A few important explanations of the South African kitchen   Atchar A tasty fruity sauce made primarily from fruit and mixed with ginger, garlic and a generous portion of chili. Atchar stems from the Indian and Malayan kitchens and is predominantly used with mince and other meat dishes.   Marula Fruit This fruit is mainly used in the production of liqueurs. It’s shaped like a plum and, when ripe, is golden in colour. The marula grows in the tropical regions of South Africa and is also called the Elephant Tree due to its intensive tropical scent serving as a strong attraction to elephants. The fruit ferments in the elephant’s stomach causing the elephant to become drunk once a year when the fruit ripens! The split pip has a high nutritional value and can also be used for cosmetic purposes. Harvest time is in February and each tree can bear up to 1.5 tons of fruit. In Europe one can obtain Amarula Cream Liqueur whereas the local population uses the fruit as a thirst quencher.   Butternut A butternut is a type of pumpkin and is very popular in the South African kitchen. Mostly it is cut in half, the pips removed, boiled until soft, mashed and seasoned with cinnamon and sugar or salt and pepper. It is a very tasty vegetable often used as baby food. Other uses for butternut include soups, roasted butternut, pies and much more. A very versatile pumpkin indeed! The butternut can also grow in Europe, but has not reached the same level of popularity and is thus not widely available.   Biltong Biltong is made from a variety of meats and was a primary source of protein during the “Great Trek”. The meat is salted, rubbed with various herbs and air-dried. Most popular varieties include beef, ostrich, kudu and venison. Today one can buy biltong in any supermarket and butchery as it is still widely popular amongst South Africans. Prior to purchase one can taste the meat to ensure the herbs and moisture is to one’s taste.   Chutney (Blatjang) This excellent spicy fruit sauce can be bought in every supermarket in South Africa. It consists of small pieces of fruit (mostly apricot or peaches) and various flavourings such as garlic, ginger and sometimes chilli. Chutney is traditionally served with Indian and Malayan dishes. Our recipe tip: Mrs H.S Ball’s Original Recipe Chutney.   Bobotie Bobotie is a South African speciality and very popular in local kitchens. This baked Malayan dish is made predominantly with lamb or beef mince and is delicious as South African lamb has a superior taste to European lamb.   Boerewors Boerewors can be found at every braai (grill/BBQ) in South Africa and is a mince sausage. The mince used can vary and may include beef, venison, ostrich, etc.   Braai Braai is the South African word for a grill or BBQ. It’s a hugely popular South African pastime and most households have an outside braai area in the garden.   Bredies A bredie is a traditional South African stew made with vegetables, meat and seasoned with Malayan spices. A perfect winter-warmer!   Breyani Breyani is an Indian dish made with meat or fish, lentils, Indian spices and served with rice.   Crayfish A crayfish is a lobster-type crustacean that can be found in the cold Atlantic or the warm Indian Ocean. They are visibly quite different and can be served boiled, grilled or fried. Excellent when served with potato or rice and a chilled white wine.   Garam Masala A well-liked spice mix consisting of cumin, coriander, cardamom, fennel seeds and other spices. Almost all South African kitchens make use of this flavoursome spice mix.   Gem Squash Another member of the pumpkin family and has a hard thick green skin, is slightly larger than an apple and has a yellow center. As with most pumpkins it is best boiled and seasoned. A delicious variation is adding cheese and bacon or sweetcorn into the center.   Kingklip South Africa’s most famous fish. It has firm, thick flesh, can be grilled or fried and is best served with rice or potato. A lemon or garlic butter enhances the delicate flavour of the kingklip beautifully.   Kurkuma Kurkuma is used in the South African kitchen when making curry and gives the curry a yellow colour.   Macadamia nuts The queen of nuts. The Macadamia nut is a tree nut and grows amply in South Africa - in the Highveld and in the Western Cape. The nut has an excellent taste and has great nutritional value. The oil is also used in body creams. The nut has no cholesterol and is rich in fibre and protein. The protein properties amount to 36%. Vitamins include niacin, vitamin B6 and E. Minerals include copper, zinc, phosphor, potassium and magnesium.   Masala Masala is also known in Europe and is a piquant spice mix used in the preparation of Indian meat or fish dishes.   Mealie pap Within the black population Mieliepap is considered staple food. It’s a nutritional maize porridge served as an accompaniment to other dishes. It also serves as baby food.   Melktert A traditional South African tart with a dough base and a milky, custard-like filling. Sweet and delicious – a firm favourite at teatime.   Peri-peri A well-known sauce in South Africa, originally Portuguese and made from dried chilies. Makes an excellent hot accompaniment to various dishes.   Abalone (Perlemoen) A South African speciality! Belongs to the mollusk family and has a very delicate taste and a large attractive shell. The perlemoen is rich in protein and popular amongst the Japanese who believe that it helps cure impotence. Perlemoen are very expensive and we recommend you do not order them at restaurants catering for the tourist market as the prices can easily quadruple.   Pie Pies can be found in any supermarket or bakery and are a favourite amongst South Africans eating on the run. They are dough pockets crammed with a variety of fillings such as chicken & mushrooms, pepper steak and spinach & cheese.   Potjiekos Potjiekos is considered by many South Africans as the country’s national dish. It’s a stew-like meal with vegetables, potatoes and various meats which is slow-cooked in a black cast-iron pot. The pot is hung from a hook or placed on a tripod over hot coals. The actual cooking time can take up to three hours.   Rooibos A world-renowned tea with many healing properties and serves as an excellent anti-oxidant. Babies over the age of three months are often given Rooibos tea to settle their stomachs. Rooibos grows best in the Western Cape – in the region of Clanwilliam. The taste is somewhat different than black tea - sweeter and milder. It can be served hot or cold and if served cold with lemon, it is incredibly refreshing!   Snoek Another South African favourite. Snoek is bought most inexpensively directly at the harbour from the fishermen.  It is a rather fatty fish with many grates, but very tasty when prepared over the fire with a lemon/apricot sauce.   Sole A very tasty, subtle-tasting fish which can be readily bought from any fishery. They will prepare the fish for easy grilling and is best served with rice and lemon butter.   Waterblommetjies During the waterblommetjie harvest time these fresh-water plants, serving as vegetables, can be bought on street corners as well as supermarkets. The preparation is intensive, but worthwhile! They are often added to bredies (stews) or soups.