Marinade for Fish 1/2 cup brown sugar 4 tablespoons melted butter 3 tablespoons soy sauce 2 tablespoons fresh lemon

juice 2 tablespoons dry white wine Copmbine all ingredients and pour over the fish. Cover and marinate in ther fridge for 2 hours or longer. Uncover the fish and place in a preheated 200ºC oven and bake for 20 minutes until fish is done, basting every 5 minutes. Above is sufficient for 6 fish steaks or 1.5 kg fish fillet in one piece.

Marinade (This is fine for mutton and can also be used cooked as a sauce for hamburger patties and for making a leg of lamb in a casserole in the oven) 2 huge onions, chopped 1 huge clove of garlic, crushed 15 ml oil 250 ml beefbroth 125 ml wine vinegar (white for mutton, red for steak) 250 ml tomato ketchup 15 ml worcestersauce 5 ml salt 2 ml tabasco sauce 15 ml brown sugar 1 ml ground cloves 1 ml ground ginger 30 ml fruit chutney 30 ml dark brown sherry (optional) 125 ml milk Mix all ingredients and use as marinade. If used for sauce over patties, please cook till onions are

Grind and mix the ingredients into a smooth paste. sauces and marinades made from them. Piri-Piri. put the leg of lamb in it and bake in sauce till tender and done. This spicy hot marinade can be used on any meat you grill or broil: chicken. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes before cooking. Adjust the ratio of cayenne pepper to paprika to taste. etc. fish. chopped 3 cloves garlic. and Peri-Peri all are used to refer to hot chile (chilli) peppers. two or three fresh hot chilli peppers (red peppers are typical). Basting mixture 125 ml cooking or olive oil 375 ml dry red or white wine 1 clove garlic crushed freshly ground black pepper to taste 5 ml dried or 15 ml chopped fresh herbs Combine all the ingredients. or else you can saute the onions and garlic before putting it into the marinade. or one tablespoon dried red pepper flakes one tablespoon paprika one teaspoon salt one teaspoon minced garlic (or garlic powder) Combine all ingredients. This works well on chicken. Braai (BBQ) Sauce 2 onions. If used to make a leg of lamb in the oven. or any other grilled meat. Peri-Peri Marinade The words Pili-Pili. seafood. and only heat up the sauce before serving it with the burgers. chopped four tablespoons lemon juice or lime juice (or cider vinegar) four tablespoons oil one tablespoon cayenne pepper or red pepper. beef. Serve this with maize bread and a green salad. Baste with a small brush or sprig of herbs. seeded and chopped . Baste frequently while roasting it over coals. and foods cooked with those sauces and marinades. put meat overnight in it and remove just before barbequing it over hot coals.done. If used for marinade. beef. crushed 1 medium green sweet pepper.

The above can be used as a marinade and basting mixture and the remainder as a bbq sauce. garlic and sweet pepper in heated oil in a heavy bottomed saucepan until the onions are translucent.. dilute with a little milk if preferred. 125 gm smooth cottage cheese or cream cheese with chives 30 ml mayonnaise 30 ml lemon juice 30 ml chopped fresh parsley 60 gm grated biltong (125 ml) salt and freshly ground black pepper to taste Combine all the ingredients. chopped 1 x 65 gm tin tomato paste 30 ml Worcestershire sauce 2 ml Tobasco or 1 ml cayenne pepper 50 ml brown sugar 5 ml French mustard 30 ml fruit chutney Fry the onions.. Biltong (jerky) dip A dip with a difference? Try this one. Add the heated vinegar and the remaining ingredients and simmer for 30 minutes. Onion Dip 1 packet thick white inion soup powder 500 ml milk 1x250 g tub creamed cottage cheese Mix the onion soup as indicated on the packet but use the 500 ml milk.15 ml cooking oil 50 ml brown vinegar 1 x 410 gm tin whole tomatoes.. Allow to cool and add the cottage cheese. Beer Basting Mixture 340 ml beer 4 chopped spring onions .

also suitable as a marinade. Add the remaining ingredients and simmer over medium heat for 5 minutes. grated 3 cloves garlic. Spare Rib Marinade . Will keep in the refigerator for 2 weeks and in the freezer for 6 months. water or meat stock 30 ml red wine. crushed 50 ml oil 125 ml each tomato purée and chutney 10 ml soy sauce 25 ml each prepared mustard and Worcester sauce 50 ml tomato sauce 75 ml port or muscadel 100 ml chicken stock. Monkey Gland Sauce Makes about 600 ml 2 medium onions. Serves 4 1kg pork spareribs Marinade: 80 ml honey 60 ml soy sauce 45 ml oyster sauce 30 ml soft brown sugar 7 cm piece ginger. vinegar or grape vinegar salt and freshly ground black pepper Sauté the onions. Serve hot. finely chopped 10 ml finely grated ginger root 3 cloves garlic. crushed 15 ml tomato paste .Honey and pork is a winning combination-and these ribs are finger licking good.50 ml cooking oil 30 ml soy sauce 15 ml each brown sugar and chopped ginger root 2 crushed cloves garlic Mix together. ginger and garlic in the oil until the onions are translucent.

Mix all the ingredients for the marinade together and pour over the spareribs. basting occasionally with the marinade. Chakalaka . garlic and peppers Cook further with cabbage and carrots until limp Add rest of ingredients and boil for about 10 minutes. This sauce can also be served as a soup. Cover and refrigerate for at least 8 hours or overnight. Yam. sweet potatoes or Rice. about 2 1 Green Pepper chopped 2 tblspns oil 1 can baked beans (optional-include if used as a side dish) Salt to taste 1 Onions.1 ml salt 1 ml cayenne pepper 1 ml ground cinnamon chopped parsley Preparation: Arrange the spareribs in a single layer in a nonmetallic dish. See also: Groundnut Stew. meat. Cut the ribs into portions. Oven roast for 50-60 minutes. and Chicken in Peanut-Tomato Sauce. sprinkle with chopped fresh parsley and serve. finely chopped 1 clove Garlic Fry onions. Preheat the oven to 190 C and arrange the ribs on the rack of a roasting pan. or with boiled Plantains. What you need two spoonfuls of oil . Turn every 10 minutes.delicious as accompaniment to bbq or pap thanks to Kathy Voormolen 1/2 cabbage head 3 medium carrots. or fish. Peanut Soup. grated 2-3 chillies (depending on taste) Chopped tomatoes. The following recipes (in green text) are all by kind permission of the Congo Cookbook Peanut Sauce from: all over Africa cooking method: boiling-simmering Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan Africa. This sauce can be served with any grilled chicken.

Rub marinade onto meat and allow to marinate in a glass bowl . Remove skins and any remaining shells.) Stir and simmer it into a smooth sauce. Stir until smooth and simmer over low heat for ten to fifteen minutes. common in the Congo region. beef. two or three fresh hot chile peppers (hot red peppers are typical. and spices in sauce pan. meat. or one tablespoon dried red pepper flakes (optional) one teaspoon minced garlic (or garlic powder) one tablespoon paprika one teaspoon salt dried or fresh oregano or parsley (or similar) (optional) Combine all ingredients. cayenne pepper or red pepper (to taste) fresh hot chile pepper. shelled.roasted peanuts. water. Adjust the ratio of cayenne pepper and paprika to taste. Can also be served as soup. finely minced (optional) What you do Heat oil in skillet. Add salt to taste. is made with just three ingredients -. sauces and marinades made from them. Simple Peanut Sauce The simplest Peanut Sauce recipe. finely minced one cup roasted. Combine peanuts (or peanut butter). making sure to stir and turn them frequently. jalapeno peppers and poblano peppers are also good). and water. etc. Grind and mix the ingredients into a smooth paste. and set aside. until soft. Peri-Peri Marinade The words Pili-Pili. fish.one-half small onion. Pour the paste into boiling water. and Peri-Peri all are used to refer to hot chile peppers. Stir and simmer until completely heated. spicy meatbrochettes are often-seen street food. Grind or crush the peanuts into a paste. (Start with two parts peanut paste to one part water. Add onions and hot pepper. seafood. Serve over grilled chicken. Fry onions and optional fresh pepper in oil. and foods cooked with those sauces and marinades. Roast shelled peanuts on the stovetop or in the oven. or with Rice. Piri-Piri. adding water if necessary. skinned. chopped four tablespoons lemon juice or lime juice (or cider vinegar) four tablespoons oil one tablespoon cayenne pepper or red pepper. or fish. This spicy hot marinade can be used on any meat you grill or broil: chicken. mashed peanuts (or one cup peanut butter) two cups water (or chicken broth or chicken stock) salt. salt. In Africa. salt.

or boiled Cassava (manioc) tubers. most every small shop. Fry onions for a few minutes. Chives 4 1/2 Tbs. and with boiled Rice. This marinade works well on chicken. Season to taste. Serve with grilled or roasted chicken. Tomato Sauce from: Central Africa cooking method: pan frying In Central Africa. Chives & Onion Dip Mix Combine & Mix in a plastic bag or air-tight container. Makes about 10-15 preparations of dip. 8 Tbs. Plantains or Yams. simmer for ten minutes. Minced garlic might also be added. sells canned tomato paste. or any other grilled meat. Add water as necessary to make a smooth sauce. reduce heat. Garlic Salt 2 Tbs. vegetables. meat. in the city or the village. etc. A few okra or a small eggplant (aubergine) could also be included in this sauce. fish. Celery Seed 1 tsp. beef. Stir in all other ingredients. Bring to a slow boil. or chicken.for at least thirty minutes (or overnight if possible) before cooking. This African Tomato Sauce is served with grilled fish. Some cooks briefly cook the mixture before storing it. chopped and mashed bay leaf grated nutmeg (to taste) salt. For all recipes below: Keep Refrigerated. black pepper. Granulated Garlic 1 1/2 Tbs. finely chopped one small can of tomato paste two or three tomatoes. red or cayenne pepper (to taste) Heat oil in a frying pan. Ground Black Pepper Preparation: . "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop. or meat. a few spoonfuls of oil for frying (palm oil is most authentic) two onions. Chopped Onion 2 Tbs. and Yams. DO NOT USE MIRACLE WHIP IN PLACE OF MAYONNAISE Use the dry dip mix as seasoning for meats. Baton de Manioc. Plantains. Stir.

Chili Powder 2 tsp. Parsley 3 Tbs.For a Great Tasting dip mix for chips and vegetables. Salt Preparation: For a Great Tasting dip mix for chips and vegetables. Dill 2 1/2 Tbs. . Bacon Bits 1 Tbs. Chopped Onion 2 Tbs. 6 Tbs. Cover and refrigerate 1-2 hours before serving. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. 6 Tbs. Granulated Garlic Preparation: For a Great Tasting dip mix for chips and vegetables. Celery Salt 1 1/2 tsp. Salt Preparation: For Great Tasting dip mix for chips and vegetables. Bacon & Chili Dip Mix Combine & Mix in a plastic bag or air-tight container. Cumin 1 tsp. Cover and refrigerate 1-2 hours before serving. Makes about 7-10 preparations of dip. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. mix together one tablespoon of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Parsley 1 1/2 tsp. Chopped Onion 3 1/2 tsp. Makes about 6-10 preparations of dip. Dried Spinach 4 Tbs. Spinach & Chives Dip Mix Combine & Mix in a plastic bag or air-tight container. Cover and refrigerate 1-2 hours before serving. Granulated Garlic 2 Tbs. 5 Tbs. Cover and refrigerate 1-2 hours before serving.. Chopped Onion 5 Tbs. Salt 1 1/2 tsp. Dill Dip Mix Combine & Mix in a plastic bag or air-tight container. combine one to two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Chives 1 1/2 Tbs. Celery Salt 1/4 tsp. Cayenne 1 tsp. Makes about 6-10 preparations of dip.

Chopped Onions 1 1/2 Tbs. Crushed Dried Cucumber 1 1/2 Tbs. Turmeric 1/2 tsp. Chopped Onion 1 Tbs. Crushed Dried Tomato 3 Tbs. 3 1/2 Tbs. Cumin Preparation: For a Great Tasting dip mix for chips and vegetables. Tomato & Herb Salsa Dip Mix Combine & Mix in a plastic bag or air-tight container. Parsley 2 1/2 Tbs. Chopped Onion 1/2 Tbs. 4 1/2 Tbs. Onion Powder 1 tsp. 3 Tbs. Cover and refrigerate 1-2 hours before serving. Cilantro 1/2 tsp. Makes about 5-7 preparations of dip. Chives 1 1/2 Tbs. Cover and refrigerate 1-2 hours before serving. Celery Salt 1/2 tsp. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Makes about 5-7 preparations of dip. Parsley 1 1/2 tsp. Celery Seed 1 tsp. Ground Black Pepper 1/2 tsp. Granulated Garlic 1 Tbs. Salt Preparation: For a Great Tasting dip mix for chips and vegetables. Cilantro 3 1/2 Tbs. Parsley 1 Tbs.Creamy Curry Dip Mix Combine & Mix in a plastic bag or air-tight container. Makes about 5-7 preparations of dip. Cucumber Dip Mix Combine & Mix in a plastic bag or air-tight container. Granulated Garlic 1/2 tsp. Celery Salt 1/2 tsp. Curry 1/2 tsp. Granulated Garlic 1 1/2 Tbs. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Salt . Celery Salt 1 tsp.

Chopped Onion 4 Tbs. Cayenne 2 tsp. Bacon & Tomato Herb Mix Combine & Mix in a plastic bag or air-tight container. Cucumber & Dill Mix Combine & Mix in a plastic bag or air-tight container. Hot & Spicy Dip Mix Combine & Mix in a plastic bag or air-tight container. Celery Salt 1 tsp. Cilantro 2 1/2 Tbs. Bacon Bits 4 1/2 Tbs. Parsley 1 tsp. Salt Preparation: For a Great Tasting dip mix for chips and vegetables. Parsley 2 tsp. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cover and refrigerate 1-2 hours before serving. 3 1/2 Tbs. 3 1/2 Tbs. Tomato Powder 1 1/2 tsp. Onion Powder 1 1/2 tsp. Salt Preparation: For a Great Tasting dip mix for chips and vegetables.Preparation: For Great Tasting dip mix for chips and vegetables. 5 Tbs. Dill 3 Tbs. Chopped Onion 1/4 Tbs. Celery Seed . Parsley 3 1/2 Tbs. Cover and refrigerate 1-2 hours before serving. Chili Powder 2 Tbs. Dried Tomato Bits 1 1/2 Tbs. Garlic Salt 1/2 tsp. Makes about 7-10 preparations of dip. Crushed Dried Cucumber 1 1/2 Tbs. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Cumin 1 tsp. Ground Black Pepper 1 tsp. Cover and refrigerate 1-2 hours before serving. Chopped Onions 1 1/2 Tbs. Granulated Garlic 2 Tbs. Makes about 7-10 preparations of dip. Makes about 5-7 preparations of dip.

Parsley 2 Tbs. 3 1/2 Tbs. Makes about 5-7 preparations of dip mix. Cover and refrigerate 1-2 hours before serving. . Chives 1 Tbs. Makes about 5-7 preparations of dip mix. Parsley 1 Tbs. Dehydrated Vegetables 2 Tbs. Chopped Onion 3 Tbs. Cover and refrigerate 1-2 hours before serving. Onion Powder 1 tsp. Toasted Onion Combine and mix in a plastic bag or air-tight container. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. oregano 1 tsp. Salt Preparation: For a Great Tasting dip mix for chips and vegetables. 4 Tbs. Garden Vegetable Combine and mix in a plastic bag or air-tight container. Garlic Salt 1 tsp. combine one to two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Black Pepper Preparation: For a great tasting dip mix for chips and vegetables. Tomato Powder 1 tsp. Cover and refrigerate 1-2 hours before serving.1/2 Tsp. Chopped Onion 1 Tbs. Salt Preparation: For a great tasting dip mix for chips and vegetables. combine two tablespoons of mix with 1/2 cup mayonnaise and 1/2 cup sour cream. Salt 1/2 tsp.

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