All Things South African / South African

South Africa, with its rich cultural tapestry, boasts a diverse culinary landscape that reflects the country's history, geography, and multicultural influences. 

Bobotie, pronounced ba-bo-tea, is a savoury, baked dish featuring spiced minced meat, typically lamb or beef, mixed with a blend of aromatic spices and topped with a golden custard. The dish often includes ingredients such as raisins, almonds, and curry leaves, providing a sweet and savoury flavour profile. Bobotie's distinctive taste is a testament to the historical fusion of Dutch, Indonesian, and Malay influences that have shaped South African cuisine.

Boerewors, another culinary gem, holds a special place in South African hearts. Translated as "farmers' sausage," Boerewors is a type of sausage made from minced beef, pork, and a unique blend of spices. The coiled sausage is traditionally grilled or cooked over an open flame, creating a smoky and flavourful experience. Boerewors is a popular choice at social gatherings, where it often graces the braai (barbecue) alongside other South African delights.

Chakalaka and pap offer a hearty and comforting combination that is deeply rooted in South African home cooking. Chakalaka, a spicy vegetable relish, is served alongside pap, a versatile porridge made from maize. This humble yet satisfying duo represents a fusion of flavours, textures, and colours, embodying the essence of traditional South African family meals.

Biltong, a favourite snack among South Africans, is a form of dried and cured meat. Commonly made from beef or game meat, biltong is marinated in a mixture of vinegar, salt, and spices before being air-dried. The result is a savoury, chewy treat that has become a staple for locals and a sought-after souvenir for tourists.

Potjiekos, a traditional Afrikaner stew, is a celebration of slow-cooked goodness. Prepared in a cast-iron pot over an open fire, Potjiekos allows for a medley of meats, vegetables, and spices to meld together, creating a dish that is both flavourful and aromatic. The communal act of preparing and sharing Potjiekos underscores its significance as a social and cultural experience.

Vetkoek, or "fat cake," is a deep-fried dough ball that can be enjoyed sweet or savoury. Often filled with minced meat, jam, or cheese, Vetkoek reflects the simplicity and versatility found in South African street food.

Durban bunny chow, originating from the Indian community in South Africa, is a unique twist on fast food. A hollowed-out loaf of bread is filled with curry, creating a convenient and flavourful dish that has become a beloved part of South African street cuisine.

To satisfy one's sweet tooth, Malva pudding offers a delightful conclusion to a South African feast. This warm and sticky dessert, often served with a scoop of vanilla ice cream, showcases the nation's penchant for sweet indulgence.

Among the diverse tastes and pallets of South African foods, each dish tells a unique story of South Africa's diverse culinary heritage. View our shop to see our wide selections of groceries you might need for these dishes!

In the vibrant tapestry of South African beverages, one drink stands out for its crisp taste, distinctive packaging, and deep-rooted popularity: Savanna Dry. This premium cider has not only captured the hearts of South Africans but has also garnered international acclaim, making it a symbol of South African leisure and enjoyment. But what is it about Savanna that makes it the most popular cider in the country? 

Origins of Savanna

Savanna Dry was introduced in 1996 by Distell, a leading South African producer of spirits, wines, and ciders. Born in the post-apartheid era, Savanna was crafted to meet a growing demand for a premium, yet distinctly South African, cider that could compete on the global stage. Its launch was met with immediate success, quickly establishing itself as a favourite among South Africans. The brand's innovative marketing, coupled with its quality product, played a significant role in its rapid rise to prominence.

How Savanna Is Made

Savanna Dry is produced from crushed apples grown in the fertile orchards of the Western Cape, a region known for its excellent fruit-producing climate. The process begins with the selection of the finest apples, which are then pressed to extract the juice. This juice is fermented under controlled conditions, using a carefully selected yeast strain that contributes to Savanna's unique dry taste. After fermentation, the cider is filtered to achieve its clear, golden appearance. The result is a naturally brewed product with no added sugar or gluten, catering to a wide range of dietary preferences.

Taste Profile

Savanna Dry is renowned for its crisp, refreshing taste with a hint of fruitiness, making it a perfect drink for the South African climate. Its dryness sets it apart from sweeter ciders, offering a sophisticated alternative that appeals to both cider enthusiasts and those seeking a lighter alcoholic beverage. The balance of tart and sweet flavours, combined with a bubbly effervescence, provides a satisfying and thirst-quenching experience. Savanna is typically served ice cold, often with a wedge of lemon in the neck of the bottle, enhancing its refreshing qualities.

Why Savanna Is the Most Popular Cider

Several factors contribute to Savanna's status as the most popular cider in South Africa. Firstly, its quality and consistency have established it as a trusted brand among consumers. Its unique taste profile caters to a broad audience, appealing to both traditional beer drinkers and those looking for a gluten-free alternative.

Moreover, Savanna's marketing campaigns have played a crucial role in its popularity. The brand is known for its witty, irreverent advertising that resonates with the South African sense of humour, making it not just a drink but a part of the cultural zeitgeist. Savanna has also been innovative in its packaging, being the first cider in South Africa to be offered in a clear bottle, which has now become synonymous with the brand.

Finally, Savanna's success can be attributed to its versatility. It is equally enjoyable whether consumed in a casual setting among friends, at a braai (South African barbecue), or as a sophisticated drink choice at bars and restaurants. This versatility has cemented its place in the hearts and social occasions of South Africans across the country.

Savanna Dry's journey from a newcomer to the most popular cider in South Africa is a testament to its exceptional quality, distinctive taste, and the brand's deep understanding of the South African consumer. View our shop to see our selection of alcohol from South Africa!

Biltong, a form of dried, cured meat that originated in Southern Africa, is much more than just a snack to South Africans; it's a cherished part of their heritage and culinary tradition. This beloved treat has roots that stretch back centuries and has evolved into a modern-day delicacy enjoyed by many. But what is it about biltong that captures the hearts of South Africans?

Origins of Biltong

The history of biltong can be traced back to the indigenous peoples of Southern Africa and was further developed by Dutch settlers, known as the Voortrekkers, in the 17th century. These early pioneers needed to preserve their game meat in a hot, arid climate without the luxury of refrigeration. They discovered that slicing the meat into strips, curing it with salt, and then drying it in the air was an effective method to prolong its shelf life. This technique not only preserved the meat but also enhanced its flavour, making biltong an essential sustenance for the settlers during their long voyages across the African continent.

How Biltong Is Made

The process of making biltong begins with marinating strips of meat—typically beef, although game meats like kudu, springbok, and ostrich are also popular—in a mixture of vinegar, salt, sugar, coriander, and other spices. The vinegar acts as a tenderiser and a preservative, while the spices infuse the meat with its characteristic flavour. After marinating, the meat is hung to dry in a controlled environment for several days to a few weeks, depending on the desired level of dryness. The result is a rich, flavourful meat that is both tender and chewy.

Taste

Biltong boasts a complex taste profile that balances savoury, salty, and slightly tangy flavours, with a hint of sweetness and the warm, earthy undertones of coriander. The texture varies from moist and tender to slightly chewy, depending on the cut of meat and the drying time. This unique combination of taste and texture makes biltong a versatile snack that can be enjoyed on its own, added to dishes for a protein boost, or used as a flavourful ingredient in a variety of recipes.

Nutritional Profile

Biltong is not only tasty but also nutritious. It is a high-protein, low-carbohydrate snack that is rich in essential nutrients, including vitamin B12, iron, and zinc. These nutrients are vital for energy production, immune function, and the maintenance of healthy blood cells. Additionally, because biltong is air-dried, it retains more of its nutritional content compared to other methods of meat preservation, making it a healthy choice for those looking for a nutritious snack option.

The love affair South Africans have with biltong is deeply rooted in its history, cultural significance, and the unique, delicious taste that has been perfected over centuries. It's a versatile snack that not only satisfies hunger but also provides a nutritious energy boost. Whether enjoyed as a quick snack during a rugby match, as part of a meal, or simply as a way to connect with South African heritage, biltong continues to be a beloved staple in South Africa and beyond. View our shop to see our selection of different flavours of Biltong!

South Africa, a country celebrated for its diverse cultures and rich heritage, offers a variety of traditional drinks that reflect its multifaceted identity. Among these, Rooibos stands out as a beverage deeply ingrained in the nation's culture, often considered the unofficial national drink of South Africa.

Rooibos

Rooibos, which means "red bush" in Afrikaans, is derived from the plant Aspalathus linearis, unique to the Cederberg Mountains of the Western Cape province. This herbal tea has been harvested and brewed by indigenous peoples for centuries, long before it gained popularity worldwide. The tea is celebrated not only for its distinctive taste but also for its deep cultural roots and economic significance to the region.

Rooibos is renowned for its naturally sweet and slightly nutty flavour, with hints of caramel and a deep red colour when brewed. Unlike traditional teas, it is caffeine-free and boasts a low tannin content, making it a gentle, soothing beverage that can be enjoyed at any time of the day. Rooibos is versatile, served hot or cold, and is often blended with other flavours such as vanilla, lemon, and honey to enhance its natural taste.

Health Benefits

The global popularity of Rooibos can be attributed not only to its unique flavour but also to its myriad health benefits. It is rich in antioxidants, which are known to combat free radicals in the body, potentially reducing the risk of chronic diseases. Rooibos also contains several minerals, including magnesium, calcium, and zinc, and is believed to have anti-inflammatory and antiviral properties. Its lack of caffeine makes it an excellent choice for individuals sensitive to caffeine or looking for a calming beverage before bedtime.

Rooibos has also made its way into South African cuisine, finding its place in various dishes and desserts, showcasing its versatility beyond a simple cup of tea.

Rooibos tea is rich in both flavours and potential health benefits. It's a symbolic drink for South Africans. View our shop to get your own Rooibos tea now!

Steers, a South African fast-food chain renowned for its flame-grilled burgers, offers a tantalising array of sauces that have become almost as iconic as the burgers themselves. These sauces, integral to the Steers experience, range from fiery to sweet and tangy, catering to a wide spectrum of palates. This article delves into the various flavours of Steers sauces, exploring their unique tastes and the culinary traditions they embody.

Hot Peri-Peri Sauce

The Hot Peri-Peri Sauce is a testament to South Africa's love affair with peri-peri chillies. This sauce combines the fiery heat of African bird's eye chillies with a tangy blend of garlic, herbs, and lemon. The result is a versatile condiment that adds a spicy kick to burgers, chips, and even grilled chicken. It's a favourite among those who appreciate bold flavours and a decent amount of heat.

Garlic Peri-Peri Sauce

A gentler cousin to the classic version, the Garlic Peri-Peri Sauce melds the piquant heat of peri-peri with a pronounced garlic flavour. This sauce is less about the chilli's intensity and more about the aromatic depth that garlic offers. It's perfect for those who enjoy a spicy yet nuanced sauce that complements rather than overwhelms the taste of the food.

BBQ Sauce

The BBQ Sauce from Steers is a rich, smoky condiment that embodies the essence of South African braai (barbecue). It has a sweet and tangy profile, with a subtle smokiness that enhances the flavour of grilled meats. This sauce is a crowd-pleaser, appealing to both adults and children alike, and is often used as a marinade or a dipping sauce for a variety of dishes.

Mustard Sauce

Steers' Mustard Sauce is a smooth, creamy sauce with a sharp, tangy taste. It's made with a blend of mustard seeds, vinegar, and spices, offering a robust flavour that pairs wonderfully with beef burgers. This sauce is for those who enjoy the distinctive taste of mustard, adding a zesty twist to sandwiches and salads.

Monkey Gland Sauce

Despite its peculiar name, Monkey Gland Sauce is a popular South African condiment with no animal ingredients. This sauce is a complex mixture of tomatoes, chutney, garlic, and Worcestershire sauce, resulting in a sweet and tangy flavour with a hint of spice. It's traditionally served with steaks and burgers, adding a uniquely South African twist to these dishes.

The variety of Steers sauces is a reflection of South Africa's rich culinary diversity. Each sauce offers a unique way to enhance the flavour of meals, whether you're looking for something spicy, tangy, sweet, or smoky. From the fiery kick of Peri-Peri to the sweet and sour complexity of Monkey Gland Sauce, there's something for every palate. These sauces not only complement the delicious offerings at Steers but also allow enthusiasts to bring a taste of South Africa into their own kitchens. View our sauces & condiments section to see our selections.

Frikkadel is a beloved dish in South Africa, embodying the rich culinary tradition of the country. Often mistaken for a simple meatball, Frikkadel stands out for its unique blend of spices, textures, and preparation methods. Originating from the culinary practices brought by European settlers, it has been adopted and adapted by various cultures within South Africa, making it a true melting pot dish. Unlike its Italian counterpart, Frikkadel is traditionally pan-fried or baked, and herbs and spices are integral, giving it a distinct flavour profile.

What Makes Frikkadel Special?

The secret to Frikkadel's appeal lies in its simplicity and the warmth it brings to any meal. Served with a side of pap (a type of maize porridge), mashed potatoes, or even a fresh salad, it's versatile and can adapt to any dining occasion. The addition of ingredients like bread soaked in milk gives Frikkadel a tender texture that sets it apart from other meatball recipes. Its spices, including coriander and nutmeg, reflect South Africa's spice trade history, adding layers of flavour that are both comforting and subtly complex.

Recipe: How to Make Frikkadel

Ingredients:

• 500g minced beef or a combination of beef and pork
• 1 medium onion, finely chopped
• 2 slices of white bread, crusts removed
• 125ml milk
• 1 large egg
• 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried coriander
• 1/4 teaspoon grated nutmeg
• Salt and freshly ground black pepper to taste
• Olive oil or vegetable oil for frying

Instructions:

1. Prep the Bread:

   • Soak the bread slices in the 125ml of milk until fully absorbed. Squeeze out the excess milk (the bread should be moist but not soggy) and break it apart into a large mixing bowl.

2. Combine the Ingredients:

   • To the bowl with the soaked bread, add the minced meat, chopped onion, egg, minced garlic, parsley, coriander, nutmeg, salt, and pepper. Mix well until the ingredients are evenly distributed throughout the meat. It's often best to use your hands to ensure thorough mixing.

3. Form the Frikkadels:

   • With damp hands, shape the meat mixture into balls or slightly flattened ovals, depending on your preference. They should be about the size of a golf ball or slightly larger.

4. Cook the Frikkadels:

   • Heat a thin layer of oil in a large frying pan over medium heat. Once hot, add the Frikkadels, being careful not to overcrowd the pan. Cook them in batches if necessary.
   • Fry each side for about 4-5 minutes or until golden brown and cooked through. Alternatively, you can bake them in a preheated oven at 180°C (356°F) for about 20-25 minutes, turning halfway through the cooking time.

5. Serving:

   • Serve the Frikkadels hot with your choice of side. They're traditionally accompanied by mashed potatoes, pap, or a fresh salad.

Frikkadel is more than just a dish; it's a celebration of South African heritage and culinary diversity. This simple, flavourful recipe offers a taste of South Africa's rich cultural tapestry, inviting everyone to explore the flavours that make this country's cuisine truly unique. Visit our shop to see our wide selection of South African foods and ingredients.

South African cuisine, with its diverse influences including Dutch, French, Indian, and indigenous African cultures, presents a vibrant tapestry of flavours and ingredients. This rich culinary heritage, while offering a plethora of delicious options, also poses the question of its healthfulness.

Diverse Ingredients and Balanced Diets

At the heart of South African food is a wide array of fresh fruits and vegetables, lean meats, and whole grains. Staples such as maize (corn), rice, and potatoes are complemented by a colourful selection of vegetables like butternut squash, sweet potatoes, and leafy greens, all of which are foundational to a balanced diet. Fruits such as apples, oranges, and bananas are commonly consumed, contributing to the high fibre and vitamin content characteristic of the South African diet.

Protein sources are varied, including not only red meats but also poultry, fish, beans, and lentils. Traditional dishes like Bobotie (a spiced minced meat bake) and Biltong (dried, cured meat) offer protein but vary in their healthfulness based on preparation and consumption quantity. Fish dishes, such as those found in coastal regions, provide essential omega-3 fatty acids beneficial for heart health.

Healthy Traditional Dishes

Several South African dishes exemplify the healthful aspects of the cuisine. For instance:

• Pap, a staple made from maize meal, serves as a good energy source and pairs well with vegetables or lean meats.
• Chakalaka, a spicy vegetable relish, combines tomatoes, beans, peppers, and onions, offering a rich source of vitamins, fibre, and antioxidants.
• Samp and Beans, a dish made from crushed dried corn kernels and beans, is high in fibre, protein, and low in fat, making it an excellent heart-healthy option.

However, just like every cuisine, not all aspects of South African cuisine are inherently healthy. The preparation methods and portion sizes can sometimes detract from the nutritional value of the food. Some popular dishes may be high in sugar and fat, such as Koeksisters (deep-fried dough soaked in syrup) and Melktert (milk tart), which, while delicious, should probably be consumed in moderation.

South African cuisine, with its emphasis on fresh produce, lean meats, and whole grains, has the potential to be very healthy. However, the healthfulness of this cuisine ultimately depends on individual dietary choices, preparation methods, and portion control. By focusing on the traditional elements that prioritise a variety of nutrients and cooking methods that retain the integrity of the ingredients, South Africans and enthusiasts of the cuisine worldwide can enjoy the delicious flavours of South Africa in a manner that supports a healthy lifestyle. View our shop to get everything you need to cook up a South African delight!

If you're a fan of South African cuisine or a curious foodie looking to explore new flavours, you've likely heard of the word "Biltong." But what exactly is biltong, and why is it gaining popularity beyond the borders of South Africa? 

Biltong

Biltong is a beloved South African snack that has been a part of the country's culinary heritage for centuries. It is a type of dried, cured meat that boasts a unique flavour and texture, making it a staple in South African households and a sought-after delicacy worldwide.

Biltong Selection at South African Spaza Shop

At South African Spaza Shop, we take pride in offering a wide range of traditional biltong options that cater to various taste preferences. Our selection includes the classic traditional biltong, as well as enticing variations like Chilli Chutney flavoured biltong, Garlic Peri Peri biltong, and the delectable Smokey Barbeque biltong. Each variety offers a distinct and mouthwatering taste of biltong.

The Making of Biltong

Biltong is typically made from high-quality cuts of beef, although game meats such as venison are also used. The meat is carefully seasoned with a blend of spices, including coriander, black pepper, salt, and other secret ingredients that vary from one biltong maker to another. These spices play a crucial role in giving biltong its signature taste.

Once seasoned, the meat is left to marinate, allowing the spices to infuse the meat with flavour. After marinating, the meat is air-dried, either by hanging it in a cool, dry place or using specialized drying equipment. This slow drying process can take several days, during which the moisture is removed from the meat, leaving behind the concentrated flavours of the spices.

The Biltong Texture

One of the defining features of biltong is its unique texture. Unlike beef jerky, which is often tough and chewy, biltong has a tender and slightly crumbly texture. This texture is achieved through the drying process, which preserves the meat's succulence while intensifying its flavour.

Why Biltong is a South African Icon

Biltong holds a special place in South African culture and history. It was originally developed as a way to preserve meat in a hot and arid climate, making it an essential survival food for early settlers and indigenous people. Today, it is a symbol of South African hospitality and a cherished snack enjoyed by people of all backgrounds.

Biltong is more than just a snack; it's a culinary delight that represents the rich tapestry of South African cuisine. At South African Spaza Shop, we offer a wide selection of various flavours, which you can explore in our online shop or by visiting our store in the heart of Swindon.

Mealie meal, a staple food in South Africa, is finely ground maize, the continent's most prevalent crop. This versatile foodstuff forms an integral part of South African cuisine, and its cultural significance extends beyond mere sustenance.

Derived from maize kernels, mealie meal undergoes a process of drying and grinding. The end product is a fine, flour-like substance, which varies in texture from coarse to smooth, depending on the grinding process. The versatility of mealie meal is evident in its various forms; from 'pap', a thick porridge, to 'phutu', a crumbly side dish, and 'slap pap', a smoother, runnier porridge.

In the context of South African cuisine, mealie meal holds a place of honour. It is not only a daily dietary staple for a majority of the population but also a cultural symbol, resonating with communal and family values. It's common to find mealie meal dishes accompanying celebrations and gatherings, reflecting the spirit of unity and togetherness.

The production of mealie meal is a vital industry in South Africa. The maize from which it is made is grown in various regions across the country, with the North West, Free State, and Mpumalanga provinces being the primary producers. The cultivation of maize and its subsequent processing into mealie meal underscores the agricultural economy of South Africa.

Nutritionally, mealie meal is a significant source of energy. It is rich in carbohydrates, providing a slow-releasing energy source that is crucial in a country where physical labour is commonplace. However, it is relatively low in protein and other nutrients, which is why it is often consumed with nutrient-rich accompaniments like meat, beans, and vegetables.

The preparation of mealie meal is relatively straightforward, requiring only water and a heat source. This simplicity contributes to its popularity, especially in rural areas where resources may be limited. The cooked mealie meal can be flavoured or enriched with other ingredients like butter, sugar, or spices, depending on the dish being prepared.

In recent years, there has been a growing awareness of the nutritional limitations of mealie meal. This has led to initiatives to fortify mealie meal with vitamins and minerals, enhancing its nutritional value. Such fortification is particularly important in addressing micronutrient deficiencies in low-income communities.

Mealie meal is not just a food item in South Africa; it is a cultural icon. View our shop to browse our wide selection of South African foods and of course, we have Maize Meal available in store.