We’re Letting You In On Our Tasty Kitchen Secrets This Heritage Day

Posted on Tue September 21, 2021.

At De Zeven, we have cuisines for every occasion, so why would Heritage Day be an exception? Of course, our Head Chef Marcus has many recipes up his sleeve, but as local South Africans in the Banhoek Valley, we thought we’d stay true to our roots and share our favourite dishes that always remind us of our Ouma’s kitchen - minus the unsolicited advice she often threw our way.

We recommend pairing these recipes with family and friends and a glass (bottle) of wine that compliments the fruity and spicy notes of both the dishes and personalities at the dinner table. So let’s not waste any more time because you’ve got some cooking to do, and while the ingredients lists may seem extensive, don’t let them overwhelm you - all of the spices below are readily available in the shops, and they certainly won’t go to waste after your family has a taste of Chef Marcus’ dishes you’re about to cook. 

Let’s start with what many regard as South Africa’s ‘national dish’ – the Cape Malay Bobotie. Although its origins aren’t clear, its flavours and ingredients suggest that it made its way into South Africa from Indonesia in the 17th Century, before being adapted (read: perfected) by our vibrant Cape Malay community.


Cape Malay Bobotie

Image Credit: The Spruce Eats


2 Slices of white bread

250ml Milk

15ml Olive oil

50ml Butter

2 Large chopped onions

1kg Extra lean beef mince

3 Cloves 

15ml Crushed garlic

15ml Masala

5ml Turmeric

10ml Cumin

20ml Sugar

2 Beaten eggs

Salt and pepper to taste

10ml Ground coriander

5ml All spice

½ Sultanas

4 Bay leaves

5ml Mixed herbs

50ml Chutney


  • Heat oil and butter together in a pot, add onions and garlic then fry until transparent.
  • Add minced meat and all of the spices to the pot.
  • Let the mince and spices cook for about 20 – 30 min until water disappears.
  • Let the bread soak in milk for a few minutes. Squeeze bread from milk and crumble bread into mince mixture.
  • Add chutney, sugar and sultanas to the mince.
  • Place the mixture in an ovenproof baking dish.
  • Mix eggs into milk used for soaking the bread.
  • Pour milk and egg mixture over mince in the baking dish.
  • Bake for ± 40mins at 180 Degrees Celsius.

This traditional dish can be enjoyed with yellow rice and an onion and tomato sambal, or Chef Marcus’ Roasted Nutty Butternut as a tasty side dish.

Image Credit: Unsplash (Sara Dubler)

Image Credit: Unsplash (Sara Dubler) 

Roasted Nutty Butternut


2kg Whole fresh butternut cut in rings

150g Butter

20ml Cinnamon sticks

5ml Salt

100ml Pure honey


  • Preheat oven to 180 Degrees Celsius.
  • Add all ingredients to an oven dish.
  • Place in the oven and bake for ±40mins until soft, tender, crispy and nutty.
  • OPTIONAL: You can add rosemary sprigs to this dish if you're pairing it with a Sunday roast.

This dish isn’t just reserved for Heritage Day or as bobotie’s ‘sidekick,’ it’s also often baked with crumbed feta sprinkled on top and served alongside your choice of meat.

Image Credit: Unsplash (Honey Fangs)

Image Credit: Unsplash (Honey Fangs)

Orange Loaf Cake

With cooking, family feasting, tea and cake-ing high up on what we do best as South Africans, we couldn’t post a recipe blog without adding Chef Marcus’ decadent Orange Loaf Cake for dessert. 


½ Cup butter (Soft)

1 Cup white sugar

2 Eggs at room temperature

1tbs Grated orange zest

1 Cup fresh orange juice

2 Cups all purpose flour

2 Teaspoons baking powder

½ Teaspoon salt


½ Cup orange juice

¼ Cup white sugar

2 tbs Butter


  • Sift together flour, baking powder and salt.
  • Beat butter and sugar with a hand mixer until soft and fluffy.
  • Add eggs one at a time and mix after each addition.
  • Add orange zest and ½ of the orange juice.
  • Gently fold in the flour mixture.
  • Turn the batter into a greased loaf pan.
  • Bake at 175 Degrees Celsius for 60mins.
  • Once out of the oven place all of the sauce ingredients into a saucepan and stir over heat until sugar has dissolved. 
  • Poke small holes into loaf and pour sauce over.