The South African Cookbook: Authentic flavor-packed recipes from Cape Town to Durban, written by Nokx Majozi, features 90 classic family dishes and modern interpretations for the home cook paired with immersive photos and beautiful writing. A few highlights include Amagwinya with Ground Meat, Pepper Steak Pie, Braai Umbila, Grilled Peri Peri Shrimp, and Peppermint Crisp Tarts. I will also be sharing her recipe for Malva Pudding at the end of the post.
Disclosure: I received a digital copy of this book from Interlink Publishing in exchange for my honest review. All comments and opinions are my own.
Nokx Majozi
Nokx Majozi is a chef and author. She grew up near Durban, South Africa and has been based in London for nearly 20 years.
She spent 11 years at Rosewood London, most recently as Head Pie Maker and Senior Chef, and was selected as one of Jay Rayner’s Rising Stars in 2022. Nokx has also been featured on Saturday with James Martin and in Sainsbury’s Magazine, The Caterer, and Observer Food Monthly.
This is her debut cookbook.
The South African Cookbook
Nokx begins The South African Cookbook with an introduction of her family and a glimpse into the incredible flavors and variety found in South African cuisine.
The dishes featured across the pages are a reflection of her childhood along with favorites she enjoyed during her travels through the country. She states, “while this collection is by no means exhaustive of the vast array of dishes we enjoy, it captures the ones I cherish and wish to share with you- a celebration of the culinary diversity of my beautiful country.”
Chapters are divided according to the following: Breakfast, Street Food and Snacks, Savory Pies and Pastry, Braai, Salads, Fish and Seafood, Meat, Vegetables, Sides, and Desserts.
The photography is provided by Yuki Sugiura with food styling by Nokx Majozi, Khanya Mzongwana, and Valerie Berry. Most of the recipes are paired with a full page photo of the finished dish. You will also find on-site photography featuring the scenery, food, and people from Nokx’s travels.
Measurements are listed in US customary and metric. Titles are written in English or the original language. Each recipe has a headnote with background information, personal memories, serving ideas, yield, and helpful tips.
Malva Pudding
Nokx states if there is any dessert to start with in The South African Cookbook, Malva Pudding should be first one to make. So that is exactly what I did!
Also known as Malvapoeding, This absolutely nostalgic and indulgent treat pairs a spongy vanilla apricot cake with a buttery caramel cream sauce soaked into every bite.
For this recipe, it is served with Nokx’s favorite- a scoop of ice cream plus even more warm caramel sauce over the top. The cake can also be paired with custard or whipped cream.
This was my first time making Malva Pudding and now I am completely hooked. It is perfect for any time of year, but especially with the upcoming holidays. I also can’t wait to try more from the Desserts chapter such as the Milk Tart and Cape Malay Potato Pudding.
A Few Malva Pudding Tips
This Malva Pudding recipe comes together relatively easily, but there are a couple of crucial steps- particularly the caramel and pouring the mixture over the cake.
While melting the sugar into caramel, keep a close eye on the pan and gently shake to make sure it evenly heats. Do not stir with a spoon or the mixture may crystalize. If it does crystalize or burn, carefully discard and start over. For best results, use a heavy bottomed saucepan.
Poke holes across the entire surface of the cake to get as much of the caramel sauce soaked in as possible. Immediately pour the sauce across the surface as soon as it comes out of the oven. Both the cake and the sauce should both still be hot to really develop that buttery, pudding-like texture.
Allow the buttery caramel sauce to soak into the cake for at least 15 minutes before serving.
Other Dishes
I also made the Brekkie Breakfast; Burger Pies; Avocado, Mango and Tomato Salad; and Lamb Curry.
The Brekkie Breakfast was a perfect, indulgent weekend meal to celebrate my husband’s birthday. This incredibly comforting plate is packed with French fries, bacon, kasegriller sausages (I substituted with Käsekrainer), eggs, and plum tomatoes.
My son requested the Burger Pies and they are now a favorite. Inspired by Nokx’s time as a student, two sheets of puff pastry enclose a seasoned beef burger patty with cheese slices, sweet tomato relish, and a pickle for quite the incredible contrast of flavors. The pies are baked until puffed and golden, then served with a green salad on the side if desired.
The Avocado, Mango and Tomato Salad has a wonderful blend of refreshing summer flavors. Tomatoes are paired with cucumber, red onion, mango, avocado, and fresh herbs, then finished with a sweet chili dressing. Nokx states that the salad would work well as a side dish for braai or even over a chicken burger patty.
The Lamb Curry is such a hearty meal from the Meat chapter. Pieces of lamb are coated in a spice paste, then simmered in a fragrant tomato sauce and optionally with potatoes until tender. This curry is also used as the filling for the Durban Lamb Bunny Chow and the Lamb Pies with Minty Pea Salad recipes.
The South African Cookbook is an incredible pick for those interested in the vibrant flavors and cuisines of South Africa. I especially love the range of dishes from street food and breakfast to grilled meat, fish, pies, and desserts. There are even quite a few vegetarian and vegan options such as the Sweet Potato, Chickpea and Kale Pie; Grilled Cabbage in a Curry Sauce; and Rainbow Salad.
Many of the ingredients can be found in larger American grocery stores. Having a market with South African ingredients nearby will be helpful in locating items such as coarse mabela meal, boerewors sausage, chickpea flour, Kashmiri chili powder, Aromat, fresh seafood, curry leaves, eddoes, golden raisins, and custard powder. Substitutions are provided when possible.
Malva Pudding Recipe
Excerpt from The South African Cookbook
Malva Pudding
Ingredients
- 2/3 cup (150 grams) dark brown sugar
- 2 eggs I used large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons smooth apricot jam
- 2 2/3 cups (280 grams) all-purpose flour
- 2 teaspoons baking soda
- pinch salt
- 1 cup (250 milliliters) milk
- 2 tablespoons melted butter plus a little extra for greasing
- 2 teaspoons white vinegar
For the caramel sauce:
- 1 1/4 cups (250 grams) sugar I used granulated sugar
- 10 tablespoons (150 grams) butter I used unsalted butter
- 2 cups (generous- 500 milliliters) heavy cream
- 2 teaspoons vanilla extract
- 3 1/2 tablespoons water
- vanilla ice cream for serving
Instructions
- Preheat the oven to 400˚F (200˚C) and grease an 8 inch (20 centimeter) square baking pan.
- In a large mixing bowl, add the sugar, eggs, vanilla and apricot jam and whisk together using an electric hand mixer until the mixture turns pale, thick and glossy.
- In a separate bowl, sift the flour and add the baking soda and salt.
- Add a little of the milk slowly into the egg mixture while whisking. Then add some of the flour.
- Alternate the two until all the milk and flour are incorporated into the batter.
- Then add the melted butter and finally the vinegar, giving it a final whisk to combine.
- Pour the batter into the pan and bake for 30-40 minutes until set and the top is a dark brown color.
While the cake is baking, make the caramel sauce:
- Put the sugar in a saucepan. Place the pan over low heat and gently cook until the sugar starts melting around the edges.
- Start shaking the pan to move the dry sugar into the wet patches and keep shaking until the sugar is evenly melted and starts to caramelize. Do not be tempted to stir with a spoon or it may crystallize and you will have to start again.
- When the caramel is a dark golden brown and before it burns, add the butter carefully, as it may sputter, and stir until melted and well mixed in.
- In another small pot over low heat, warm the cream for a few minutes until bubbles start forming around the edge, then pour into the caramel.
- Add the vanilla and 3 1/2 tablespoons of water.
- Keeping the heat low, cook the caramel sauce for 3-5 minutes until it is smooth.
- As soon as the cake is out of the oven, use a fork to poke holes all over the top.
- Pour half of the caramel sauce over it and let it absorb for at least 15-20 minutes.
- Cut into squares and serve with ice cream and the rest of the warm caramel sauce on the side.
Mimi Rippee
This sounds wonderful!