Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
Tastes of Africa, from Struik Lifestyles, is a delightful cookbook, full of delicious recipes, appetizing photographs, and even fun facts about traditional African fare. These recipes are easy to prepare, and certain to add new flavors to your cooking repertoire.
Book synopsis: Africa is a continent of contrasts – not just those reflected in the grandeur of its deserts, mountains, dense forests, or pristine white beaches that stretch endlessly to the horizon, but in the cultural variety of its diverse people and their impact on the totality of the continent. In Tastes of Africa, Justice Kamanga takes you on a gastronomic safari, exploring the tastes and textures of indigenous African cuisine, as well as dishes that have been influenced or introduced by a host of foreign settlers to the continent from Asia, Europe, and the Middle East. Simple in the choice of ingredients and easy to prepare, both traditional and fusion African cooking are nevertheless as intriguing in the subtle blends of flavors, colors, and tantalizing aromas as the lands from which they come, where they have formed delicious and different staples for hundreds – and in some cases thousands – of years. In order for you to organize your own African-themed lunch or dinner at home, the recipes in Tastes of Africa have been traditionally grouped, including starters, fish, meat, vegetarian, side dishes, desserts and breads, and are accompanied by authentically styled, full-color photography.
This week, we’re all about dessert. The Milk Tart is one of Africa’s most famous desserts, and today we’re sharing the recipe so you can try it yourself! This sweet treat is a perfect way to bring the flavors of Africa to your next family gathering.
Also known as melktert in Afrikaans, this is one of the most famous and best-loved of South African desserts.
200 g cake flour
a pinch of salt
100 g butter, softened
3 tbsp castor sugar
2 egg yolks
3 tbsp water
2 cups milk
80 g cornflour
60 g sugar
2 eggs, separated
20 g butter
1 tsp vanilla essence
ground cinnamon to sprinkle
In a bowl, sift the flour and salt, then rub in the butter and castor sugar until it resembles fine breadcrumbs. Beat the egg yolks and water, add to the flour mixture and knead gently for 5 minutes on a floured work surface. Refrigerate the dough for 30 minutes. Preheat the oven to 200 degrees C. Grease a 23-cm flat dish. Roll out the pastry and line the prepared dish. Prick the base with a fork and bake blind for 10 minutes.
For the filling, pour the milk into a saucepan and mix in the cornflour and sugar. Heat, stirring until smooth. Bring to the boil and keep stirring until the mixture thickens. Whisk in the egg yolks. Remove from the heat and add the butter and vanilla essence. Beat the egg whites until stiff peaks begin to form, then gently fold into the milk mixture. Pour the mixture into the pastry case until it is level with the top and bake for 25 minutes. Leave to cool, sprinkle with cinnamon, then slice.
For those not used to cooking with the units of measurement in this recipe, here’s an online unit converter! Tastes of Africa provides a handy conversion chart at the end of the book so everyone can enjoy these fantastic recipes.
The finished product! (photo and recipe found on pages 184 & 185 of Tastes of Africa)