The G20 Series: South Africa

20 Jun

by Stephanie Dickison

Probably the thing I consume the most from South Africa is their wine. Expensive, but delicious!

In terms of the food, what I like most about South African cuisine is that there is a little bit of everything from around the globe.  A little bit from the British Isles (meat pies), the Germans brought their pastries and touches from various areas give South Africa a cuisine that is unlike any other.  And gives you the diner, the pleasure of trying so many different tastes and influences without having to travel very far.

The names of the dishes are as intriguing as the flavours – Green Bean Bredie (Lamb and Green Bean Stew), the fish and rice combo called Cape Kidgeree, the beef pie named Bobotie, served with yellow rice,  Biltong (jerky) Klappertert, or Coconut Pie to us North Americans and Mielie Pap, which is a staple of their diet – a cornmeal mix.

I was surprised to learn that South Africans love to barbecue.  Theirs are called braais.  This is where the spicy sausages called Boerewors are cooked, as well as many other meats.

I don’t know about you, but this post is making me hungry.

Anyone know where I can get a Boerewors on a bun?  Maybe two?

In the meantime, you can read up on the history of South African cuisine.  It’s absolutely fascinating.

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One Response to “The G20 Series: South Africa”

  1. Biltong September 4, 2010 at 10:13 am #

    Biltong is great stuff, just make sure you are careful what recipe you go by. Some older recipes ask for “saltpeter” which isn’t really needed and has been shown to be bad for human health.

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