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How to Cook dishes from 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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By Pat Barton
Penguin Random House South Africa
Released: March 1st, 2015
Paperback (144 pages)
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Traditional South African Cooking- Manufacturer: Penguin Random House South Africa
- Brand: Penguin Random House South Africa
- ISBNs: 1432303473, 9781432303471
- EAN: 9781432303471
- PartNumber: 80 full colour photographs
Details:- Paperback
- Edition: 5th Revised ed.
- Number of Pages: 144
- Authors: Pat Barton, Magdaleen van Wyk
- Publication Date: March 1st, 2015
- Release Date: March 1st, 2015
Physical Description:- Size: 10.1 inches by 8.6 inches by 0.5 inches
- Weight: 1.3668660244 Pounds
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By Aileen Wilsen
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Released: August 28th, 2015
Hardcover (212 pages)
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South African Cooking in the USA- Manufacturer: Echo Point Books & Media
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Details:- Hardcover
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- Author: Aileen Wilsen
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By Magdaleen van Wyk
Penguin Random House South Africa
Released: October 18th, 2018
Hardcover (368 pages)
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The Complete South African Cookbook- Manufacturer: Penguin Random House South Africa
- Brand: Penguin Random House South Africa
- ISBN: 1432309838
- EAN: 9781432309831
- PartNumber: 33834263
Details:- Hardcover
- Edition: 4
- Number of Pages: 368
- Author: Magdaleen van Wyk
- Publication Date: October 18th, 2018
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Physical Description:- Size: 9.7 inches by 6.8 inches by 1.0 inches
- Weight: 2.2 pounds
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By Melinda Roodt
Penguin Random House South Africa
Released: December 16th, 2016
Hardcover (320 pages)
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The Classic South African Cookbook- Manufacturer: Penguin Random House South Africa
- Brand: Penguin Random House South Africa
- ISBN: 1432306731
- EAN: 9781432306731
Details:- Hardcover
- Number of Pages: 320
- Author: Melinda Roodt
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