‘Slaphakskeentjies’

No, I don’t expect our English-speaking friends to try and pronounce this word. Directly translated, the Afrikaans word ‘slaphakskeentjies’ means ‘small floppy heels’. Now, doesn’t that sound absolutely delicious?

Actually, ‘slaphakskeentjies’ is just another word for a traditional South African onion salad, which is usually enjoyed as a side dish when we‘braai’ (barbecue).

Put it on the table:

This salad of small onions in a distinctive egg enriched sweet, sour mustard sauce has been on South Africans tables for years. It can be enjoyed warm or cold and is another dish that my mum made while she visited us.

Ingredients for ‘Slaphakskeentjies’

20 small onions

125ml water

125ml vinegar

125ml sugar

5ml mustard powder

5ml salt

1 egg, whisked

Peel the onions (taking care to keep them whole). Boil the onions in salted water until just done. Don’t boil them too long, because that will cause them to fall apart. Drain and keep aside.

Boil the onions (al dente)

Mix water, vinegar, sugar, mustard powder and salt and stir until the sugar is dissolved. Boil for 5 minutes and let the mixture cool down.

Mix and boil water, vinegar, sugar, mustard powder and salt

Whisk the egg and add it to the cooled sauce mixture. Slowly bring it to a low simmer over low heat while whisking. (If you heat it too fast, the egg will separate). Remove from heat when it has thickened.

Tip: If not thickened to your liking, just add a little Mazeina (corn flour) mixed with a tablespoon of water.

Whisk the egg, add to sauce and whisk over low heat

Give the warm dressing one last whisk before pouring it over the cooked onions. Refrigerate when cooled (or, if desired, serve warm).

‘Slaphakskeentjies’

And that’s it … short and sweet (and a little sour too). Enjoy!