3 Classic South African Recipes the Vegan Way

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Classic South African Recipes the Vegan Way

Did you know another name for South Africa is the Rainbow Nation? With 11 official languages, this country is a melting pot of cultural heritage blended together into a progressive African nation. It’s no wonder South Africa has some truly unique recipes to try! 

Here are three of the firm favorites with a tasty vegan twist.

Potjie Kos (Pot-chi-kos) Classic South African Recipe

Potjie Kos (Pot-chi-kos) Recipe

First cooked up by Dutch immigrants in the 1700’s this dish is your typical slow-cooked stew. It is packed full of hearty vegetables and healthy bean proteins to help boost your vegan diet. Although originally made in a cast-iron pot (potjie) which is then placed on slow-burning coals your pressure cooker will work just fine too.

What you’ll need

  • Potatoes
  • Celery
  • Carrots
  • Beans
  • Onions
  • Turnip
  • Canned cherry tomatoes
  • Vegetable stock
  • Flour (optional)
  • Parsley
  • Salt and pepper for seasoning

Method: Best South African Classic Recipe – Potjie Kos (Pot-chi-kos)

Chop and prepare your vegetables in bite-sized pieces. This helps to speed up the cooking process and makes your stew easier to eat.

Layer your vegetables in the pot according to their cook time. For example, start with potatoes, then carrots, and end with onions and celery.

Pour your tin tomatoes over the vegetables. Add dissolved vegetable stock in roughly 100ml hot water. 

Add your salt, chopped parsley, and pepper.

Close the pot lid and set to simmer for a minimum one hour if using a stovetop or 20 minutes on high if using a pressure cooker. 

If you want to thicken your stew: use a ladle to take about 60ml of the hot liquid out of the pot, add roughly two tablespoons flour and mix thoroughly until no lumps are visible. Pour the flour mixture back into the pot and mix until the stew thickens. 

Otherwise, serve your potjie stew with some rice or dip your favorite bread into your delicious potjie stew.

Also Try: Delicious Recipes of Vegetarian African Breakfasts


Chakalaka (Cha-kha-lakha) Vegan Inspired Recipe

Chakalaka (Cha-kha-lakha) Recipe

This spicy tomato and onion relish has evolved from a miner’s one-pot meal to a staple served with South African braai food such as corn porridge, locally known as pap. It’s versatility as a side or stand-alone meal is what makes chakalaka well-loved in all South African homes. 

What you’ll need

  • Chilli
  • Onion
  • Garlic
  • Grated carrot
  • Tomato
  • Tomato paste
  • Green peppers
  • Baked beans
  • Curry powder
  • Coriander

Method: How to Prepare South African Chakalaka (Cha-kha-lakha)

Wash and chop your vegetables and herbs before placing a large pan with oil on medium heat. 

When the pan oil is hot, begin by toasting your spices with onions until soft then add garlic and chilli. 

Add your chopped green peppers and diced tomatoes and tomato paste. 

When the vegetables soften, about 8 to 10 minutes, add a tin of baked beans and grated carrot to the pan on low heat. 

Allow the chakalaka mix to simmer until slightly reduced, then add the chopped coriander before you serve. 

Chakalaka is best served with mashed potatoes or some other starch-based dish.

Also See: Braai Ideas for Vegetarians

Bunny Chow (Bhanee-Ch-ouw) Vegan Food Recipe

Bunny chow (Bhanee-Ch-ouw) Classic South African Recipe

You can thank the ingenuity of the Indian immigrants who settled in South Africa for this fulfilling takeaway curry-based dish! The curry is typically served in a hollowed-out white loaf of bread which doubles as your dish and utensil. The easy-going nature of this meal makes it a winner for those chilled Friday night dinners with friends. 

What you’ll need

  • A white loaf of bread
  • Chickpeas
  • Whole fat coconut milk
  • Tomatoes
  • Tomato paste
  • Potatoes
  • Carrot
  • Garlic
  • Onion
  • Curry powder
  • Chilli (bird’s eye)
  • Curry leaves or bay leaf
  • Fresh Coriander

Method: Bunny chow (Bhanee-Ch-ouw) Classic South African Recipe

To get your bread ready, cut the whole loaf into either two, three, or four separate pieces. This depends on how many portions you’ll need to make.

Each piece should have thick crust walls and bottom. Carefully hollow out the center of each bread piece making sure the bottom is thick enough to hold your curry without leaking through. Keep the hollowed-out pieces of bread as “dippers” for your curry.

To prepare the curry you’ll need to chop your vegetables into bite-sized cubes.

Place a large pan on a medium heat with a decent amount of oil. While the oil is heating add your bay leaves and remove when the oil starts to bubble. Toss in your onions and cook till they soften, then add your spices, garlic, chilli. 

Add your drained chickpeas, followed by your tomatoes and tomato paste. Once the tomatoes are softened add the coconut milk and the toasted bay leaves. 

Let the curry simmer for a minimum of 25 minutes before adding your freshly chopped coriander. 

Finish off your Bunny Chow by placing your curry into the hollowed-out bread pieces. Enjoy!

Also See: How to Cook Beans in African Style

I hope your mouth is watering after reading about these delicious vegan inspired South African recipes. Join 58 million South Africans and try to make something new today with Dailynewsbucket. And please do share your delicious vegan food creations on our social media channels too!

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