Kabeljou is one of the largest yet most delicately-coloured fish of the kob family. The overall body colour is silvery and live specimens have a striking…
The history of South African cuisine and the development of South African culinary tradition are as diverse as the peoples who make up the population of…
The haarder is an elongate fish with a pointed snout. The body has an overall silvery sheen, but is darker above and white below. There is a yellow blotch…
Geelbek (Cape Salmon) is an elongate and robust fish, bluish to coppery above and white below, with translucent-grey fins. Most conspicuous are the mouth and…
Droëwors (droo-uh-vors) - (Dried sausage) is a popular South African snack food. It is usually made from “dun wors” rather than “dik wors”, as the thinner…
South African crayfish (Spiny Lobster) with their long antennae and rough, spiny carapace (shell), are one of the delights of the crustacean world. The meat…
Chakalaka – a spicy condiment that almost always include grated carrots, chopped garlic, chunks of green pepper, sliced onions, cauliflower florets, chopped…
The Bunny Chow (called “bunny” by the locals) is one of the tastier leftovers from the apartheid days. In those days people of colour were not allowed to be…
The Malay breyani (also spelt beryani) and the Indian biryani are both festival dishes, based on rice, normally prepared for special occasions, since it…
Bredie is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the…
