Our Favorite South African Recipes



Debbie's Amazing Curry Chicken with Chutney

6 chicken breasts skin on in water just covering. add good chicken boulion at least 1/per cup and boil till tender. remove chicken from water when done set aside to cool. after cools remove skin and bones by shredding into bite size pieces by hand

saute in olive oil two garlic cloves minced & two large onions cubed into bite size pieces ( I prefer Vidalia)
3 tblsp of medium curry powder

1/4 cup sugar (we use fructose)

2 bay leaves, 2 minced cloves garlic

coarse ground pepper to taste

 1/4 cup tomato paste thickened like ketchup or you can use ketchup
3-5 tblsp of Mrs Balls chutney original or hot (I prefer the hot) 
salt to taste. Simmer on lowest setting
Put shredded chicken in and spoon chicken stock to a thick soup consistency (about 1 cup)

Let cook for 20 minutes at simmer
Add  1-2 fresh bananas sliced

Add 1/4 to 1/2 cup whole cream (I use no more than 1/4 cup but the recipe calls for 1 cup)

Cook for 5 minutes low heat and serve.

Goes great with any kind of rice and a dipping bread

Leave your Mrs. Balls Chutney of Choice on the table for your guests to enjoy!


Another Delicious Chicken Chutney
1 cup Mrs. Balls' chutney

2 tablespoon lemon juice, 1 teaspoon curry

1 teaspoon ginger, 1 dessertspoon oil & 1 tablespoon sugar

Mix all ingredients well together

Dip and coat pieces of chicken in the mixture

Saute in hot skillet

Serve over rice thanks to Rina


Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate. Bobotie is typically served with geelrys (yellow rice) and a side of Mrs Balls chutney.

* 2 tablespoons vegetable oil
* 2 onions, peeled and sliced
* 2 1/4 pounds good quality lean ground beef
* 1 thickish slice of white bread
* 1 cup milk
* 1 tablespoon medium curry powder (or hot for the hale and brave)

* 1 1/2 tablespoons sugar
* 2 teaspoons salt
* freshly grated pepper (about a half teaspoon)
* 3/4 teaspoon turmeric
* 2 cloves crushed Garlic
* 1 1/2 tablespoons Balsamic vinegar
* 1/2 cup seedless raisins
* 2 tablespoons Mrs.Balls Chutney of your Choice

* 2 bay leaves (or fresh lemon leaves if available)
* 2 medium eggs 

1. Heat th e oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
2. Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, adding squeezed milk back into the bowl.
3. Preheat oven to 325°F. Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
4. Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
5. Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
6. Remove from the oven and serve hot with geelrys. (Yellow Rice)

* Add a couple tablespoons of  All Golds Apricot Jam to the meat if you like. A grated apple is also sometimes added.
* Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
* One or two beaten eggs can also be stirred into the meat mixture if you like.
* Substitute lemon leaves for the bay leaves if you can find them.
* Use ground lamb in place of the beef.


Gilly's Nougat Ice-Cream


Easy and fast to help you spend more time with friends and family!

* 2 x 110g bars of Walters' Nougat                                                                                                              * 1 Qt. of good vanilla ice-cream  
* 1 cup of whipping cream
* ½ cup of plain thick yogurt

Prior preparationMethod:

1. Freeze Nougat overnight. Chip with a sturdy knife.
2. Leave vanilla ice-cream out at room temperature for approx. 30 min.

1. Whip cream and add yogurt.
2. Fold the cream and yogurt into the vanilla ice-cream while at the same time a
dding the chipped nougat.
3. Re-freeze before serving.
4. Serve as is or with a few Walters' “Angel” Nougat Biscuits.


Use rump steak or tenderized steak seasoned with salt, garlic and pepper
Grill in a pan using olive oil till rare medium and keep warm
Pour over the following sauce:
2 chopped onions grilled until golden brown
Add 2 large skinned tomatoes and cooked to a mush
Add 1 crumbled chicken cube
1 cup water
1 cup tomato sauce
½ cup Worcestershire sauce
1 tablespoon soy sauce
½ cupMrs. Balls hot chutney
1 teaspoon of sugar
Salt and pepper to taste
Sprinkle with chopped parsley for garnish thanks to Rina


Elaines Flounder a delicious adaptation of Debbie's Amazing Chicken

Saute i two large onions in olive oil cubed into bite size pieces ( I prefer Vidalia) & two garlic cloves minced 

3 tblsp of medium curry powder

1/4 cup sugar or less if dieting (we use fructose)

2 bay leaves coarse ground pepper to taste

1/4 cup tomato paste thickened like ketchup or you can use ketchup

3-5 tblsp of Mrs Balls chutney original or hot (I prefer the hot)

salt to taste. Simmer on lowest setting till onions are done at the end add 1/4 cup lite coconut milk

dip flounder fillets on both sides in sauce and put in baking dish, folded in half, covering with remaining sauce. Bake until fish begins to flake Serve with chopped cilantro on top, surrounded by basmati rice with saffron and petite peas and top with Pineapple Rings


Elaine's Delicious Sea Bass

1. Cut up eggplant, zucchini, Vidalia onion and cherry tomatoes and put in a shallow baking pan as bed for fish.

2. Coat 1 lb. sea bass in Robertsons' Spice for Fish seasoning and lay on veggies.

3. Cover fish and veggies with a mixture of 1/2 bottle Garlic Peri-Peri sauce, raw organic coconut butter to taste (or lite coconut milk) and a touch of Mrs. Balls Original Chutney.

4. Cover dish with foil and bake at 450 degrees until done(fish should flake).