Southern African Finger Food and Party Snacks
Bite Sized Chicken and Seafood Recipes with a Difference
May 27, 2009
South Africa is a culturally diverse country. African Food in this part of the world is often a fusion of ingredients and cooking, blended in a way that creates an innovative and fresh dish. Try these African chicken and seafood party ideas for something a little different.
For example, in South Africa there is a large Indian population, a Cape Malay population i.e. descendants of Malaysia and other Asian countries as well as a variety of African tribes, white descendants of Dutch and French settlers, all of whom came to this country with their unique cooking methods. Gradually, many of these traditional ways of cooking have fused into a uniquely South African traditional way of eating.
Instead of limiting the chicken and seafood recipes that follow to traditional pre-dinner hors d'oeuvres, these treats can be used for brunches, in-between meal fillers or late-night snacks.
The following recipes serve four to six, obviously for a large gathering the ingredients will have to be doubled or tripled accordingly.
Chicken Strips in Pecan Nut Crust
Serves 4 - 6
Ingredients:
- 4 Chicken breasts, skin and bones removed
- 60ml (½ cup) flour
- 15ml (1 tablespoon) Chicken Stock Powder
- Salt and pepper to taste
- 2 eggs
- 45ml (3 tablespoons) thick, plain yogurt
- 125g (½ cup) crushed pecan nuts
- 250ml (1 cup) fresh dried breadcrumbs
- 15ml 91 tablespoon) ground cumin
- oil to fry
- 60ml (¼ cup) mayonnaise
Method:
- Cut chicken breasts into strips.
- Mix the flour, chicken stock powder, salt and pepper in a plastic bag.
- Add the chicken strips and shake until the strips are coated with flour mixture.
- Beat the eggs and yogurt in a dish.
- Place the nuts, breadcrumbs and cumin on a plate, mix together.
- Dip the chicken strips in the egg mixture and then roll in the nut/breadcrumbs mixture.
- After coating the chicken, leave the strips to rest in the fridge for about 10 minutes.
- Heat enough oil for shallow-frying and fry the chicken strips until crisp and golden brown.
- Serve with a plain mayonnaise or mayonnaise dip.
Fish Dipped into Batter with Sesame Seeds
Ingredients:
- 750g (3 lb) Kingklip or other fresh white fish
- Oil for frying
- Flour for coating
- Seasoning of choice for fish – plain salt and pepper or something a little hotter like a shake of chili powder can be used if desired.
Ingredients for Batter:
- 1 teaspoon baking powder
- 125ml (1/2 cup) sesame seeds
- 1 pinch salt
- 1 pinch paprika
- 1cup water
Method:
- Cut fish into strips or small squares.
- Mix the batter ingredient and leave to stand for 1 hour. Season the fish.
- Coat fish in flour and shake off excess, then dip pieces into the batter.
- Deep fry the fish until golden.
- Drain the fish on absorbent paper.
- Allow to cool and then fry a second time to prevent the batter from going soft.
- Serve fish with a chutney or a dip.
Alternative cooking method with less fat content: Place fish on a greased oven-proof tray and heat at 260°C (350ºF) for 15mins on bottom shelf of oven. Remove to top shelf and grill for 5mins.
 |
