Sheeptail Fat

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...

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Smoorvis

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...

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Snoek

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...

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Sosaties

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...

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Soutribbetjie

Posted on the 19th of Oct 2009

The salted and wind-dried breast of mutton or lamb which is generally parboiled and grilled over coals. Salting was an important method of preserving meat in days gone by, and when people were trekking from place to place, soutribbetjie had the advantage of being easily prepared and cooked quickly over an open fire. Nowadays it is popular amongst campers when cooling facilities are in short supply...

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Spanspek

Posted on the 19th of Oct 2009

(spun-speck) The orange-pink flesh of the spanspek (called cantaloupe or rock melons elsewhere) is sweetly scented and encased in a rough skin encrusted with a lacy pattern. Spanspek makes a delicious breakfast melon, as well as a dessert melon served with a tangy lemon ice cream...

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Spek

Posted on the 19th of Oct 2009

Spek is pork fat usually cut in slabs from the belly of a baconer. It can also refer to fat from cured or smoked pork. In South Africa it is used in the making of boerewors and in various other preparations...

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Surings

Posted on the 19th of Oct 2009

Most suring (Oxalis species), also spelt suuring, are indigenous to the West Coast of South Africa. Usually the first flower to announce spring. Easily grown from a small tuber/bulb + 8 mm in length and 5 mm in diameter. They grow mostly in open sandy flats and have long leaf stems...

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Suurvy

Posted on the 19th of Oct 2009

The suurvy (sour fig) or Hottentots fig (goenavy) is the edible fruit of several species of Carpobrotus, thick-leaved members of the mesembryanthemum family indigenous to the southern and south-western Cape. The yellow flowering C. edulis is the most common and widespread sour fig and is the one usually used for jam making...

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Terms - Alikreukel to Atjar

Posted on the 27th of Oct 2009

Alikreukel to Atjar - Descriptions and photographs where available of South African culinary terms and ingredients including alikreukel, amabele, amadumbe, amagwinya, amanqina, amasi, amatungulu, amazimba, askoek, asyn poeding and atjar...

Total Views: 1241 | Word Count: 1341 | Comments: 0 | Not Yet Rated

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