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
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.
Happy you got a free meal out of it! 🙂
This recipe was my discovery for 2022! It is delicious. We paired it with roast pork and fried chicken. Will definitely have it with my favourite braaibroodjie as well. And so few and simple ingredients!
For Christmas my friends are each getting a bottle of this magic stuff.
I am so glad you enjoyed it! Truly magical stuff.
I’m going to definitely try this recipe out
Can i cut it smaller or keep it like that??. I tried but thought the goowieness would turn people off
Hi Laura. I kept them as is and it worked brilliantly.
i love any information about Spekboom. Quite a few in my garden. Eat handsful when I walk past. I am sure fhey help with digestion. Would love more recipes. I wonder how many species are available. My leaves are shiny, flat and quite big.
Thanks for your feedback, Dienie. I love a Spekboom. We’ve been growing them in our garden by merely planting a leaf at a time and they work wonderfully in all kinds of settings. Also a great little plant to put in a pot on the table or to use as garnish on food. So versatile! Will definitely keep an eye out for some more interesting recipes. 🙂