Spekboom

By Renate Engelbrecht

Tue, May 12

My latest favourite ingredient

Spekboom is my latest favourite ingredient thanks to Chef Kerry Kilpin from Tryn, Steenberg Wine Farm’s signature restaurant. I’ve always been hesitant to cook with Spekboom, probably just because I don’t know how. The time at home during lockdown inspired me to try a few new things, though and this was one of them.

Steenberg’s Executive Chef, Kerry Kilpin makes a delicious chutney from Spekboom – a beloved miracle working plant indigenous to South Africa that removes carbon dioxide from the atmosphere and evidently reduces our carbon footprint. This chutney compliments both sweet and savoury dishes on her menu – specifically her famous Textures of Boerenkaas.

After having grown probably too many Spekboom plants in pots the past few months (as we as a family are trying to be more responsible and reduce our carbon footprint) I decided to try Chef Kerry’s recipe. I did not have all the fancy ingredients she uses for her Textures of Boerenkaas dish (and, I would much rather prefer to indulge in it at Tryn Restaurant), so I improvised. We coupled this delicious chutney with our braaibroodjies during one of our late afternoon braais and it was a match made in heaven! I normally add a bit of peach chutney or apricot jam, but I think I might replace it with Spekboom Chutney going forward. On another occasion we also tried the chutney with steak and this also paired really well!

So, thanks to Chef Kerry Kilpin, here is the recipe:

Spekboom Chutney
By Steenberg Executive Chef Kerry Kilpin

Ingredients:
375ml spekboom leaves – picked off the stems and washed
1 onion chopped
110ml white spirit vinegar
140g sugar
5ml fennel seeds
5ml brown mustard seeds
5ml salt

Method:
Sweat the onions and spices until soft taking care not to turn brown. Add the spekboom and cook for a further 3 minutes. Add the vinegar, sugar and salt. Cook for a further 15 – 20 minutes on a low heat or until a nice thick chutney type consistency. Taste and season further if required.
You will notice that the spekboom releases quite a lot of gooey liquid when cooking, this is quite normal. Pour into a sterilised jar and refrigerate.

Let me know what you paired it with!

XOXOXO

2 Comments

  1. layman

    An impressive ѕhare! I һave just forwarded this onto a coⅼleaguе who
    was doing a little researcһ on this. And he in fact bougһt me lunch due to the fact that I
    stumbled upon it for him… lol. So let me reword this….
    Tһanks for tһe meal!! But yeah, thanks for sрending the time to discuss this
    issue here on your web page.

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recommended Articles

Seychelles: Now open to South African travellers

Seychelles: Now open to South African travellers

As you might know by now, the Seychelles is one of my favourite destinations, which is why I think it is worth mentioning that paradise is now open to South Africans. Yes, South Africa has been removed from the archipelago's list of 'restricted countries' and I (and...

Don’t Look Up

Don’t Look Up

A cast of brilliant actors will be starring in a new movie soon to be released on Netflix. Co-stars Leonardo DiCaprio and Jennifer Lawrence embark on a journey with a mission in the film, 'Don't Look Up' as they try to convince the world to see what they see. Written...

Mushroom Moussaka and Brinjal Canneloni

Mushroom Moussaka and Brinjal Canneloni

Being a working mom, I often think about what to make for dinner too late, which is why I love having recipes that are easy and healthy at hand. I recently came across this Moussaka and Brinjal Canneloni recipe from the South African Mushroom Farmers Association and...