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    Search Results for: Lesotho

    Lesotho Spinach and Tangerine Soup (Butha-Buthe)

    June 2, 2016 By Darlene at International Cuisine

    Lesotho spinach and tangerine soup called Butha-Buthe is a wonderful surprise.  I was totally skeptical of this combination for a soup and was pleasantly surprised with the results.  It is almost a sweet and sour flavor combination that just simply works.  It is a low calorie healthy meal.  It is topped with a little plain yogurt that just adds the perfect amount of creaminess. Tangerines are also called mandarins but use fresh not canned for the best result.  Enjoy!

    Lesotho spinach and tangerine soup

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    5 from 1 vote

    Lesotho Spinach and Tangerine Soup (Butha-Buthe)

    Course Soup
    Cuisine Lesotho
    Prep Time 12 hours hours
    Cook Time 50 minutes minutes
    Total Time 12 hours hours 50 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 6 cups chicken stock
    • 1/2 lb. spinach fresh chopped
    • 1 onion chopped finely
    • 1/4 cup yellow split peas
    • 2 Tablespoons unsalted butter
    • 1 Tablespoon turmeric
    • 2 Tablespoons rice flour
    • 3 tangerines juice and zest of two of them.
    • 1 handful parsley fresh chopped finely
    • 1 handful cilantro fresh chopped finely
    • plain yogurt for topping

    Instructions

    • Rinse the split peas and soak overnight in a bowl of water
    • The next day, bring the chicken stock to a boil in a large pot.
    • Add in the drained peas and simmer covered for about 20 minutes, Add in more water if necessary.
    • Saute the onions with the butter in a frying pan until translucent. Add in turmeric and stir over low heat for a minute.
    • Mix rice flour in 1/2 cup of cold water then add the onions and mix. Pour the mixutre into the chicken broth and stir.
    • Add the chopped spinach and herbs and zest of the tangerines and the juice from all three.
    • Cook for another 15 minutes on low heat stirring occasionally.
    • Serve in bowls and top with a dollop of plain yogurt.
    • Enjoy!

     

     

    Filed Under: Lesotho, Recipes, soup

    Lesotho Bashed Beef with Morongo Potatoes

    June 2, 2016 By Darlene at International Cuisine

    Lesotho Bashed beef with morongo potatoes would be served on special occasions there.  Beef is a luxury and this dish would be made when a prized cattle was slaughtered.  Many Basotho live rural and have their own small herds.  The bashed beef dish is called Lekhotloane and is often served with boiled potatoes mashed with morongo which is a spinach that grows wild there. Regular spinach can be used to make this delicious dish.  The beef is served surrounded by the morongo potatoes and is awesome.

    lesotho bashed beef with morongo potatoes

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    4.20 from 5 votes

    Lesotho Bashed Beef with Morongo Potatoes

    Course Main Dish
    Cuisine Lesotho
    Prep Time 15 minutes minutes
    Cook Time 2 hours hours
    Total Time 2 hours hours 15 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • For the Beef
    • 2 lbs beef brisket or similar cut
    • 3 Tablespoons oil
    • 2 onions finely chopped
    • 2 beef stock cubes dissolved in 1 cup hot water
    • salt and pepper to taste
    • For the potatoes
    • 1 bunch of spinach rinsed dried and finely chopped
    • 1 bunch of spring onions chopped
    • 2 large potatoes peeled and cubed
    • salt and pepper to taste
    • 3 Tablespoons butter
    • 3 Tablespoons peanut butter

    Instructions

    • For the beef
    • Boil the meat in water until soft or falling off the bone
    • Remove the meat from the bones and cut into portions.
    • Pound the meat in a mortar and pestle until it resembles stringy bashed beef.
    • Heat the oil in a pot and saute the onions until transparent.
    • Add the meat and stock into the pot.
    • Simmer over low heat until the sauce thickens.
    • Serve warm with morongo potatoes
    • For the Potatoes:
    • Place the spinach, spring onions and potatoes in a little water in a saucepan. Season with some salt and pepper, reduce heat, cover and simmer for about 30 minutes until cooked.
    • Stir in the butter and peanut butter.
    • Serve surround the bashed beef and enjoy!

     

     

    Filed Under: Lesotho, Main Dish, Recipes

    Lesotho Chakalaka and Pap-Pap (Vegetable stew with corn meal)

    June 2, 2016 By Darlene at International Cuisine

    Lesotho chakalaka and pap-pap is a very typical meal.  Chakalaka is a vegetable stew made with tomatoes, peppers, carrots and onions, that is delicious.  It is served with the national dish called pap-pap that is made from corn meal and when cooked resembles polenta.  It is a nice filler to enjoy with any type of stew or sauce. Similar to fu-fu in other countries.  I will definitely keep this in mind for meatless Mondays.  We had this as part of our Lesotho feast but it would be plenty on its own.  You should make it just because it is fun to say chakalaka!

    Lesotho chakalaka and pap-pap

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    3.25 from 12 votes

    Lesotho Chakalaka and Pap-Pap (Vegetable stew with corn meal)

    Course Side Dish
    Cuisine Lesotho
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • For the pap-pap
    • 300 grams corn meal or polenta
    • 300 ml of water
    • For the chakalaka
    • 2 Tablespoons vegetable oil
    • 1 carrot finely chopped
    • 1 onion finely chopped
    • 2 hot red chilies finely chopped
    • 1 red bell pepper finely chopped
    • 2 to matoes finely chopped
    • Salt and pepper to taste

    Instructions

    • For the pap-pap
    • Bring the water to boil and add the corn meal or polenta.
    • Stir constantly until a stiff mixture develops
    • Leave to simmer for 25 minutes, stirring every 5 minutes to prevent burning.
    • Serve with chakalaka or any other stew or sauce
    • For the chakalaka:
    • Heat the oil and fry the carrots for a few minutes then add in the onions, chilies and bell pepper.
    • Fry for about 5 minutes more and then add in the tomatoes
    • Cook until the tomatoes break down and form a stew.
    • Season with salt and pepper and serve with pap-pap.

     

     

     

    Filed Under: Lesotho, Recipes, Side Dish, Vegetarian

    Lesotho Cinnamon Rolls (Makoenva)

    June 2, 2016 By Darlene at International Cuisine

    Lesotho cinnamon rolls are called Makoenva, but they are really just fried dough with some raisins, and then rolled in cinnamon and sugar straight out of the fryer.  What ever you call them, they are yummy.  We enjoyed them with a cup of rooibus tea that turns out has 50 more antioxidants than green tea.  It was a lovely ending to our Lesotho meal.  These are quick and easy to make for a quick snack or dessert for any occasion.

    Lesotho cinnamon rolls

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    4.29 from 7 votes

    Lesotho Cinnamon Rolls (Makoenva)

    Course Dessert
    Cuisine Lesotho
    Prep Time 1 hour hour
    Cook Time 10 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 24 pieces
    Author International Cuisine

    Ingredients

    • 2 teaspoons yeast
    • 1 Tablespoon sugar
    • 1 cup water
    • 1 teaspoon salt
    • 2 teaspoons vegetable oil
    • flour
    • 1/4 cup raisins
    • Oil for frying
    • equal parts cinnamon and sugar combined to roll them in.

    Instructions

    • Combine yeast and sugar in a bowl and add in 1 cup of lukewarm water.
    • Wait until it turns bubbly and frothy about 10 minutes
    • Add salt and oil.
    • Add flour until dough doesn't stick to your hands while kneading ( I used about 2 cups)
    • Add in the raisins and mix together
    • Let the dough rise until it doubles in size
    • Stretch the dough and pinch off a medium size pieces
    • Put in hot vegetable oil to fry until golden brown
    • Roll them in cinnamon and sugar
    • Serve warm with cup of rooibus tea
    • Enjoy!

     

     

     

     

     

    Filed Under: Dessert, Lesotho, Recipes

    Our Journey to Lesotho

    June 2, 2016 By Darlene at International Cuisine

    About food and culture of Lesotho

    The Land of Lesotho, pronounced Li-soo-too, roughly translates to “The Land of the People who Speak Sesotho”, which is the official language, along with English.  Basotho, is what the people are called and singularly they are known as Mosotho.  The Basotho people make up 98 percent of the population of this small country that is solely surrounded by South Africa.  Countries that are entirely surrounded by another country are called enclaves.  Lesotho is one of three in the world (the others are The Vatican City and San Marino.)

    Lesotho is also known as: “The Mountain Kingdom”, “The Kingdom of the Sky”, “The Roof of Africa” and “The Switzerland of Southern Africa.”  These names are due to the high elevation of this nation, along with the stark beauty of its rugged terrain.  Lesotho’s lowest elevation is 4593 feet above sea level.  Eighty percent of the nation is about 5900 feet above sea level.  This makes Lesotho, the country with the highest, lowest elevation in the world.  The lowlands would be highlands anywhere else in Africa.  This beautiful, mountainous enclave is cooler because of the altitude.  In the heat of summer, in the lowlands, the temperature averages about 86 degrees F, in winter, about 19 degrees.  It is much cooler in the highlands.  Snow is common between May and September.  Perhaps this is why a blanket, made of mostly wool, is the national dress of this nation.  Skiing and high altitude marathons, as well as mountain climbing, attract sportsmen and women, from all over the world, to this nation.

    Lesotho is one of only three nations in Africa that are a constitutional monarchy, (the other two are Morocco and Swaziland.) The king, Letsie III, is a direct descendant of Moshoeshoe and doesn’t hold any executive powers but performs important ceremonies and rituals.  Moshoeshoe I, became king in 1822, when he united the different clans into one.  At the time, the country was known as Basutoland.  After clashes with the Boers who were trying to claim land rights on the western border, King Moshoeshoe signed a treaty with the British for protection.  It became a British Protectorate in 1868, after ceding the western territories and reducing the kingdom to half its previous size.  Basutoland gained independence from Britain in 1966 and became the Kingdom of Lesotho.  The government, however, faces corruption and problems with military coups and opposition parties prevail.  Many subsequent kings and prime ministers have had to flee into exile on several occasions, over the years.

    The Lesotho Highlands Water Project has enabled Lesotho to be completely self-sufficient in producing electricity.  Water from the Orange River is captured, stored and transferred to surrounding countries.  By selling water and energy to other South African nations, Lesotho has greatly improved its economy.  Aside from water and power, diamonds are another natural resource, which is a very important export.  It is however, agriculture and livestock that contribute to nearly half of the nation’s income.  Drought can greatly affect the agriculture revenue, which has been difficult in recent years.  Garment manufacturing is another important sector that has helped to lift many of the Besotho people out of poverty.  Thanks to the African Growth Opportunity Act (AGOA), many large U.S. companies have their garments manufactured in Lesotho.  Check the label on your Levis and you just might find it says, “Made in Lesotho.”  The government also relies heavily on funds obtained by miners employed in South Africa as well as from customs duties.  The official currency is the Loti, which is pegged to the South African rand.

    Lesotho faces many issues due to unemployment and poverty.  However, its biggest challenge is AIDS/HIV.  They have second highest prevalence of HIV after Swaziland.  Women and children are disproportionately affected.  Lesotho, like many South African countries, has a highly imbedded, patriarchal society, which promotes gender based violence.  Studies have found that large proportions of both men and women, do not believe women have the right to refuse sex with a partner.  These beliefs greatly impact the AIDS problem as it limits women’s power, and increases vulnerability to sexual violence and HIV.  Crippling poverty, HIV and AIDS greatly influence the country’s low life expectancy, of just 49 years.  There are an estimated 150,000 orphans due to HIV/AIDS crisis.  Prince Henry has made visits to orphanages in Lesotho to help bring awareness to this problem.  Although strides have been made by organizations and the government to educate the population, they have a difficult road ahead to get this epidemic under control.

    Transportation to villages is achieved by horseback, trekking or light aircraft.  Although some roads have been built for mining, the lack of infrastructure, contributes to the problem of getting the population educated.  Despite this, Lesotho does have a pretty good literacy rate, where 85 percent of the population over the age of 14 is literate.  Although education is not compulsory, the government contributes 12 percent of its GDP toward education and is slowly implementing a program for free primary education.  Healthcare and vital services, however, are still a struggle.  Access to the internet is only available to about four percent of the population.

    Despite the many trials this nation faces, the people are known to be extremely friendly and hospitable.  They have a festival each year that is put on by the government and the royal family, called the Morija Arts and Cultural Festival.  It lasts for five days and the theme is “Unify in Diversity.”  The festival features drama, poetry, traditional dance, art and music.   Traditional instruments are the lekolulo, a kind of flute used by herding boys, and the stringed thomo, that woman play.  The festival, of course, also features their cuisine.

    As we look into the cuisine of Lesotho, it is influenced by African and British traditions.  The main ingredients are, rice and vegetables (particularly potatoes), wild game, seafood, and fresh fruits.  The national dish is called Pap-pap, made from cornmeal, similar to a polenta.   Stews are common and often made with peanuts.  Basotho cuisine includes many sauces but is generally not as spicy as food from other African countries.  Meat is considered a luxury, however, oxtail stew, beef and chicken, are consumed on special occasions.

    So let’s enjoy a Basotho Meal:

    The Menu

    Starter

    Butha-Buthe (Spinach and Tangerine Soup)

    Lesotho spinach and tangerine soup

    Main Course

    Lekhotloane (Bashed Beef with Morongo Potatoes)

    lesotho bashed beef with morongo potatoes

    Served with

    Chakalaka and Pap-Pap (Vegetable Stew with Cornmeal Porridge)

    Lesotho chakalaka and pap-pap

    Dessert

    Makoenva (Cinnamon Rolls)

    Lesotho cinnamon rolls

    We set the table with the colors of the Lesotho flag; blue, (for rain), white (for peace) and green (for abundance.)  We also included a picture of the conical hat worn there, called the mokorotio, with its distinctive topknot, which depicts a mountain-top that is visible from the fortress and tomb of King Moshoeshoe.  Also the table was set with a blanket, to represent their national dress and a black rhinoceros figurine, since it is Lesotho’s national animal.  Finally we added a dinosaur, as Lesotho is home to the largest concentration of dinosaur footprints in the world.  A dinosaur specie was actually named Lesothasaurus, after unknown dinosaur fossils were discovered in 1978.  This lizard-type dinosaur is believed to have died out in the mid-Jurassic period, yet there are many sites throughout Lesotho, where its giant footprints can still be seen.

    We began our meal with a unique soup, called Butha-Buthe.  (I was a bit skeptical of the recipe when making it but then was pleasantly surprised at the delicious result.)  This is a nutritious soup with a lovely balance of flavors that is both sweet and sour.  Spinach and tangerines, also known as mandarins, are the stars of the soup, but it also contains onion, yellow split peas, parsley, cilantro and turmeric.  It is served with a dollop of yogurt on top.  This is a definite keeper!

    For our main course we had a lovely, tender, bashed beef that was cooked in water with onions and beef stock cubes.  It was cooked until the meat was falling off the bone and then pounded or bashed (hence the name), to resemble a minced beef.  This was surrounded by a spinach, (which in Lesotho, their wild spinach is called morongo), along with boiled potatoes.  A little peanut butter was also added to the sauce.  This dish would likely be served only for a special occasion, perhaps when an animal was slaughtered.

    This dish was served with a vegetarian delight, called chakalaka.  (I wanted to make it because it is fun to say the name.)  This tomato based sauce, with carrots, bell peppers, onion and hot chilies, was delightful.  It was served alongside the national dish, called Pap-pap, which is a cornmeal porridge, similar to a polenta.  This dish would be a more typical meal for the Basotho.  We loved it and will certainly keep this in mind for meatless Mondays!

    For dessert, we had one of my favorite things; they call it makoenva, I call it fried dough.  It is described as a cinnamon roll because there are raisins in the dough and once the cooked dough is pulled out of the hot fryer, it is dipped in cinnamon and sugar.  Makoenva was a lovely way to end our Basotho meal, along with a cup of rooibos tea, also known as red tea, which according to WebMD, has 50 times more antioxidants than green tea.  Thanks Lesotho!

    As we say goodbye to this unique country called Lesotho, I leave you with a few of their proverbs:

    If the palm of your hand itches, it signifies the coming of great luck.

    Do not laugh at the snake because it walks on its belly.

    If you are a flag, follow the wind.

    and

    A farmer who doesn’t work in the rain or under the sun has nothing to harvest at the end of the year.

    Until next week,

    Warmest regards,

    Darlene

    Filed Under: Featured

    Our Journey to South Africa

    April 16, 2020 By Darlene at International Cuisine

    How did South Africa get its name?

    South Africa was simply named for its geographical location on the southern tip of Africa.  Officially it is known as the Republic of South Africa.  It is also known as the Rainbow Nation, a name given by Archbishop Desmond Tutu, after its first democratic election in 1994, once apartheid ended.  It’s a metaphor for the coming together of all the different ethnic groups who live in South Africa.  There are officially 11 recognized languages in South Africa, each having a unique name for South Africa in their own language.

    Where is South Africa located?

    It is located on the southernmost tip of the continent of Africa. It has a large, 1759-mile coastline along the South Atlantic and Indian Oceans.  To the north it has several neighbors; Namibia, Botswana and Zimbabwe.  Mozambique and Estwatini (Swaziland) are to the northeast.  South Africa also completely surrounds the little country of Lesotho.  Madagascar is just off the east coast. 

    South Africa is blessed with diverse topography.  The great Escarpment forms the longest continuous topographical feature and provides spectacular scenery.  Table Mountain is a flat topped mountain overlooking Cape Town and is one of its most recognized landmarks.  It is a popular tourist attraction with about 900 routes to climb or hike.  It is one of the oldest mountains on the planet, estimated to be over 260 million years old. 

    South Africa has beautiful beaches with epic marine life, desolate deserts, massive nature preserves, bush, grasslands, mountains and subtropical forests and even a floral kingdom.  South Africa is home to magnificent Safari parks, like Kruger National Park, which is one of the largest game reserves in all of Africa and also an UNESCO site.  There you can find the notorious big five: lion, leopard, elephant, black rhinoceros and African buffalo.  There are also over 500 bird species, 100 reptile species and 150 species of mammals.  

    A Brief history of South Africa

    Somewhere between 200,000 and 100,000 years ago, modern humans began to evolve throughout Africa. They became known as the San. They met up with south bound Khoi pastoralists from the north and became known as the KhoiSan. 

    Somewhere around 250 CE the Bantu people began to migrate into South Africa from the north bringing with them iron tools and knowledge of farming.  Many of the people that live in South Africa today speak some form of a Bantu language. The oldest human remains, believed to be 160,000 years old, were discovered in South Africa. 

    The first Europeans to come to South Africa were the Portuguese in 1488.  Bartolomeu Dias sails around the southern tip of Africa and names it the Cape of Storms.  John II of Portugal changed the name to the Cape of Good Hope as he felt its discovery that India could be reached by sea from Europe was a good omen.

    It wasn’t until 1652 when the Dutch East India Company established the Dutch Cape Colony.  It was meant initially to just be a small port town for ships traveling to India, but eventually became a full settlement.

    The British arrived in the late 1700s and many battles for control happened between the Dutch and the British.  In 1814, the Dutch formally agreed that the colony was part of the British Empire.  In 1833 slavery was abolished by the British. The Great Trek was begun by the Dutch settlers called Boers, as they moved inland and formed their own Boer Republics, called the Orange Free State and Transvaal.  Labor was brought in from Asia and India.

    In 1866, diamonds were discovered at Kimberley and in 1886 gold was discovered.  The city of Johannesburg grew rapidly due to the gold rush.  Today, Johannesburg is the largest city in South Africa.  During this time there were two Boer wars.  The second war in 1889 was won by the British and they took over the two Boer republics.  Also during this time many more Europeans moved in, including Germans, French and English settlers who became known as the Afrikaners.  About 1/5 of the world’s gold comes from the mines of South Africa.

    In 1934, the Status of the Union Act declared South Africa’s Independence from the United Kingdom.  In 1939, when World War II began, South Africa served as a valuable sea port for the Allies.

    In 1948, the National Party was voted into power.  They started a policy called apartheid.  This is where people were separated based on their race, particularly whites and blacks.  The white people ruled the land, even though they were only about 20 percent of the population.  In the 1950s, the African National Congress, (ANC) and other groups protested against apartheid.  These protests almost always ended with brutality and widespread massacre by police.

    In 1961 South Africa was declared a Republic and an ANC leader, named Nelson Mandela, formed an armed branch to fight against apartheid.  In 1962, Nelson Mandela was jailed and sentenced to life in prison.  He became a worldwide symbol against apartheid.  He spent 27 years in prison while fighting for equal rights.  In 1993 Nelson Mandela was awarded the Nobel Peace prize.  In 1994 apartheid was abolished and black people were finally allowed to vote.  Nelson Mandela was elected president of South Africa.  He was beloved throughout the country and the world.  The whole world mourned his death in 2003. 

    Despite improvement since the end of apartheid, poverty and unemployment still remained high.  South Africa is just now considered to be a middle-income, emerging market with an abundant supply of natural resources.  Their stock exchange is Africa’s largest and among the top 20 in the world. 

    South African Culture

    South African culture is complicated, dubbed the Rainbow nation, due to so many diverse cultures coming together.  It is the unification of these cultures that contributes to its uniqueness.  As South Africans have become increasingly urbanized and westernized, aspects of traditional culture have diminished.  However, the South African majority still has a substantial number of rural inhabitants and this is where the cultural traditions thrive most strongly.

    South Africa has a population of about 57 million.  Eighty percent are black African, about nine percent colored, (a term used in South Africa for persons of mixed race, ancestry who developed a distinct cultural identity over several hundred years) eight percent are white and the balance are Indian or Asian.  HIV/AIDS hit South Africa extremely hard, affecting about 20 percent of the black population.  Life expectancy plunged to less than 43 years in 2008 but has since recovered to almost 63 years, and continues to improve.

    Christianity is the main religion in South Africa, with 86 percent of the population devoted to it.  Ancestral, animist and tribal African religions make up about six percent, with the balance being Muslim, Hindu or atheist.

    There is a great diversity in music that stems from South Africa.  Many black musicians developed a unique style called Kwaito.  This grew in popularity after apartheid died and when musicians began to sing in traditional African languages.  South Africa has also produced world-famous Jazz musicians.

    South African Cuisine

    South African cuisine is heavily influenced by the Dutch, British, Indian and Cape Malay immigrants.  The famous South African Braai is what we know as barbecue throughout the rest of the world.  Meat is common and popular; sheep and goat are loved but beef is the most prized.   Ostrich is a consumed meat, as is Springbok; both low in fat and high in protein.  However, you usually won’t find a braai without their famous boerewors (coiled shaped sausage) sizzling on it.  Biltong, a dried meat snack, similar to a beef jerky, is beloved.  Seafood and fish are also main ingredients in dishes along the coastal cities and rivers.

    Other famous South African dishes are Bobotie; a curried meat dish with a custard topping and considered to be the National dish.  It is always served with yellow rice, called geelrys.  Stews are also very popular, called potjiekos, literally translated this means “small pot food.”  This stew is often cooked in a three legged, cast iron pot, outdoors.  Bunny chow, of Indian origin, is another unusual dish.  It is a quarter of a loaf of bread, stuffed with curried meat and cheese, and is popular throughout the country. 

    More traditional cuisine includes pap, a porridge somewhat similar to grits, along with chakalaka, a vegetable dish.  Many stews and desserts are made from vegetables like pumpkin and squash as they are easily grown in local gardens.  The mopane worm, which is actually a caterpillar, is a unique treat that is either dried or fried and considered a delicacy.

    The French brought their wine techniques to South Africa and now they have become a leader as wine producers.  In fact, they have the longest wine route in the world, which stretches over a span of 620 miles.  A major tourist draw for South Africa is their variety of wines.

    South Africa also grows a surprising amount of fruit, especially exotic fruits, in the sub-tropical region of the country.  Desserts are also loved, with malva pudding and melktert and koeksister (fried dough) being just a few of the most popular.

    So let’s enjoy a South African meal:

    The Menu

    Starter

    Biltong (Dried Cured Meat)

    A bowl full of biltong

    Main Course

    Bobotie (Curried Minced Meat Casserole)

    A slice of Bobotie

    Served with

    Geelrys  (Yellow Rice)

    Dessert

    Melktert (Milk Tart)

    A creamy piece of meltert

    We set the scene with a photo candle featuring the national flower, the King Protea, then added a few statues of safari animals as well as a penguin. Yes, they have penguins in South Africa and you can even swim with them near Cape Town.  A gold and diamond ring were added to represent South Africa’s robust mining. Grapes were placed to represent their wine industry. 

    Our first course was the famous biltong, a dried cured beef that was flavored with coriander, sugar and vinegar.  It was quickly devoured and it is clear to see how you can never get enough biltong. 

    For the main course, we savored the national dish called Bobotie; a flavorful, curried, minced meat casserole with an egg topping.  It is a true comfort food that is always served with a yellow rice called geelrys, that gets its color and flavor from turmeric and curry.  It was a wonderful combination.

    For dessert, we enjoyed the famous melktert.  The milk tart was light and not too sweet.  We loved it!

    After our delicious South African meal, we watched the documentary film called, Mandela: Son of Africa, Father of a Nation.  Nelson Mandela has been a true inspiration.  I leave you with just a few of my favorite Mandela quotes:

    “A winner is a dreamer who never gives up.”

    “There is no passion to be found playing small – in settling for a life that is less than the one you are capable of living.”

    “It always seems impossible until it’s done.”

    “What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead.”

    “When people are determined they can overcome anything.”

    Until next time,

    Stay safe!

    Darlene

    Filed Under: Featured

    Journey by Country

    Journey by country: The list of  countries we have explored in our journey. Click on highlighted link for the featured post and recipes for that country.

    Afghanistan                    Denmark

    Albania                            Djibouti

    Algeria                             Dominica

    Andorra                           Dominican Republic

    Angola                              East Timor

    Antigua and Barbuda    Ecuador

    Argentina                         Egypt

    Armenia                            El Salvador

    Australia                           Equatorial Guinea

    Austria                               Eritrea

    Azerbaijan                         Estonia

    Bahamas                            Ethiopia

    Bahrain                              ESwatini

    Bangladesh                        Fiji

    Barbados                            Finland

    Belarus                               France

    Belgium                              Gabon

    Belize                                  Gambia

    Benin                                  Georgia

    Bhutan                               Germany

    Bolivia                                Ghana

    Bosnia                                Greece

    Botswana                           Grenada

    Brazil                                  Guatemala

    Brunei                                Guinea

    Bulgaria                             Guinea Bissau

    Burkina Faso                        Guyana

    Burundi                                  Haiti

    Happy Spring

    Cambodia                               Harvesting Hope

    Cameroon                             Honduras

    Canada                                    Hungary -Inside the Roma Kitchen by Dale Beebe-Farrow

    Happy Thanksgiving

    Cape Verde

    Central African Republic     Hungary

    Chad

    Chile                                       Iceland

    China                                        A taste of India by Eliot Beebe

    Colombia

    Comoros                                  India

    Congo, Democratic Republic of

    Congo, Republic of                Indonesia

    Costa Rica                                Iran

    Cote D' Ivoire                          Iraq

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    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

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    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

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    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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