South African Cuisine on eJozi's RecipeBook (Page 3)

19-Oct-2009History of South African Cuisine: The origins and development of South African culinary tradition are as diverse as the peoples who make up the population of South Africa, a potpourri of Eastern and Western foods and flavours closely linked to the history of the sub-continent. To fully appreciate the multi-cultural aspect of South Africa''s gastronomy, it is necessary to understand its historic evolution…; Total Views: 414 | Word Count: 1199; Continue reading →

19-Oct-2009Kabeljou: Kabeljou is one of the largest yet most delicately-coloured fish of the kob family. The overall body colour is silvery and live specimens have a striking pearly pink sheen on the head, flanks and dorsal surface. Underwater a row of brilliantly silver ‘portholes’ can be seen along the lateral line…; Total Views: 443 | Word Count: 304; Continue reading →

19-Oct-2009Kingklip: Kingklip is one of South Africa’s finest eating fish and very popular although it is becoming increasingly expensive. With its very elongate body tapering to a point at the tail, the kingklip bears a close resemblance to a number of eels. However, unlike most eels, which are round in cross-section, the kingklip is moderately compressed…; Total Views: 371 | Word Count: 298; Continue reading →

19-Oct-2009Koeksisters: Koeksisters are twisted plaits of golden dough soaked in thick syrup until translucent. Tasting of honey they are as traditionally South African as melktert, biltong, bredie and bobotie, even though they originated centuries ago from Batavia in the East. There are two versions - the Afrikaner version and the Cape Malay version…; Total Views: 664 | Word Count: 478; Continue reading →

19-Oct-2009Konfyt: Konfyt has two meanings in South Africa. (1) Jam. (2) A preserve made from chunks of fruit (watermelon rind, quince, fig or other hard fruit). The fruit is soaked in slaked lime water overnight to tenderise the inside of the fruit and retain the firmness of the skin…; Total Views: 295 | Word Count: 186; Continue reading →

19-Nov-2009Mageu: Mageu, mahewu, amarhewu (Zulu spelling) or amahewu (Xhosa spelling) is a traditional South African non-alcoholic, fermented brew made from fermented mealiepap. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at factories…; Total Views: 521 | Word Count: 283; Continue reading →

19-Oct-2009Mashonzha or Mopane Worms: Mashonzha also called Mopane Worms, Mopani Worms, Masonja or Amasonja are a delicacy throughout Southern Africa in countries like South Africa, Botswana and Zimbabwe. The Mopane worm named after the host tree Colophospermum mopane, is actually the green and blue spiky caterpillar of the nocturnal Emperor Moth…; Total Views: 425 | Word Count: 467; Continue reading →

19-Oct-2009Mealiemeal: Mealiemeal is to Africans what wheat and potato flours are to Europeans and Americans. It is harvested from the cob of the maize plant. In South Africa and many other parts of sub-Saharan Africa this is a staple food made from either stamped or ground maize (mealies or mielies; from Portuguese milho)…; Total Views: 145 | Word Count: 297; Continue reading →

19-Oct-2009Mealiepap: Mealiepap or just pap (pup) is a traditional staple food of South Africans. It is made out of white granular maize meal usually cooked to a crumbly dry porridge such as krummelpap, or a stiff porridge such as putu or stywepap which can be served with grilled boerewors and a tomato-based gravy or sauce…; Total Views: 560 | Word Count: 439; Continue reading →

19-Oct-2009Mealies: Mealies (corn; maize) have long been the basis of African cuisine. Each community, whether Xhosa or Zulu, Sotho, Tswana or Swazi, holds to slight differences in making it and preferences in eating it, but certain dishes have the approval of nearly all…; Total Views: 508 | Word Count: 789; Continue reading →