A guide to indigenous cuisine

A guide to indigenous cuisine
SOUTH AFRICA is home to many ethnic and racial groups, many of them migrant communities. These groups have all contributed to the rich cultural mix of the country. The list of foodstuffs offered below represents ethnic dishes of particular groups. Many of the recipes have since been adopted by other groups and are no longer the preserve of the group of origin. This list is not exhaustive and represents only a sample of South African food. Achaar - Imported to South Africa by migrant Indians, achaar is a salad made of mango and oil - comes spiced. Eaten in excess, it could trigger an offensive smell of the armpits Amanqina - A hoof of a cow, pig or sheep. It is boiled, then spiced for taste. It is very delicious but sticky. Biltong - Dried and salted raw meat similar to the beef jerky made in the USA. An old Afrikaner delicacy, biltong can be made of ostrich, beef, kudu or any other red meat. Bobotie - Of Malay origin, made with minced meat and curried spices. An egg sauce is poured on top of this and it is then baked Boerewors - a traditional spicy South African sausage made of beef or lamb. Popular at open-air braais (barbecues) where it is grilled over charcoal. Chakalaka - A salad of Indian / Malay origin made of onion, garlic, ginger, green pepper, carrots and cauliflower spiced with chilies and curry Chotlo - A delicacy of the Tswana people, this is meat cut into extremely small pieces with the bones removed. The meat is first boiled, then ground before being put back into the pot and stirred until it becomes very fine. A treat for the toothless. Frikkadel - Traditional South African meat balls. Made of tomatoes, onion, minced beef and other ingredients, shaped into round balls. Gherkin - A small pickled cucumber, often sliced thinly and used in salads or on hamburgers. Koeksisters - Traditional Afrikaner, plaited dough cakes. They are syrupy, sweet and very sticky. Mala - Intestines, especially those of chicken. They are thoroughly cleaned, cooked in boiling water, then fried. Eaten with pap (see below). Maotwana - Legs of a chicken boiled to remove the hard skin. Thoroughly washed, salted, then fried. Often served to school children because of their low cost. Mashonzha - Worms, similar to caterpillars in appearance. These live in and around mopani trees found in the Lowveld areas of Mpumalanga and the Northern Province. Popular with the Shangaans, Vendas and Bapedi of the Northern Province Mogodu - Tripe, thoroughly cleaned, then boiled for two to three hours. Once softened, allowed to simmer before being served with pap Morogo - Wild spinach, the most popular being thepe; delicious when boiled, softened and served with stiff porridge B - Boiled corn meal, often served with 'sous' - a sauce, usually featuring tomato and onions. Rooibos tea - A popular South African herbal tea made in the Cape from the Cyclopia genistoides bush. Rooibos is an Afrikaans word meaning "red bush". Rooibos has no caffeine and less tannin than tea. Samoosa - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular with South Africans in general. Serobe - A dish of the Tswana people. Thoroughly washed, then boiled mixture of tripe, intestines and lungs. They are cut into small pieces with a pair of scissors before being spiced to taste. Snoek - This is a popular and tasty fish, caught off the Cape coast and often eaten smoked. If you're lucky you may get to experience a "snoek braai" - a real South African treat. Skop - Head of a cow, sheep or goat. The head is first scrubbed with a sharp instrument like a razor to remove skin and unwanted parts like ears and the nose are then cut out. The head is then boiled and allowed to simmer. Favoured by African men. Ting - A dish favoured by the Tswanas in both South Africa and Botswana. It is a sour porridge made of sorghum. Great soft porridge for breakfast Umnqusho - A delicacy among the Xhosa people, this is samp mixed with beans. It is boiled for over three hours then mixed with beans. Salt and oil are then added and the dish allowed to simmer.
A guide to indigenous cuisine

SOUTH AFRICA is home to many ethnic and racial groups, many of them migrant communities. These groups have all contributed to the rich cultural mix of the country. The list of foodstuffs offered below represents ethnic dishes of particular groups. Many of the recipes have since been adopted by other groups and are no longer the preserve of the group of origin. This list is not exhaustive and represents only a sample of South African food.

Achaar - Imported to South Africa by migrant Indians, achaar is a salad made of mango and oil - comes spiced. Eaten in excess, it could trigger an offensive smell of the armpits

Amanqina - A hoof of a cow, pig or sheep. It is boiled, then spiced for taste. It is very delicious but sticky.

Biltong - Dried and salted raw meat similar to the beef jerky made in the USA. An old Afrikaner delicacy, biltong can be made of ostrich, beef, kudu or any other red meat.

Bobotie - Of Malay origin, made with minced meat and curried spices. An egg sauce is poured on top of this and it is then baked

Boerewors - a traditional spicy South African sausage made of beef or lamb. Popular at open-air braais (barbecues) where it is grilled over charcoal.

Chakalaka - A salad of Indian / Malay origin made of onion, garlic, ginger, green pepper, carrots and cauliflower spiced with chilies and curry

Chotlo - A delicacy of the Tswana people, this is meat cut into extremely small pieces with the bones removed. The meat is first boiled, then ground before being put back into the pot and stirred until it becomes very fine. A treat for the toothless.

Frikkadel - Traditional South African meat balls. Made of tomatoes, onion, minced beef and other ingredients, shaped into round balls.

Gherkin - A small pickled cucumber, often sliced thinly and used in salads or on hamburgers.

Koeksisters - Traditional Afrikaner, plaited dough cakes. They are syrupy, sweet and very sticky.

Mala - Intestines, especially those of chicken. They are thoroughly cleaned, cooked in boiling water, then fried. Eaten with pap (see below).

Maotwana - Legs of a chicken boiled to remove the hard skin. Thoroughly washed, salted, then fried. Often served to school children because of their low cost.

Mashonzha - Worms, similar to caterpillars in appearance. These live in and around mopani trees found in the Lowveld areas of Mpumalanga and the Northern Province. Popular with the Shangaans, Vendas and Bapedi of the Northern Province

Mogodu - Tripe, thoroughly cleaned, then boiled for two to three hours. Once softened, allowed to simmer before being served with pap

Morogo - Wild spinach, the most popular being thepe; delicious when boiled, softened and served with stiff porridge

B - Boiled corn meal, often served with 'sous' - a sauce, usually featuring tomato and onions.

Rooibos tea - A popular South African herbal tea made in the Cape from the Cyclopia genistoides bush. Rooibos is an Afrikaans word meaning "red bush". Rooibos has no caffeine and less tannin than tea.

Samoosa - A small, spicy, triangular-shaped pie that has been deep-fried in oil. Made by the Indian and Malay communities, samoosas are popular with South Africans in general.

Serobe - A dish of the Tswana people. Thoroughly washed, then boiled mixture of tripe, intestines and lungs. They are cut into small pieces with a pair of scissors before being spiced to taste.

Snoek - This is a popular and tasty fish, caught off the Cape coast and often eaten smoked. If you're lucky you may get to experience a "snoek braai" - a real South African treat.

Skop - Head of a cow, sheep or goat. The head is first scrubbed with a sharp instrument like a razor to remove skin and unwanted parts like ears and the nose are then cut out. The head is then boiled and allowed to simmer. Favoured by African men.

Ting - A dish favoured by the Tswanas in both South Africa and Botswana. It is a sour porridge made of sorghum. Great soft porridge for breakfast

Umnqusho - A delicacy among the Xhosa people, this is samp mixed with beans. It is boiled for over three hours then mixed with beans. Salt and oil are then added and the dish allowed to simmer.

A guide to indigenous cuisine