South African Indian Samoosa - chicken, lamb or mutton mince are more popular meat fillings for samoosas in South Africa. Pork, beef or soya mince can be substituted for the mince. The filling recipe is different for potato samoosas.
South African Creamy Condensed Milk Fudge (this recipe calls for Castor sugar, you can make your own castor sugar by putting regular granulated suger in a food processor and grinding it to a super fine consistency as seen here frugalliving.
An old favourite winter pudding - Sago Pudding - My Easy Cooking Ingredients 1 cup sago 1 L milk 1 stick cinnamon pinch of salt 3 tbs sugar 2 eggs – separated (keep whites for topping) + 2 tbsp caster sugar for topping a little apricot jam(optional)
If you grew up in South Africa, then you probably know and love the romany cream. Romany creams are one of my all-time favourite teatime treats – they are crunchy and chocolatey and definitely give the shop-bought ones a run for their money.
The Cornish pasty (or pastie) originates from England but South Africans have adopted them too. The original version has a filling of beef, potatoes, and swede but as most things in South Africa have evolved and changed, so has the pasty.