In every South African family, Grandma or Gogo is the undisputed queen of the festive season. Her warm smile, seasoned hands, and unmatched culinary magic have been the foundation of Christmas celebrations for generations.
This year, why not honour her legacy by putting a modern spin on the dishes that hold so much meaning for her and the family?
Wayne Blake, cluster general manager at ANEW Hotels and Resort, shares a few trends and tweaks to crowd-pleasing traditional staples whilst remaining affordable, and easy to prepare. Get the festive party started with these appetisers.
For starters, we have…
Chakalaka hummus
Add a South African spin to traditional hummus by adding chakalaka with drained chickpeas into your electrical blender, for a deliciously spicy dip. Serve it with crunchy pita chips and fresh veggies, which will also add a refreshing and colourful start to the meal.
Pap cakes with spicy tomato chutney
For a crispy, satisfying snack, pair fried pap cakes with a tangy tomato and chilli chutney. To make pap cakes, start by using leftover cooled-down pap from your previous night’s braai, or prepare a fresh batch of “stywe” pap.
Shape the pap into a muffin tray, pressing it into the sides to form a cup with a hollow middle for the filling.
For a delicious filling, whip up a quick tomato-chilli chutney by combining 500g of chopped onions, 1kg of diced tomatoes, 5ml of crushed chilli flakes, 2.5ml of ginger powder, 1 tin of crushed pineapple, 250g of sugar, and 150ml of red wine vinegar.
Simmer the mixture gently for 45 minutes, then spoon it into the pap cups. Bake the filled pap cakes until heated through and enjoy!
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Let’s not forget about the mains
Grilled fish with citrus chilli caramel
The heart of any Christmas lunch lies in the mains, and this year, it’s all about elevating the classics Gogo holds dear. Instead of gammon opt for grilled fish, which is a cost-effective choice that’s perfect for the South African summer, especially along the coast. Drizzle with a citrus chilli caramel sauce, pairing the sweetness of the caramel with the tang of grapefruit for a refreshing main dish.
To create a zingy citrus chilli caramel sauce, gently heat 100g of fine sugar in a pan until it melts and turns a golden caramel colour. Remove it from the heat immediately and carefully stir in the juice of two limes, it will bubble vigorously, so go slow.
Return the pan to low heat, then mix in 2.5ml of chilli flakes and the zest of the limes. Stir well until smooth and fragrant, and your fiery citrus caramel sauce is ready to drizzle.
Gammon and pineapple chilli salsa
For those who just can’t skip the gammon, serve with pineapple chilli salsa. It’s fun, easy to eat, and offers a hint of tropical flair.
To make a refreshing pineapple chilli salsa, start by grilling pineapple rings until caramelised, then dice them into small pieces. Finely dice one red onion, chop a bunch of fresh coriander, and finely slice two red chillies. Combine the diced pineapple, onion, coriander, and chillies in a bowl, then drizzle with 50ml of honey. Mix everything, and your vibrant salsa is ready to enjoy.
Cape bobotie ravioli
Add some Italian inspiration to South Africa’s favourite bobotie by using it as a filling for ravioli. Serve with a coconut curry sauce that’s a perfect match for the subtly spiced bobotie. This gives an unexpected, yet completely comforting taste experience.
To make a creamy coconut curry sauce, start by sautéing 500g of chopped onions with 10ml of crushed garlic, 5ml of crushed ginger, and 25ml of curry paste (of your choice) until fragrant. Add 1 tin of chopped peeled tomatoes and let it simmer for 15 minutes. Blend the mixture until smooth, then return it to the pan. Stir in 1 tin of coconut cream and simmer gently for 10 minutes to let the flavours meld. Serve warm.
Decadent desserts to finish
Transform traditional koe’sisters into doughnut-style lamingtons, deep-fried and rolled in coconut. Drizzle with hot honey sauce for a sweet, sticky indulgence that’s guaranteed to please everyone around the table!
To make the hot honey sauce, combine 1 cup (250ml) of honey, 10ml of chilli flakes, and 10ml of apple cider vinegar in a small saucepan. Gently heat the mixture, stirring until well combined, then let it sit for a few minutes to allow the flavours to meld.
For the koe’sister dough, prepare your favourite recipe (a sweet, spiced dough typically made with flour, sugar, yeast, and spices like cinnamon or nutmeg). Once the dough has risen, shape it into small doughnut-shaped pieces or form it into the classic lamington shape, which is typically rectangular or square.
Next, heat oil in a deep fryer or large pan to 180°C. Fry the dough until golden and crispy on the outside and cooked through on the inside. Once fried, remove the dough from the oil and immediately coat each piece with the hot honey sauce. Then, roll each doughnut in desiccated coconut (dry shredded coconut) until fully coated.
Serve the warm fried lamington and koe’sister doughnuts for a delightful combination of sweet, spicy, and coconutty goodness! Take care when handling the hot honey sauce and oil.
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