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G11T3W1 From the cooking practices and foods of indigenous African people, to colonial influences all the way through to the present globalized era, South Africa's culinary heritage is diverse. It can be characterized uniquely by sweet and savoury flavours, certain cooking styles - like Cape Malay – and the use of various pre-colonial ingredients (e.g. fruits, nuts, leaves) blended with more modern foods. Influences Cape Malay is a distinctive type of cooking brought to South Africa by the Indonesian and Malaysian slaves during the Dutch colonial era. It is characterized by the use of spices like nutmeg, allspice and chilli. Bobotie is a classic example of a dish influenced by the Cape Malays. In the nineteenth century and under British Colonial rule, there was an influx of Indian labourers (predominantly to work on sugar plantations in what is now known as Kwa-Zulu Natal). As a result, a number of new Indian influenced ingredients and dishes were brought to South Africa, including a variety of Chutneys, sweets, samoosas and additional spices. Indigenous African influences on modern day South African food is a result of distinct, yet remarkably similar, dishes from different African subcultures; like Zulu, Xhosa, Sotho, Tswana and Ndebele. Starch based maize (and mealies) being an example of the staple food throughout most cultures. Planning a three-course meal using indigenous ingredients  It is important to consider the various food requirements of people living in South as the culture is diverse (Muslims, Halaal, Jews, Kosher)  It is also important to be aware that the courses must include an infusion of different indigenous flavours  Some of the indigenous ingredients worth considering for your meal include maize, bush meats, offal, legumes, ostrich, morogo, maltabella  Some of the spices to consider including are fennel, cumin, coriander, garam masala, turmeric Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Indigenous Ingredients 1. Waterblommetjies An indigenous, South African flowering plant found predominantly in the Western Cape. Also referred to as Cape Asparagus, Cape Hawthorn or as a wateruintjie (water onion). All parts of the plant are edible but the flowers and stems are most commonly used in cooking; especially for stews, soups or risottos. 2. Morogo “Morogo” is the Tswana word for vegetable and is a generic term used for a group of dark green, leafy vegetables. Commonly used to refer to wild spinach or African spinach, it is a staple and great source of protein, minerals and nutrients in rural communities. 3. Maize This is also known as 'pap' and is one of the most common indigenous ingredients in South Africa. It is made by grinding dry corn to a fine, smooth powder. This powder is then mixed with hot water to form a thick paste known as pap or mielie-meal. It can be eaten as a breakfast and served with other types of lunch and dinner dishes, including soups, stews. It is served customarily at braais. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

4. Samp Is dried and smoothly ground, white corn kernels commonly added to South African dishes. This ingredient originated from the umngqusho dish, which is a dal-like traditional Xhosa dish made of corn and beans. Before preparing Samp or mixing it with any form of dish, it has to be well soaked; preferably overnight. 5. Sorghum Native to the Southern Hemisphere but consumed worldwide, Sorghum can be used in animal food, alcoholic beverages and even biofuels. As a grain it is a highly nutritious staple for rural communities across SA and is gluten free. 6. Ostrich A large, flightless bird native to Africa, the common Ostrich is a very useful animal. Used for its lean meat, eggs, feathers and skin for leather products. Unlike most poultry, Ostrich meat is dark red and akin to beef in appearance. The ostrich egg is the largest of all bird eggs. 7. Biltong A dried, cured meat normally sliced into strips. Commonly used meats are beef, venison or Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

game and the cuts of meat can be anything but should be low in fat (or have fat trimmed). Other varieties of biltong - fish, chicken, turkey - are available but less common. 8. Offal This refers to all the internal organs of an animal which are used as food product for humans. There is no definitive offal list as the variety of organs used differs widely across different cultures and regions. Anything from brains to feet can be eaten (...if desired!) Glossary Indonesian coming from the Republic of Indonesia Halaal meaning permissible in Arabic, it is food or drink that is allowed under Islamic law for nourishment Indigenous Native or originating from a place or land Predominantly Mainly or mostly Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International