Today’s World Cup Cook-off video on The Global Table features Lucy Hudek, who was born and raised in a farming community of Brazil but has lived in South Africa for the past 20 years. Lucy still prepares many of traditional dishes from her home country at her home in beautiful Lower Chelsea, on the outskirts of Port Elizabeth. One of these favourites is caipirinha, Brazil’s national cocktail, which is made from fresh limes, sugar and a liquor known as cachaca. Lucy also prepared some traditional Brazilian pies or ‘pasteos’ to serve with the caipinhas, and filled them with spicy mince and with palm hearts and cream cheese, but the recipe for these delicious little treats will be shared another time.
Caipirinha – The Recipe
Lucy says the caipirinha is Brazil’s national drink and that it is a favourite among all people from that country. The spirit used is cachaca which, like cane, is made from sugar cane, but using a completely different fermentation/distillation process (hence its completely different taste). Cachaca is available in South Africa’s bigger cities like Cape Town and Johannesburg, but if you struggle to find it in the Eastern Cape or Garden Route then you can use vodka or rum instead. It is important to remove the pith of the limes as they can cause bitterness.
3 limes; cut into smallish blocks skin and all, and with pips and inside white pith removed; 3 heaped teaspoons of white sugar; crushed ice; about 100ml cachaca.
Mix the limes and sugar together; ‘muddling’ them by almost mashing the two ingredients together using a wooden spoon or ‘muddler’. Divide into two regular, old-fashioned glasses, then fill each glass with crushed ice and add the cachaca until the glass is full.
World Cup Cook-off: South Africa
We have already featured a dish by a South African on the World Cup Cook-off since we launched the project a few weeks ago, with South African comedian Barry Hilton preparing one of his signature fish dishes. However, in addition to the other 31 nations to be featured in the build-up to kick-off in June, The Global Table has decided to feature several more South Africans, from all cultures and walks of life, preparing their dishes for the Cook-off. The reason? South Africa not only has great diversity in its cuisine and cultures, but is the host nation of the 2010 Fifa World Cup, after all!
Wendy Nzimande, 33, lives in Port Elizabeth’s Walmer Township, which is also known as Gqebera, with her two young children. Wendy’s father and grandparents were Zulu, and she is still familiar with many of the dishes traditional to that culture. However, as she was born in Gqebera, in the Eastern Cape of South Africa, which is predominantly a Xhosa-speaking area, she grew up knowing many traditional Xhosa dishes too. Wendy, who works as a waitress at a well-known Walmer cafe, makes umnqusho, or samp and beans, at least once a week, and says it is popular in both Zulu and Xhosa households. She often serves some sheep’s tripe on the side, which everyone in the family greatly enjoys.
Samp and beans with tripe: The Recipe
There are many ways to prepare samp and beans, as well as tripe or ‘offal’, and this recipe is one of the simplest. Samp and beans or ‘umnqusho’ is very much a South African staple and this is the way most South Africans would typically prepare it.
Ingredients for the samp and beans
1 cup (25oml) dried samp; 1 cup (250ml) dried speckled sugar beans; 4 to 6 cups of hot water; 2 to 4 tsp of salt; black pepper to taste.
Method for the samp and beans
Place the samp and beans in a bowl, cover with plenty of cold water and soak overnight to soften, as this will greatly reduce the cooking time. Rinse and drain, then put the samp and water into a big saucepan and bring to the boil. Reduce the heat and cover, simmering gently for at least an hour or more, until the samp and beans are tender and much of the liquid absorbed. Stir occasionally so it doesn’t burn. Add the salt and pepper towards the last 20 minutes of the cooking time.
Ingredients for the tripe
500g or more of sheep’s tripe, thoroughly cleaned; about a litre of water; 2 to 4 tsp of salt; spices of your choice (or else a mutton stock cube). Note that if you’re using a stock cube, you will have to use less salt as the stock cube can make the tripe quite salty.
Method for the tripe
Cut the tripe into small pieces; boil it in the water for about an hour or so until it is soft and the water greatly reduced. Towards the end of the cooking time add the salt, spices and stock to taste. Serve it with the samp and beans.