Slaphakskeentjies

Slaphakskeentjies Recipe - Authentic South African Dish

Region / culture: Chad, Malawi, South Africa | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Slaphakskeentjies is a traditional South African dish made with pickling onions and a sweet-sour dressing. It is a popular side dish that is often served at braais (barbecues) and family gatherings.

History

Slaphakskeentjies has its roots in South African cuisine, where pickling onions are a common ingredient in many dishes. The sweet-sour dressing used in this recipe adds a unique flavor to the dish, making it a favorite among locals.

Ingredients

4-5 cups small pickling onions, peeled and kept whole

Dressing

2 large eggs
0.5 cup sugar
1.5 tsp mustard powder
0.5 tsp salt
0.25 tsp white pepper
cider vinegar or wine vinegar or grape vinegar

How to prepare

Boil the onions in salted water until they are just cooked.
Make sure the onions are not too soft or falling apart. Drain them and transfer to a bowl.
Beat the eggs until they become foamy.
Add the mustard powder to the sugar.
Slowly add the sugar to the eggs while continuously beating until the sugar is fully incorporated.
Add the salt and white pepper.
Gradually add vinegar to the egg-sugar mixture while beating, and keep tasting until you achieve a sweet-sour taste.
You can use a double boiler for the final step, but it will take longer to bring the dressing to a boiling point.
Most of us prefer using a small, heavy-bottomed pot.
Place the pot over low heat, enough to bring the mixture to an almost-simmer. Stir constantly.
A whisk works well for stirring.
The dressing may become foamy while heating, which is normal.
Avoid using high heat. Stir until the mixture thickens, then remove from heat and continue stirring until it cools slightly. If it cooks too much, the egg will separate.
The dressing should have a consistency similar to mayonnaise - pourable but thick.
If you are concerned about the eggs separating, add 0.5 tsp of cornflour to the sugar/mustard mixture.
This may make the dressing slightly thicker but can help prevent the eggs from separating.
It's still best to closely monitor the heat and the dressing.
Usually, nothing goes wrong.
Pour the hot dressing over the boiled onions and let it cool.
Serve the dish at room temperature, not refrigerated. Leftovers can be refrigerated and will last a long time.

Variations

Add chopped fresh herbs like parsley or chives to the dressing for added flavor.
Use red onions instead of pickling onions for a different taste.

Cooking Tips & Tricks

Be careful not to overcook the onions, as they should be just cooked and not too soft.

- Monitor the heat when making the dressing to prevent the eggs from separating.

- Serve the dish at room temperature for the best flavor.

Serving Suggestions

Serve Slaphakskeentjies as a side dish at a braai or alongside grilled meats.

Cooking Techniques

Boil the onions until just cooked.

- Make the dressing on low heat to prevent the eggs from separating.

Ingredient Substitutions

You can use white vinegar or apple cider vinegar in place of regular vinegar.

- If you don't have mustard powder, you can use prepared mustard.

Make Ahead Tips

You can make the dressing ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve Slaphakskeentjies in a decorative bowl garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Slaphakskeentjies with grilled meats, salads, and other traditional South African dishes.

Storage and Reheating Instructions

Leftover Slaphakskeentjies can be stored in the refrigerator for up to a week. Serve at room temperature for the best flavor.

Nutrition Information

Calories per serving

Each serving of Slaphakskeentjies contains approximately 150 calories.

Carbohydrates

Each serving of Slaphakskeentjies contains approximately 25 grams of carbohydrates.

Fats

Each serving of Slaphakskeentjies contains approximately 5 grams of fats.

Proteins

Each serving of Slaphakskeentjies contains approximately 3 grams of proteins.

Vitamins and minerals

Slaphakskeentjies is a good source of vitamin C and potassium from the pickling onions.

Alergens

This recipe contains eggs.

Summary

Slaphakskeentjies is a flavorful dish that is relatively low in calories and high in vitamin C and potassium.

Summary

Slaphakskeentjies is a delicious and easy-to-make South African dish that is perfect for serving at barbecues and family gatherings. The sweet-sour dressing adds a unique flavor to the pickling onions, making it a favorite side dish among locals.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Slaphakskeentjies. It was a warm summer day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a handwritten note tucked in between the pages.

Curious, I pulled out the note and read the elegant cursive handwriting. It was a recipe for Slaphakskeentjies, a traditional South African dish that I had never heard of before. Intrigued, I decided to give it a try.

The next day, I gathered all the necessary ingredients and set to work in the kitchen. As I chopped the onions and peppers, the aroma of the spices filled the air, transporting me back to my childhood days spent in my grandmother's kitchen.

I could still remember the way she would hum as she cooked, her hands moving with practiced ease as she whipped up delicious meals for our family. She always said that the secret to good cooking was to put love and care into every dish, and I could feel her presence with me as I prepared the Slaphakskeentjies.

As the dish simmered on the stove, I couldn't help but feel a sense of anticipation. Would it taste as good as it smelled? Would it bring back memories of my grandmother's cooking? I couldn't wait to find out.

Finally, the dish was ready. I scooped a spoonful onto a plate and took a bite. The flavors exploded in my mouth, and I was instantly transported back to my grandmother's kitchen. The dish was a perfect blend of sweet and savory, with a hint of spice that lingered on my tongue.

I knew then that this recipe for Slaphakskeentjies would become a staple in my own kitchen. It was a dish that brought back fond memories of my grandmother and her love for cooking. And as I sat down to enjoy my meal, I knew that she was watching over me, proud that I had carried on her tradition of delicious home-cooked meals.

From that day on, I made Slaphakskeentjies whenever I wanted to feel close to my grandmother. Each bite brought back memories of her laughter, her warmth, and her love for her family. And as I shared the recipe with my own children and grandchildren, I knew that her legacy would live on through the love and care that went into every dish I cooked.

So whenever I make Slaphakskeentjies, I am reminded of my grandmother and the joy she brought to our family through her delicious cooking. And I am grateful for the handwritten note that led me to discover this special recipe that will always hold a place in my heart.