All Things South African

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.

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.

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.

Sedgwick's Old Brown Sherry, affectionately known as OBS, holds a distinguished place in South Africa's vinous history as the nation's first and original brown sherry. Since its inception in 1916, it has carved out a unique niche in the South African drinks market, becoming a household name and a beloved beverage for many.

The origins of Sedgwick's Old Brown Sherry trace back to the early 20th century when it was first crafted by Captain J.C. Sedgwick, a mariner who settled in Cape Town after a life at sea. Inspired by the sherries he encountered during his voyages, particularly those from Spain, Sedgwick aimed to create a similar fortified wine tailored to South African palates. This resulted in the birth of a product that combined local winemaking traditions with international influences, a fusion that proved to be both innovative and successful.

Sedgwick's OBS is crafted primarily from a blend of white grape varietals, predominantly Chenin Blanc and Colombard, which are native to the Western Cape region. The grapes are harvested, fermented, and then fortified with grape spirits, a process that halts fermentation and preserves the natural sugars of the wine. This fortification contributes to the sherry's characteristic richness and warmth. The wine is then aged in oak barrels, a process that imparts depth, complexity, and the distinctive brown hue that gives the drink its name.

The flavour profile of Sedgwick's OBS is distinct and inviting. It exhibits a harmonious blend of nutty and fruity notes, underpinned by hints of caramel and spice. Its sweetness is well-balanced, making it a versatile drink that can be enjoyed in various ways—neat, over ice, or as a component in cocktails and culinary recipes. This flexibility has contributed to its enduring popularity and has allowed it to transcend generations of drinkers.

Sedgwick's OBS is not just a beverage; it's an integral part of South Africa's cultural fabric. It has been a comforting presence in homes during winter months, a staple at social gatherings, and an accompaniment to meals. The sherry's ability to resonate with a broad demographic has cemented its status as more than just a drink—it's a symbol of conviviality and warmth.

In recent years, Sedgwick's OBS has experienced a resurgence in popularity, particularly among younger consumers who are drawn to its rich history and unique flavour. It has also gained recognition on the international stage, a testament to its quality and appeal.

Sedgwick's Old Brown Sherry is not only South Africa's first and original brown sherry, but it is also a testament to the country's rich winemaking heritage. Its unique taste, versatility, and cultural significance have ensured its place in the hearts of South Africans for over a century. Visit our shop to see our collections of alcohol.

The potjie, an iconic element of South African cuisine, is not just a method of cooking but a culinary art form steeped in tradition. This unique style of slow cooking in a cast-iron pot has its roots in the history of South Africa, tracing back to the Dutch settlers. The key to a good potjie lies not only in the ingredients but also in the patience, technique, and passion imbued in the process. Here, we explore what makes an authentic potjie and offer three essential tips for mastering this traditional South African dish.

Understanding the Essence of Potjie

At its core, a potjie is more than just a meal; it is a social event, a celebration of culture and companionship. The potjie pot, traditionally a round, cast-iron three-legged pot, is the centrepiece of this culinary experience. The process is unhurried, with ingredients layered and left to simmer slowly, allowing flavours to meld together beautifully. The slow cooking method is essential, as it tenderises tougher cuts of meat and infuses the dish with depth and complexity.

1. Selection of Ingredients

The first tip for a successful potjie is the careful selection of ingredients. A traditional potjie often includes a variety of meats, from lamb and beef to chicken or game. Vegetables are added in layers, with those taking longer to cook placed at the bottom. Potatoes, carrots, and onions are common, but the variety depends on personal preference and regional influences. Spices and herbs are critical, with a blend of local flavours like coriander, bay leaves, and thyme offering authenticity.

2. The Slow Simmer

The second tip revolves around heat control. The potjie is not about rushing; it’s about letting the food cook slowly and naturally. The coals should be moderate and evenly spread. Managing the heat is crucial - too hot, and the meal burns; too cold, and it won’t cook through. The magic of potjie is in the slow simmer, allowing each layer to cook to perfection without stirring, preserving the integrity of each ingredient.

3. Patience and Timing

Lastly, patience is a virtue in potjie preparation. It’s tempting to stir the pot, but restraint is key. The layers should remain undisturbed, allowing the flavours to develop and blend over several hours. It’s this slow process that defines the potjie, making it a perfect dish for social gatherings where the cooking process is as enjoyable as the meal itself.

A good potjie is a labour of love. It’s about embracing the slow pace, understanding the harmony of ingredients, and respecting the traditional cooking method. Each potjie is unique, a reflection of the cook’s personal touch and the rich culinary tapestry of South Africa. By following these tips and pouring your heart into the process, you can create not just a meal, but an experience that embodies the spirit of South African hospitality and tradition.

South African Yellow Rice, also known as "Geelrys," is a vibrant and flavourful dish that holds a special place in the culinary landscape of South Africa. This dish, characterized by its bright yellow colour and sweet, aromatic flavours, is a staple in many South African homes and is often served alongside traditional dishes such as Bobotie or as part of a larger feast.

Ingredients:

• 250g long-grain white rice
• 500ml water
• 5ml turmeric powder
• 1 cinnamon stick
• 50g sugar
• 50g raisins (optional)
• 5ml salt
• 15ml butter
• A pinch of saffron threads (optional)

Step-by-Step Guide:

1. Begin by rinsing the rice under cold water until the water runs clear. This step helps to remove excess starch and prevents the rice from becoming too sticky.

2. In a medium-sized pot, combine the rinsed rice, water, turmeric, cinnamon stick, and saffron (if using). The turmeric and saffron are responsible for giving the rice its distinct yellow colour.

3. Bring the pot to a boil. Once boiling, reduce the heat to a simmer and cover the pot with a lid. Allow the rice to cook for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.

4. Once the rice is cooked, remove the cinnamon stick. Stir in the sugar and raisins (if using). The sugar adds a subtle sweetness to the dish, while the raisins provide texture and a burst of flavour.

5. Finally, add the butter and mix through the rice. The butter adds richness and helps to separate the grains of rice.

6. Serve the yellow rice hot as a side dish. It pairs wonderfully with a variety of main courses, particularly those with a bold flavour profile.

South African Yellow Rice is more than just a side dish; it's a celebration of the country's diverse cultural heritage. The use of spices like turmeric and cinnamon reflects the influence of the Malay cuisine, a testament to the melting pot of cultures that South Africa is known for. This dish is not only delicious but also visually appealing, making it a festive addition to any meal. Whether it's a family dinner or a special occasion, South African Yellow Rice is sure to be a crowd-pleaser. Visit our grocery page 

Koeksisters, a beloved South African delicacy, are sweet, sticky, and irresistibly delicious. This traditional pastry, deeply rooted in South Africa's culinary heritage, is known for its distinctive braided shape and spiced syrup coating. Derived from the Dutch word "koekje," meaning cookie, koeksisters are a testament to the country's diverse cultural influences. Below is a detailed recipe for making authentic South African Koeksisters.

Ingredients:

For the Dough:

• 500g all-purpose flour
• 25g baking powder
• 2.5g salt
• 50g butter
• 200ml milk
• Vegetable oil for deep frying

For the Syrup:

• 800g granulated sugar
• 500ml water
• 2.5ml cream of tartar
• 5ml ground cinnamon
• 2.5ml ground ginger
• A pinch of ground cloves
• Lemon slice or a few drops of lemon juice

Step-by-Step Guide:

1. In a large saucepan, combine sugar, water, cream of tartar, cinnamon, ginger, cloves, and lemon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and allow to cool completely in the refrigerator. The syrup must be cold when used.

2.  Sift the flour, baking powder, and salt into a bowl. Rub the butter into the flour mixture until it resembles breadcrumbs. Gradually add milk to form a soft dough. Knead the dough lightly, then cover and let it rest for about 15 minutes.

3. Roll out the dough to about 5mm thickness. Cut it into strips approximately 3cm wide and 9cm long. Cut each strip into three sections, leaving one end intact. Braid the three sections and seal the ends.

4. Heat oil in a deep fryer or a large, deep pan to 180°C. Fry the koeksisters in batches until golden brown, about 2 minutes each side. Remove with a slotted spoon and immediately immerse in the cold syrup for a few seconds.

5.  Drain the koeksisters on a wire rack. Serve once cool, or store in an airtight container.

The key to perfect koeksisters lies in ensuring that the syrup is cold and the koeksisters are hot during the dipping process. This contrast creates the signature crisp exterior and juicy, syrupy interior. Enjoying a koeksister is not just about savouring its sweet, spicy taste; it's about experiencing a piece of South Africa's rich culinary history.

ProNutro, often hailed as the original protein cereal, has been a staple in the South African diet for generations. This iconic breakfast cereal stands out not only for its high protein content but also for its fortification with essential nutrients like vitamin D, calcium, and iron. In a 50g serving, ProNutro packs an impressive 10g of protein, making it a particularly nourishing start to the day.

Nutritional Profile

The protein content in this South African breakfast staple is one of its most celebrated features. With 10g of protein per 50g serving, it provides a significant portion of the daily protein requirement, which is crucial for muscle repair, growth, and overall body maintenance. This makes ProNutro an excellent choice for athletes, growing children, and anyone looking to boost their protein intake.

In addition to its high protein content, ProNutro is fortified with vitamin D, calcium, and iron. Vitamin D is essential for bone health and immune function, and it aids in the absorption of calcium. Calcium is vital for maintaining strong bones and teeth, making it particularly important for children, teenagers, and the elderly. Iron, on the other hand, is crucial for the production of red blood cells and the prevention of anemia.

Ingredients and Varieties

ProNutro is made from whole grain cereals, typically including maize and soy, which contribute to its high protein content. It is available in various flavours, catering to a wide range of tastes and preferences. The cereal is also offered in wheat-free varieties, making it accessible to those with gluten sensitivities or allergies.

Versatility

One of the appealing aspects of ProNutro is its versatility. It can be enjoyed with milk or yoghurt for a traditional cereal experience, or blended into smoothies for an extra protein boost. It's also commonly used as a baking ingredient in healthy muffins and bars, offering a protein-packed alternative to regular flour.

ProNutro's balanced nutritional profile supports various health benefits. The high protein content aids in muscle recovery and satiety, making it a popular choice among athletes and those looking to manage their weight. The added vitamins and minerals support bone health, immune function, and overall well-being.

ProNutro is more than just a breakfast cereal; it's a nutrient-rich food product that has stood the test of time in South African households. Its high protein content, coupled with essential vitamins and minerals, makes it a wholesome choice for people of all ages. Whether you're looking for a nutritious start to your day, a post-workout snack, or a healthy ingredient for your baking recipes, ProNutro offers a versatile and healthful solution. View our shop to see the different flavours of ProNutro we have on offer!

Butternut soup holds a special place in the heart of South African cuisine, known for its rich, creamy texture and subtly sweet flavour. This dish, often enjoyed during the cooler months, perfectly encapsulates the warmth and hospitality of South African kitchens. Here’s an in-depth look at how to prepare this traditional soup.

Ingredients:

• 1 kg butternut squash, peeled and cubed
• 2 medium onions, finely chopped
• 2 cloves of garlic, minced
• 30 ml olive oil
• 1 litre vegetable or chicken stock
• 250 ml cream
• 5 ml ground cinnamon
• 5 ml nutmeg
• Salt and pepper, to taste
• Fresh cream and parsley for garnishing

Step-by-Step Guide:

1. Prepare the Vegetables: Start by peeling the butternut squash, removing the seeds, and cutting it into cubes. Finely chop the onions and mince the garlic cloves.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, which usually takes about 5 minutes.

3. To the pot, add the cubed butternut squash. Cook for another 5 minutes, stirring occasionally, until it starts to soften slightly.

4. Pour in the vegetable or chicken stock, ensuring that the squash is fully submerged. Stir in the ground cinnamon, nutmeg, and season with salt and pepper to taste. Bring the mixture to a boil.

5. Once boiling, reduce the heat and let the soup simmer for about 20-30 minutes or until the butternut squash is completely soft and tender.

6. Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it achieves a smooth, creamy consistency. If you’re using a regular blender, allow the soup to cool slightly before blending in batches.

7. Return the blended soup to the pot and place it over low heat. Stir in the cream and gently heat through, being careful not to let it boil.

8. Once heated, taste and adjust the seasoning if necessary. Serve the soup hot, garnished with a swirl of fresh cream and a sprinkle of parsley.

This traditional South African Butternut Soup is not only delicious but also a comforting reminder of the country's rich culinary traditions. Its simplicity, coupled with the depth of flavour, makes it a favourite in many households, particularly during colder seasons. Whether as a starter for a family meal or as a hearty main on a chilly evening, this soup is a delightful representation of South African home cooking. Visit our shop for more South African recipe inspirations.