All Things South African / southafrica

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!

South Africa has such a unique blend of flavours when it comes to their cuisine, shaped by its colonial history, fusing a diverse range of influences and traditions. Meat, is the centrepiece of any South African meal. Here are 5 favourites of many South Africans, and for anyone who wants to experience the essence of South African cuisine, these are absolute must-tries. 

1. Biltong & Droëwors Biltong, a form of dried, cured meat that originated in South Africa, is akin to beef jerky but boasts a richer flavour profile with various spices. Droëwors, a dried sausage made from beef or game meats, follows a similar preparation method. Both are not only a tasty snack but also a significant part of South African food heritage, reflecting the ingenuity of early settlers in preserving meat.

2. Boerewors This traditional South African sausage is a staple at barbecues, known locally as 'braais'. Boerewors is made from a mixture of beef, pork, and sometimes lamb, seasoned with a blend of spices such as coriander, cloves, and nutmeg. Its name, literally translating to 'farmer's sausage', highlights its rural Afrikaner origins, making it a beloved part of South African cuisine.

3. Bunny Chow This distinctly South African fast food dish originated from the Indian community in Durban and has become popular nationwide. Bunny chow consists of a hollowed-out loaf of bread filled with spicy curry. Initially created as a way to serve take-out to segregated communities, it has evolved into a symbol of South African innovation and cultural diversity.

4. Bobotie Bobotie is a much-loved South African dish with Cape Malay origins, showcasing the influence of Malaysian and Indonesian settlers. This savoury mince dish is laced with spices, almonds, and dried fruit, then topped with a golden egg-based layer. Bobotie's sweet and spicy flavours encapsulate the multicultural history of South Africa, making it a quintessential dish to try.

5. Malva Pudding A dessert that no South African feast would be complete without, malva pudding is a warm, spongy cake made with apricot jam and served with a creamy sauce. Its Dutch origins are evident in its comfort and simplicity, yet it holds a special place in the hearts of South Africans, embodying the warmth and generosity of the nation's hospitality.

South African food is as diverse and colourful as its people and landscapes. From the hearty flavours of biltong and boerewors to the sweet indulgence of malva pudding, each dish tells a story of cultural exchange, survival, and celebration. Follow our social media to ensure you don't miss our blog updates on recipes or offers!

 

 

Sosaties, a quintessential dish in South African cuisine, are mouth-watering skewers of marinated meat, often interspersed with dried apricots, onions, and peppers. The name 'sosatie' is derived from the Malay words 'saus' (sauce) and 'sate' (skewered meat). Originally introduced by Cape Malay settlers, sosaties have become a beloved barbecue (braai) staple in South Africa, celebrated for their rich, spicy, and slightly sweet flavours.

Ingredients

• 800g lamb, cubed (alternatively, beef or chicken can be used)
• 2 large onions, quartered
• 2 bell peppers (red and yellow), cut into chunks
• 150g dried apricots
• Bamboo skewers, soaked in water

For the Marinade:

• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 2 tablespoons apricot jam
• 3 tablespoons white wine vinegar
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

Method

1. Preparation of Marinade: In a large bowl, mix together garlic, curry powder, turmeric, coriander, cumin, cayenne pepper, apricot jam, vinegar, and vegetable oil. Season with salt and pepper to taste.

2. Marinating the Meat: Place the cubed meat in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to infuse.

3. Preparing Skewers: Thread the marinated meat onto the soaked bamboo skewers, alternating with pieces of onion, bell pepper, and dried apricots. Ensure the skewers are not overcrowded to allow even cooking.

4. Cooking: Preheat your grill to a medium-high heat. Place the sosaties on the grill, cooking for about 10-15 minutes, or until the meat is cooked to your liking. Turn them occasionally to ensure even grilling.

5. Serving: Serve the sosaties hot, with a side of rice or a fresh salad. For an authentic touch, accompany them with chutney or a cool yoghurt sauce.

Sosaties are more than just a dish; they are a celebration of South Africa’s diverse culinary heritage. This recipe is a simple way to bring a taste of South Africa into your home. The combination of spicy, sweet, and savoury flavours makes sosaties a delightful meal for any occasion. Whether it’s a family dinner or a gathering with friends, these skewers are sure to impress. View our shop to get a wide range of high-quality, authentic South African ingredients and cooking utensils, perfect for making traditional dishes like sosaties and much more.