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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 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.
- 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.
- Waterblommetjiebredie - Meat stewed with Cape Pondweed flowers.
- Vetkoek - Dough, filled with ground (minced) meat or syrup and honey, and then deep-fried.
- 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.
On this page, you'll find a great selection of South African Cook Books.
By Magdaleen Van Wyk
Struik Publishers
Hardcover (144 pages)
 | List Price: $21.00
Lowest New Price: $13.56
Lowest Used Price: $12.48
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Click Here | 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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By Magdaleen van Wyk
Struik Publishers
Hardcover (192 pages)
 | List Price: $16.00
Lowest New Price: $16.00
Lowest Used Price: $15.76
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(As of 08:20 Pacific 15 May 2008 More Info)
Click Here | 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. |
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By Lehla Eldridge
Struik Publishers
Paperback (80 pages)
 | List Price: $10.95
Lowest New Price: $5.13
Lowest Used Price: $4.72
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Click Here | Product Description:
This illustrated cookbook makes a wonderful gift and a memento for both locals and tourists. The illustrator has captured various landmarks around South Africa to accompany the many local recipes she has garnered from cooks around the country. Recipes include traditional Xhosa, Zulu, English, Afrikaans, Cape Malay, Indian, Portuguese and contemporary South African dishes. |
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By Sonia Allison
Absolute Press
Paperback (126 pages)
 | List Price: $19.72
Lowest New Price: $41.77
Lowest Used Price: $59.75
(As of 08:20 Pacific 15 May 2008 More Info)
Click Here | Book Description:
Two leading food writers combine their talents to celebrate this is sparklingly original yet one of the world's least know cuisines from the Cape community of South Africa: a cuisine that combines the tastes and recipes of Malaysia, The Dutch East Indies and Europe with the herbs, spices and foods of the Cape. Probably the world's first fusion cuisine. |
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