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    South African Cookbook: Recipes From Table Mountain
    South African Cookbook: Recipes From Table Mountain
    South African Cookbook: Recipes From Table Mountain
    Ebook86 pages1 hour

    South African Cookbook: Recipes From Table Mountain

    By James Newton

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    About this ebook

    This ecookbook contains Traditional South African dishes, plus an insight to the colourful culture of Cape Town.
    CONTENTS:
    History and Influences on South African Cooking
    Current Day South African Cuisine
    South African English
    SOUTH AFRICAN MAIN DISHES
    OKRA DISHES
    ROOIBOS DISHES
    SOUTH AFRICAN DESERTS

    LanguageEnglish
    PublisherSpringwood Emedia
    Release dateSep 21, 2012
    ISBN9781301881772
    South African Cookbook: Recipes From Table Mountain
    Author

    James Newton

    James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.

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      Book preview

      South African Cookbook - James Newton

      Recipes From

      Table Mountain

      South African Recipes

      James Newton

      Smashwords Edition

      Copyright 2012 Springwood emedia

      CONTENT

      History and Influences on South African Cooking

      Current Day South African Cuisine

      South African English

      SOUTH AFRICAN MAIN DISHES

      OKRA DISHES

      ROOIBOS DISHES

      SOUTH AFRICAN DESERTS

      History and Influences on South African Cooking

      Hunter gatherers first occupied this land of plenty thousands of years ago. Among them the nomadic San, Bushmen and Khoikhoi, collectively called The Khoisan lived mainly along the south-west coastal strips, their diets rich with meat and game. By the 3rd century AD, the Bantu people who had settled the eastern coastal areas, were practiced in farming, growing corn, sweet potato, millet and other vegetables and raising and keeping livestock such as cattle. It is very strange that fish didn't feature in the diets of the Khoisan, however there was a small group of native people called Goringhaicona who are said to have survived purely on shellfish and certain root vegetables.

      The Portuguese were the first Europeans to set foot in South Africa, but it would be the Dutch, French Huguenots and English who would have the most influence on the local cuisine. The arrival of the Europeans was mainly because of a need to stop-over to find food en route to trade for spices back in the 1600s. Amongst other things they introduced sausage and stews such as potjiekos and bredies and cultivated crops such as beans, peas, spinach and lettuce.

      The expansion and fortification of Dutch settlements led to the import of slaves towards the end of the 17th, whilst the first slaves were Africans from Mozambique, Madagascar and Angola, it became easier to import Malay slaves from Java. It was the Malay's superior knowledge of using spices and their expertise in fishing which change the flavours of Cape cooking. In 19th Century indentured workers from India came to work on the sugar plantations adding a further band to the culinary rainbow as did German immigrants.

      Current Day South African Cuisine

      Many dishes eaten today are closely based on dishes from past times, such as Pap, an accompaniment made from maize and eaten much like rice, which was and is a native black African staple, Bobotie, a spicy Malay dish similar to Shepherds Pie and Potjiekos which became an important dish during the Afrikaner's great trek. Amongst other favourites of the various cultures are biltong or dried meat, Boerewors, a type of sausage which is a legacy from German immigrants and Chakalaka which is a salad of Malay/Indian origin.

      A popular South African pastime is the braai, equivalent to our barbecue, which also dates back from the trekking days. All manner of fresh foods are cooked over coals and most suburban houses have a braai area.

      A typical South African meal can range from one dish to several dishes served at the same time or in courses. There are few hard and fast rules and this cuisine is wide ranging: from fresh crayfish simply cooked, to spicy Malay curries, to hearty Dutch stews and variations on the British meat pie.

      South African English

      Braai - What is a braai? It is the first thing you will be invited to when you visit South Africa. A braai is a backyard barbecue and it will take place whatever the weather. So you will have to go even if it's raining like mad and hang of a cold. At a braai you will be introduced to a substance known as mieliepap.

      Ag - This one of the most useful South African words. Pronounced like the ach in the German achtung, it can be used to start a reply when you are asked a tricky question, as in: Ag, I don't know. Or a sense of resignation: Ag, I'll have some more pap then. It can stand alone too as a signal of irritation or of pleasure.

      Donner - A rude word, it comes from the Afrikaans donder (thunder). Pronounced dorner, it means "beat

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