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