|
|
South
African Cuisine
South
African cuisine is probably the most cosmopolitan on our planet. It has
evolved from the marriage of many different palates, peoples and lifestyles.
Many of the more spicy and dry cured meats and fish were formulated due
to the lack of refrigeration, and long months on the trek to the hinterland.
It is interesting to note that not one single traditional recipe has been
found for processing poultry; only latter day enthusiasts have dried and
cured poultry using modern presrvatives and additives. The abundance of
wildfowl, ducks and the ease of taking domestic fowl on the treks probably
accounts for this.
The
cuisine evolved from the following peoples:
|
|
The San People
(Bushmen)
|
|
|
Hottentots
|
|
|
Many indigenous
tribes - Zulu, Xhosa, Tswana
|
|
|
Portuguese
|
|
|
Dutch
|
| |
French
(Hugenot) |
| |
Belgian (Flemish)
|
| |
German |
| |
English,
Scottish, Welsh, Irish |
| |
Indian |
| |
Malay |
| |
Chinese |
| |
Sri
Lankan (previously Ceylonese) |
Some
1500 recipes are recorded, but only about sixty-five are now regularly
used. A few of these are:
|
|
Koeksisters
(Afrikaner)
|
| |
Perlemoen
(Chinese and Malay) |
| |
Aiow
Sauce (Flemish) |
| |
Alikreukel
Curried (Indian) |
| |
Barbecued
Pig (Malay) |
| |
Biltong
- dried, spiced and cured beef (Afrikaner) |
| |
Hertzog
Cookies (a true marriage of nations) |
| |
Ouma's
Spice Biscuits |
| |
Bobotie
(Malay, Indian, Dutch) |
| |
Boerewors
- spicy, coarse ground, thick barbecue sausage (Afrikaner) |
| |
Dry
Wors - dry-cured, spicy, thin sausage (Afrikaner) |
| |
Café
Brandy Pudding (Dutch)
|
| |
Blaauwkrantz
Ring (Afrikaner)
|
| |
Chicken Curry
- very distinctive, very different - a marriage of cultures.
|
| |
Sosaties - lamb
pieces on a skewer (Malay)
|
| |
Crayfish - buttered
or curried
|
| |
Sous Brontjies
(Afrikaner)
|
| |
Curried Green
Beans (Afrikaner)
|
| |
Escargots (Portuguese)
|
| |
Snoek - dried,
curried, smoked, paté, gesmoorde
|
| |
Sous Kluitjies
- sweet rice(Indian, Malay and Chinese)
|
| |
Guinea Fowl
in Cast Iron Pot (Afrikaner, Hottentot)
|
| |
Jambalaya -
made with Frankfurters (Zulu, Xhosa, Tswana)
|
| |
Ratatouille
- South African way
|
| |
Kesakeitto -
Finnish, South African
|
| |
Pork with Fruit
Kebabs - Chinese, Malay
|
| |
Mutton Curry
- the Cape Malay way
|
| |
Succotash -
Afrikaner
|
| |
Game Pie - South
African
|
| |
Water Melon
Konfyt - Afrikaner
|
|
|
