Page 397 - (DK Eyewitness) Travel Guide - South Africa

394  TR A VELLERS ’ NEEDS WHERE T O EA T AND DRINK  395

Braai
The South African braai
(barbecue) is much more than a
meal cooked over an open fire.
It is a social tradition cherished
through out the land. Lamb
chops, steak, chicken, sosaties
(kebabs) and boerewors (farmer’s
sausage) are the most common
items. The Western Cape is
famous for grilling whole snoek,
Rooibos tea basted with a mixture of apricot
jam, white wine and fruit
chutney. Grilled crayfish is
A vast array of South African fruit laid out at a Cape Town market another favourite braai dish.
these cooks soon learned how
to prepare traditional Dutch KwaZulu-Natal Cuisine Fresh fish is also very popular ON THE MENU
fare such as melktert (custard In the mid-1800s, indentured in this region, and the annual
tart), adding cinnamon and labour was brought from India sardine runs on the coast are Erwtensoep Dutch pea soup,
grated nutmeg to suit their to work in Natal’s sugar cane awaited with great anticipation. slow cooked then liberally laced
own tastes. Other South fields. Many workers stayed on As soon as the fish are spotted, with diced, salted pork.
African baked puddings and after their contracts expired, locals rush to the sea, collecting Groenmielies Corn on the cob,
tarts show a strong Dutch and Gujarati traders soon them by the dozen. The grilled over an open fire and
influence, while the delicious began supplying traditional sardines are immediately thoroughly basted with butter. A
fruit preserves are mainly spices to the growing sprinkled with salt, dipped into favourite for a summer braai.
French Huguenot in origin. community, who blended a South African spice mixture Koeksisters “Cake sisters” is a
them with local foodstuffs to and fried. sweet Malay snack, best
create distinctly South African described as a doughnut infused
flavours. Today, spice stores with sugary syrup.
Mussels specialize in all manner of Perlemoen Tenderized and
blends, some unique to South soaked in milk, abalone is lightly
Africa, which create delicious pan fried, which brings out the
dishes. The early Indian settlers fresh sea taste.
later gained a strong foothold Sosaties Skewers of meat,
in the regional fruit and onions and dried fruit are
vegetable trade, introducing marin ated in a curry sauce and
tropical Asian fruit to KwaZulu- then grilled over an open fire.
Natal cuisine. Mangoes, lychees, Waterblommetjiebredie A
banana, paw paw (papaya) Cape stew made of lamb and
and watermelon are enjoyed waterblommetjies, a water plant
fresh, or as ingredients and South African bream caught by a local which resembles an artichoke.
Selection of fresh South African seafood accompaniments to curries. KwaZulu-Natal fisherman

Bobotie is minced beef, spiced Roast springbok or venison Melktert dates back to early
with bay and turmeric, remains succulent when Cape Malay-Dutch cooking. This
topped with an egg custard basted continuously with a sweet custard tart is sprinkled
and baked. sour cream marinade. with cinnamon.

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