South African


As seen on Firstlight.......


 

Sedaven Spinach Salad

 
7 c. fresh chopped spinach
1 ½ c. frozen corn, thawed
1 red or orange capsicum, seeded and finely chopped
 
DRESSING:
2 Tbsp. extra virgin olive oil
2 tsp. freshly squeezed lemon juice
½ tsp. vegetable seasoning
 
  1. Mix the chopped spinach, corn and chopped pepper together in a large bowl.
  2. Mix the dressing ingredients together and blend with a wire whisk or shaker until well blended. Pour salad right before serving and toss until well mixed with the greens.
  3. Serve right away. You can store the leftovers for 1 day in the refrigerator, but the spinach will wilt a little.
 
Yield: 16 half-cup servings
 
Sedaven Spinach Salad
 

South African Potato Salad


4 c. potatoes, diced and cooked
½ c. fresh grated carrots
¼ c. fresh chopped chives
¼ c Tofutti sour cream
¼ c. Vegenaise, or your favorite salad dressing
½ tsp. sea salt
½ tsp. onion powder
½ tsp. seasoned salt
⅛ tsp. turmeric
3 grape tomatoes for garnish
⅛ c. fresh chopped parsley for garnish
 
  1. Mix the sour cream, vegenaise and all the seasonings together.
  2. Add the rest of the ingredients and mix gently until well blended.
  3. Garnish with parsley and grape tomatoes. Chill in refrigerator until serving time.
 
Yield: 8 half-cup servings.
 
South African Potato Salad
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Jungle Stew


8 c. water
1 med. onion, finely diced
1 c. celery
1 c. corn, fresh, frozen or canned
4 c. raw sweet potatoes, diced
1 ½ c. canned, petite diced tomatoes
1 c. peas
1 Tbsp. salt
1 Tbsp. curry powder
1 Tbsp. sugar
1 tsp. cumin
1 tsp. chili powder
¼ tsp. garlic powder
 
SLURRY:
2 Tbsp. corn starch
¼ c. cold water
 
  1. In a large pot, combine all ingredients and bring to boil. Turn down heat to a slow simmer and cook until all vegetables are tender.
  2. Mix slurry and add stew until desired thickness is reached. Serve over rice.
 
Yield: 8 cups stew.
 
Jungle Stew

Sweet Potato Fritters


3 med. sweet potatoes, raw
⅔ c. flour
1 tsp. sugar
⅓ c. cornstarch
salt to taste
 
  1. Wash and peel sweet potatoes, then cut into julienne strips or grate. Place in bowl and cover with boiling water. Let stand for 30 minutes.
  2. Drain water and then add the rest of the ingredients. Mix well and shape into approximately 2 ½-inch patties. Fry in peanut oil until crispy, turning once. Drain on paper towels and serve hot.
 
Yield: 16 fritters, 2 ½" in size.
 
Sweet Potato Fritters
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Vegetable Putu-Pap


3 c. white cornmeal
8 c. water
1 14-oz. can creamed corn
2 tsp. salt, or to taste
2 tsp. margarine
2 medium zucchini, cut into slices
2 med. yellow squash, cut into slices
2 c. green beans, cut into 1/2 inch pieces
3 carrots peeled and cut into slices
1 med. onion, diced
1 large sweet potato or butternut squash, peeled and cubed
2 c. water
2 Tbsp. chicken style seasoning and broth, or vegetable seasoning
salt to taste
2 c. spaghetti sauce
 
  1. In a large pot, place 8 cups water, creamed corn, 2 teaspoons salt and margarine. Bring to a boil and add the cornmeal, stirring constantly. Stir for about 5 minutes over medium heat or until thickened.
  2. Put half of the cornmeal mixture into a 9 x 13 inch casserole dish that has been sprayed with a non-stick cooking spray. Cover the remaining cornmeal mixture to keep warm.
  3. In a large saucepan, mix the 2 cups water with the seasoning, and bring to a boil. Add the onion and cook until clear. Add the rest of the vegetables and cook until tender yet firm. Drain vegetables and set aside.
  4. Spread 1 cup of the spaghetti sauce over the cornmeal mixture in the casserole dish. Then evenly distribute all the vegetables on top of the sauce. Pour the remaining cup of spaghetti sauce over the vegetables and spread evenly.
  5. Cover with the remaining cornmeal mixture, making sure to completely cover the vegetables. Bake at 350 degrees for 30 minutes or until bubbly and hot. Cut into squares and serve.
 
Yield: 21 one-cup servings.
 
Vegetable Putu-Pap

Safari Baked Beans


¼ cup onions, finely chopped
1 Tbsp. olive oil
2 Tbsp. pure maple syrup
¾ tsp. curry powder
1 tsp. sea salt
½ tsp. fresh garlic, finely chopped
½ tsp. onion powder
2 ½ c. navy beans
2 c. great northern beans
3 ½ c. tomato sauce
¼ c. fruit sweetened ketchup
½ c. water
 
  1. Place the onions in a glass bowl with 1 tablespoon olive oil and place a glass lid on top. Microwave onions until they are clear in color.
  2. Put the cooked onions in a skillet and add the fresh garlic and all the seasonings. Cook for a couple of minutes and add all the rest of the ingredients and stir until everything is well mixed.
  3. Let the bean mixture simmer for about 15-20 minutes. Serve hot or cold.
 
Yield: 6 half-cup servings.
 
Safari Baked Beans
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