This jerky-type air-dried meat (usually beef) is savored nearly everywhere by nearly everyone. It was a life-sustaining mainstay of the Boers during their historic, northward Great Trek into Africa’s interior in the 1830s.
The animals are usually farm raised. The rest are legally hunted, or less likely, poached. Local favorites include ostrich, crocodile, and antelope (the eland and springbok are gourmet treasures). If you categorize the popular caterpillar-like mashonzha worm as game meat, then add this widely praised treat to the list. It can be grilled, stewed, whatever.
Marinated, cubed meat (usually lamb) is skewered and barbecued shish-kebab style.
It's like the British shepherd's pie, but the minced meat is curried - and the topping is frothy custard instead of mashed potatoes. It has a Cape Malay heritage.
Literally, farmer’s sausage. It's made with seasoned beef or pork.
Name means maize (corn). Frequently served on-the-cob, or made into a beer. Mealie is also a widely used ingredient in bread or porridge – the basic diet of the poor South African.
A heavily spiced stew incorporating meat (typically lamb) and vegetables. Tomato Bredie is the best-known version of this specialty, introduced by the Cape Malays.
This is not a true lobster (it lacks claws), but it's quite tasty, especially when grilled.
A traditional meat-and-vegetable stew of the Boers. It's slowly cooked in a three-legged cast-iron pot over coals.
Translates "milk tart". It's a milk-egg-and-sugar dessert custard prepared in a round pastry shell.
There are also many relishes, condiments and other flavoring agents such as atchar and chutney adopted from India and the East Indies.
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