookbook, Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by Xoliswa Ndoyiya, the personal chef of Nelson Mandela, the late president had a preference for simple, traditional food. One of his favourites was oxtail and in celebration of Mandela Day on 18 July, Chef Christiaan Visser suggested this recipe for Oxtail with samp and recommended you enjoy it with a refreshing carrot and pineapple salsa. This traditional dish is delicious with another South African stalwart, Pinotage. Enjoy with either the Leopard’s Leap Special Edition Pinotage or their Classic Pinotage.
Oxtail & Samp Recipe
Serves 6
Ingredients for the oxtail
2 kg oxtail
salt and pepper
1 cup cake-flour
¼ cup oil for frying, sunflower or canola
2 onions, chopped roughly
4 carrots, peeled and chopped
1 cup chopped celery
1 sachet tomato paste
2 tins chopped and peeled tomatoes
4 bay-leaves
1 teaspoon peppercorns
4 tablespoons white vinegar
2 litres brown beef stock
2 cups samp, rinsed under cold water and soaked for 3 hours
handful parsley, chopped
Method
Pre-heat the oven to 180 ⁰C.
Season the raw oxtail with salt and pepper.
Place the oxtail, in batches, into a plastic portion bag. Add a handful of flour to the bag and shake until the oxtail is completely coated with flour. Remove from the bag and repeat the process until all the oxtail is coated.
Heat the pot over a medium-high heat and add oil. In batches, brown the oxtail in the hot pot again. Remove from the pot and drain off any excess oil.
Add more clean oil to the pot, add the vegetables to the same pot and brown slightly. Add the tomato paste and the two tins of tomatoes along with the bay- leaves, peppercorns, vinegar and beef stock. Bring to the boil.
Place the pot into the oven for 2 hours.
Remove from heat and place the raw samp inside the oxtail liquid. Cover with the lid and place back into the oven for 1 hour.
After an hour of cooking, the samp should be tender and the oxtail should come off the bone quite easily. If either one of the two is still under-cooked, keep cooking until this has happened.
Once cooked. Leave to rest for 30 minutes before serving. Skim off excess fat, using a spoon.
Thicken the sauce with corn flour if necessary.
Sprinkle with fresh, chopped, parsley.
Ingredients for the carrot and pineapple salsa
3 large carrots
½ cup chopped pineapple
1 tablespoon chopped mint
3 tablespoons chopped parsley
½ white onion, finely chopped
olive oil blend
white wine vinegar
½ teaspoon salt
Method
Peel and grate the carrots into a mixing bowl. Add the pineapple, chopped herbs and onion. Add a good drizzle of olive oil blend and a dash of vinegar. Season and taste.
Serve as a refreshing accompaniment to the oxtail and samp.
The ultimate South African combination: traditional boerewors with the delightful bite of chakalaka.
Chakalaka
Ingredients
300 g Carrot, peeled and grated
500 g Cauliflower, grated
2 Onions, finely chopped
3 Garlic cloves, grated
100 g Tomato paste
30 ml Soy sauce
30 ml White wine vinegar
250 ml Red wine
125 ml White sugar
30 ml Paprika
15 ml Turmeric
15 ml Curry powder
to taste Sea salt
to taste Freshly cracked black pepper
90 ml Olive oil blend
Method
Add the olive oil blend to a large saucepan over medium heat.
Add the white onions and sauté until soft.
Add the carrots, cauliflower and garlic and sauté for a further 5 minutes.
Combine the paprika, turmeric, curry powder and white sugar with the red wine, soy sauce and tomato paste, stir to combine.
Add the red wine mixture to the pot and sauté over medium heat for 10 minutes.
Add the sea salt and freshly cracked black pepper to taste.
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