Terms - Barishap to Bunny Chow in South African Cuisine on eJozi's RecipeBook

Barishap to Bunny Chow - Descriptions and photographs where available of South African culinary terms and ingredients.

Barishap: Also known as fennel, it has a delightfully sweet and warm aroma with a flavour of mild anise. Barishap is best bought in seed form and ground or dry-fried as required. Barishap has a great affinity with delicate chicken and fish curries. The crushed seeds are used in salad dressings and in mayonnaise to serve with fish. Ground barishap seed is used in many curry powders, in Chinese five spice powder and is an essential ingredient of gharum masala. Crushed seeds are also used in savoury and sweet baking: in breads, doughs, cakes and biscuits. Try sipping barishap tea for a jaded palate - infuse 5 ml seeds in about 300 ml water that is just off the boil. Then strain the liquid into a tall glass.
Begrafnisrys: Afrikaans for Funeral Rice. South Africas oldest rice dish is yellow rice prepared with turmeric and raisins, it’s sometimes called begrafnisrys as in both the Malay and Dutch communities, it was served at the meals held after funerals, a custom which still persists today… goto recipe
Bhajias: Also called Chilli-bites. A savoury fritter of pea-flour containing chillies, onion and other vegetables.
Biryani: The Indian biryani and the Malay breyani 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… more
Biltong: 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… more
Biscuit: In America, a biscuit is a scone with no sugar. In South Africa, a biscuit is actually a cookie. Some favourites are Marie, Romany Creams, Nuttikrust and Eet Sum Mor.
Blaauwkrantz cheese: This cheese is manufactured from pasteurised, standardised cows milk, it contains no preservatives other than salt. It’s an uncoloured blue veined, semi-hard cheese. It has a distinctive, tangy taste with a soft crumbly texture. Ideal for cheese board or even as a delicious pasta sauce. Also popular in salads or as salad dressing.
Blatjang: (Chutney) is generally of smoother consistency than chutney and is quite often hotter.
Bobotie: 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… more
Boeber: A Cape Malay milk pudding flavoured with cinnamon, cardamom, rosewater and almonds.
Boerebeskuit: (Farmer rusks) 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… more
Boerejongens: Brandied grapes… goto recipe
Boerewors: 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. The aroma of a boerewors braai is enough to set all the neighbours watering at the mouth… more
Bokkems: 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… more
Braai: 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. Like the word “barbecue”, the word “braai” is a noun and a verb. As a noun, it refers to the grill itself and as a verb you would “braai some steak” or hold a “braai”… more
Bredie: 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… more
Buchu: This valuable shrub with strongly aromatic leaves is indigenous to the mountains of the south-western Cape. The dried leaves are sometimes combined with vinegar or brandy to make a remedy for bruises and sprains and to relieve aching limbs.
Bunny Chow: 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. This was before the days of disposable containers so an innovative Durban restaurateur came up with the idea of combining the meal and container - he scooped the inside out of a loaf of bread, filled it with curry, used the scooped out bread as a lid and viola - the bunny chow… more

Category: South African Cuisine

Posted31-Oct-2009
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Word Count1830
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