Published Recipes/Articles - Page 7

Sosaties in South African Cuisine

Posted on the 19th of Oct 2009

Sosaties are one of the best examples of the Malay influence in our cooking. The word ‘sosatie’ is believed to be a derivation of the Indonesian word “satay”, used to describe a similar dish of skewered meats...

Total Views: 50 | Word Count: 399 | Comments: 0 | Not Yet Rated

Snoek in South African Cuisine

Posted on the 19th of Oct 2009

Snoek, a fierce fish found in the sea off Cape Town is the staple diet and source of income for many Malay fisherman on the peninsula. It is pronounced “snook”, as in “look”. It tastes great when fresh. Dried, salted snoek can be eaten as is, or served in a stew called smoorvis, or if you’re lucky you may get to experience a “snoek braai” - a real South African treat...

Total Views: 304 | Word Count: 1030 | Comments: 0 | Not Yet Rated

Smoorvis in South African Cuisine

Posted on the 19th of Oct 2009

Smoorvis (Braised fish) is a dish of Malay origin made with salted fish, usually snoek, as well as onions, tomatoes, red chillies and potatoes. Salting fish was a way of preserving them before the days of refrigeration. When caught the fish were “vlekked”, then liberally sprinkled with coarse salt and left to dry in the open...

Total Views: 80 | Word Count: 298 | Comments: 0 | Not Yet Rated

Sheeptail Fat in South African Cuisine

Posted on the 19th of Oct 2009

The rendered fat from the tail of the Cape or Afrikander sheep, which was much sought after by settlers from the 18th century onwards. The soft fat was often preferred to butter and it was also used extensively in baked dishes...

Total Views: 35 | Word Count: 316 | Comments: 0 | Not Yet Rated

Samoosas in South African Cuisine

Posted on the 19th of Oct 2009

Samoosa (pronounced suh-moo-suh) - 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...

Total Views: 470 | Word Count: 1036 | Comments: 0 | Not Yet Rated

Rooibos Tea in South African Cuisine

Posted on the 19th of Oct 2009

Rooibos (roy-borss - Red Bush) unique to South Africa, is produced from the slender stemmed shrub, Asplanthus linaris, found growing wild in the Cedarberg and now cultivated around Clanwilliam. The young green bushes are cut back in summer and the branches are chopped into small pieces, bruised with wooden hammers, then dried...

Total Views: 43 | Word Count: 269 | Comments: 0 | Not Yet Rated

Prawns in South African Cuisine

Posted on the 19th of Oct 2009

A shrimp is a shrimp; a prawn is, well, a shrimp. The two words are used interchangeably in markets and restaurants everywhere. The textbooks may agree that a shrimp is a shrimp, but many people refer to this most popular of shellfish as a prawn. Some people say the difference is size...

Total Views: 106 | Word Count: 919 | Comments: 0 | Not Yet Rated

Potjiekos in South African Cuisine

Posted on the 19th of Oct 2009

Potjiekos (poy-kee-kawse) is friendly, leisurely food slowly simmered in a cast-iron pot for maximum flavour. Typically South African, it is thought to have originated from Europe at the time of the Eighty Year War (1566-1648) when a shortage of food during the siege of Leiden forced people to cook almost everything they could lay their hands on in a huge communal pot or cauldron...

Total Views: 658 | Word Count: 2371 | Comments: 0 | Not Yet Rated

Potbrood in South African Cuisine

Posted on the 19th of Oct 2009

In days gone by, most bread was baked in an outside oven or Dutch oven made of mud or bricks. On Trek, unless a convenient anthill could be excavated and transformed into a makeshift oven, bread was baked in a heavy cast-iron three-legged pot, an essential piece of camp equipment. This was later replaced by a heavy flat-bottomed pot with straight sides, because it was easier to turn out the bread...

Total Views: 159 | Word Count: 406 | Comments: 0 | Not Yet Rated

Perlemoen in South African Cuisine

Posted on the 19th of Oct 2009

Also commonly called abalone (a-buh-LOH-nee), ear-shell, in Guernsey ormer (Fr. ormier, for oreille de mer), awabi in Japan, muttonfish in Australia and paua in New Zealand. A beautiful iridescent mother-of-pearl lines the large ear-shaped shell. This gave rise to its South African name, a corruption of the Afrikaans “pêrel moeder” to “pêrel moer” and hence perlemoen...

Total Views: 140 | Word Count: 726 | Comments: 0 | Not Yet Rated

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