Tastes of the Southern African

Very excited about this guest post, as I will be visiting South Africa very soon. (S-A-F-A-R-I!!)

South Africans are passionate and specific about their culinary tastes. But rest assured, they know the best way to prepare their mouth watering meals.

Early South Africans were hunter gatherers, depending on crayfish, tortoise, coconuts and squash for sustenance. Modern agriculture came through the original natives of northern African, the Bantu. They taught inhabitants how to grow corn, sweet potatoes and squash.

South African dishes are a combination of cultures. One can find an infusion of, to name a few, Dutch, German and Afrikaner, as well as touches of English, Portuguese, Malaysian and Indian. Not to mention the delicate touch of the South African hand.

Today, South African cuisine is a unique and delicious experience that’s enjoyed in fine restaurants as far as France and New York City. Be aware that, telling people that you are vegetarian in South Africa is often treated with puzzlement. Whilst South Africans do eat vegetables, meat is placed as the centrepiece in a lot of dishes.

Boerewors

This sausage is a succulent South African cuisine. It’s inspired by a Dutch meat called the verse worst. It’s made primarily of minced beef. It can also contain minced pork, lamb or both. There will be spices for a distinctive taste. These can include black pepper, coriander seed, cloves, nutmeg and all spice. Often served with pap, boerewors is preserved in vinegar and salt, traditionally shaped in a spiral.

While it can be baked, it’s more likely to be grilled outdoors or on an electric griller. Boerewors are all the rage at braais. Sections of the vleis (meat) may be served on a boerewors, or boerie, roll. That’s essentially a hot dog bun. The meat is then topped with onion relish and tomatoes.

This meat is extremely popular throughout the world. In New York City, it’s served in restaurants such as Braai. The city’s street fairs are famous for serving boerewors on bread with onions and green peppers.

Biltong

Biltong is an outstanding piece of cured meat. The taste has been compared to prosciutto. While most biltong is made from 100% pure beef, it’s not unusual to find blends that include game meats to fillet of ostrich engineered on commercial farms. Sliced either into meat cuts or flat pieces, it will be liberally spiced with black pepper, vinegar, coriander, salt and brown or regular sugar. Of course, it can be seasoned to taste with anything from chili peppers to garlic and onion powder.

It’s not uncommon to find individuals that love curing their own biltong. How biltong is prepared can generate a range of flavors. It can be marinated in vinegar, cider or balsamic solutions for a few hours. The marinade gets poured off before the meat is flavored. It will then be refrigerated overnight before hanging in a dryer.

Barbeque

Braai! The word sends chills down both South African spines and people who know the deal. When it’s time for braai, fire up the grill and uncork the wine. It’s going to be a dining experience featuring vleis, grilled baby pineapples and peppadews — tangy red peppers that do wonders with grilled potatoes.

Braai is the Afrikaans term for barbeque or grill. In this region, braais are festive social occasions with strong traditions taken very seriously. Women are rarely responsible for the cooking. They will prepare the salads, vegetables, pap and desserts. There will be plenty of wine. It’s an essential part of the braai with South Africa being the ninth largest wine producing country in the world.

Pap

Pap is traditional to South African dishes, the way rice is to Asian meals. It can be served hot or cool. It can be fried. It’s often eaten by hand as it has a fairly thick consistency. Pap is a staple at South African meals. The word actually means ‘porridge.’ It’s served at breakfast with sugar and milk. It’s also a side dish at lunch and dinner, mixed with green vegetables, flavored with chili or combined with meat and tomato stew and/or onions. Pap is part of the traditional braai.

Chakalaka

Chakalaka is a spicy South African dish. It’s a vegetable relish that’s usually served with pap, bread, samp, stews and curries. It has a taunt fiery flavor and is often served with thick sour milk, or amasi. While there are many ways to make the meal, the main ingredients are onions, tomatoes and beans. It can be seasoned to taste with the likes of garlic, green bell peppers, curry and chili pepper.

A lot of people would never have a braai without chakalaka. It’s considered an important supplement to the tasty meats. It’s also a popular experience with people who enjoy street food because it’s easily served by vendors and can be eaten on the run.

There are many approaches to South African cuisine. Dive in and check out bobtie, chutney, milk tart or mashonzha. It will not be regretted. 

Lucy James is a full-time freelance writer for www.premier-selfstorage.co.uk. Get in touch with us for any of your storage needs whilst travelling.