South African Cuisine on eJozi's RecipeBook (Page 4)

19-Oct-2009Melktert: Melktert (milk tart) is a traditional South African sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs that is very easy to prepare and very popular. Best home made but is available at any bazaar cake table, home industry or supermarket…; Total Views: 291 | Word Count: 181; Continue reading →

19-Oct-2009Mosbolletjies: These tall buns packed shoulder to shoulder are made with mos. Mosbolletjies were introduced by the French Huguenots who settled in the Franschhoek district in 1688. During the wine making season in the Cape, they used the mos to leaven dough. When fresh grapes were out of season, raisins were used instead…; Total Views: 535 | Word Count: 328; Continue reading →

19-Oct-2009Moskonfyt: Moskonfyt or grape must jam is a traditional South African product. It dates back to the early days of the old Cape when they first started producing grapes in the 1600’s. Grape must is the mixture of pressed grape juice, skins seeds and pulp. This mixture is reduced down until it has the consistency of a light syrup and is dark amber in colour…; Total Views: 605 | Word Count: 391; Continue reading →

19-Oct-2009Ostrich: Ostrich meat is a red meat, low in cholesterol, fat and calories, yet relatively high in proteins. It is regarded as the Healthy Choice by red meat eaters. Ostriches are raised in a natural environment thereby ensuring that the ostriches have a quality of life to produce a meat, which can be considered as one of the greenest animal farming methods today…; Total Views: 440 | Word Count: 1475; Continue reading →

19-Oct-2009Perlemoen: 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: 432 | Word Count: 724; Continue reading →

19-Oct-2009Potbrood: 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: 361 | Word Count: 402; Continue reading →

19-Oct-2009Potjiekos: 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: 1514 | Word Count: 2423; Continue reading →

19-Oct-2009Prawns: 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: 476 | Word Count: 939; Continue reading →

19-Oct-2009Rooibos Tea: 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: 105 | Word Count: 266; Continue reading →

19-Oct-2009Samoosas: 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: 1199 | Word Count: 1008; Continue reading →