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excerpts from The Encyclopedia of World Cookery

1958: Elizabeth Campbell

These three recipes are from the "South Africa" chapter in Elizabeth Campbell's The Encyclopedia of World Cookery (London: Spring Books, 1958). Most of Campbell's South African recipes are from that country's European population and are mostly derived from European (especially Dutch) cuisine with some French and Asian influences. The first two of these recipes are more African-influenced. The third is included for fun.

Note:

The Encyclopedia of World Cookery


Elizabeth Campbell

Spring Books London 1958

SOUTH AFRICA

Groundnut Chop

  • boiled rice
  • 2 lb. cooked chicken or lamb, cut into 1/2 inch squares
  • 2 tablespoons olive oil
  • 4 tablespoons peanut butter or 6 oz. ground peanuts
  • 1 1/2 pints water
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • mango chutney, fresh grated coconut, grated green or red pepper may be served as accompanying dishes

Take a large saucepan and melt the oil in it. Add the peanut butter or peanuts, stir well, add the water, salt, and pepper. Cook for two minutes. Add the meat. Stir into the sauce, cover the pan, and simmer gently for 7 minutes. Serve with hot rice and all or any of the accompanying dishes.




Pawpaw

  • pawpaw
  • sugar
  • lemon juice

Cut the pawpaw in half. Scoop out all the seeds. Cut into wedges and serve cold with sugar and lemon juice as dessert.




Monkey Gland Steak

  • 1 lb. rump steak
  • 3 tablespoons vinegar
  • 3 tablespoons tomato sauce
  • 3 tablespoons Worcester sauce [Worcestershire sauce]
  • 1 onion, chopped
  • 1/2 teaspoon mustard
  • fat for frying

Beat steak flat. Mix together other ingredients and place steak in the mixture for 30 minutes. Remove and fry steak in hot fat. Heat sauce and pour over steak.



The Rare Recipes pages contain African and African-inspired recipes from antique and out-of-print cookbooks.


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