Savouring South Africa – An African Gold Culinary Journey
Indulge in the rich tapestry of South African flavours with African Gold Extra Virgin Olive Oil’s cookbook, a celebration of local produce and culinary creativity. Available for free download, the Savouring South Africa cookbook is a treasure trove of recipes that showcase the versatility and exquisite taste of African Gold Extra Virgin Olive Oil.
A locally made treasure that boasts a balanced flavour, African Gold Extra Virgin Olive Oil is the perfect companion to these dishes.
This cookbook celebrates all things local by honouring the hard work of our local farmers, with a range of delicious recipes that highlight the beauty of local ingredients.
Winter Warmer Recipes
There’s nothing quite like a comforting meal to warm you up. The Savouring South Africa cookbook offers a selection of hearty winter dishes, perfect for cosy nights in. Here are three recipes to try:
Oxtail Potjie
Slow-cooked to perfection, this hearty Oxtail Potjie embodies the comforting flavours of South African cuisine.
Serves: 4-6 | Cooking: 3-4 hours | Prep time: 15 minutes | Difficulty: Moderate
Ingredients
1.5 kg oxtail
3 Tbsp (45 ml) African Gold Extra Virgin Olive Oil
2 onions, chopped
3 carrots, peeled and sliced
250 g mushrooms, sliced
500 g potatoes, peeled and cubed
2 Tbsp (30 ml) tomato paste
1 C (250 ml) red wine
2 C (500 ml) beef stock
Method
Heat the olive oil in a potjie pot over medium-high heat.
Brown the oxtail in batches until well-seared on all sides. Remove and set aside.
In the same pot, add the onions, carrots, mushrooms and potatoes. Cook until the vegetables begin to soften.
In a bowl, mix the tomato paste with the red wine and pour it over the vegetables in the pot.
Return the browned oxtail to the potjie pot.
Add the beef stock to the pot, ensuring the oxtail is fully covered by the liquid.
Cover the potjie pot with the lid and simmer over low heat for 3-4 hours, or until the oxtail is tender and the sauce has thickened.
Stir occasionally and add more liquid if necessary to prevent sticking.
Once cooked, serve the Oxtail Potjie hot.
Lamb Curry
Warm up with this hearty Lamb Curry, a dish that brings the fragrant spices of South Africa into your home. Ideal for family dinners, this curry is sure to become a firm favourite.
Serves: 4-6 | Cooking: 1.5-2 hours | Prep time: 15 minutes | Difficulty: Moderate
Ingredients
800 g lamb, diced
3 Tbsp (45 ml) African Gold Extra Virgin Olive Oil
2 onions, finely chopped
4 cloves garlic, minced
1 thumb of ginger, grated
1-2 red chillies (optional)
2 Tbsp (30 ml) curry powder
10 whole curry leaves
4 tomatoes, chopped
4 potatoes, peeled and cubed
1 x 400 ml tin coconut milk
Method
Heat the olive oil in a large pot over medium heat.
Sauté the onions, garlic, ginger and chillies (if using) until the onions are soft and translucent.
Add the lamb to the pot and brown it on all sides.
Stir in the curry powder and curry leaves, cooking for 1-2 minutes, until fragrant.
Add the tomatoes and potatoes to the pot, stirring to combine.
Pour in the coconut milk and bring the curry to a simmer.
Reduce the heat to low, cover the pot, and let the curry simmer gently for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Granny’s Chicken Stew
This comforting Granny’s Chicken Stew warms both body and soul.
Serves: 6 | Cooking: ~1 hour | Prep: 15 minutes | Difficulty: Moderate
Ingredients
1.5 kg chicken pieces
2 Tbsp (30 ml) African Gold Extra Virgin Olive Oil
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 C potatoes, diced
4 C (1 l) chicken broth
1 C (250 ml) water
2 whole bay leaves
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried rosemary
Salt and pepper to taste
1-2 green chillies, sliced for garnish (optional)
Method
In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
Add the chicken pieces to the pot and brown them on all sides. This step is crucial for developing rich flavour in the stew.
Once the chicken is browned, incorporate the carrots, celery and potatoes into the pot. Stir and cook for a few minutes, until the vegetables begin to soften.
Pour in the chicken broth and water. Add the bay leaves, dried thyme, dried rosemary, salt and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot and allow the stew to simmer for about 45 minutes to 1 hour, or until the chicken is fully cooked and the vegetables are tender.
Taste and adjust the seasoning if necessary. Remove the bay leaves before serving, and garnish with sliced green chillies, if using. Enjoy!
African Gold – Only Locally Made, Ever
A locally made treasure that boasts a balanced flavour, African Gold Extra Virgin Olive Oil is the perfect companion to these dishes.
With a fresh, green aromatic fruitiness, distinct pepperiness and pleasantly bitter notes, it’s the ideal choice for adding a touch of sophistication to your culinary creations. Each bottle is a testament to the dedication and hard work of local farmers in the Western Cape, making it a true celebration of South African produce.
Embark on your culinary adventure and download your complimentary copy of the Savouring South Africa cookbook. Experience the essence of South African cuisine with African Gold Extra Virgin Olive Oil and explore the links below.
africangoldoil.co.za | Facebook | Instagram
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