Eating and drinking in South Africa is a culinary experience not to be missed.
The wide array of cuisine available is overwhelming. From the deliciously
diverse flavours of South Africa’s indigenous and multi-cultural rainbow cuisine
to culinary specialities from all over the world. Because of this complex
diversity it’s difficult to identify the typical south African kitchen or
cuisine. Man’s need for fresh food was once the main reason for the colonization of South Africa, when in 1652 the Cape was used as a refreshment station for passing VOC sailing ships on their arduous journey around the Cape of good Hope.
The early settlers in the Cape were producing a variety of European vegetables and fruit. Most of their cooking was done the Dutch way, in a pot over an open fire. That pot (“potjie” in Afrikaans) is still part of South Africa’s culinary tradition today.
Over the years other cultures like the Malay slaves, the French Huguenots, the Indians the British and many others from all over the world, have been introducing and adding their culinary preferences.
The authentic African kitchen is focused on maize meal porridge, meat and sauce. The sauce is made from a variety of savouries (shebu) and vegetables and flavoured with chilli. Maize meal porridge is the staple food of almost the whole of the African continent.
Umngqusho is said to be Mr. Nelson Mandela’s favourite dish. It is made with "stampmielies" (broken dried maize kernels), sugar beans, butter, onions, potatoes, chillis and lemons, which are allowed to simmer for a long time until all ingredients are tender.
"Afrikaners" are mostly descendents from the original Dutch, French and German settlers, who founded the Cape colony in the 17th century. The cuisine that stands out as typical "Afrikaner", is to a large extend based on the Dutch settlers cuisine, with contributions of the French and German settlers. Add to that a large portion of Malay cooking and temper it all by years of migrating on the Great Trek.
And so we inherited today’s fabulous legacy of "Potjiekos" (potfood), "Braais" (barbecues), "biltong" (spicy dried meat) and "Boerewors" (farmers sausage). Hunting was the order of the day on the Great Trek, to keep the cooking pot filled with meat. Today amongst the "Afrikaners" hunting is still regarded as a must to provide the venison for their delicious game dishes.
Then there is of course our south African barbecue or "braai" as we call it. In south Africa it’s an integral part of our rainbow culture a common element in its cultural diversity, a way of life almost like a national sport. A must for everybody, young or old, poor or wealthy, white or black.
People barbecue weekly, sometimes daily at their homes in their gardens, on campings when on holiday, or any suitable spot in the great outdoors. They “braai” on anything, from state of the art barbecue units to a piece of mesh wire on a few bricks or stones.
The taste and smell of marinated steaks, seasoned pork and lamb chops, spicy spare ribs and kebabs served with “mielie pap” (maize meal porridge), sauce, mushrooms, herbed bread and delicious salads at a South African barbecue, is a culinary experience unequalled in the world.
Like the traditional "braai" (barbecue), "Potjiekos" (pot food) and Biltong are very much a shared taste between all South Africa’s cultures. Right through the country’s history, from the days of the Khoi and the San and the days of the southward Bantu migration to the days of the Great Trek and the Anglo / Boer wars, people were constantly on the move.
Next to grilling, they used to cook meat together with all kinds of vegetables, herbs and spices in one go in clay and later cast-iron pots over open fires. So has the three-legged cast iron pot become an indispensable item in virtually every household, in which to cook delicious meals called "Potjiekos" (pot-food).