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).
How often have you travelled through the towns of Sannieshof, Barbarspan, Delareyville, Ottosdal & Lichtenburg with only your end distination in mind?
