It is always great to eat the local food because it really permits you to get to know a country when you take a trip someplace. South Africa's food accurately mirrors its political situation, having a different food for each ethnic group. Certain dishes have actually stayed true to their origin but other recipes are a mix of the cooking styles of the various other ethnic groups.
To comprehend where particular tastes stem from, it serves to understand how the South African Population is divided. On the one hand we have the indigenous Bantu population, then we have the European colonialists who were English and primarily dutch, then we have the Muslim community which has actually developed its own ethnic group over centuries.
The Muslim ethnic group originated in the 17th century, when the colonialists brought slaves in from Madagascar, India and Indonesia. They were forbidden to follow the Christian religion and so gradually relied on the Islamic religion. They had children with the native Koi and San populations who were also enslaved and slowly, in time, gave birth to an ethnic group with physical qualities which were halfway in between the Indians and Africans.
The food of this new ethnic group is significantly influenced by the Indian culture, and spices such as cardamom and curry abound. Many corner stores will sell 'samosas', thin triangular pastry savories filled with vegetable or meat curry. Another very common dish is called 'sosaties' which is similar to the kebab found in the middle east.
From the native African population, we have a number of meat recipes which make use of antelope, springbok and ostrich meat. There is likewise a common Xhosa dish called 'samp', which is made from dried corn kernels which have been partially ground, but not totally.
From Dutch descent, we have a certain way of drying meat which produces rather hard, but very delicious strips of meat. The word 'braaivleis' is likewise of Dutch origin and has become one of South Africa's biggest cooking traditions. Any South African, Malay, Bantu or Dutch descendant likes a 'braai' with pals over the weekend!
The Dutch cooking tradition is really quite large and includes meals which were utilized by the first 'Settlers'. One such recipe is called 'potjiekos' and is a vegetable and meat stew which is prepared in a 3 leg pot over the fire. Often beer or sherry and Indian spices are added to this scrumptious stew.
From the English custom, we have the traditional fish and chips, which have acquired an entire new flair in South Africa! You will be able to taste some of the most unforgettable fish cakes you are likely to ever eat if you go to the little port of Hout Bay! The chips are served with vinegar and are soft and great smelling.
When reserving your South Africa holidays, make certain to very carefully plan where you will be eating. The very best thing is to go to some great South African dining establishments that serve most of the national meals, but also book for a typical Malay meal and a typical Xhosa meal.
Talk to your tour guide, or to some locals, and see if it is possible to be invited to a braai. In the South African tradition, the men prepare the meat whilst the ladies arrange the salads and side dishes. Quite a bit of beer gets served before the food prepares and this creates a really vibrant occasion!
To comprehend where particular tastes stem from, it serves to understand how the South African Population is divided. On the one hand we have the indigenous Bantu population, then we have the European colonialists who were English and primarily dutch, then we have the Muslim community which has actually developed its own ethnic group over centuries.
The Muslim ethnic group originated in the 17th century, when the colonialists brought slaves in from Madagascar, India and Indonesia. They were forbidden to follow the Christian religion and so gradually relied on the Islamic religion. They had children with the native Koi and San populations who were also enslaved and slowly, in time, gave birth to an ethnic group with physical qualities which were halfway in between the Indians and Africans.
The food of this new ethnic group is significantly influenced by the Indian culture, and spices such as cardamom and curry abound. Many corner stores will sell 'samosas', thin triangular pastry savories filled with vegetable or meat curry. Another very common dish is called 'sosaties' which is similar to the kebab found in the middle east.
From the native African population, we have a number of meat recipes which make use of antelope, springbok and ostrich meat. There is likewise a common Xhosa dish called 'samp', which is made from dried corn kernels which have been partially ground, but not totally.
From Dutch descent, we have a certain way of drying meat which produces rather hard, but very delicious strips of meat. The word 'braaivleis' is likewise of Dutch origin and has become one of South Africa's biggest cooking traditions. Any South African, Malay, Bantu or Dutch descendant likes a 'braai' with pals over the weekend!
The Dutch cooking tradition is really quite large and includes meals which were utilized by the first 'Settlers'. One such recipe is called 'potjiekos' and is a vegetable and meat stew which is prepared in a 3 leg pot over the fire. Often beer or sherry and Indian spices are added to this scrumptious stew.
From the English custom, we have the traditional fish and chips, which have acquired an entire new flair in South Africa! You will be able to taste some of the most unforgettable fish cakes you are likely to ever eat if you go to the little port of Hout Bay! The chips are served with vinegar and are soft and great smelling.
When reserving your South Africa holidays, make certain to very carefully plan where you will be eating. The very best thing is to go to some great South African dining establishments that serve most of the national meals, but also book for a typical Malay meal and a typical Xhosa meal.
Talk to your tour guide, or to some locals, and see if it is possible to be invited to a braai. In the South African tradition, the men prepare the meat whilst the ladies arrange the salads and side dishes. Quite a bit of beer gets served before the food prepares and this creates a really vibrant occasion!
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