This dish is a traditional food from South Africa with a recipe that is simple to prepare and that allows for a lot of creativity. First, you make gravy from onion and chopped tomato. Add plenty of diced cauliflower and/or baked beans, a small amount of grated cabbage, garlic, gillies, and grated carrots. Then cook until it’s soft. is a classic relish of chillies, baked beans, carrots, and tomatoes with hot curry powder that’s served almost with every meal. It’s also a necessary component of barbecues in South Africa.
Vetkoek is a traditional pastry in South Africa. It’s essentially dough deep fried in cooking oil and either spread with jam, honey, or syrup, or filled with cooked mince (ground beef). It combines well with cheese and jam. When made, it’s fluffy and warm on the inside and crispy on the outside. It’s also one of the great savoury foods from South Africa that is every bit as nice when served as a dessert as it is a savoury treat.
Different countries have their own version of sausages. A boerewor is a South African sausage that’s very popular in its home country. It’s made either from coarsely minced beef (possibly combined with minced lamb or seasoned pork, or both), with spices (typically allspice, cloves, nutmeg, black pepper, and toasted coriander seed) and can be prepared mostly outdoors, either baked in the oven or grilled in an electric griller.
A stew that includes meat (usually lamb), vegetables, and that is heavily spiced. The most popular version of the bredie is the Tomato Bredie, which is traditional in South Africa, with lamb, tomato, and vegetable stew that is especially delicious in the winter. While we referred to it as a “stew”, it would feel insulted if it was called that to its face. While it’s the same principle, bredies are more varied and filling, tastier, and richer. A bredie’s distinct flavour is determined by which vegetables are added, hence the names cabbage, pumpkin, green bean, tomato, and waterblommetjie. Multiple vegetables can be added, along with potatoes and onions. The potato helps to thicken the gravy.
Milk tart, also known as melktert, is the South African milk equivalent to the standard custard tart. The recipe was imported to South Africa by the Dutch, but it has since become a staple of South African cuisine. Each year on February the 27th, South Africa celebrates the dessert on the official milk tart day. You’d be hard-pressed to find anyone in South Africa who claim not to enjoy this traditional dish.
This treat, which is made by frying pleated pieces, was made even sweeter when a sugary syrup was added to it. The super sticky koeksisters have a doughnut-like centre, and a crunchy, golden crust. There are two main versions: the more commonly consumed version, and the Capa Malay version. The latter has a sticky flavour and is rolled in desiccated coconut. And let’s face it: coconut makes everything better. This treat, which is made by frying pleated pieces, was made even sweeter when a sugary syrup was added to it. The super sticky koeksisters have a doughnut-like centre, and a crunchy, golden crust. There are two main versions: the more commonly consumed version, and the Capa Malay version. The latter has a sticky flavour and is rolled in desiccated coconut. And let’s face it: coconut makes everything better.