Bring a taste of South Africa’s heartland into your kitchen with these tasty South African meals.

Pofadder sausages with potbrood

SERVES 8
HANDS-ON 40 min
HANDS-OFF 2 hrs 45 min

INGREDIENTS
For the potbrood
500 g bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
45 g butter
10 g instant yeast
300 ml lukewarm water 
Vegetable oil, to grease

For the sausage
1 kg lamb liver
500 g pork fat
125 g dried apricots, chopped
1 onion, peeled and chopped
3 tbsp white-wine vinegar
2 eggs, beaten
2 tbsp chopped parsley
1 tbsp chopped sage
1 tbsp chopped rosemary
1 tbsp bread flour
1∏ tsp sugar
Salt and white pepper
1 m hog casing, rinsed

METHOD
For the potbrood
1. Preheat oven to 200°C.
2. Mix all the dry ingredients together. Rub in the butter using your fingertips, until the mixture resembles breadcrumbs.
3. Add the yeast, then enough of the water to form a dough. Knead for about 5 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a dishcloth and leave to rise for 5 minutes. Knock back, shape into a ball and place in an ovenproof pot. Cover with a lid and leave to rise in a warm area until it has doubled in size, about 1∏–2 hours.
5. Dust the top of the dough with flour. Then bake, with the
lid off, for 30–40 minutes, until lightly golden and crisp.

For the sausage
1. Reduce oven to 180°C. 
2. Place the liver, fat, apricots and onion in a food processor. Blend until coarsely chopped.
3. Add the vinegar, eggs, herbs, flour and sugar. Season and mix thoroughly.
4. Tie one end of the hog casing with string, then pipe the sausage mixture into it, using a piping bag. Tie the other end, then twist and tie at intervals to make smaller sausages. 
5. Place on a baking tray and cook for 45 minutes, until golden brown and cooked through.
6. Serve with slices of warm potbrood.

DID YOU KNOW? When uncooked, this sausage looks uncannily like the Cape puff adder. It is traditionally made and eaten fresh by hunters while cutting up the carcass.

Skilpadjies with smoky pineapple salsa

SERVES 6
HANDS-ON 30 min
HANDS-OFF 20 min

INGREDIENTS
Salt and cracked black pepper
12 skilpadjies
∑ cup olive oil
250 g baby Rosa tomatoes, chopped
200 g pineapple, diced 
1 red onion, peeled and finely chopped
1 tbsp chopped coriander
1 tsp smoked paprika

METHOD
1. Preheat oven to 180°C.
2. Season the skilpadjies. Heat half the oil in a pan over high heat and then brown the skilpadjies on each side.
3. Transfer to a baking tray and bake for 30 minutes.
4. To make the salsa, mix together the remaining ingredients (including the leftover oil). Season.
5. Remove the skilpadjies from the oven, slice and serve with the salsa.

DID YOU KNOW?: Skilpadjies, when raw, they look like little tortoises.