Cookbook:Cuisine of South Africa
Introduction[edit | edit source]
The cuisine of South Africa reflects the diversity of the various ethnic groups that make up the population of South Africa. The variety of different culinary traditions combined with the great variety of fresh food present a cuisine that caters for every taste sensation. Although the historical traditions are evident in the cuisine, modern food trends also influence its development.
South African cuisine is strongly influenced by Dutch, German, English, French, Malaysian, Portuguese, Indonesian, Indian, Native African and even Asian cuisines. As a result, we have a great variety of dishes.
South African history's influence on culinary tradition[edit | edit source]
The first European settlers in South Africa were the Dutch, who established a trading post in the Cape in 1652. Many men from Germany also came to work in the Cape. Towards the end of the 17th century, Malay slaves were imported. The French Huguenots, after fleeing their country due to religious persecution, came to South Africa and started our fine winemaking tradition. Britain gained control of the Cape in 1806. The discovery of gold and diamonds lead to further British colonizations in South Africa. Under their rule, Indian indentured labourers were imported as cheap labour. Later Britain gave South Africa its independence. The Portuguese influence came mostly from Mozambique and Angola, two of South Africa's neighbouring countries. Long ignored are also the African influences in South African cuisine, now much more popular since the passing of Apartheid.
Meat dishes are very popular, especially amongst European descendants commonly known as the Afrikaners. There's an old joke that states that a Boer eats mutton, beef and bacon for breakfast, lunch and dinner, and when he feels like some vegetables, he eats chicken.
Braais (barbecues) are very popular.
Breakfast dishes[edit | edit source]
- Melk kos
- Mieliepap (A porridge made from maize and water)
Soup & Stew[edit | edit source]
Seafood[edit | edit source]
- Rock Lobster commonly called "crayfish" but it is not the same as crayfish in most other countries
Poultry[edit | edit source]
Most South Africans enjoy chicken and include it in their braais (barbecues). Some say they eat everything but that's not true. However they do eat duck, ostrich and pigeon, which are very tasty. Most boys hunt for birds and cook then on a wire on top of a flame or fire.
Meat[edit | edit source]
- Droewors (dried sausage)
- Frikadelle (Meat Balls)
- Samoosas (Samosa)
- Bunny Chow (Thick meat or vegetable curry in a hollowed out bread loaf)
- Mashonzha (mopane worm)
- Umleqwa (free-range chicken)
Vegetables[edit | edit source]
- Chakalaka (Spicy vegetable salad)
- Morogo (Wild spinach)
- Pap (Corn porridge)
- Samp and Beans
- Isidudu (pumpkin mash)
- Umngqusho (semolina and black-eyed peas)
- Umphokoqo (African salad made of corn meal)
Desserts[edit | edit source]
Baking[edit | edit source]
Condiments & Preserves[edit | edit source]
Beverages[edit | edit source]
- Ginger Beer
- Pineapple Beer
- Brandy and Coke
- Mampoer (fruit based moonshine, mostly peach or marula)
- Witblitz (grape based moonshine)
- Umqombothi (sorghum beer)
- Amasi (soured milk)
- Mageu (fermented corn meal)