South Africa’s food blends the traditions of many cultures and influences. Maize and soured milk were historically key components of the diet. As Europeans arrived, South African cuisine began to include meat dishes such as sausages and pies. Malays and Indians brought curries and spices.
Bobotie (pronounced /bəˈb ʊəti/ or /bəˈboʊti/), also spelt bobotjie, is a South African dish consisting of spiced minced meat baked with an egg-based topping. It is thought to have originated from the Indonesian dish bobotok, which consisted of meat with a custard topping that was cooked in a pan of water until the egg mixture set.
Boerewors ([ˈbuːrəvors]) is a type of sausage popular in South African cuisine. The name is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat – always containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.
CHICKEN CURRY POTJIE
Traditionally cooked in a large pot, this Chicken Curry Potjie is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a slow cooker (or into the oven on a low heat) and leaving it to simmer for a couple of hours until you’re ready to enjoy!
Frikkadel is a traditional Afrikaner dish comprising usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices.
MILD LAMB CURRY POTJIE
Lamb curry potjie is a flavourful, aromatic curry particularly easy to do in the winter time and when you want to entertain large crowds without having to spend hours in the kitchen.
A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow.
Do you happen to have a couple of sheep handy and want to make the most of all the meat?
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.Marinated, cubed meat (usually lamb) is skewered and barbecued shish-kebab style
Tomato bredie is a South African stew, referred to in Afrikaans as ‘tamatiebredie’, normally made with mutton, is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chilli. It is of Dutch origin. “Bredie” is the Afrikaans word for “stew”, but is actually a word of Malaysian origin.
The word “vetkoek” literally means “fat cake”. It is similar in shape to a doughnut without a hole, and is made from flour, salt and yeast. Dough is rolled into a ball then deep fried. In a traditional South African braai, or barbecue, vetkoek may be served alongside boerewors. Koeksisters are made from a similar, but sweeter, dough but are braided in long strips then coated in a sticky sweet syrup. Vetkoek is commonly sold at family owned take away restaurants and Afrikaans festivals and cultural events.
Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, phutu, stews or curries. To balance its fiery flavour, it is sometimes served with amasi (thick sour milk). Chakalaka may have originated in the townships of Johannesburg. There are many variations on how to make Chakalaka, often depending on region and family tradition.
In South Africa, potjiekos /ˈpɔɪkiːkɒs/, literally translated “small pot food”, is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa.The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.
Mealie-meal is a relatively coarse flour (much coarser than cornflour or cornstarch) made from maize (called mielies or mealies). It is a staple food in South Africa, Lesotho, Zambia, Zimbabwe, Malawi, Botswana and many other parts of sub-Saharan Africa, traditionally made into uphuthu, sour-milk porridge, pap, and also Umqombothi (a type of beer).
Biltong is a variety of dried, cured meat that originated in Southern Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.
Melktert, which means “milk tart” in Afrikaans, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface.
Whereas crayfish are prized for their meaty claws (and tail), it’s the sickle of almost-sweet, soft, delicate white meat in the rock lobster’s tail that gets seafood lovers salivating.
The type and range of animals hunted for food varies in different parts of the world. This is influenced by climate, animal diversity, local taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild turkey and domestic turkey. Fish are excluded from the term game, and fish caught for sport are referred to as game fish.
Morogo, also known as wild or African spinach, refers to a group of at least three different dark green leafy vegetables found throughout Southern Africa and harvested for human consumption. It is considered a traditional South African dish and forms an important part of the staple diet in rural communities.