Melkkos and biltong – a South African thing

Melkkos and biltong – a South African thing

Sophia Lindop brings life to food with her series of cook books and shares with us a rich history of our country and the stories around her inspirational recipes. What sound most typifies South Africa’s great outdoors? Some say it’s the chilling roar of a lion in the early evening in the bush. Others claim it’s the haunting call of a fish eagle that soars above the country’s many rivers and dams. Still others feel it’s the soft cooing of a laughing dove or the cackling of a guinea fowl coming in to roost at night. And yet the sound that unifies

South Africans all around the world is the crackling of a fire. It is the call to come together, to enjoy the hospitality so unique to our people. It is an invitation to eat together, laugh together…an invitation to share.
‘South Africa Flavours and Traditions’ explores the homemade recipes truly loved by South Africans. Did you know the word “biltong” comes from the Dutch “Bil” (rump) and “tong” (tongue or strip)? Learn how to make your own biltong at home, as well as Biltong Pâté, not to mention Bobotie Meatballs, Boerewors Rolls, Bunny Chow with Vegetable Curry, Coffee and Turmeric Leg of Lamb, Corn and Cheese Samoosas and even Pineapple Beer.

‘Cape Town Flavours and Traditions’ is a must-have memento or tool to plan your trip to Cape Town with. Recipes have a unique Capetonian twist and include the likes of Beetroot Pancakes, Cabbage Frikkadels, Naartjie Granita, Cape Pickled Fish, Smoked Snoek Pâté, Spanspek, Prawn and Avocado Salad, Vetkoek with Curried Mince, Malva Pudding and Milk Tart.

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Let’s Cook!

Melkkos
Serves 6-8

Ingredients:
3 extra large eggs
½ tsp salt
2 cups cake flour
Water
2 litres of milk
2 sticks cinnamon
Cinnamon sugar

Method:
Gently beat the eggs and salt together, add the cake flour and mix well.
Add just enough water to form a stiff dough.
Knead well until smooth and elastic.
Roll out onto a lightly floured surface to a thickness of 5mm.
Cut out thin strips to 4-5 mm thick.
Toss the strips in cake flour.
Pour the milk into a pot and add the cinnamon sticks, bring to the boil, add the strips of dough in small batches, stirring constantly until it has all been stirred into the milk.
Bring to the boil again and then reduce the heat and simmer for 15-25 minutes until the strips are cooked through and a fairly thick milky porridge has formed.
To serve spoon into deep bowls and sprinkle with cinnamon sugar.
To make the sugar mix white sugar with ground cinnamon.

© Sophia Lindop Published by Jacana