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Beer bread and mango atchaar

Beer bread and mango atchaar

 

The beer bread and mango atchaar make for great sides and garnish, and are a firm favourite at Camp Jabulani for bush lapa dinners. South Africans love to braai (barbeque) over weekends , and to entertain friends and family around a blazing fire. These are a must to accompany the feast!

The beer bread is easy to make, and is best enjoyed with some oxtail, lamb or beef potjie.

Ingredients

  • 3 cups sifted flour
  • 3 teaspoons baking powder
  • 1 teaspoon       salt
  • ¼ cup sugar
  • 1 tin beer
  • ½ cup melted butter

Method:

  • Mix all ingredients together except the the butter.
  • Pour butter on top and bake for 1 hour.

 

Mango Atchaar
This traditional mango atchaar is made with raw mangoes. You can adjust the amount of chillies to your liking and serve with vegetable curry.

Ingredients

  • 11/2 kg mangoes
  • 4 tsp garlic and herb salt
  • 3 Tbs chilli powder
  • 2 Tbs cumin powder
  • 1 Tbs ground coriander
  • 3 Tbs curry powder
  • 11/2 cups raw honey or fructose
  • 2 cups balsamic vinegar
  • ½ cup corn or potato flour
  • 2 Tbs mustard seeds
  • Handful curry leaves
  • 11/2 cups virgin olive oil or cold pressed sunflower oil

 

Method:

  • Simmer all the ingredients, except the mangoes and oil, until it thickens.
  • Pour over the mangoes, add oil and mix well.
  • Cool and refrigerate for at least 12 hours.

 

Bon appetit!
Chef Dylan

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