Biltong mielie bread with chakalaka – South African enjoyment

Love South African-inspired recipes? This biltong mielie bread with chakalaka contains everything that reminds us of good old Mzansi. This delicious recipe created by student chef Dylan Pretorius-Spires of the Jackie Cameron School of Food and Wine. It is a must-try for anyone who loves to bring a South African flavour to the dinner table.

Mielie bread is an old favourite popularly served with a braai. Biltong is one the most delightful snacks enjoyed widely among South Africans. And finally, chakalaka is a usually spicy veggie relish that adds so much flavour to any dish. Combine these three amazing South African foods and you get a biltong mielie bread with chakalaka. Simply delightful!

This South African special is brought to you by the Jackie Cameron School of Food and Wine. Make sure you check out the other recipes by this excellent school. Let us know in the comments section of this recipe if you have tried this recipe.

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Biltong mielie bread with chakalaka recipe

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Recipe by Jackie Cameron School of Wine and Food Course: SidesCuisine: South AfricanDifficulty: Easy

Servings

10

mini loaves

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Biltong mielie bread


• 
  

  1 can cream-style sweetcorn

  
  


• 
  

  3 eggs, lightly beaten

  
  


• 
  

  3 tablespoons melted butter

  
  


• 
  

  60 g white sugar

  
  


• 
  

  140 g cake flour, sifted

  
  


• 
  

  pinch of Oryx dessert salt

  
  


• 
  

  pinch of Oryx dessert pepper

  
  


• 
  

  3 teaspoons baking powder

  
  


• 
  

  100 g biltong

  
  


• Chakalaka


• 
  

  3 tablespoons oil

  
  


• 
  

  1 onion, finely chopped

  
  


• 
  

  2 green chillies, seeded and chopped

  
  


• 
  

  2 tablespoons masala

  
  


• 
  

  4 carrots, grated

  
  


• 
  

  200 g chopped tomatoes

  
  


• 
  

  2 tablespoons tomato paste

  
  

Method

• Biltong mielie bread


• Mix the sweetcorn, eggs and butter in a bowl.


• Add the dry ingredients and season to taste.


• Put a greaseproof paper base into a small tomato paste can. Grease well and fill half with mealie bread mixture.


• Bake at 180⁰C for 10 minutes.


• Chakalaka


• Heat the oil in a sauce pan and fry onions until translucent.


• Add the chillies and masala. Stir until onions are coated in masala.


• Add the grated carrots, tomatoes and tomato paste.


• Stir until mixture is combined and cook for 10 minutes.

Notes

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