Feast Like It’s Christmas: A South African Easter Celebration

Let’s look at what we can eat for Easter.

I really do think Easter is one of those missed opportunities for creating memories- and great food. So, here’s what I’d like to recommend that people consider: Easter is not just for children.

It’s not just about chocolate Easter bunnies and those candy eggs you buy. I want to turn Easter into as much of a celebration as we make Christmas. So, let’s set the tone. Let’s start planning how to set the table and what centrepiece we’re going to use.

For example, a bowl of painted eggs or a rustic bread basket can elevate your table- while still reminding people that it is Easter. And don’t forget, Easter can be just as colourful and vibrant as Christmas, but it doesn’t have to be as gaudy. You don’t need tinsel and fake gold to create atmosphere.

I’d recommend planning a feast that is festive yet flexible. An Easter meal can be formal or casual. You just have to decide on the vibe you want.

Here’s a traditional, South African-inspired Easter menu that I’d recommend- for South Africans, or for South Africans living abroad who are still tuning in to JoziStyle on Radio Today.

Let’s start with a traditional starter like butternut soup. I love the idea of butternut soup with a twist: top it with some crumbled feta, or even some biltong dust, to make it a truly South African starter.

For your main meal, I can think of nothing easier than roasted chicken with roast potatoes. And depending on the weather, you could go for seasonal vegetables- roasted, obviously- or just take the easier route and whip up a selection of bountiful salads.

And remember that head of cabbage I mentioned the other day? Plan your Easter menu around it. If you’re going to have cabbage, you may as well add coleslaw to the list.

Now, considering that lamb is always a traditional dish for Easter, I can think of nothing better than splurging a little on some delicious Karoo lamb. That could really become a “talk- about- it” centrepiece.

There is nothing better than having a beautifully roasted leg of lamb as the centrepiece of your Easter table. And to all the vegans out there cringing- I’d even recommend getting baby lamb. Nothing is more tender or succulent than baby lamb, especially at Easter.

And to really make it a splurge, I’m not going to suggest that you make your own bread rolls… but you know what? If that tickles your fancy, go ahead- make your own bread. Make your own bread rolls.

Then, for dessert, sticking with our traditional South African-inspired Easter menu, you could always go with a trifle. Because we all know how much South Africans love a dessert that reminds them of leftovers- jelly, sponge, custard, and topped with hundreds and thousands.

(I was being sarcastic, by the way. I loathe trifle!)

I would actually splurge. I’d say go out and buy some hot cross buns and make a traditional bread and butter pudding- with hot cross buns! I talked about this last year.

I never buy hot cross buns during the year because I think it’s tacky. However, Easter is the one time I allow myself to splurge. I’m very traditional like that.

And because I tend to buy a lot of hot cross buns, I look for creative ways to repurpose them- especially if they have a chance to go stale. But even if they don’t go stale, make a delicious bread and butter pudding using them.

Or, just to pay homage to the theme of chocolate at Easter- why not make a chocolate malva pudding? I think that would be quite decadent.

And if you don’t feel like going to all the effort of a traditional South African-inspired Easter lunch, make friends with someone who does!