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the appetizer:

South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.

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South Africa

Yellow Melon Muscadel (Melon Salad)

1 cup sugar
1-1/2 cups water or fruit juice
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon ground ginger
4 cantaloupes
1/4 watermelon
Salt, pepper
2 tablespoons muscatel or port
Mint, for serving

In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well. Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl. Cool.

Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel. Toss gently. Pour syrup over melon balls and refrigerate for several hours before serving. To serve, decorate with mint sprig.


South Africa

South African Recipes

Back to the main South Africa page

South Africa on Wikipedia

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This page modified January 2007


 


 
 

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