South African Food - A Taste of Africa

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South African Food

A Taste of Africa
By Edward Kirwan

The food of South Africa is bold, colorful and tasty. From its early
influences of the Bushmen and the Hottentots through to the
contemporary chefs of today, South Africa offers its own unique brand
of cuisine. You only have to take a look at a map of South Africa to
imagine the diversity.

German, Dutch, French and British settlers through the centuries have
left their mark as to have former slaves from Java and Malaysia. The
Hindus and Moslems of the Indian continent both introduced their
spices and curries while the various African tribes, Sotho, Zulu and
Xhosa, are particularly noted for such delicacies such as mopane
worms, samp and beans as well as sheep's heads. (not for the
faint-hearted.)

Amidst this wealth of unique and glorious eating experiences can be
found bobotie. Mince meat is slowly cooked with a heady mixture of
spices and fruit (becoming shepherd's pie with attitude). This is
commonly served with geelrys (rice cooked with turmeric, raisins and
cloves) and accompanied by blatjang (fruit chutney.)

Another favorite stew is the bredie. Mutton slowly cooked with
tomato, cinnamon, cardamom, ginger, chili and cloves. This ever
popular dish is also prepared with an edible water lily called
waterblommetjies and waterblommetjie (sorrel.)

The barbeque of South Africa is the braaivleis both in the means of
cooking and the social gathering. Foods traditionally cooked over an
open fire this way are boerewors, sosaties (kebabs), lamb chops,
porkies (pork sausages) and mielies (corn cobs). While the wine
flows, the foil-wrapped potatoes and onions bake in the braai's coals
waiting to join the colorful salads on the table.

Other offering from the braai, along with the beer and good will, are
the boerewors or 'boerie' (farmer's sausage). Introduced by early
German settlers, this long circular sausage is traditionally made from
beef, pork, coriander seeds, cloves, nutmeg and allspice.

Biltong, similar to the american jerky, is spiced dried meat which came
from the Dutch settlers. Venison, beef or ostrich is rubbed with salt,
pepper and coriander seeds, covered with vinegar then dried in the
sun. This means of preserving meat served the Voortrekkers well
during the Groot Trek (Great Trek) of the mid-1800's.

The harsh conditions endured by The Voortrekkers gave rise to
potjiekos. Simplicity being its main feature, this one-pot meal is
prepared with meat and vegetables, seasoned with spices and then
covered. Cooked gradually over hot coals the meat is tenderized and
the combined juices form a heavy rich sauce.

Preserving has always been necessary in South Africa and konfyt is a
fruit preserve of Malaysian origin. Tenderised in lime water overnight
the fruit is gently steamed and then boiled in a syrup of water, sugar
and lemon juice before bottling. Green fig preserve made with
cinnamon, is a favorite to with cheese.

Rusks, equivalent to the American donut are descended from the
French, Dutch and Germans. Various flavorings include muesli, raisins,
buttermilk and aniseed. Similar is the plaited koeksister which is
deep-fried before being dipped into a sweet ginger and lemon juice
syrup. This crispy, sticky sweet is not recommended for those with a
tooth ache or wanting to loose a few pounds.

When you next visit South Africa be sure to look out for these unique
dishes, you won't be disappointed.