Biltong is a variety of cured meat. Various types of meat are used to produce it, ranging from beef and game meats. It is similar to beef jerky because it is dried out and spiced. The main difference is biltong is typically cut thicker and does not have a sweet taste.
Sosatie is a traditional dish of lamb or mutton cooked on skewers. The term sosatie comes from sate (skewered meat) and saus (spicy sauce). The meat is marinated, cubed and skewered then barbecued shish-kabob style. This is perfect for summer months when you want to bust out the grill.
This dish consists of spiced minced meat baked with an egg-based topping. Colonists from the East India Company most likely introduced bobotie to South Africa.The first recipe for bobotie appeared in a Dutch cookbook in 1609. It is also made with curry powder leaving it with a slight tangy flavor.
Boerewors is a type of sausage. The rule for true boerewors is it must contain at least 90-percent meat — either beef, lamb, pork or a mixture. The other 10 percent is made up of spices and other ingredients. The meat should be 30-percent or less in total fat. Boerewors also should not contain meat that has been mechanically altered in any way. This keeps the integrity of the dish intact so all that’s left is a pure, delicious, meal.
Rock lobster, also known as spiny lobster, is found in Australia, New Zealand, South Africa and the Bahamas. It’s a form of crayfish and is enjoyed fresh and lightly buttered like traditional lobster. Preparing this dish as simply as possible is the best way to enjoy it.
Potjiekos translates to “small pot food.” It is a stew often prepared outdoors. Traditionally cooked in a round cast-iron pot, this dish is a South African staple. It is heated using small amounts of wood or charcoal. Many ingredients can be added including, meat, vegetables, and some sort of alcohol (usually beer).
Melktert means “milk tart” in Afrikaans, and is a delicious South African dessert. It consists of a creamy filling made from milk, flour, sugar and eggs in a pastry crust. Many South Africans enjoy this dessert with cinnamon sprinkled over top or infused within the cream itself.
Pap is made out of mielie-meal (cornmeal). It can be compared to a porridge similar to grits or cream of wheat. It is a major food staple in South Africa and is consumed daily by many. Wholesome and filling, this is a great start to your morning or a side dish to a meal anytime!
Samosa is a fried or baked pastry with a savory filling. Fillings include potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. While the size can vary, its trademark shape is triangular and it is also served with chutney as a dipping sauce.
This South African dish could be considered a sort of fast food. Its quick preparation involves hollowing out a loaf of bread and stuffing it with anything you like! Some favorites are cheese, meat and veggies, but curry is also often a staple filling for this dish.
