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Local is still lekker with Mzansi's latest food trends

What’s next in trending foods for South Africa? We spoke to the chefs from Radisson Hotel Group and here’s what they had to say.

12/10/2022

 

 

 

 

South African food is truly international and more and more, international chefs are looking to Mzansi to find out what our big food trends are. We are, after all, the country who took malva pudding international. As a result, recipes for this South African delicacy now feature in recipe books and websites across the world.

“Our country is home to so many flavourful dishes,” notes Chef Normam Heath of Radisson Blu Hotel Waterfront. “Each of them developed with unique stories behind what made them trend before they became set in stone as local favourites”.

It’s said the bunny chow first started trending in 1940s Durban. The trend began with migrant labourers of Indian descent, enjoying standard curried dishes, in a mess free way during work hours, by placing the saucy dishes in a hollow half loaf of bread. Today, the bunny chow is a must-try for anyone who visits Durban.

 

 

 

Visitors to South Africa can't leave without trying traditional bunny chow!

 

 

 

 

What’s next in trending foods for South Africa? We spoke to the chefs from Radisson Hotel Group and here’s what they had to say.

 

 

 

 

Charcolled fruit & veg

Chef Norman explains: “We love an excuse to braai and with loadshedding having reared its head again, the trend is to have starters, desserts, breakfasts, lunches and supper made on the braai.”

Charcolled or blackened fruits and vegetables are cooked from the outside in by wrapping them in foil or cooking naked before immersing underneath hot charcoal until caramelised, blackened and cooked. Favourites to try this with are whole pumpkin, watermelon or vegetables from the gourd family.

 

 

 

 

 

 

 

 

Old school comfort desserts any way

All rules are made to be broken, says this latest food trend and, in particular, the rules for how to experience traditional South African desserts. Who said the rules for milk tart are that it has to be in an actual big tart?

“Healthier eating and calorie conscious foodies are finding ways to enjoy South African favourites like malva pudding, koeksisters and milk tart by making mini versions that beat the craving in a healthier way,” says Chef Vonique van Zyl of Radisson Blu Hotel Gautrain. “Think koeksister bites, mug-microwave malva and miniature milk tarts. To be enjoyed in moderation of course”

 

 

 

 

Every grain of bread’s comeback

Every type of bread was trending during lockdown as South Africans spent more time at home, finding baking as a popular pastime to enjoy.

“As the costs of basic ingredients like flour and even everyday bread go up, people are looking at whichever grains are in the cupboard to use for everyday staples,” says Chef Slobodan Stefanicic of Radisson Blu Hotel Sandton. “The trick is to experiment with the same bread recipes over and over again using different variations of South Africa's local grains like sorghum, mielie meal or mabele meal. Essentially, whatever is in the cupboard. Sorghum, mielie meal and mabele meal are gluten free and therefore a great choice to be enjoyed by everyone.”

Others to try include barley, sorghum, whole wheat or any flour or meal to create bread loafs, dombolo or pap.

This year South Africans are looking for the most convenient and affordable culinary experiences. As a result, current food trends that top the list do so because of their convenience, affordability and most importantly, their taste.

 

 

 

 

 

 

Below are some ways to try these new food trends at home:

 

 

Charcolled Pumpkin Recipes

 

Ingredients:

1 large pumpkin

Wrap in foil and place under the braai coals or wood for 1 ½ hours. Remove from fire, crack open and enjoy as desired or for breakfast lunch or dessert using the following variations.

 

Breakfast:

Take 250g of pumpkin. Mix it with 40g of cooked oats, pumpkin spice (cinnamon, nutmeg, clove and ginger), sugar, butter and milk to taste.

 

Lunch/Supper:

Mix 500 g of charcolled pumpkin removed from the skin with fresh spinach, feta, freshly sliced cucumber, chickpeas and brown rice. Use any salad dressing as required.

 

Dessert:

½ charcolled pumpkin
Tub of ice cream
Roasted pumpkin seeds or roasted nuts
Salted caramel sauce

Take one half of charcolled pumpkin and place it on a dessert dish. Place 500ml of vanilla ice cream on top of the pumpkin. Top the pumpkin with roasted pumpkin seeds and salted caramel sauce. Serve as is, sharing style with multiple spoons.

 

 

 

 

Mini Milk Tartlets

 

Ingredients:

The pastry
125g butter
2 cups flour
1 tsp baking powder
1 whole egg
1 tsp vanilla essence
75ml milk
Spray and Cook – for spraying mini cupcake pan

 

Milk Tart custard filling
750ml milk
2tbsp butter
4 eggs – separated
375ml water
1 cup sugar
1tsp vanilla essence
½ cup of maizena (corn starch)
ground cinnamon for dusting

 

Method:

 

The pastry
• Preheat your oven to 180C
• Combine butter and flour in a food processor or a mixer
• In a separate bowl mix egg, milk, and vanilla essence
• Add your egg-milk mix to the flour-butter mix in the food processor until a soft dough is formed
• Roll your dough out between 2 pieces of baking paper or on a floured surface
• Cut circles out with a small round cutter and place in a greased mini cupcake pan
• Poke holes into the base of each pastry cup and bake for 20 to 25 minutes

Once your tartlet cases have baked, allow them to cool down. Once cooled down they can be removed from the moulds.

 

Milk tart custard filling

• In a large saucepan, add milk, sugar and butter and let simmer
• In large bowl or mixer whisk the maizena, egg yolks and water until a smooth mixture is created and is free of any lumps
• Beat the egg whites until stiff peaks form, put aside
• Add your egg yolk and maizena mix to the heated milk mix and continue whisking
• The mixture will start to thicken
• Once this happens, remove the saucepan from the heat and whisk in beaten egg whites
• Pour the thickened custard into a tray or container and let it cool.
• When your custard has cooled down completely, scoop into a piping bag with a nozzle of your choosing and pipe into the baked tartlet cases
• Dust with ground cinnamon.

 

 

 

 

Sorghum Dombolo

 

Ingredients:

• 600g flour
• 500g sorghum
• 2.2 tbsp salt
• 3.2 tbsp sugar
• 4.4 tbsp margarine
• 5 x 10g anchor yeast sachets
• 2 ½ cups lukewarm water

Method:

• In a mixing bowl , mix flour, salt, and sugar together
• Add margarine and rub into the flour with your fingertips
• Add anchor yeast and mix
• Add enough lukewarm water to the flour mixture to form a soft dough making sure the dough does not get too stiff
• Knead the dough for 10 minutes until soft and elastic
• Cover with plastic wrap and let it rest for 5 minutes
• Place into a large, greased enamel dish and cover with greased plastic
• Allow to rise in a warm place until double in volume, about 25 to 30 minutes
• In the meantime preheat your steamer oven 96 degrees
• Once the dough has risen in the dish transfer in to the big bain marie and cover with foil
• Place in the oven on steamer, to steam for 1 hour and 30 minutes
• Carefully take dombolo out of the steamer, remove foil and place onto a cooling rack
• Allow to cool for 5 minutes before slicing
• Serve with your favourite stew

 

 

 

 

 

 

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