It is always fantastic to eat the local food since it truly enables you to get to know a country when you travel somewhere. South Africa's food precisely reflects its political situation, having a different cuisine for each ethnic group. Particular recipes have stayed true to their beginnings but other recipes are a combination of the cooking styles of the 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 generally dutch, and then we have the Muslim community which has 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 practice the Christian religion and so gradually turned to the Islamic religion. They had children with the native Koi and San populations who were likewise enslaved and slowly, in time, gave birth to an ethnic group with physical characteristics which were halfway in between the Indians and Africans.
The food of these people is very much influenced by the Indian culture, and spices such as cardamom and curry are plentiful. Quite a few corner shops will sell 'samosas', thin triangular pastry savories full of vegetable or meat curry. Another really common meal is called 'sosaties' which is similar to the kebab found in the middle east.
From the indigenous African population, we have a number of meat dishes which utilize antelope, springbok and ostrich meat. There is likewise a common Xhosa dish called 'samp', which is made from dried corn kernels which have actually been partially ground, but not entirely.
From Dutch descent, we have a specific method of drying meat which produces rather tough, but really delicious strips of meat. The word 'braaivleis' is likewise of Dutch origin and has actually become one of South Africa's biggest cooking customs. Any South African, Malay, Bantu or Dutch descendant adores a 'braai' with buddies over the weekend!
The Dutch cooking tradition is really rather vast and consists of dishes which were made use of by the first 'Settlers'. One such meal is called 'potjiekos' and is a veggie 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 delicious stew.
From the English custom, we have the typical fish and chips, which have gotten a whole new flair in South Africa! If you visit the little harbor of Hout Bay, you will be able to taste a few of the most memorable fish cakes you are most likely to ever eat! The chips are served with vinegar and are fragrant and soft.
When reserving your South Africa holidays, ensure to thoroughly plan where you will be eating. The best thing is to go to some good South African restaurants that serve most of the national meals, however also book for a typical Malay meal and a traditional Xhosa meal.
Talk to your tour guide, or to some local residents, and see if it is possible to get invited to a braai. In the South African tradition, the men prepare the meat whilst the ladies organize the salads. Rather a bit of beer gets served before the food is ready and this creates a very 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 generally dutch, and then we have the Muslim community which has 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 practice the Christian religion and so gradually turned to the Islamic religion. They had children with the native Koi and San populations who were likewise enslaved and slowly, in time, gave birth to an ethnic group with physical characteristics which were halfway in between the Indians and Africans.
The food of these people is very much influenced by the Indian culture, and spices such as cardamom and curry are plentiful. Quite a few corner shops will sell 'samosas', thin triangular pastry savories full of vegetable or meat curry. Another really common meal is called 'sosaties' which is similar to the kebab found in the middle east.
From the indigenous African population, we have a number of meat dishes which utilize antelope, springbok and ostrich meat. There is likewise a common Xhosa dish called 'samp', which is made from dried corn kernels which have actually been partially ground, but not entirely.
From Dutch descent, we have a specific method of drying meat which produces rather tough, but really delicious strips of meat. The word 'braaivleis' is likewise of Dutch origin and has actually become one of South Africa's biggest cooking customs. Any South African, Malay, Bantu or Dutch descendant adores a 'braai' with buddies over the weekend!
The Dutch cooking tradition is really rather vast and consists of dishes which were made use of by the first 'Settlers'. One such meal is called 'potjiekos' and is a veggie 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 delicious stew.
From the English custom, we have the typical fish and chips, which have gotten a whole new flair in South Africa! If you visit the little harbor of Hout Bay, you will be able to taste a few of the most memorable fish cakes you are most likely to ever eat! The chips are served with vinegar and are fragrant and soft.
When reserving your South Africa holidays, ensure to thoroughly plan where you will be eating. The best thing is to go to some good South African restaurants that serve most of the national meals, however also book for a typical Malay meal and a traditional Xhosa meal.
Talk to your tour guide, or to some local residents, and see if it is possible to get invited to a braai. In the South African tradition, the men prepare the meat whilst the ladies organize the salads. Rather a bit of beer gets served before the food is ready and this creates a very vibrant occasion!
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