South African foods and culinary terms

Here are some of the unique foods of South African and some culinary terms:

Biltong

Biltong is a national delicacy. Similar to American jerky, but very different, it is made from spiced slices of meat that are hung up – out of the sun – to dry in the wind. The most common variety is beef, but game biltong is also available. Connoisseurs claim that ostrich and kudu biltong are the best.

Bobotie is a traditional Cape Malay dish consisting of a fruity mince curry, which is topped with egg custard and lemon or bay leaves, and baked.

Boerewors is essential at a braai. It is a fatty, spicy beef sausage – there are loads of secret recipes all containing quite exotic spices such as coriander, cumin and others.

Bokkoms are definitely an acquired taste. They are small, whole mullet (called harder in South Africa) that are salted and dried. They are a bit tough to just chew on but they can be reconstituted and cooked into something approaching a Portuguese bacalhau, which makes them far more palatable.

Braaivleis

Braais are part of South African life and they are so much more than a barbecue. As well as boerewors, sosaties, pap en sous, and roosterbrood, there may be any other kind of meat and fish. Crayfish braais are very popular.

Bredie is a stew, usually mutton-based and served with rice. The most popular is tamatie bredie (tomato stew).

A bunny chow lunch is an essential part of a visit to Durban. Consisting of curry (either meat or veg) piled into a hollowed out half or quarter loaf of bread it is best eaten with the hands on the street.

Butternut squashes are large, gourd-shaped vegetables which are very similar to pumpkins but with brighter orange, more solid flesh and a more intense taste. They are often cooked over the coals at braais or made into lightly curried soups.

Coastal oysters are wild, as opposed to cultivated oysters.

Crayfish are spiny lobsters. They are delicious.

Gatsby is a form of street food found mainly in Cape Town. Cheap and filling it consists of a whole loaf of bread cut lengthwise and filled with chips (French fries), salad and either meat, curry or fish.

Imifino is a wonderful dish of wild spinach-like greens fried up with onion, spices, and perhaps a bit of chilli, and usually served with pap or putu.

A koeksuster is a sweet, syrupy, plaited confectionary not entirely unlike a doughnut but much richer. Great stuff if you have a very sweet tooth and fantastic with strong coffee.

Konfyt is the term given to any preserve. Two of the most popular are made from a type of otherwise unpalatable melon, and from green figs. With a bit of ginger and other spices, these are actually tasty and not at all cloying although obviously sweet.

Line fish is the term given to fish that has been caught locally that day on a line (as opposed to netted fish). In restaurants, it will often be the 'fish of the day'.

Milk tart is a traditional baked custard tart, sprinkled with cinnamon.

Peppadews are designer vegetables developed and patented in South Africa. A cross between a sweet pepper and a chilli, they are slightly spicy, fruity, and piquant, and are usually found pickled.

Peri-peri hails from neighbouring Mozambique. It is a fiery concoction of mainly, chilies, garlic and tomato (and a few other secret ingredients). It is most commonly used as a basting for fish, chicken, or prawns but can be used for anything. Beware; some varieties are very hot, while others are nicely tasty.

Perlemoen is the local word for abalone. Many locals claim the best way to eat this is braaied  on the beach in a piece of kelp (hollow seaweed), but it is easier to try it as a schnitzel in a restaurant, or cut into strips and stir-fried.

Pot brood is bread made in a cast-iron pot on the top of a fire.

A potjie is a three-legged cast-iron pot and it is the basis of one of our best-loved specialities – potjiekos. It's a stew made by putting in the onions first and then the items which need most cooking, e.g. meat, potatoes and/or hard vegetables. Softer vegetables are added in layers and the pot is never stirred. As it simmers for hours, the flavour permeates the whole dish.

Roosterbrood is bread made on the grill over an open fire.

Rotis are traditional Indian flat bread, which may be quite familiar.

Samosas are an Indian delicacy that has become part of the South African culinary landscape. It's a triangular fried pasty filled with curry – meat, fish or veg.

Samp is whole maize, which is cooked up rather like rice and most often served with beans, which makes it a very nutritious, high protein food highly valued by traditional societies.

Smoorsnoek is a kedgeree-like dish made of flaked smoked snoek cooked up with tomato, onion and spices.

Sosaties are chunks of meat impaled on a skewer. Traditional ones will be marinated in a lightly curried fruity sauce and then cooked over the fire but there are dozens of variations.

Whenever you travel to South Africa, make sure you try at least a couple of our traditional foods.

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