Boerewors and Vegetables in Coconut Milk

Boerewors Recipe
African Beef
Ingredients: 1.5Kg beef 1.5Kg pork 500gms pork "spek" 20gms whole coriander 30gms salt 5 ml fresh ground black pepper 2 ml fresh ground cloves 2 ml fresh ground nutmeg 150-200 ml wine vinegar 90gms casings
Directions: Scorch, mill and sieve the coriander. Cut the meat into 50 mm cubes and add all the ingredients except the spek and vinegar. Mix well. Mince the meat, cut spek into approx. 2 mm cubes, add spek and vinegar, mix lightly but thoroughly. Stuff casings. (spek = the hard white fat between the skin and the meat on a pig)

AFRICAN STYLE VEGETABLES IN COCONUT MILK

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Side Dish                        African

                 Vegetables

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    2       tb           Ghee -ÿÿvegetable oil

    3       ea           Whole cloves

    1       lg           Onion, chopped

    2       ea           Garlic cloves, crushed

    1       c            Potatoes, cubed

    2       c            Carrots, diced

    2       c            Green beans, chopped

      1/2   tb           Berbere

      1/2   tb           Hungarian paprika

      1/2   c            Coconut milk

                         Salt & pepper

                         Cilantro, chopped

   Heat ghee or vegetable oil with the whole cloves over

   low heat.  When hot, add the onions & garlic & saute,

   stirring occasionally, for a few moments. Add the

   carrots & potatoes & continue to saute for 5 minutes,

   stir to prevent sticking.  Add the green beans & saute

   for just a few more minutes.

   Slowly stir in the coconut milk.  Use only as much as

   you need to create a thick sauce: the vegetables

   should not be swimming in milk. Carefully bring to a

   boil, reduce heat & simmer until the vegetables are

   cooked, 15 to 20 minutes.  Stir occasionally otherwise

   the milk & vegetables will burn.  Garnish with

   cilantro. Serve with an Ethiopian Lentil stew or with

   an Indian dal to mix cuisines, & bread.

   If you prefer the vegetables to be hotter, add more

   berbere.  It is best if this dish is made ahead of

   time & then left to let the flavours marry. In place

   of cilantro, use fresh parsley.