Here’s a traditional South African favorite with a Namaqualand twist: Die Namakwalanders Sago Poeding – a creamy, comforting baked sago pudding that’s rich with flavor and nostalgia. This version reflects the hearty, homestyle cooking of the region.
🇿🇦 Die Namakwalanders Sago Poeding (Sago Pudding)
Best served warm with apricot jam, cinnamon sugar, or a drizzle of evaporated milk.
Bestanddele (Ingredients):
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1/2 cup (100g) sago
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2 cups (500ml) milk
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1 cup (250ml) water
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2 tbsp butter
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1/2 cup (100g) sugar
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2 large eggs, separated
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1 tsp vanilla essence
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Pinch of salt
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1/2 tsp ground cinnamon (optional)
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Apricot jam (for topping – optional but traditional)
Metode (Method):
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Week die Sago (Soak the Sago):
Soak the sago in water for about 30–60 minutes until softened. -
Kook die Mengsel (Cook the Mixture):
In a medium saucepan, bring the milk to a gentle simmer. Add soaked sago, stirring constantly. Cook on low heat for about 15–20 minutes until the sago is translucent and thickened. Stir often to avoid sticking. -
Voeg die Botter en Geurmiddels by (Add Butter & Flavor):
Stir in the butter, sugar, vanilla, salt, and cinnamon (if using). Let cool slightly. -
Eiergele inroer (Add Egg Yolks):
Beat the egg yolks and slowly stir them into the slightly cooled sago mixture. -
Klop en Vou in (Whip & Fold):
Beat the egg whites to stiff peaks. Gently fold into the sago mixture to lighten the texture. -
Bak (Bake):
Pour into a greased oven dish. Dot the top with a few teaspoons of apricot jam if desired. Bake at 350°F (180°C) for about 25–35 minutes, or until golden and set. -
Bedien (Serve):
Serve warm, optionally with a little extra milk or evaporated milk poured over, and a sprinkle of cinnamon sugar.
Wenk (Tip):
If you like a firmer pudding, chill it before serving. For a softer, more custardy texture, enjoy it fresh out of the oven.
Would you like a microwave-friendly version or one made with condensed milk for extra richness?