Tuesday, August 23, 2011

Boerewors and Vegetables in Coconut Milk

Boerewors Recipe

African Beef


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


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)

 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side Dish                        African
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Ghee -├┐├┐vegetable 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.

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