G11T1W1 Offline hlayiso.com

Brought to you by: In partnership with: All content within this document is owned by Sun International and is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

TEACHERS AND LEARNERS PLEASE NOTE: This offline non-interactive content won't allow you to analyze your own learning (vs. the wider community), assess yourself interactively, draw reports from the work you do offline or participate in a wider community which gives you access to more resources, forums and specialist knowledge. We strongly recommend you visit: http://bit.ly/sunhospitalityoffline to learn more or scan the QR code (quick response code - the 2D bar code above) from your smartphone. If you have questions or suggestions specifically related to this content, please email: info@obami.com Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

G11T1W1 South African Culinary Uniqueness South Africa’s gastronomic background has evolved from the many cultures that make up its population. The vast size of the country also influences its culinary uniqueness with many regions playing a significant role in the diversity of foods available. Because of such diversity in culture and landscape, South African cuisine is distinctly unique – from the range of colours, aromas and flavours, to the way that it is prepared, cooked and served. SA Food Geography South Africa is known for its agricultural sector, which produces a wide range of raw foods... Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

A variety of soft, hard and stone fruits (strawberries, apples, peaches, etc) are grown throughout the Western Cape, while the province’s earthly latitude makes it the ideal location for growing grapes and making wine. Further north in Mpumalanga and Limpopo, citrus farms see massive production of oranges, grape- fruit, lemons and limes while Kwa-Zulu Natal, which has a sub-tropical climate, is suited for growing tropical fruits such as bananas, papaya, avocadoes and mangos. South Africa’s staple, maize (mielie-pap), along with wheat and other grains, is farmed abundantly across the country (especially in the higher plains of the Free State and Gauteng). Another staple - meat (beef, pork and lamb) - is also farmed across the entire country. Even our oceans (with the help of massive food distribution processes) are able to keep the towns and cities across South Africa stocked up on fresh fish and seafood. SA Food – cultural influences 1. African: African ancestry has played a big role on our modern diet – from strandlopers (who would gather mussels and other easy to source food from the beach and rock pools), to the San (who hunted game and gathered herbs from the bush) and the Khoi (who would roast or preserve meat from livestock – the beginnings of what is commonly known as braai-ing and biltong). A common South African meal today is made from a starch (like mielie-pap) served with a meat (like boerewors). Many meals include sides and sauces like morogo, amadumbe and chakalaka which have been passed down the generations and contribute to the richness of SA cuisine. 2. Cape Cuisine: Cape-Dutch slaves from Malaysia made a significant culinary impact with their rich combinations of spices and unique cooking methods. Some of South Africa’s favourite dishes – like bobotie – originated from this cultural group. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Europeans: Influence from periods of British rule over South Africa is evident in the “English Breakfast” served at most restaurants and hotels across the country. Another European influence can be seen in the well established French culinary sector of South Africa, which stems from the Huguenot settlers of the 17th century. A number of restaurants today – from towns such as Stellenbosch and Franschoek in the Western Cape – are recognized internationally for the type and quality of fine dining they provide. 4. Halaal: Just over 1.5% of South Africa’s population practices Islam which requires that all food and beverage consumed must be in line with Islamic Law. Muslims are restricted from eating pork and drinking alcohol, and many establishments within the hospitality industry cater for this, displaying signs that express the Halaal nature of food being served there. 5. Kosher: In Jewish practice, it is prohibited to consume meat that has not been slaughtered by a Jewish spiritual slaughterer (known as a “Schochet”). While pork and sea food are never permitted, other meat products that have been slaughtered the Kosher way – and are labeled as such – are deemed fit for consumption. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary the farming industry which deals with the cultivating and farming of raw food agricultural sector products sub-tropical a climate characterised by hot and humid summers, with dry and mild winters an Afrikaans word for "beach walker", describing African ancestors who would Strandloper live and search for food near or on the beach people - also known as bushmen - who survived by hunting for animals and San gathering herbs from bushes (San people still exist today) Khoi African ancestors who are credited for the introduction of braais and biltong Cape-Dutch descendents of the 17th century settlers and their slaves French protestants that settled in the Western Cape during the latter part of Huguenots the 17th century Halaal a word used to describe the special preparation of food under Islamic law a word used to describe food that has been slaughtered in alignment with Kosher Jewish law Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International