Apricot Blatjang | Recipe Fund

Apricot Blatjang

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14 Jun 2021

African Cuisine

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Blatjang is a South African staple of Cape Malay origins. It is yet another example of why the country is known as the "Rainbow Nation," because in the origins of blatjang, you will find Indonesian, Malay, Indian and Dutch influences. The name itself is very much an Afrikaans word with no Dutch association linguistically. In fact, the actual word blatjang is comparable to the Malay word "belacan" or Indonesian word "blachang" (a completely unrelated condiment to a chutney).

Apricot Blatjang

by Ernest Turkson

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Ingredients

US Customary

Metric

1 lbs of peaches (dried)

0.5 lbs of grams apricots (dried)

1 lbs of red onions

1 lbs of sugar

400 qty of milliliters vinegar

3 tbsp of Worcestershire sauce

2 tsp of chili powder

1 qty of chili pepper (whole, dried)

2 tsp of salt

Servings

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Prep Time:

1 Hr

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Cook Time:

1 Hr 20 Mins

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Total Time:

2 Hrs 20 Mins

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Servings:

People

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Category:

African Cuisine

Directions

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