Here are a few proudly South African foods that will make your culinary experience of your travels to South Africa unusually and delectably divine.
Boerewors
This is a South African, thick hand stuffed sausage made from a variety of coarsely ground meats.
This sausage is most commonly enjoyed at a braai, where the wors is prepared over an open fire and served either as a pre meal snack, or as a part of the main course, at a braai this will normally include at least two salads, such as a garden salad, potato salad or coleslaw, pap and sheba and other flame grilled meats.
Biltong
Traditionally a travel food of the Voortrekkers, this delectably savoury snack is now enjoyed nationally on any occasion. Prime cut silverside meat is cured and seasoned then slow dried to create this very desired snack.
Pap
This South African staple food in made from dried corn that is ground to a powder that gets dry stored, until cooking. The powder is then mixed with some water and cooked, then served with some gravy or sauce over or on the side alongside meat.
Chakalaka
A devine Spicy relish or side, made from peppers, tomatoes and beans.
Ingredients
- ¼ cup cooking oil
- 1 medium onion diced
- 1-2 teaspoon curry powder
- 2 teaspoons garlic minced
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- 1-teaspoon cayenne pepper
- ½ teaspoon ginger minced
- 1-2 tomatoes
- 3-4 cups sliced cabbage
- 1 -2 Chili peppers diced seeds removed for less heat
- 1 large carrot grated on the large side or sliced thinly
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 14 ounce baked beans
Instructions
- Heat oil over medium heat in a large saucepan.
- Brown onions for a few minutes,
- Stir in all the spices; garlic, ginger, smoked paprika, curry, cayenne pepper, thyme- continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots and cabbage
- Simmer for about 5 minutes, stir occasionally.
- Finally add baked beans, continue cooking for about 2-3 minutes.
Babotie
Served with yellow rice Babotie is a truly unique South African dish, with Malay influence.
Recipe:
- 2 slices white bread
- 2 onions, chopped
- 25g butter
- 2 garlic clove, crushed
- 1kg packet lean minced beef
- 2 tbsp Madras curry paste
- 1 tsp dried mixed herbs
- 3 clove
- 5 allspice berries
- 2 tbsp peach or mango chutney
- 3 tbsp sultana
- 6 bay leaf
For the topping
- 300ml full-cream milk
- 2 large egg
Method
- Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
- Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
- For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Bunnychow
Hot Spicy curry stuffed in a half loaf of bread that has been hollowed out.
Vetkoek
Ridiculously unhealthy and more so devine! The vetkoek is a piece of dough deep-fried in gallons of cooking oil then stuffed with the filling of choice.
Potjiekos
a Slow cooked stew over an open fire, made in a cast iron potjie, that lends it it's unique flavour.
References and Image credits:
http://www.africanbites.com, http://answersafrica.com, http://www.askmen.com, http://traveller24.news24
http://cookdiary.net, https://www.bbcgoodfood.com, www.pixabay.com