It's a wonderful time to spend special moments inside the kitchen, cooking great things, treating oneself, and maybe creating eatable gifts that are perfecly to give someone you are care about. The older I get, the more I love to give away food gifts for Christmas, creating special moments or bringing back memories. When I create recipes from places I love, I feel closer connected, I feel free and so happy. 

That's why I want to share a recipe with you today, which is not only super delicious, but also a great culture lesson, and if you wish a gift for any food lover out there. Do you know someone who's in love with South Africa? Even better.

Since my trip to South Africa, I love to dig in deeper and understand their culinary history. Every traditional South African recipe I've tried so far amazed me beyond and I am not done yet. I love the flavor palette and I love the ingredients used that make absolutely delicious dishes. 

When trying the traditional South African meatloaf, bobotie, I got to know a special side dish, a chutney, which makes the meatloaf incredibly juicy and rich. This chutney is called blatjang and its base is apricot, which is beyond sexy to any kind of meat. 

I also eat the blatjang with bread or put it into my salad dressings, I bet you can also add this on top of your hummus. As always, the world is yours. 

Since Christmas is around the corner and the currect pandemic numbers are not getting better, it's better to stay home and make a homemade gift for Christmas. Why not? A homemade gift always says I love you and I care about you. 

Also, since Christmas is the season of oranges and tangerines, I thought about adding a little Christmas flavor to the apricot blatjang, which makes this experience extra cosy and citrusy. I looove it. 

So let's explore this. 

BLATJANG 

YOU NEED 250g dried apricot + 600ml boiling water + 2 tangerines + 1 red onion + 1/2 teaspoon dried chilli + 2 garlic cloves + 1 1/2 teaspoons ginger + 50 ml white malt vinegar + 2 tablespoons brown sugar + 150g raisins + 2 tablespoons almond meal 


1. First, put the apricots in a bowl of boiling water and let them sit for about 30 minutes.
2. Meanwhile peel and chop the tangerines and onions and throw them into a blender.
3. Once the apricots are soaked and the water is a bit cool again, add the whole bowl into the blender and mix the ingredients for 30 seconds.
4. Add the spices and leftover ingredients and blend one more time.
5. Now put the pulpy chutney into a saucepan and cook it over medium heat for 20-25 minutes until it gets thick.
6. Eat the chutney right away to a typical South African dish like bobotie and yellow rice, or put it into a glass container and seal it well, so it can survive in your frige for 2-3 weeks. 


This is might not look very big or super special, but the taste experience is something else. We cannot travel right now... so let's bring the flavors from very far away into our kitchen. 

Merry Christmas from South Africa all across the world. 

This recipe is celebrated in my kitchen in Germany and I hope you will enjoy this, too. 

Let's have a beautiful holiday season, no matter the circumstances right now. 

Stay safe. 


*Boys and girls, write down the new vocabulary you have learned today: Manderine — tangerine. 
GERMAN LESSON #94