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     >   National + Regional Cookbooks   >   African   >   South African


    How to Cook dishes from South Africa

    South Africa South Africa is sometimes known as the "Rainbow Nation", a term coined by Archbishop Desmond Tutu and later adopted by then President Nelson Mandela, which encapsulates the diversity of the country's peoples and cultures. This diversity is also reflected in South African cuisine, which includes cookery practised by indigenous people including the Khoisan, Sotho- and Xhosa-speaking peoples, settler cookery introduced by people of Afrikaner and British descent, the cuisine of the Cape Malay people (people who came from Malaysia and Indonesia, and and introduced many dishes influenced by Malaysian cuisine), and the cuisine of people of Indian descent (influenced by Indian cuisine). Additionally, South African cuisine has taken influences from that of neighboring countries, and this can most clearly been in some dishes that contain traces of Portuguese cuisine - Angola and Mozambique both having been former Portuguese colonies.

    Some popular South African recipes and dishes include:
    • Biltong - Salty, dried, meat (beef, game, or even ostrich), similar to jerky.

    • Bobotie - Bobotie is a Cape Malay dish that resembles a meatloaf with raisins, and with a baked egg on top. The dish is served with various accompaniments such as yellow rice, sambals, banana slices coconut and chutney.

    • Boerewors - A spiral-shaped sausage containing a lot of fat, made from coarsely ground meat (beef mostly, but sometimes also containing lamb and pork), and flavored with spices (allspice, black pepper, cloves, coriander seed, and nutmeg). It is preserved using salt and vinegar, but most be kept refrigerated. There are several different variety of the sausage, and they can be cooked by barbecuing, boiling, broiling or frying.

    • Dröewors - This is dried sausage which is popular as a snack food.

    • Frikkadel - Meatballs with bread, eggs, onions and spices.

    • Mealie bread - A sweetened bread baked with sweetcorn.

    • Potjiekos - A stew containing meat, vegetables, potato or rice, with water or wine added. Fruits or pasta are sometimes added.

    • Sosatie - A Cape Malay dish consisting of mutton marinated with onions, chillies, garlic, curry leaves and tamarind sauce, placed on skewers and then fried or grilled.

    • Tomato bredie (Afrikaans: Tamatiebredie) - Mutton stew, seasoned with cardamom, chillies, cinnamon, cloves and ginger.

    • Vetkoek - Dough, filled with ground (minced) meat or syrup and honey, and then deep-fried.

    • Waterblommetjiebredie - Meat stewed with Cape Pondweed flowers.
    Some popular South African desserts include:
    • Malva pudding - A apricot-flavored sponge-like dessert.

    • Melktert - Melktert is Afrikaans for "milk tart". This dessert consists of a pastry crust containing a creamy filling made from milk, flour, sugar and eggs. Cinnamon is sometimes sprinkled on the surface.

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    South African Cooking in the USA

    By Aileen Wilsen

    Echo Point Books & Media
    Paperback (212 pages)

    South African Cooking in the USA
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    • Ships from Vermont
    Product Description:

    South African cuisine is an exciting and unique blend of African, European, and Eastern cooking traditions distilled through years of diverse and dynamic culture into its own distinct style. Now, thanks to the charming and talented mother-daughter duo, Aileen Wilsen and Kathleen Farquharson, you can make all your favorite South African dishes in the right here in the States! With tips on procuring (or substituting) hard-to-find ingredients as well as accurate and reliable U.S. measurement conversions (so you'll never find yourself searching for a calculator in your kitchen cabinets!), South African Cooking in the USA is the most thorough and easy to follow South African cookbook on the market.

    Inside you'll find over 170 mouth-watering South African dishes, tweaked and perfected for easy and authentic preparation in American kitchens. Ranging from snacks and appetizers, to entrees and decadent desserts, the dishes in South African Cooking in the USA will inspire hundreds of varied and delicious three course meals. Some favorites include:

    • Samoosas
    • Peppadew dip
    • Bunny Chow
    • Bobotie
    • Oxtail Stew
    • Hot Durban Curry
    • Monkeygland Steak
    • Chakalaka
    • Buttermilk Rusks
    • Melktert
    • Hot Cross buns

    …And much more!

    A perfect gift for ex-patriots longing for the taste of home or Americans with a fondness or interest in South Africa, South African Cooking in the USA is an integral part of any respectable cookbook collection.

    The Classic South African Cookbook

    By Melinda Roodt

    Penguin Random House South Africa
    Released: 2016-12-30
    Hardcover (320 pages)

    The Classic South African Cookbook
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    • Penguin Random House South Africa
    Product Description:
    The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way they eat now. In line with the country’s diverse cultures, which often blend most harmoniously in the the kitchen, this book is a kaleidoscope of modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what the roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 180 recipes have been refined to guarantee mouth-watering results, no matter the skill level. Only fresh ingredients are used, while the various techniques are carefully explained – a real boon to those just setting out on their culinary journeys. Best of all, every recipes is accompanied by a full-colour photograph.

    The South African Illustrated Cookbook

    By Lehla Eldridge

    Released: 2010-05-15
    Paperback (85 pages)

    The South African Illustrated Cookbook
    List Price: $16.95*
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    • Allison Busby
    Product Description:
    The South African Illustrated Cookbook is a compilation of recipes dear to South Africans from all walks of life and traditions. It includes Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese and new South African dishes. Illustrator Lehla Eldridge has captured various landmarks - both formal and informal - around South Africa to accompany these local recipes that she has garnered from cooks around the country. Her watercolor illustrations are whimsical, humorous and charming, yet perceptive of the country's rich and varied influences. A wonderful gift for an ex-pat or for the culinary traveler!

    The Complete South African Cookbook

    By Magdaleen van Wyk

    Van Wyk, Magdaleen
    Hardcover (192 pages)

    The Complete South African Cookbook
    List Price: $21.00*
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    Product Description:
    Although this is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.

    Essential South African Cooking in the USA: 25 Traditional Recipes

    By Aileen Wilsen

    Cape Point Press, LLC
    Released: 2012-05-21
    Kindle Edition (65 pages)

    Essential South African Cooking in the USA: 25 Traditional Recipes
    Product Description:
    Essential South African Cooking in the USA: 25 Traditional Recipes follows on the popular cookbook, South African Cooking in the USA. Each recipe is accompanied by a photograph of the prepared dish. South African cuisine is a delicious fusion of African, European and Eastern cooking styles and flavors. This collection of delicious and easy-to-follow recipes from the Rainbow Nation features dishes such as samoosas, bobotie, mock waterblommetjiebredie, vetkoek, malva pudding, milk tart and buttermilk rusks. Recipes were developed and tested in the USA, using locally available ingredients, and are presented in US measurements. The authors were both born and raised in South Africa. Aileen (BS Home Economics) is an Arizona-based food consultant and writer, and Kathy works as a science writer/editor in Seattle.

    Traditional South African Cooking

    By Magdaleen van Wyk

    Random House Struik
    Hardcover (144 pages)

    Traditional South African Cooking
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    Product Description:
    South African cuisine is a unique blend of the culinary art of many different cultures—the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original, much-loved cuisine. This book also features interesting snippets about the early newcomer’s way of life. Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen!

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