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South African Cooking in the USA

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African peanut soup

  Quick, easy and nourishing, African peanut soup is a rich and filling soup made from basic ingredients. No sides are necessary as it is a complete meal-in-one. African peanut soup originated in West Africa and is traditionally flavored with chili and/or curry.   Print African peanut ...

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Lasagne – family favorite comfort food

The name, lasagne or lasagna, is derived from the Greek word ‘laganon’ which is the first known ancient form of pasta. A recipe for lasagne was found in a 1396 British recipe book.  Lasagne as we know it today with its many variations is, I believe, considered to be of Italian origin. Lasagne is ...

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Coq au Vin – chicken pieces braised in a rich wine sauce

Coq au Vin is of French origin. The literal meaning of coq au vin is – cock or rooster cooked in wine. It is believed that this recipe was initially applied to old, tough birds requiring long, slow cooking to tenderize the meat. About a century ago coq au vin was elevated to a cordon bleu recipe ...

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Ratatouille – versatile vegetable stew

Colorful vegetable stew of French origin

Ratatouille is a vegetable stew of French origin consisting of a combination of flavorsome, colorful, basic vegetables with a touch of herbs, salt, and pepper. This versatile dish is easy to make, can be kept in the fridge, and is another of my favorite, make-ahead dishes. Serve as a vegetable, ...

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Beef tongue

Beef tongue with its subtle flavor is considered a delicacy by many. In South Africa corned or pickled tongue is more commonly used than fresh tongue. Fresh tongue can be found here at some Mexican stores and Farmers’ Markets although I have yet come across a pickled tongue. This year I ...

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Recipe Photo Gallery

The Recipe Gallery contains photos of prepared dishes from our book, "South African Cooking in the USA". We aim to eventually have pictures of all 170 recipes in the book.

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South African Cooking in the USA Available in Hardcover and Paperback as well as Spiral-bound.

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

About Us

The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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Colorful vegetable stew of French origin

Our Books

All the recipes were tested in the American kitchen. A unique and fun hostess gift!

"We have tried many of your recipes & they are delicious! Your book is a great gift idea for fellow South Africans. Just made your mock Snoek pâté and its fabulous. Thank you.”

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