The South African Veld Oven

In rural areas of South Africa of the 17th to the early 20th century, the early settlers and farmers had to be as self-sufficient as possible; all food they used came from their farms - meat, vegetables, fruit and even herbs and spices.

Baking their food was done outside in veld ovens (in Afrikaans ‘bakoonde’) built by themselves. It was either purpose-built of clay or anthills were hollowed out and converted to a ‘bakoond’. 

A fire was made inside this ovens and when it was burnt out, the coals were removed and the food to be baked was placed inside to bake with the opening sealed by a homemade door or even with wood or planks.

By Danie de Villiers (Freelance Writer)