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…
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…
Boerewors (Boo-ruh-vors) comes from the Afrikaans words boere (farmers) and wors (sausage), it is wholesome, delicious and reasonably inexpensive. Boeries…
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…
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…
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…
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…
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…
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…
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…
