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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.
On this page, you will find a selection of South African cookbooks.
Related pages on this web site:
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By Aileen Wilsen
Cape Point Press LLC
Paperback (207 pages)
 | Lowest New Price: $16.95*
Lowest Used Price: $20.73*
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Click Here | - South African recipes
- South African - cooking
Product Description:
This collection of over 170 South African recipes has been tested and adapted for easy preparation in the US kitchen. The recipes are easy to follow and the results are nutritious, tasty and authentic. It includes suggestions on where to find key ingredients and ideas for substitutes. South African cuisine is a unique blend of flavors, with strong influences from Europe, Africa and the East. This book features traditional and contemporary favorites, such as: Samoosas, Mock smoked snoek pâté, Peppadew dip, Bobotie, Oxtail stew, Hot Durban curry , Monkeygland steak, Bunny chow, Chakalaka, Buttermilk pudding, Cape brandy pudding, Malvapoeding, Melktert, Koeksisters, Buttermilk rusks, Hotcross buns, Microwave fudge, Dom Pedros. The binding and paper used permit functional use in the kitchen. ABOUT THE AUTHORS: Aileen Wilsen, who holds a BSc in Home Economics from the University of Stellenbosch, South Africa, taught Home Economics at a girls' high school before establishing the demonstration kitchen at Gants Foods, where she developed recipes, presented cooking demonstrations and wrote two recipe books. She also developed recipes for companies that supplied national supermarkets with ready-to-eat food lines and worked as a freelance food consultant. She has a wholesome and practical approach to food preparation. Aileen currently resides in Arizona. Co-author Kathleen Farquharson (MSc, PhD) is Aileen's daughter. She works as a science editor and writer, and is based in the Pacific Northwest. |
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By Magdaleen van Wyk
Struik Publishers
Hardcover (144 pages)
 | List Price: $22.00*
Lowest New Price: $22.00*
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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 Lehla Eldridge
Allison & Busby
Paperback (85 pages)
 | List Price: $16.95*
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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! |
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By Magdaleen van Wyk
Struik Publishers
Hardcover (192 pages)
 | List Price: $19.95*
Lowest New Price: $11.89*
Lowest Used Price: $7.24*
Usually ships in 24 hours*
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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 Christa Kirstein
Struik Publishers
Paperback (96 pages)
 | Lowest New Price: $1,589.10*
Lowest Used Price: $5.61*
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The fact that more than 100,000 copies of this book have been sold is maybe ample proof that it offers sound, practical advice on all aspects of a braai - from building the fire to judging when the food is cooked. |
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