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<title>eJozi’s RecipeBook - Latest Recipes in South African Cuisine</title>
<link>http://www.ejozi.co.za/</link>
<description>Articles in eJozi’s RecipeBook</description>
<language>en-us</language>
<item>
<title>Alikreukel</title>
<link>http://www.ejozi.co.za/south-african-cuisine/alikreukel.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/alikreukel.html</guid>
<pubDate>Mon, 19 Oct 2009 19:44:17 -0500</pubDate>
<description><![CDATA[ These giant sea snails, which are also known as large periwinkles and “olly crock”, are very much a part of the South African seafood tradition. They are tough, though tasty, and best served minced with a creamy sauce. They are found mainly in rocky areas along the coast from the Cape Peninsula to KwaZulu-Natal up to six metres below the surface of the sea ]]></description>
</item><item>
<title>Amabele</title>
<link>http://www.ejozi.co.za/south-african-cuisine/amabele.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/amabele.html</guid>
<pubDate>Tue, 27 Oct 2009 23:04:53 -0500</pubDate>
<description><![CDATA[ Amabele (Zulu), Amazimba (Xhosa), Sorghum (English), Graansorghum (Afrikaans), is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It originates in Africa and the largest producer of amabele in the modern era is still Africa, although the crop has spread to southern Asia and the Americas as well... ]]></description>
</item><item>
<title>Atjar</title>
<link>http://www.ejozi.co.za/south-african-cuisine/atjar.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/atjar.html</guid>
<pubDate>Mon, 19 Oct 2009 19:46:29 -0500</pubDate>
<description><![CDATA[ Atjar was introduced to South Africa by the Malays about a century ago. It’s a hot pickle or relish made of slices of fruits such as clingstone peaches, green mangoes, lemons and kumquats, or mixed vegetables... ]]></description>
</item><item>
<title>Biltong</title>
<link>http://www.ejozi.co.za/south-african-cuisine/biltong.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/biltong.html</guid>
<pubDate>Mon, 19 Oct 2009 20:36:26 -0500</pubDate>
<description><![CDATA[ Biltong, a traditional South African delicacy, is strips of salted dried meat, most commonly beef but venison and ostrich are also used. Although other countries have similar versions, such as Switzerland’s “Bunderfleisch”, northern Italy’s “Bresaula”, America’s “Jerky” and Mexico’s “Carne Secca”, nowhere is it found in exactly the same form as in South Africa ]]></description>
</item><item>
<title>Biltong Drying Box</title>
<link>http://www.ejozi.co.za/south-african-cuisine/biltong-drying-box.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/biltong-drying-box.html</guid>
<pubDate>Mon, 19 Oct 2009 20:34:10 -0500</pubDate>
<description><![CDATA[ Basically, you can make this biltong  box any way you please as long as you end up with something that can be opened and closed completely (whether the door is at the top or on the side), and that has holes only in the locations shown... ]]></description>
</item><item>
<title>Bobotie</title>
<link>http://www.ejozi.co.za/south-african-cuisine/bobotie.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/bobotie.html</guid>
<pubDate>Mon, 19 Oct 2009 20:37:47 -0500</pubDate>
<description><![CDATA[ How bobotie became a traditional South African dish is unknown. The word is derived from the Indonesian word “bobotok”, the recipe for which first appeared in a Dutch cookbook in the year 1609. Bobotie as it is made today is regarded as a variation of this original Indonesian recipe in which the meat with its custard topping was cooked in a pan of water until the egg mixture set ]]></description>
</item><item>
<title>Boerebeskuit</title>
<link>http://www.ejozi.co.za/south-african-cuisine/boerebeskuit.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/boerebeskuit.html</guid>
<pubDate>Mon, 19 Oct 2009 20:39:42 -0500</pubDate>
<description><![CDATA[ In most countries rusks refer to pieces of bread which have been dried out in the oven, a process which produces a nutty flavour as well as a crisp texture. In South Africa, however, they are more likely to be made from specially prepared dough, which may be flavoured with spices and slightly sweetened ]]></description>
</item><item>
<title>Boerewors</title>
<link>http://www.ejozi.co.za/south-african-cuisine/boerewors.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/boerewors.html</guid>
<pubDate>Mon, 19 Oct 2009 20:41:14 -0500</pubDate>
<description><![CDATA[ Boerewors (Boo-ruh-vors) comes from the Afrikaans words boere (farmers) and wors (sausage), it is wholesome, delicious and reasonably inexpensive. Boeries as it is affectionately known by locals, is staple fare in South Africa and is as traditionally South African as biltong, koeksisters, mealiepap and vetkoek ]]></description>
</item><item>
<title>Bokkems</title>
<link>http://www.ejozi.co.za/south-african-cuisine/bokkems.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/bokkems.html</guid>
<pubDate>Mon, 19 Oct 2009 20:42:32 -0500</pubDate>
<description><![CDATA[ These salted, wind-dried fish, usually haarders (mullet) or maasbankers (horse mackerel), once formed an important part of the diet of Cape farm labourers. Because the fish were well preserved, they were easily transported inland from the coast. However, with more sophisticated means of keeping fish fresh, dried fish has become far less common than in the past ]]></description>
</item><item>
<title>Braai</title>
<link>http://www.ejozi.co.za/south-african-cuisine/braai.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/braai.html</guid>
<pubDate>Mon, 19 Oct 2009 20:43:53 -0500</pubDate>
<description><![CDATA[ The South African braai (pronounced br-eye) has become one of the country’s greatest outdoor eating pleasures, enjoyed by all the cultures in South Africa. The word braai, an abbreviation of the word braaivleis, is the Afrikaans word for barbecue. It has been adopted by English-speaking South Africans ]]></description>
</item><item>
<title>Bredie</title>
<link>http://www.ejozi.co.za/south-african-cuisine/bredie.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/bredie.html</guid>
<pubDate>Mon, 19 Oct 2009 20:45:23 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Breyani</title>
<link>http://www.ejozi.co.za/south-african-cuisine/breyani.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/breyani.html</guid>
<pubDate>Mon, 19 Oct 2009 20:46:53 -0500</pubDate>
<description><![CDATA[ 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 ]]></description>
</item><item>
<title>Bunny Chow</title>
<link>http://www.ejozi.co.za/south-african-cuisine/bunny-chow.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/bunny-chow.html</guid>
<pubDate>Mon, 19 Oct 2009 20:48:17 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Cape Malay Spices</title>
<link>http://www.ejozi.co.za/south-african-cuisine/cape-malay-spices.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/cape-malay-spices.html</guid>
<pubDate>Sat, 24 Oct 2009 10:38:51 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Chakalaka</title>
<link>http://www.ejozi.co.za/south-african-cuisine/chakalaka.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/chakalaka.html</guid>
<pubDate>Mon, 19 Oct 2009 20:51:34 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Crayfish</title>
<link>http://www.ejozi.co.za/south-african-cuisine/crayfish.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/crayfish.html</guid>
<pubDate>Mon, 19 Oct 2009 20:52:53 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Droëwors</title>
<link>http://www.ejozi.co.za/south-african-cuisine/droewors.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/droewors.html</guid>
<pubDate>Mon, 19 Oct 2009 20:54:22 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Fritters</title>
<link>http://www.ejozi.co.za/south-african-cuisine/fritters.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/fritters.html</guid>
<pubDate>Mon, 02 Nov 2009 06:50:51 -0600</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Geelbek (Cape Salmon)</title>
<link>http://www.ejozi.co.za/south-african-cuisine/geelbek.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/geelbek.html</guid>
<pubDate>Mon, 19 Oct 2009 20:56:02 -0500</pubDate>
<description><![CDATA[ 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)... ]]></description>
</item><item>
<title>Haarders</title>
<link>http://www.ejozi.co.za/south-african-cuisine/haarders.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/haarders.html</guid>
<pubDate>Mon, 19 Oct 2009 20:57:26 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>History of South African Cuisine</title>
<link>http://www.ejozi.co.za/south-african-cuisine/history-of-south-african-cuisine.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/history-of-south-african-cuisine.html</guid>
<pubDate>Mon, 19 Oct 2009 21:01:07 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Kabeljou</title>
<link>http://www.ejozi.co.za/south-african-cuisine/kabeljou.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/kabeljou.html</guid>
<pubDate>Mon, 19 Oct 2009 22:36:25 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Kingklip</title>
<link>http://www.ejozi.co.za/south-african-cuisine/kingklip.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/kingklip.html</guid>
<pubDate>Mon, 19 Oct 2009 22:37:43 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Koeksisters</title>
<link>http://www.ejozi.co.za/south-african-cuisine/koeksisters.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/koeksisters.html</guid>
<pubDate>Mon, 19 Oct 2009 22:39:13 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Konfyt</title>
<link>http://www.ejozi.co.za/south-african-cuisine/konfyt.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/konfyt.html</guid>
<pubDate>Mon, 19 Oct 2009 22:41:01 -0500</pubDate>
<description><![CDATA[ Konfyt has two meanings in South Africa: 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... ]]></description>
</item><item>
<title>Mageu</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mageu.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mageu.html</guid>
<pubDate>Thu, 19 Nov 2009 16:40:04 -0600</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Mashonzha or Mopane Worms</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mashonzha.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mashonzha.html</guid>
<pubDate>Mon, 19 Oct 2009 22:43:26 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Mealiemeal</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mealiemeal.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mealiemeal.html</guid>
<pubDate>Mon, 19 Oct 2009 22:44:43 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Mealiepap</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mealiepap.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mealiepap.html</guid>
<pubDate>Mon, 19 Oct 2009 22:46:00 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Mealies</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mealies.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mealies.html</guid>
<pubDate>Mon, 19 Oct 2009 22:47:13 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Melktert</title>
<link>http://www.ejozi.co.za/south-african-cuisine/melktert.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/melktert.html</guid>
<pubDate>Mon, 19 Oct 2009 22:48:34 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Mosbolletjies</title>
<link>http://www.ejozi.co.za/south-african-cuisine/mosbolletjies.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/mosbolletjies.html</guid>
<pubDate>Mon, 19 Oct 2009 22:49:56 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Moskonfyt</title>
<link>http://www.ejozi.co.za/south-african-cuisine/moskonfyt.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/moskonfyt.html</guid>
<pubDate>Mon, 19 Oct 2009 22:50:55 -0500</pubDate>
<description><![CDATA[ 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. Hanepoot concentrate is reduced until it has the consistency of a light syrup and is dark amber in colour. If the colour is too dark the grape flavour is lost ]]></description>
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<title>Ostrich</title>
<link>http://www.ejozi.co.za/south-african-cuisine/ostrich.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/ostrich.html</guid>
<pubDate>Mon, 19 Oct 2009 22:52:12 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Perlemoen</title>
<link>http://www.ejozi.co.za/south-african-cuisine/perlemoen.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/perlemoen.html</guid>
<pubDate>Mon, 19 Oct 2009 22:53:34 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Potbrood</title>
<link>http://www.ejozi.co.za/south-african-cuisine/potbrood.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/potbrood.html</guid>
<pubDate>Mon, 19 Oct 2009 22:54:49 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Potjiekos</title>
<link>http://www.ejozi.co.za/south-african-cuisine/potjiekos.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/potjiekos.html</guid>
<pubDate>Mon, 19 Oct 2009 22:56:05 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Prawns</title>
<link>http://www.ejozi.co.za/south-african-cuisine/prawns.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/prawns.html</guid>
<pubDate>Mon, 19 Oct 2009 22:57:33 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Rooibos Tea</title>
<link>http://www.ejozi.co.za/south-african-cuisine/rooibos-tea.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/rooibos-tea.html</guid>
<pubDate>Mon, 19 Oct 2009 22:59:03 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Samoosas</title>
<link>http://www.ejozi.co.za/south-african-cuisine/samoosas.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/samoosas.html</guid>
<pubDate>Mon, 19 Oct 2009 23:00:27 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Sheeptail Fat</title>
<link>http://www.ejozi.co.za/south-african-cuisine/sheeptail-fat.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/sheeptail-fat.html</guid>
<pubDate>Mon, 19 Oct 2009 23:02:04 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
</item><item>
<title>Smoorvis</title>
<link>http://www.ejozi.co.za/south-african-cuisine/smoorvis.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/smoorvis.html</guid>
<pubDate>Mon, 19 Oct 2009 23:03:35 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Snoek</title>
<link>http://www.ejozi.co.za/south-african-cuisine/snoek.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/snoek.html</guid>
<pubDate>Mon, 19 Oct 2009 23:04:58 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Sosaties</title>
<link>http://www.ejozi.co.za/south-african-cuisine/sosaties.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/sosaties.html</guid>
<pubDate>Mon, 19 Oct 2009 23:06:09 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Soutribbetjie</title>
<link>http://www.ejozi.co.za/south-african-cuisine/soutribbetjie.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/soutribbetjie.html</guid>
<pubDate>Mon, 19 Oct 2009 23:07:19 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Spanspek</title>
<link>http://www.ejozi.co.za/south-african-cuisine/spanspek.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/spanspek.html</guid>
<pubDate>Mon, 19 Oct 2009 23:08:39 -0500</pubDate>
<description><![CDATA[ (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... ]]></description>
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<title>Spek</title>
<link>http://www.ejozi.co.za/south-african-cuisine/spek.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/spek.html</guid>
<pubDate>Mon, 19 Oct 2009 23:09:48 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Surings</title>
<link>http://www.ejozi.co.za/south-african-cuisine/surings.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/surings.html</guid>
<pubDate>Mon, 19 Oct 2009 23:12:09 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Suurvy</title>
<link>http://www.ejozi.co.za/south-african-cuisine/suurvy.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/suurvy.html</guid>
<pubDate>Mon, 19 Oct 2009 23:13:29 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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<title>Terms - Alikreukel to Atjar</title>
<link>http://www.ejozi.co.za/south-african-cuisine/alikreukel-to-atjar.html</link>
<guid>http://www.ejozi.co.za/south-african-cuisine/alikreukel-to-atjar.html</guid>
<pubDate>Tue, 27 Oct 2009 23:38:26 -0500</pubDate>
<description><![CDATA[ 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... ]]></description>
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