A Culinary Karoo fest:
It has often been remarked that people of South Africa do not show their own culture enough, and opt for serving more ‘western’ food such as pizza or fish-and-chips. The Groenhuis Restaurant aims to offer the best of Karoo food – proudly.
A farm breakfast can consist of Kudu sausage, liver, fig jam on homemade bread, and slices of springbok biltong. Summer is the time of figs, prickly pears and pomegranates. Steaming coffee is served with fresh milk and rusks. A friend, well satisfied, once stood up and proclaimed: “Here, one does not eat only to quell the hunger!”
In the evenings, the stomach is also treated to a feast of food. First is vegetable soup (made with vegetables from the garden). Main course is a choice of Karoo lamb chops, tripe, lamb pasta or sosaties (kebabs)… This is meat world but there are also quinces, olives, roosterkoek, stewed pears, pumpkin or marogo.
But this is not the end – pancakes, milk tart or koeksisters are the delicious dessert items. And to round off, a taste of honey Witblitz.
Note: Booking is essential as each meal is uniquely prepared for guests. Remember to mention if meals should be local cuisine.
A recipe to try at home
Nina Marais’ Springbok Speciality:
- 1kg springbok shoulder
- 1 chopped onion
- 50g butter
- 15ml oil
- 300g mushrooms
- 25ml cake flour
- 5ml salt
- 2ml ground black pepper
- 250ml beef stock
- 15ml sherry
- 5ml Worcester sauce
- 250ml thick sour cream
Cut the springbok shoulder into cubes, slices or strips.
Fry the onion in half of the butter and keep to one side.
Add more butter and fry the mushrooms for ten minutes and keep to one side.
Coat the meat in flour, salt and pepper and fry in the rest of the butter and oil until brown.
Return the onions to the meat and add the beef stock, simmer until soft.
Remove from heat and add the Worcester sauce, sherry, cream and mushrooms.
Return to stove and warm over a low heat.
Sprinkle chopped parsley over the meat and serve with samp or brown rice.
Serves 5-7 portions.