All Things South African

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.

Christmas in South Africa is a vibrant and festive time, marked by a unique blend of cultures and traditions. This diversity is vividly reflected in the country's Christmas cuisine, which includes a delightful array of dishes that have become synonymous with the holiday season.

Christmas Trifle

A classic dessert, the Christmas Trifle is a must-have at many South African Christmas dinners. This layered sweet treat typically consists of sponge cake soaked in sherry or another fortified wine, layered with custard, fruit, jelly, and cream. The trifle is often garnished with nuts or chocolate shavings, making it not only a delicious but also a visually appealing end to a Christmas meal.

Christmas Gammon

Christmas Gammon is a festive staple in South Africa. This dish involves a cured or smoked pork leg that is typically glazed with a sweet and tangy mixture, often incorporating honey, mustard, and various spices. The gammon is slowly roasted until it achieves a perfect balance of tender meat and a crispy exterior. It's commonly served with a variety of side dishes such as roasted potatoes, vegetables, and sometimes pineapple, which complements the sweet and savoury flavours of the meat.

Koeksisters

Koeksisters are a traditional South African confectionery, particularly popular among the Afrikaner community. These plaited doughnuts are deep-fried to a golden crisp and then soaked in a sweet, spiced syrup. Koeksisters are known for their distinctive twisted shape and are a perfect blend of a crispy exterior with a soft, syrupy interior. They are a delightful treat, often enjoyed as a dessert or a teatime snack during the festive season.

Malva Pudding

Malva Pudding is a warm, spongey dessert that holds a special place in South African hearts, especially during Christmas. Made with apricot jam and served with a creamy sauce, this pudding is moist, decadently sweet, and utterly comforting. The sauce, typically a blend of cream, butter, sugar, and sometimes a dash of brandy or orange liqueur, is poured over the pudding while it's hot, allowing it to soak through and enhance the flavours. Check out our recent blog post on Malva pudding recipe!

We wish you a wonderful Christmas here at South African Spaza Shop!

Cape Malay curry is a flavourful and aromatic dish that reflects the rich culinary heritage of the Cape Malay community in South Africa. Combining a blend of spices with tender meat and vegetables, this authentic recipe captures the essence of Cape Malay cuisine.

Ingredients:

For the Curry Paste:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• Cape Malay Curry Sachet
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground cloves
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt to taste

For the Curry:

• 500g meat of your choice (chicken, lamb, or beef), cubed
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 400ml (1 2/3 cups) coconut milk
• 1 cup (250ml) chicken or vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons Mrs Balls chutney
• 2 bay leaves
• Fresh cilantro leaves for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until softened.
2. Stir in minced garlic and grated ginger, cooking until fragrant.
3. Add the Cape Malay Curry spices and cook for an additional 2-3 minutes, allowing the flavours to meld.
4. Add the cubed meat to the pot, ensuring it is well-coated with the curry paste. Allow the meat to brown slightly before adding potatoes and carrots.
5. Pour in coconut milk, chicken or vegetable broth, and add tomato paste and chutney.
6. Drop in bay leaves.
7. Bring the mixture to a boil, then reduce heat to a simmer, covering the pot with a lid.
8. Let the curry simmer for 45-60 minutes, or until the meat is tender and the flavours are well-developed.
9. Check the seasoning and adjust salt if necessary. Remove bay leaves and discard. Garnish with fresh cilantro leaves before serving.

Cape Malay curry is traditionally served with rice, roti, or crusty bread to soak up the delicious sauce. Accompany with sambals or a dollop of plain yoghurt for added richness.

This authentic Cape Malay Curry recipe invites you to savour the distinctive flavours of South African cuisine, marrying the aromatic spices with tender meat and vegetables in a rich, fragrant curry. Whether enjoyed with family or shared with friends, this dish is a true celebration of the diverse and delicious culinary traditions of South Africa.

Biltong

Biltong, a South African culinary treasure, is a form of cured and dried meat that traces its origins back to the country's rich cultural history. Typically made from beef, game meats, or even ostrich, biltong is prepared by marinating strips of meat in a blend of vinegar, salt, and spices. The marinated meat is then air-dried, resulting in a flavourful and chewy snack that has become a favourite not only in South Africa but also among food enthusiasts worldwide.

DryWors

Dry wors, a close relative of biltong, is a traditional South African dried sausage. The word "Dry wors" translates to "dry sausage" in Afrikaans, which precisely describes the texture of this savoury treat. Made from a mixture of beef and pork, or sometimes game meats, Dry wors is seasoned with a blend of spices that can include coriander, cloves, salt, and pepper. The seasoned meat is then encased in natural casings and air-dried until it reaches the desired consistency.

What are the Differences?

Form and Texture:

The primary distinction between biltong and dry wors lies in their form and texture. Biltong presents itself as thick strips or slices of dried meat, resembling jerky, with a chewy and hearty texture. On the other hand, dry wors is a sausage, usually formed into thin, cylindrical sticks, offering a more compact and succulent texture.

Ingredients and Seasoning:

While both biltong and dry wors share the commonality of being marinated and dried, the seasoning varies. Biltong often features a mix of vinegar, salt, and spices like coriander, pepper, and sometimes sugar, creating a rich and robust flavour. Dry wors, being a sausage, incorporates similar spices but in a different ratio, resulting in a unique taste that combines the richness of meat with a symphony of aromatic spices.

Preparation and Drying Process:

The preparation process for both biltong and dry wors involves marination and air-drying, but the techniques differ. Biltong is typically hung in strips to dry, allowing air circulation around each piece. In contrast, dry wors is encased in natural casings, forming a link of sausages that dries uniformly.

Biltong and dry wors showcase the artistry of preserving and enhancing the flavour of meat. While biltong offers a robust chewiness in its sliced form, dry wors presents a more compact and succulent experience in its sausage manifestation. The subtle differences in seasoning and preparation methods contribute to the unique identity of each, providing a diverse array of choices for those seeking the savoury pleasures of South African cured meats. View our shop to see our options!