The "Flavor" of South Africa

THE "FLAVOR" OF SOUTH AFRICA

HOLLIE KAZSYNKSI

Twenty years ago, in the summer of 1999, I came home after a month-long stay in South Africa with an inspired sense of courageous creativity. I couldn’t wait to attempt to recreate some of the unique cuisine I had experienced while I was there. The food had been so vibrant and bright, so full of unexpected flavors I would not have thought to blend together. I had always been adventurous when it came to trying different kinds of foods, but now, I had a desire to create them myself. Foods that could take a person by surprise. Foods that might even captivate a person’s thoughts long after they’ve tasted them.

My trip to South Africa had a tremendous impact on me. I wasn’t expecting it to create a bank of such rich memories. I had traveled with a dear friend and his parents, and, to this day, when we see each other, we reminisce about our journey the whole time we are together.

Photos by Elizabeth Bernhardt

Perhaps the reason it affected me so much is that it was such a pivotal time for South Africa as a country.

Nelson Mandela’s term as president was coming to an end while we were there. I barely knew who he was before my trip, but during our stay and for years after, I would learn all about his dedication to his country and his determination and willingness to die for what he believed in. I would read about his massive influence in bringing apartheid to an end just a few years before my trip, and I would become enthralled by the story of his “Long Walk to Freedom,” especially since I had stood at the entrance to his prison cell at Robbin Island where he had served part of his 27-year sentence.

While not without its problems, South Africa has an undeniable beauty and almost palpable sense of hope that lingers in the air. I came back from my trip with opened eyes and awakened senses. For so long, I mostly attributed this to the unique and amazing foods I had experienced. But I have come to know the hope, courage, and creativity inspired in me came more from a nation of people blending together when they had been forbidden to blend before. The “flavor” of South Africa took me by surprise and has captivated my thoughts ever since.

LOVE OF DIXIE MAGAZINE - 16 - FALL 2019

While in South Africa, I ate butternut soup at least a dozen times. I couldn’t get enough of it! It’s one of the first dishes I attempted to recreate when I came home.

This soup is the perfect blend of sweet, savory, and creamy! It’s wonderful on its own or as an appetizer, which is how I most often eat it.

Butternut soup

I N G R E D I E N T S 1 medium onion, chopped

2 tablespoons butter 2 cups chicken broth 1 lb. butternut squash, peeled, seeded, and cubed* 2 pears, peeled, seeded, and sliced ½ teaspoon dried thyme (Fresh is wonderful, if you have it!) ½ teaspoon salt ¼ teaspoon white pepper ¼ teaspoon ground coriander 1 cup heavy whipping cream (Use full fat coconut milk for dairy-free.) ½ cup pecans, toasted

In a large pot, over medium-high heat, cook onion in the butter until soft (about 5-7 minutes). Stir in broth, squash, pears, thyme, salt, white pepper, and coriander. Heat to boiling, and then reduce heat to medium.

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Cover and simmer until squash is tender (about 15 minutes). If you have a hand-held immersion blender, use it to purée the squash mixture in the pot. If you do not have one, use a blender or food processor. Purée half of the mixture at a time. After the soup is puréed, add heavy whipping cream. Stir thoroughly.

Serve with a sprinkling of thyme and toasted pecans.

*Peeling a butternut squash can be very challenging! I find that cutting the squash in half and then using a potato peeler to remove the skin is easiest.

Everyone's favorite meatloaf

South African meatloaf is called “Bobotie.” I’ve made it a few times, but I don’t believe I do it justice.

This recipe is just a tried and true favorite among my entire family, but I can’t help but recall my stay in South Africa when I eat it with butternut soup!

M E A T L O A F I N G R E D I E N T S 1 ½ lbs. lean ground beef

2 eggs 2/3 cup milk

2-3 pieces hearty bread, cubed (I like to use bread with seeds, nuts, and oats.)

Salt and pepper, to taste Bragg's Liquid Aminos (Substitute soy sauce, if preferred.)

S A U C E I N G R E D I E N T S

⅔ cup ketchup

1 tablespoon spicy brown or dijon mustard 2 tablespoons brown sugar

2 teaspoons worcestershire sauce

Preheat oven to 350 degrees. In a small bowl, stir sauce ingredients together until smooth. Set aside.

Whisk eggs and milk together, and pour over cubed bread. Let mixture sit until the bread absorbs the liquid (about 10 minutes). Using your hands, mix the beef with egg and bread mixture.

Add a few squirts of liquid aminos, and season with salt and pepper. Transfer meat mixture to a glass baking dish, and shape into a loaf.

Cover meat with sauce, and bake at 350 degrees for 55 to 60 minutes.

Mini buttermilk biscuits

Serve these warm with butter and homemade peach preserves if you really want to be a hero.

I N G R E D I E N T S 2 cups flour

¼ teaspoon baking soda 3 teaspoons baking powder ½ teaspoon salt

⅓ cup butter, slightly softened and cut into small chunks

⅔ cup buttermilk plus 1 extra tablespoon 1 large egg

These biscuits can easily be mixed by hand, but I recently started using a food processor to mix the dough, and it changed my life. They came out so light and fluffy!

Preheat oven to 450 degrees, and line a baking sheet with parchment paper. Sift flour, baking soda, baking powder, and salt together in a medium bowl. Place flour mixture in the bowl of a food processor fitted with the pastry blade. Add butter, and blend until flour mixture is fine and crumbly. With blend setting on, gradually add buttermilk (minus the extra tablespoon). Blend until dough forms a ball.

Turn dough out onto a floured surface, and knead (about 12 strokes). Use a rolling pin to roll dough ½-inch thick. I like to use a 2-inch biscuit cutter, but you can use a larger one if you’d like. Place biscuits on the parchment-lined baking sheet.

Beat egg and remaining tablespoon buttermilk together in a small bowl. Brush mixture onto the top of each biscuit. Bake for 12 minutes or until golden brown.

Roasted broccoli

I N G R E D I E N T S 3 fresh broccoli crowns, cut into florets

and halved 3-4 fresh cloves garlic, minced Olive oil, enough to coat florets

Salt and pepper, to taste

Preheat oven to 425 degrees. Line a large baking sheet with foil. Toss broccoli, garlic, oil, and salt and pepper together in a large bowl, making sure to coat each floret. Spread broccoli on foillined baking sheet.

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Bake at 425 degrees for 30 minutes. Toss and flip broccoli using a spatula, and bake for another 10 to 15 minutes.

(I like my broccoli quite crispy, so I might bake it even longer. This is a matter of preference, though. Roast until it meets your liking!)

HOLLIE KAZSYNKSI Hollie Kaszynski is a

native Texan and lives in Austin, with her husband and three kids. She posesses a deep passion for teaching and service, which she pours into her children, church family, and local community. She loves adventure, traveling, writing, and being creative in the kitchen.