In South Africa, you will find dishes influenced by the indigenous population, as well as the Dutch, French, Indian and Malay, and as such, offers a dynamic cuisine that excite the palate.
If set foot on South African soil, do not leave until you enjoy a barbecue outdoor traditional, as well as for foods grilled regarding the cultural experience. Followed with a popular melktert (cream filling) and if you fancy a drink to finish a soft and creamy Cup of Amarula (Liquor) will be certainly do the trick.
Don't leave South Africa without eating:
Biltong & droewors:
Curing in dry is a method used to keep the meats by the tribes native of South Africa before refrigerators were invented. Made usually of meat from beef or game, as Gazelle, biltong (a dried air of meat minced) and droëwors (sausage dry of air) are eaten traditionally as appetizer. The meat is processed in a mixture of vinegar, salt, sugar and spices like pepper and cilantro and hang to dry. The final product is popular among enthusiasts of health for its high protein and low fat. Today, the producers of biltong and droëwors often add scents as the Chile and the garlic to the meat and use a variety of meats as the ostrich and the boar.
Boerewors:
This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue). The word boerewors comes from the Afrikaans and Dutch words boer (farmer) and wors (sausage).
Cape Malay Curry:
In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods. When combined with local produce, the aromatic spices such as cinnamon, saffron, turmeric and chilli created fragrant curries and stews, which are still popular in the area today.
Malva pudding:
A Dutch import, malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce. This is South Africa's answer to the British sticky toffee pudding, served in many restaurants but mainly baked at home for Sunday lunch.
Chakalaka & pap:
Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold. Pap, meaning 'porridge', is similar to American grits and is a starchy dish made from white corn maize. Chakalaka and pap are often served together, along with braaied (barbecued) meat, breads, salad and stews.
Braai/Shisa nyama:
For a real taste of South Africa an authentic braai or shisa nyama ('burn the meat' in Zulu) is an eating experience not to be missed. Braais originated in the townships of Johannesburg, with butchers who set up barbecues in front of their shops at weekends to grill their meat and sell it on the street. Nowadays, local communities gather at braais at the weekends to share food. Pop along to soak up the vibrant atmosphere, listen to music and take your pick from the meat on offer, usually comprising of beef, chicken, pork, lamb and vors (sausages) – this is not an outing for vegetarians!
Bunny Chow:
This street food of Durban has become popular across South Africa and is now starting to hit our food markets back in London. Hollowed out loaves of bread, stuffed with spicy curry were originally created by the immigrant Indian community in the Natal area of Durban and served to workers for lunch. Try chicken, pork or vegetarian varieties containing lentils and beans.
Amarula Don Pedro:
This cocktail-come-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice cream. Find it in every bar or take a bottle of Amarula home from duty-free to make your own!
Bobotie:
Another dish thought to have been brought to South Africa by Asian settlers, bobotie is now the national dish of the country and cooked in many homes and restaurants. Minced meat is simmered with spices, usually curry powder, herbs and dried fruit, then topped with a mixture of egg and milk and baked until set.
World Food Cuisines – Food Safari South Africa by worldfoodcuisines
Original article source: Top 10 foods try south africa
Don't leave South Africa without eating:
Biltong & droewors:
Curing in dry is a method used to keep the meats by the tribes native of South Africa before refrigerators were invented. Made usually of meat from beef or game, as Gazelle, biltong (a dried air of meat minced) and droëwors (sausage dry of air) are eaten traditionally as appetizer. The meat is processed in a mixture of vinegar, salt, sugar and spices like pepper and cilantro and hang to dry. The final product is popular among enthusiasts of health for its high protein and low fat. Today, the producers of biltong and droëwors often add scents as the Chile and the garlic to the meat and use a variety of meats as the ostrich and the boar.Boerewors:
This is a traditional South African sausage made from beef, mixed with either pork or lamb and a mixture of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue). The word boerewors comes from the Afrikaans and Dutch words boer (farmer) and wors (sausage).
Cape Malay Curry:In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods. When combined with local produce, the aromatic spices such as cinnamon, saffron, turmeric and chilli created fragrant curries and stews, which are still popular in the area today.
Malva pudding:
A Dutch import, malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce. This is South Africa's answer to the British sticky toffee pudding, served in many restaurants but mainly baked at home for Sunday lunch.
Chakalaka & pap:
Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold. Pap, meaning 'porridge', is similar to American grits and is a starchy dish made from white corn maize. Chakalaka and pap are often served together, along with braaied (barbecued) meat, breads, salad and stews.
Braai/Shisa nyama:For a real taste of South Africa an authentic braai or shisa nyama ('burn the meat' in Zulu) is an eating experience not to be missed. Braais originated in the townships of Johannesburg, with butchers who set up barbecues in front of their shops at weekends to grill their meat and sell it on the street. Nowadays, local communities gather at braais at the weekends to share food. Pop along to soak up the vibrant atmosphere, listen to music and take your pick from the meat on offer, usually comprising of beef, chicken, pork, lamb and vors (sausages) – this is not an outing for vegetarians!
Bunny Chow:
This street food of Durban has become popular across South Africa and is now starting to hit our food markets back in London. Hollowed out loaves of bread, stuffed with spicy curry were originally created by the immigrant Indian community in the Natal area of Durban and served to workers for lunch. Try chicken, pork or vegetarian varieties containing lentils and beans.
Amarula Don Pedro:
This cocktail-come-dessert uses South African Amarula, a cream liqueur made from the indigenous marula fruit, blended with ice cream. Find it in every bar or take a bottle of Amarula home from duty-free to make your own!Bobotie:
Another dish thought to have been brought to South Africa by Asian settlers, bobotie is now the national dish of the country and cooked in many homes and restaurants. Minced meat is simmered with spices, usually curry powder, herbs and dried fruit, then topped with a mixture of egg and milk and baked until set.
World Food Cuisines – Food Safari South Africa by worldfoodcuisines
Original article source: Top 10 foods try south africa
