South African Cuisine on eJozi's RecipeBook (Page 5)

19-Oct-2009Sheeptail Fat: 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 as well as in pastries and cakes such as gingerbread…; Total Views: 112 | Word Count: 318; Continue reading →

19-Oct-2009Smoorvis: 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: 182 | Word Count: 294; Continue reading →

19-Oct-2009Snoek: 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: 906 | Word Count: 1060; Continue reading →

19-Oct-2009Sosaties: 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. It is perhaps a corruption of the Indonesian words, ‘saté’ meaning “spiced sauce” and ‘sésate’ meaning “meat on a skewer”…; Total Views: 162 | Word Count: 396; Continue reading →

19-Oct-2009Soutribbetjie: 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…; Total Views: 141 | Word Count: 296; Continue reading →

19-Oct-2009Spanspek: (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. Serve chilled in thin wedges as a salad to accompany the main course, or partner with Parma ham as a starter…; Total Views: 224 | Word Count: 246; Continue reading →

19-Oct-2009Spek: 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…; Total Views: 185 | Word Count: 257; Continue reading →

19-Oct-2009Surings: 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…; Total Views: 165 | Word Count: 258; Continue reading →

19-Oct-2009Suurvy: 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…; Total Views: 270 | Word Count: 244; Continue reading →

27-Oct-2009Terms - Alikreukel to Atjar: 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: 1969 | Word Count: 1358; Continue reading →