South African Foods – Where and What to Find
1: Biltong
Biltong is a jerky- type dried meat, although biltong is typically much thicker. Biltong also gets dried with a variety of spices and vinegar, whereas jerky is mostly dried with salt only. There a many shops in South Africa that specialises in Biltong: Patrons can choose what meat they want, ranging from beef to kudu to ostrich. They can also choose how wet or dry they would like it, and how much fat is on it. This meaty treat has its origins in the 17th century when the Boers embarked on the Great Trek from the Cape to the interior of the country. They needed meat that they could store for long periods on end, and so biltong was born.
Where can I find it?
There are Biltong shops all over. Almost every mall has a specialised biltong shop. You can also buy biltong in most convenience stores and grocery stores, although they recommend it that you go to an actual biltong shop to get a greater variety of choice, and the best quality meat.
2: Bobotie
Bobotie is a dish made of minced meat and a crispy egg custard top layer, usually served with yellow rice. The original recipe came in the form of Indonesian bobotok, and was carried by Indonesians aboard Dutch East India Company’s spice ships which also transported Malay slaves to South Africa. Over time, bobotok morphed into the traditional South African dish known as bobotie. You are able to use lamb, pork or beef and although mildly spicy, one should not consider it a hot dish.
Where can I find it?
For the best bobotie, we recommend you dine at certain restaurants in Cape Town where the dish has its roots:
Bo- Kaap Kombuis
Bo- Kaap Kombuis (or Kitchen) is an authentic Cape Malay restaurant, and is owner run an managed by Yusuf and Nazli Larrney. Here you will find true traditional bobotie and the Cape Malay dish called denningvleis. Bo- Kaap is situated in a historically rich area high on top of a hill, providing fantastic views of the city and Table Mountain.
bo-kaap bobotie
Tel: +27 (0) 21 4225446/ +27 (0) 82 3436337
Email: nazli@bokaapkombuis.co.za
Pierneef a La Motte
This fine dining restaurant is situated in the historic town of Franschoek. The Cape Winelands is known as South Africa’s culinary capital and Pierneef a La Motte certainly contributes to this pedigree: The restaurant researched the history of the region well, and as a result guests can enjoy recipes that are over 300 years old. Pierneef a La Motte serves up a delicious bobotie. A Chardonnay will compliment the dish really well.
pierneef-la-motte-outside-table bobotie-and-veg
Tel: +27 (0)21 876 8000
Email: pierneef@la-motte.co.za
3: Braai
Every person who visits South Africa will hear the word “braai” somewhere along their journey. Braai is the Afrikaans word for barbecue, and has been adopted by almost all of the different South African ethnic groups. In fact, South Africa even has a National Braai Day: This public holiday is officially known as Heritage Day, which is the day the country celebrates its rich and diverse heritage. The general public have however re- named it in honour of the one thing most South Africans can agree on: that they all love to braai. The most distinct difference between a braai an barbecue is that a barbecue is usually done on a gas grill, whereas a braai is done on a open wood fire.
Where can I find it?
Chances are if you make a South African friend, they will invite you over for a braai. Alternatively, you can check out of a few other places that will serve you the South African version of “soul food” right from the braai.
Mzoli’s Place
Mzoli’s is the one place where you can experience the festivities surrounding a braai in South Africa. It is situated in the Gugulethu township: The layout is basic, with big fires, music and literally bucket loads of meat. It has a very cosmopolitan vibe, with students and tourists getting together with the locals for a true taste of township culture. There are no waiters at this establishment: You choose your meat from the attached butcher, and take it to the braaiers to prepare for you. You can bring your own wine, or buy your alcohol at the local shebeen across the road.
mzolis-people mzolis-braai
Tel: +27 (0) 21 419 0130
Email: sisanda@mzolisplace.co.za
Die Strandloper
Die Standloper translates directly into “Beach Walker”, and is arguably the best place in the country to find seafood made on the braai. It is an open- air and casual restaurant, where you can feel the sand underneath your feat and just soak up the sun and fresh air. The central focus is the big open braai, where traditional South Africa seafood dishes such as Snoek, fish curry and Angel fish gets prepared- even the coffee gets boiled on the braai here! Feasting at the Strandloper is a long affair, with the arrival of a new dish just as you think you are done. Be mindful to take cash as they do not have card facilities. Booking is essential.
strandloper-lobster strandloper
Tel: +27 (0) 832277195/ +21 (0) 21 772 2490
Email: info@strandloper.com
4: Boerewors
Boerewors translates directly into “Farmer’s Sausage”, and one can prepare it on the braai or in a pan. “Boeries” as it is affectionately know by locals, is staple fare in South Africa. It is both delicious and reasonably inexpensive. Boerewors is almost always 90% meat or more. The rest it is made up of spices and sometimes fat. Boerewors may not contain meat which they recover mechanically: This is when the meat is separated from the bone mechanically. South Africans pride themselves in being able to make, or at least braai the best boerewors in town.
boerewors-on-braai gourmet-boerie
Where can I find it?
You can purchase Boerewors in just about every shop. The shop bought boerewors will however be raw, meaning you will have to braai it yourself. Alternatively you can go to the following establishment where they prepare the boerewors for you:
Gourmet Boerie
Gourmet Boerie is in the heart of Cape Town, and is home to the gourmet boerswors roll. Here they serve boerewors on bread rolls, with delicious gourmet toppings such as juicy caramelised onion with goat’s cheese, roast cherry tomatoes, basil pesto and rocket, tomato salsa, sour cream, guacamole, jalapeno chilli, coriander and cos lettuce, or scrambled eggs, bacon, cherry tomatoes and a chive hollandaise sauce. The boerewors is always fresh, tender and juicy and you can even purchase your own braai pack if the urge to braai it overwhelms you. a Client does not need to reserve a reservation, so go ahead and pop in.
Tel: +27 (0) 21 424 4208
Email: kloof@gourmetboerie.co.za
5: Koeksisters
The word Koeksister is derived from the Dutch word koekje, which means “cookie”. The Koeksister however has a slight twists to it- quite literally: It is for all practical purposes a doughnut that has a syrup-coating in a shape of a twist or braid . The koeksisters are prepared by deep-frying dough in oil, and then dipping the fried dough into cold sugar syrup. You can enjoy it as a desert, but they also go down well as a mid afternoon snack with some tea or coffee.
koeksisters koeksister-fancy
Where can I find it?
a Person can find koeksisters at most bakeries in the country, and are an inexpensive yet delicious treat.
6: Snoek
Snoek is South Africa’s favourite fish, and is especially popular in Cape Town where they catch it fresh. Its species name is Thyristes atun, and a fisherman can only find it in the waters of the Southern Hemisphere. Snoek meat is white to light brown, and its opaque form makes it great for the braai, although it also cooks well in the oven. A special treat is to drive along coastal areas in Cape Town, and to buy the snoek fresh from the bakkie (pick up truck) of a local fisherman.
Where can I find it?
Mariners Wharf
Houtbay harbor is dotted with working fishing vessels that supplies Cape Town with the freshest daily catch, come rain or shine. Here you will find Mariners Wharf : It is located in Houtbay (just 20 minutes from Cape Town city centre), and is the first harbour- front emporium in Africa and the Southern Hemisphere. The restaurant attracts big crowds, so make sure you make a reservation.
mariners-wharf-ocean-view snoek
Tel: +27 (0) 21 790 1100
Email: bookings@marinerswharf.co.za
7: Malva Pudding
Malva Pudding is a sweet pudding of Cape Dutch origin, usually served with either hot or cold custard. The inside is a sweet sponge and dripping over it is a decadent caramelised sticky sauce.
Where can I find it?
Cafe Paradiso
Cafe Paradiso is located in the heart of Cape Town’s restaurant scene in the famous Kloof Street. This landmark restaurant has a beautiful garden, and celebrates the traditions of making hearty food. Here you can find your delicious Malva Pudding.
cafe-paradiso Malva pudding
Tel: + 27 (0) 21 423 8653
Email: cafeparadiso@madamezingara.com
Recipes
There’s nothing quite like going home after your travels and craving some of the local cuisine you had during your travels. Below are some easy to make recipes so you can have a taste of South Africa whenever the craving strikes.
1: Bobotie
Serve this with a piece of bread and perhaps a fresh green salad.
Ingredients:
1 tbsp cooking oil
350g lean beef mince
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
2 tbsp Korma paste
1 large carrot, grated
1 Granny Smith apple, grated
2 tbsp Mrs. Balls chutney
1 tbsp cider vinegar
handful of raisins
2 eggs
375ml milk
1 slice white bread
1 bay leaf
Method:
1: Heat oil in a large pan and add mince to brown, breaking up with a wooden spoon. Add chopped onion, garlic, curry powder and Korma paste.
2: Add grated carrot and apple, Chutney, cider vinegar and raisins. Add a little hot water and simmer for 8- 10 minutes, until raisins have swelled and carrot softened. Season well with salt and black pepper.
3: Pour 125ml milk over bread to fully saturate it, Mix remaining milk and eggs together until well combined.
4: Mash soggy bread into mince until it’s not visible. Spoon the mince mixture into a oven proof dish, spreading evenly. Pour egg custard over mince and place a bay leaf into the meat in the centre.
5: Bake at 160°C for 25-35 minutes, until the egg custard has set.
2: Malva Pudding
Serve with hot or cold custard, or even some ice cream.
Ingredients – Cake:
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
5ml (1 teaspoon) bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
1/2 Cup (125ml) butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy
Method:
1: Set oven to 190°C
2: Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3: Sift dry ingredients into separate bowl.
4: Melt butter in a small pot on a medium heat and add the vinegar and milk
5: Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6: Pour into an ovenproof casserole dish that takes about 2 liters.
7: Bake at 190°C for 45 mins until the top is nice and brown.
8: Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9: Serve it with ice-cream or custard or both.
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