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