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Braai
Posted 19-10-2009 in South African Cuisine
Braai
The South African braai (pronounced br-eye) has become one of the country’s greatest outdoor eating pleasures, enjoyed by all the cultures in South Africa…
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Bokkems
Posted 19-10-2009 in South African Cuisine
Bokkems
Bokkems, a salted, wind-dried fish, usually haarders (mullet) or maasbankers (horse mackerel), once formed an important part of the diet of Cape farm labourers…
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Boerewors
Posted 19-10-2009 in South African Cuisine
Boerewors
Boerewors (Boo-ruh-vors) comes from the Afrikaans words boere (farmers) and wors (sausage), it is wholesome, delicious and reasonably inexpensive. Boeries…
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Boerebeskuit
Posted 19-10-2009 in South African Cuisine
Boerebeskuit
Boerebeskuit (Farmers rusk) - In most countries rusks refer to pieces of bread which have been dried out in the oven, a process which produces a nutty flavour…
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Bobotie
Posted 19-10-2009 in South African Cuisine
Bobotie
How bobotie became a traditional South African dish is unknown. The word is derived from the Indonesian word “bobotok”, the recipe for which first appeared…
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Biltong
Posted 19-10-2009 in South African Cuisine
Biltong
Biltong, a traditional South African delicacy, is strips of salted dried meat, most commonly beef but venison and ostrich are also used. Although other countries…
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Biltong Drying Box
Posted 19-10-2009 in South African Cuisine
Biltong Drying Box
Basically, you can make this biltong drying box any way you please as long as you end up with something that can be opened and closed completely (whether…
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Atjar
Posted 19-10-2009 in South African Cuisine
Atjar
Atjar was introduced to South Africa by the Malays about a century ago. It’s a hot pickle or relish made of slices of fruits such as clingstone peaches…
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Alikreukel
Posted 19-10-2009 in South African Cuisine
Alikreukel
Alikreukel are giant sea snails, which are also known as large periwinkles and “olly crock”, are very much a part of the South African seafood tradition…
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Roux
Posted 19-10-2009 in Sauce Recipes
Roux
This technique is to create a roux, which is a flour/fat based thickener for sauces, stews and soups. Basically, you heat one part of fat and an equal…
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