Bredie

Posted on the 19th of Oct 2009

Bredie is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied...

Total Views: 77 | Word Count: 559 | Comments: 0 | Not Yet Rated

Breyani

Posted on the 19th of Oct 2009

The Malay breyani (also spelt beryani) and the Indian biryani are both festival dishes, based on rice, normally prepared for special occasions, since it takes a long time to make. There are a multitude of recipes for breyani and each one has a uniqueness about it

Total Views: 337 | Word Count: 255 | Comments: 0 | Not Yet Rated

Bunny Chow

Posted on the 19th of Oct 2009

The Bunny Chow (called “bunny” by the locals) is one of the tastier leftovers from the apartheid days. In those days people of colour were not allowed to be seated in restaurants, but could be served take-aways through a small window in the back of the restaurant...

Total Views: 83 | Word Count: 444 | Comments: 0 | Not Yet Rated

Cape Malay Spices

Posted on the 24th of Oct 2009

The use of aromatic spices, herbs and seasonings forms the heart of Malay cooking. It is difficult to describe the subtle aromas and intriguing undertones of foods so delicately spiced. Flavours range from the pungency of hot chillies to the fragrance of nutmeg, cinnamon and cloves...

Total Views: 229 | Word Count: 3102 | Comments: 0 | Not Yet Rated

Chakalaka

Posted on the 19th of Oct 2009

It’s said that black mine workers threw everything they had, onions, carrots, garlic, chillies, cabbage, green pepper, ginger, curry spices, coriander and a can of baked beans in a pot, let it simmer and served whatever came out over their pap...

Total Views: 72 | Word Count: 321 | Comments: 0 | Not Yet Rated

Crayfish

Posted on the 19th of Oct 2009

South African crayfish (Spiny Lobster) with their long antennae and rough, spiny carapace (shell), are one of the delights of the crustacean world. The meat, most of which is found in the tail, is sweet, firm-textured and very white when cooked. It can be used in any recipe needing lobster...

Total Views: 136 | Word Count: 1967 | Comments: 0 | Not Yet Rated

Droëwors

Posted on the 19th of Oct 2009

Droëwors (droo-uh-vors) - (Dried sausage) is a popular South African snack food. It is usually made from “dun wors” rather than “dik wors”, as the thinner sausage dries more quickly and is thus less likely to go bad before it can be preserved. If “dik wors” is to be used, it is usually flattened to provide a larger surface area for drying...

Total Views: 75 | Word Count: 321 | Comments: 0 | Not Yet Rated

Fritters

Posted on the 2nd of Nov 2009

Deep- or shallow-fried delicacies, either sweet or savoury, made by encasing slices of food in a special batter, or mixing chopped food through a batter before frying. Well made and perfectly fried fritters should be light, crisp and golden outside, soft and creamy inside and served as soon as they are cooked...

Total Views: 76 | Word Count: 409 | Comments: 0 | Not Yet Rated

Geelbek (Cape Salmon)

Posted on the 19th of Oct 2009

Geelbek (Cape Salmon) is an elongate and robust fish, bluish to coppery above and white below, with translucent-grey fins. Most conspicuous are the mouth and inner surface of the gill covers, all of which are yellow, hence the Afrikaans name “Geelbek” (Yellow Mouth)...

Total Views: 238 | Word Count: 238 | Comments: 0 | Not Yet Rated

Haarders

Posted on the 19th of Oct 2009

The haarder is an elongate fish with a pointed snout. The body has an overall silvery sheen, but is darker above and white below. There is a yellow blotch on the gill covers. Can attain 40 cm. Dense shoals of this abundant, cool-water species may often be seen off the rocky points and sandy beaches of the southern and western Cape coast of South Africa...

Total Views: 36 | Word Count: 266 | Comments: 0 | Not Yet Rated

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