South African cuisine
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South African Food
The cuisine of South Africa is sometimes called "Rainbow Cuisine", as it has had a variety of multicultural sources and stages.
Cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people.
Cookery that emerged from several waves of colonialisation and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent and their Indo-Asian slaves or servants - this include the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighbouring colonial cultures such as Portuguese Mozambique
Braai Masters of the Cape Winelands
The word braaivleis is Afrikaans for "grilled meat."
The word braai (plural braais) is Afrikaans for "barbecue" or "grill" and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe and Zambia. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for "meat".
The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as a grill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar.
Braai Masters of the Cape Winelands: Braai recipes and wine-pairing tips from the West Coast to the Karoo
Braai Masters of the Cape Winelands aims squarely at our heritage and the heart of what is truly South African: great food, glorious wine, stunning countryside and unsurpassed hospitality shared with friends around a braai. With mouth-watering recipes, useful braaing tips and techniques, as well as wine notes and wine pairing suggestions from some of the Cape's favorite wine estates, this book is a tribute to South Africa's beloved pastime.
The owners and winemakers, personalities such as Jan "Boland" Coetzee and Schalk Burger amongst others, share their secrets for and interpretations of the perfect braai. Expect meals like tea-smoked springbok salad, gemsbok fillet, seafood potjie, vegetables in phyllo pastry, etc. with inspiring recipes for salads, breads, chutneys, preserves and desserts as accompaniments.
South Africa - Sausage
Boerewors is a type of sausage popular in South African cuisine. The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any "mechanically recovered" meat, this is meat derived through a process where meat and bone are mechanically separated.
Sausage guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Famous sausages from each region are celebrated, and classic recipes such as fabada and cassoulet are included so home cooks can expand their repertoire.
Sausage tells you everything you need to know about the different types and flavors of sausage, and how to buy, store, and serve them. For real aficionados, there is even direction on how to make your own salamis and sausages, and how to salt your own bacon.
South African dish - Sosatie/Kebabs
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.Marinated, cubed meat (usually lamb) is skewered and barbecued shish-kebab style
Just Kebabs Celebraton Of 365 Kebabs & One For A Leap Year
In Arabic the word "KAB" implies as turning movement. KAAM AAB (aab means water and kaam means little water or semidry). Although the word kebab is derived from the Persion Cabob means a piece of meat, fish or vegetable roasted or grilled over charcoal. We usually associate kebabs with the advent of the mughals into India. Which is probably not true and the kebabs in many froms were already existing. It is also said that probably kebabs originated in the Caucasus where mountain people speared meat pieces & then cooked them over on open fire. In Arabic the word "KAB" implies as turning movement. KAAM AAB (aab means water and kaam means little water or semidry).
More home made South African food - Bunny Chow
Bunny chow, often referred to as a bunny is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry. It originated in the Durban Indian community. Bunny chow is also called a kota ("quarter") in many parts of South Africa.
More home made South African food - Curries
African curries, Cape Malay curries and Natal curries including the Traditional Natal Curry, the Durban curry, the Bunny chow and Roti Rolls. The history of South African curries go back as far as 250 years ago when the first Indians arrived on the shores of the Natal Colony, well before the boom of British Curries.
The Curry Cookbook
This must-have guide to all things curry contains practical advice with easy-to-follow, step-by-step recipes, each accompanied by a stunning full-color photograph of the finished dish. It is the perfect kitchen companion for anyone wishing to extend their culinary repertoire and liven up their cooking with spices!
Bobotie, also spelt bobotjie, is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set. Colonists from the Dutch East India Company colonies in Batavia probably introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight "tang". It is often served with Sambal
The Cape Malay Illustrated Cookbook
The Cape Malay Illustrated Cookbook is a compilation of recipes for authentic Malay Food. Faldela Williams shares her intimate knowledge of the Malay cooking tradition with simple, easy-to-follow recipes for many well-known dishes, such as denningvleis, koesisters, sosaties, bobotie, smoorsnoek and many more. She combines the knowledge passed down the generations with modern practicality and convenience, making these dishes easier to prepare than ever before.
South African cuisine
South Africa is a remarkable country. It is a land with a long, colorful, and yes, turbulent history. Nevertheless, as strange it may seem, the people of South Africa actually have many things in common with each other. One of the things that they have in common is a shared love of good, wholesome food! South African cuisine is very varied and many different cultures have contributed to what is now classically South African cuisine.
Beef / Mutton stew
Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.
Beef muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak...). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage
101 Things to Do with Ground Beef
Everybody knows that meat loaf is the ultimate comfort food, but what else can you do with that easy-to-use, affordable, nutritious freezer staple? Here are 101 easy and delicious recipes to make the most out of ground chuck, hamburger, and turkeyburger.
Included are recipes for appetizers, side dishes, soups, sandwiches, burgers, meat loaf, main dishes, and more. You'll get a kick out of these easy, tasty recipes: Beefed-Up Bean Dip, Beef Wontons, Hawaiian Meatballs, Egg Rolls, Hungry Boy Beans, Stuffed Bell Pepper Soup, Winter Chili, Baked Hero Sandwiches, French Onion Burger, Blue Cheese Meat Loaf, Barbeque Beef Pizza, Lasagna Roll-Ups, and Coney Dogs.
Calamari Deep Fried (squid)
Peri-peri Chicken livers
Potjiekos "pot food"
The South African Illustrated Cookbook
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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