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To celebrate Heritage Day and our wonderful multi-cultural diversity and heritage, SASKO has compiled some South African recipe favourites from vetkoek to steam bread, perfect for family and friends to enjoy at every South African occasion.
SASKO AMAGWINYA VETKOEK
Ingredients
- 500 g SASKO CAKE WHEAT FLOUR
- 1 packet dry yeast
- 1/2 cup sugar
- 1 tsp salt
- 1/4 litre of warm water
- oil for frying
Method
- Sift SASKO CAKE WHEAT FLOUR into a bowl and add the sugar, salt & yeast.
- Make a well in the center of the mixture and add some warm water. Start mixing it together, adding a little water when needed until you have a soft dough.
- Dust your counter with SASKO CAKE WHEAT FLOUR and transfer the dough onto the counter. Knead until smooth for approximately 10 minutes.
- Let the dough rest for 30 minutes in a dish that is lightly floured and cover with a clean tea towel or cling wrap.
- After 30 minutes, knock down the dough and cover again to let it rise for about 90 minutes or until double in size.
- Break the dough into smaller pieces and shape into balls.
- Fry until golden brown on both sides. Approximately 10 minutes.
SASKO MADUMBE, SUGAR BEAN & IMBUYA FRITTERS
Ingredients
For the crumb
- 1 loaf SASKO LOW GI WHOLE WHEAT BROWN BREAD, dried in oven and blitzed to bread crumbs
- 125 g SASKO CAKE WHEAT FLOUR
- 2 eggs, beaten
For the fritters
- 200 g madumbe (potato), peeled and boiled
- 200 g imbuya (wild African spinach), steamed, squeeze out excess water
- 200 g sugar beans (cooked)
- 1 onion, grated
- 1 garlic clove, crushed
- 80 g feta cheese, crumbled
- 2 eggs, beaten
- 30 ml fresh parsley, chopped
- 30 ml fresh mint, chopped
- 50 g SASKO CAKE WHEAT FLOUR
- salt and pepper, to taste
- canola oil, for frying
For the sauce
- 250 ml plain yogurt
- 15 g fresh parsley, chopped
- juice of 1 lemon
- salt, to taste
Method:
- In a bowl, mash the madumbe and sugar beans together and add the imbuya, onion, garlic, feta, eggs and herbs.
- Add SASKO CAKE WHEAT FLOUR and combine until mixed thoroughly. Season with salt and pepper and shape into round cakes.
- Coat with flour, followed with egg and finally SASKO Low GI Brown Breadcrumbs.
- Heat the oil over medium heat in a non-stick pan and fry the fritters for about 3-4 minutes on each side until golden brown.
- Place the fritters onto a paper towel to drain off excess oil. Season with salt.
- Serve with parsley & lemon yogurt sauce.
SASKO KOTA SANDWICH
Ingredients
- 4 slices SASKO LOW GI ALL-IN-ONE WHITE BREAD
- 4 tbsp butter, softened
- 200 g frozen potato chips, baked in the oven until golden
- 200 g cooked chicken, shredded or sliced
- 2 tbsp chutney
- 1 tbsp mayonnaise
- 1 tbsp atchar
- 2 cup mozzarella cheese, grated
- 1 cup baby spinach
Method
- Spread half the butter onto 2 slices of bread.
- In a bowl, mix the chicken with the chutney, atchar, and mayonnaise.
- Start assembling the sandwich by layering the chicken, chips, cheese and spinach onto one of the slices of bread with the butter facing the outside.
- Top the sandwich with the other slice of bread, also with the butter facing the outside.
- Make another sandwich as per instructions above.
- Place the sandwiches into a toasted sandwich press and wait until the outsides are golden brown and crispy and the cheese has melted.
- Cut the sandwich in half and serve with a Russian sausage on the side.
- NB: Also consider slicing a Russian sausage and layer with the other sandwich ingredients before toasting
SASKO CORN JEQE (STEAM BREAD)
Ingredients
- 7 cups SASKO WHITE BREAD WHEAT FLOUR
- 1 cup sugar
- 1/4 cup canola oil
- 1 packet dry yeast
- 1 tbsp salt
- 1 packet dry onion soup mix
- 2 cans corn, drained
- 1 tsp chili flakes
- 1 – 2 cups of water (may not need it all)
Method
- Mix together all the dry ingredients including the onion soup mix and make a well in the center of the mixture.
- Add a little warm water and start mixing until the dough starts coming together. Add more water as needed as well as the corn and knead until you have a soft and pliable but kind of sticky dough.
- Let it rise for up to an hour, knock it down and let it rise again until doubled in size.
- To cook the jeqe, find a strong clean plastic bag without holes.
- Put a spoon full of oil in the bag and spread it around.
- Carefully put the risen dough into the bag.
- Place the bag into a large pot with water in it. The bag should float.
- Loosely tie the top of the bag but do not seal it completely.
- Bring the water to a boil and put the lid on the pot. Let the steam cook the bread for at least an hour before removing.
- Once cooked, remove the bread from the bag and let it cool before serving.