Food
In addition to this you will find everything you want to know about BOEREWORS, DROË WORS, POTJIE KOS as well as lovely SOUTH AFRICAN RECIPES and SPICES
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Settler cookery
South Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom. These colonists brought European cookery styles with them. The Afrikaners have their succulent potjiekos, tamatiebredie (tomato bredie), or stews of lamb and mutton with tomato and onion sauce, with or without rice. There are many European contributions like Dutch fried crueler or koeksister, malva pudding and melktert (milk tart). French Hugenots brought wines as well as their traditional recipes. During the pioneering days of the 17th century, new foods such as biltong, droëwors (dried sausage) and rusks evolved locally out of necessity. Cape DutchA very distinctive regional style of South African cooking is often referred to as "Cape Dutch". This cuisine is characterised by the use of spices such as nutmeg, allspice and chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company to the Cape from Bengal, Java and Malaysia as it does to the European styles of cookery imported by settlers, and this is reflected in the use of eastern spices and the names given to many of these dishes. The Cape Malay influence has brought spicy curries, sambals, pickled fish, and variety of fish stews. Bobotie is a South African dish that has Cape Malay origins. It consists of spiced minced meat baked with an egg-based topping. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it isn't made in any other country. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian bobotok. It is also made with curry powder leaving it with a slight "tang". It is often served with sambal, a hint of its origins from the Malay Archipelago. Indian cookeryCurried dishes are popular with lemon juice in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of Indian labourers brought to South Africa in the nineteenth century. The Indians have introduced a different line of culinary practices, including a variety of sweets, chutneys, fried snacks such as samosa, and other savory foods. Bunny chow is a dish from Durban, where there is a large Indian community, that has adapted into mainstream South African cuisine and has become quite popular. Karringmelk beskuit Maak nie saak of jy glad nie kan bak nie, hierdie resep kan nie flop nie. Bestanddele: 3 x 500g bruismeel Meng (sif) droeë bestanddele saam. Klits eiers en karringmelk saam. Rasper die margarien en vryf by die meelmengsel by. Gooi eier en karringmelk mengsel by. Knie goed deur. ANNA SE GEBAKTE POEDING SOUS VERVANG DIE APPELKOOSKONFYT BY DIE BESLAG MET 2 EETL KAKAO EN VOEG OOK 2 EETL KAKAO BY SOUS VIR SJOKOLADE POEDING Milo Balls! Ingredients Method  
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Biltong is a variety of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying. The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue")Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they changed the curing process by using vinegar, saltpetre and spices including pepper, coriander and cloves. The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland in a hot climate. Iceboxes and fridges had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek.The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags. As mentioned previously, any good quality wors of the thin variety can be hung out to dry. This particular recipe however, dates right back to the era of the Great Trek in the early nineteenth century. This is how Droë Wors (dried sausage) tasted hundreds of years ago! Fundamentally the spice ingredients and the method of preparation remain the same as the boerewors recipe but the meat ingredients differ. For the Trekkers in those days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle. Therefore, we use the same spices and method as for making boerewors , but the meat type and quantity is slightly different. TRADITIONAL RECIPE
Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors!
Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.
In the BILTONG MAKER sausage will take 3-4 days to dry. Under the rafters it will take longer and watch out for the flies! This delicious Potjie has a wide variety of vegetable flavours that makes it irresistible. It's enough for 4 people and a size 2 Potjie Pot is recommended. Ingredients
If you thought that nothing can be tastier than Crayfish, then try it with the flavourful rice in this awesome Potjie. This Potjie must simmer slowly to prevent the rice from burning. It's delicious when served with a fresh garden salad. It's enough for 6 people and a size 3 Potjie is recommended. Ingredients
This lovely Potjie won a third prize in the Huisgenoot's Potjiekos competition. It's a winner when served with dumplings and is enough for 6-8 people when a size 4 Potjie is used. Ingredients
EatingWhile biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced and there are cheese spreads with biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.Biltong can be used as a teething aid for babies. Some retail stores offer a mild form of biltong especially for this purpose which does not contain the spices used for flavouring.Biltong is a high protein food. Often, 200g of beef is required to make 100g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content per 100g of biltong, which is about double what other dried meats like beef jerky have. Biltong worldwideBiltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand and now India which have large South African populations, and also to the United States. Biltong is also produced within South African expatriate communities across the globe, for example in Germany and even South Korea.Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs,thus it is made in the UK. DroëworsDroëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.It is usually made from dun wors rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage. Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.This product is related both in name and in nature to the Dutch droge worst.  |
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Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However today biltong is most commonly made from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin or steaks cut from the hip such as topside or silverside. Other cuts can be used, but are not as high in quality. Biltong can also be made from:
Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek. Drying
Biltong quick drying using an electric oven
It is typically dried out in the cold air (rural settings), cardboard or wooden boxes (urban) or climate-controlled dry rooms (commercial). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mold can begin to form on the meat. A traditional slow dry will deliver a medium cure in about 4 days. An electric fan-assisted oven set to 40–70 °C (100–160 °F), with the door open a fraction to let out moist air, can dry the meat in approximately 4 hours.Although slow dried meat is considered by some to taste better, oven dried is ready to eat a day or two after preparation. Comparison to jerky
Beef Jerky
Biltong differs from jerky in three distinct ways:
Skaapskenkelpotjie
100 ml olie 2 kg skaapskenkels 'n halwe groen soetrissie, gekap 1 groot ui, gekap 2 knoffelhuisies, gekneus 6 swoerdlose spekrepe, gekap 2 middelslag tamaties, gekap 2 biefekstrakblokkies sout en swartpeper na smaak 250 ml witwyn 250 ml kookwater 5 wortels, geskil, in skywe gesny 12 klein aartappeltjies, gewas 5 murgpampoentjies, in skywe 400 g sampioene. Verhit olie en braai vleis tot bruin. (Hoe bruiner die vleis gebraai word, hoe bruiner en ryker sal die sous wees.) Voeg die groenrissie, ui, knoffel en spek by en braai tot begin verbruin. Voeg tamaties by en roerbraai vir 5 minute. Voeg biefekstrak, geur- middels, witwyn en kookwater by en prut vir 'n uur. Voeg wortels en aartappels by en laat vir 20 minute prut. Voeg laastens die murgpampoentjies en sampioene by en laat vir 15 minute prut. Vul vloeistof aan, indien nodig. Hoender-biltong-en-spekpotjie Los die aftrekselblokkies in die kookwatr op. Meng die res van die bestanddele vir die sous en boeg dit by. Hou die sous eenkant. Hoendergereg Verhit die botter en olie oor matige hitte en verbruin die hoender daarin. Voeg die spekvleis by en soteer dit 3 minute lank. Voeg die brandewyn en knoffel by. Roer dit deur en moet daarna nie weer roer nie. Strooi die uie, soetrissie en selderu oor die hoender en plaas daarnedie aartappled en wortels bo-op. Giet die sous oor: Plaas die deksel op en lat dit 1 duur lank prut. Voeg kookwater by indien nodig. Bedek dit en laat prut dit 20 minutes lank. roer dit net voor bediening en strooi pietersielie oor.
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Ingredients
- 14 lamb neck chops
- 2 tbs cooking oil
- 2 large onions, chopped
- 250g bacon, diced
- 16 small potatoes, peeled and quartered
- 1 small cabbage, cut in 8 pieces
- dash of lemon juice with 500ml water
- dash of mixed herbs
- salt and black pepper to taste
- Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time.
- Cover with lid and leave to cook for about 45 minutes.
- Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)
- Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
- Stir through ; the meat should fall off the bones.
- Serve with brown rice and sweet mashed cinnamon pumpkin.
Potbrood
Potbrood ("pot bread") is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast iron pot (also known as a Dutch oven) in a pit made in the ground and lined with hot coals. Today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.
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Biltong Serving Suggestions and Recipes! Biltong is a gourmet delicacy that can be served in many ways and can be used to develop some creative and gourmet dishesBILTONG SANDWICHES BILTONG CREAM CHEESE SPREAD
· 30 ml mayonnaise · 30 ml lemon juice · 60 g grated biltong (125 ml) · Salt & freshly ground black pepper to taste Spread on canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool and then spread with biltong mixture and garnish with sliced olives or gherkins. BILTONG OMELETTES BILTONG AND CHEESE QUICHE Pastry Ingredients:
2 ml salt 5 ml mustard powder 120 g butter 50 ml ice water
15 ml butter 15 ml cooking oil 30 ml chopped fennel leaves or parsley 120 g grated biltong 4 eggs, beaten 250 ml cream 125 ml sour cream 100 g grated Cheddar cheese (250 ml) 5 mustard powder 15 ml lemon juice 5 ml grated lemon rind freshly ground black pepper to taste To make the pastry: To make the filling: BILTONG CHEESE WHIP Voorverhit die oond tot 180 Grade C. Sif droë bestanddele saam. Vryf die botter met vingerpunte in. Meng die koeksoda en appelkooskonfyt saam en sny in droë bestanddele in. Indien nodig, voeg 'n klein bietjie melk by om stywe deeg te vorm. Vorm balletjies en plaas dit op 'n bakplaat. Druk dit met 'n vurk plat en versier met rooi en groen glanskersies. Bak vir ongeveer 10 minute tot ligbruin. Lewer ongeveer 4 dosyn koekies.
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