Rices and pulses sold at Stonetown Market

Rices and pulses sold at Stonetown Market

If you wandered through a food market in Stonetown, you will discovery a world of spices, rices and pulses. Fresh fruit and vegetables can also be bought. Advertisements

Potbrood (Beer Bread) Recipe – always a favourite on tour – Yum

A loaf of Beer Bread. Ingredients: 1 12oz bott...

A loaf of Beer Bread. Ingredients: 1 12oz bottle beer 3 cups flour 1/3 cup sugar Bake at 375 for 30 minutes, give or take. (Photo credit: Wikipedia)

Also one of my favourite recipes and very easy to make

here is my take on a simple beer bread recipe:

 

Ingredients:

  • 500 g self aising flour
  • 1/2 teaspoon salt
  • 20-30 ml sugar
  • 1 egg
  • 340 ml beer
  • grated cheese
  • chopped spring onion

Combine all dry ingredients, add beaten egg and beer ( at this stage you can add cheese, chopped spring onion) and combine until a dough is formed, place in a cast-iron pot on some coals, place the coals on the lid of the pot. Be sure to not put too many coals on the lid or bottom of pot, we dont want burnt bread. Bake for an estimated 20 min, as this is cooking in an uncontrolled environment ( open fire) be sure to check the bread every now and then to make sure you havent burnt it.

Tap the the bread to check for a hollow sound, or stab a skewer in the centre and when you pull it out the skewer is dry not damp.

 

Serve with a Potjie stew

 

South African Cuisine

  •  Amasi, sour milk
  • Biltong, a salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison.
  • Biryani
  • Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
  • Boerewors, a sausage that is traditionally braaied (barbecued).
  • Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny
    And there we go, #koeksisters nom nom

    And there we go, #koeksisters nom nom (Photo credit: Paul Watson)

    chow is called Kota by the locals.

  • Chakalaka, a spicy South African vegetable relish.
  • Chutney, or Blatjang, a sweet sauce made from fruit that is usually poured on meat.
  • Frikkadelle – meatballs
  • Gatsby food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips.
  • Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam.
  • Hoenderpastei, chicken pie, traditional Afrikaans fare.
  • Isidudu, pumpkin pap
  • Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.
  • Mageu, a drink made from fermented mealie pap.
  • Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
  • Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
  • Mashonzha, made from the mopane worm.
  • Melktert (milk tart), a milk-based tart or dessert.
  • Melkkos (milk food), another milk-based dessert.
  • Mealie-bread, a sweet bread baked with sweetcorn.
  • Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.
  • Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.
  • Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato.
  • Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots.
  • Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots.
  • Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks).
  • Samosa or samoosa, a savoury stuffed Indian pastry that is fried.
  • Skilpadjies, lamb’s liver wrapped in netvet and braaied over hot coals.
  • Smagwinya, fat cakes
  • Smoked or braai’ed snoek, a regional gamefish.
  • Sosaties, kebab, grilled marinated meat on a skewer.
  • Tomato bredie, a lamb and tomato stew.
  • Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans.
  • Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people.
  • Umphokoqo, an African salad made of maize meal.
  • Umqombothi, a type of beer made from fermented maize and sorghum.
  • Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa.
  • Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.
  • Walkie Talkies, Grilled or deep-fried chicken heads and feet, most popular in townships and sold by street vendors, sometimes in industrial areas with high concentrations of workers.
  • Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed.

    Cape Flats scrap collectors

    Cape Flats scrap collectors (Photo credit: Wikipedia)

  • Cape Flats scrap collectors (Photo credit: Wikipedia)