| The food of South Africa is bold, colorful | | | | beer and good will, are the boerewors or |
| and tasty. From its early influences of the | | | | 'boerie' (farmer's sausage). Introduced by |
| Bushmen and the Hottentots through to the | | | | early German settlers, this long circular |
| contemporary chefs of today, South Africa | | | | sausage is traditionally made from beef, |
| offers its own unique brand of cuisine. You | | | | pork, coriander seeds, cloves, nutmeg and |
| only have to take a look at a map of South | | | | allspice. |
| Africa to imagine the diversity. | | | | |
| | | | Biltong, similar to the american jerky, is |
| German, Dutch, French and British settlers | | | | spiced dried meat which came from the Dutch |
| through the centuries have left their mark as | | | | settlers. Venison, beef or ostrich is rubbed |
| to have former slaves from Java and Malaysia. | | | | with salt, pepper and coriander seeds, |
| The Hindus and Moslems of the Indian | | | | covered with vinegar then dried in the sun. |
| continent both introduced their spices and | | | | This means of preserving meat served the |
| curries while the various African tribes, | | | | Voortrekkers well during the Groot Trek |
| Sotho, Zulu and Xhosa, are particularly noted | | | | (Great Trek) of the mid-1800's. |
| for such delicacies such as mopane worms, | | | | |
| samp and beans as well as sheep's heads. (not | | | | The harsh conditions endured by The |
| for the faint-hearted.) | | | | Voortrekkers gave rise to potjiekos. |
| | | | Simplicity being its main feature, this |
| Amidst this wealth of unique and glorious | | | | one-pot meal is prepared with meat and |
| eating experiences can be found bobotie. | | | | vegetables, seasoned with spices and then |
| Mince meat is slowly cooked with a heady | | | | covered. Cooked gradually over hot coals the |
| mixture of spices and fruit (becoming | | | | meat is tenderized and the combined juices |
| shepherd's pie with attitude). This is | | | | form a heavy rich sauce. |
| commonly served with geelrys (rice cooked | | | | |
| with turmeric, raisins and cloves) and | | | | Preserving has always been necessary in South |
| accompanied by blatjang (fruit chutney.) | | | | Africa and konfyt is a fruit preserve of |
| | | | Malaysian origin. Tenderised in lime water |
| Another favorite stew is the bredie. Mutton | | | | overnight the fruit is gently steamed and |
| slowly cooked with tomato, cinnamon, | | | | then boiled in a syrup of water, sugar and |
| cardamom, ginger, chili and cloves. This ever | | | | lemon juice before bottling. Green fig |
| popular dish is also prepared with an edible | | | | preserve made with cinnamon, is a favorite to |
| water lily called waterblommetjies and | | | | with cheese. |
| waterblommetjie (sorrel.) | | | | |
| | | | Rusks, equivalent to the American donut are |
| The barbeque of South Africa is the | | | | descended from the French, Dutch and Germans. |
| braaivleis both in the means of cooking and | | | | Various flavorings include muesli, raisins, |
| the social gathering. Foods traditionally | | | | buttermilk and aniseed. Similar is the |
| cooked over an open fire this way are | | | | plaited koeksister which is deep-fried before |
| boerewors, sosaties (kebabs), lamb chops, | | | | being dipped into a sweet ginger and lemon |
| porkies (pork sausages) and mielies (corn | | | | juice syrup. This crispy, sticky sweet is not |
| cobs). While the wine flows, the foil-wrapped | | | | recommended for those with a tooth ache or |
| potatoes and onions bake in the braai's coals | | | | wanting to loose a few pounds. |
| waiting to join the colorful salads on the | | | | |
| table. | | | | When you next visit South Africa be sure to |
| | | | look out for these unique dishes, you won't |
| Other offering from the braai, along with the | | | | be disappointed. |