G11T3W2 Offline

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G11T3W2 South African food is generalized by the cooking practices and ingredients of many different types of people... indigenous Africans from the pre-colonial era along with Eastern (Malaysian, Indonesian, Indian) and European (Dutch, French, British) influences during colonial times and thereafter, make for a vibrant culinary heritage. Planning a three-course meal using European ingredients  Because of the diversity of the South African populace, and influence of European culture, meals prepared have to include varieties of European ingredients  Local, South African meat is one of the most prominent ingredients used in European dishes  It is common to also see dairy products, especially cheeses and milk, when preparing a local three course meal  In addition to dairy, European starches like potatoes and wheat (and derivatives of it, like flour) are also commonplace European Influences 1. Western European The Dutch landed in the Cape in 1952 and established a farm where fresh vegetables and meats where produced. For about 150 years, Holland ruled in South Africa and as a result, Dutch Cuisine had a huge influence in shaping modern day South-African cuisine. Dutch ingredients, including trade routed spices and rice, is often cooked using the deep frying method. Following the Dutch, German adventurers settled in the Cape to farm. Most of their traditional dishes were made with beef, pork, coriander seeds, cloves and nutmeg. The French Huguenots settled in South Africa around 1690 and their footprint is still very obvious today in the vines that they started growing and the wines that they started making. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

By 1800, the British had settled in South Africa adding their own dishes and preparatory methods as influences. Fish and chips, English breakfasts and a penchant for afternoon teas have became a significant part of South African culture. 2. Mediterranean As early as 1488, Portuguese influences could be felt on the southernmost tip of Africa. Fish and shellfish harvesting, along with traditional Portuguese peri-peri flavours, are apparent in a lot of South African cooking to this day. The Greeks also settled in South Africa and a number of thriving communities can still be found around the country today, and include baklava, pitas, souvlakia, Greek salad and appetizers like dolmades and taramasalata. Around the time when the Greek immigrants settled in South Africa, a number of Italians also settled. Some of the Italian dishes retained and adopted in South Africa include pasta, pizza, cured hams and cheeses. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary Vibrant Full of energy, colour, light, having a 'buzz' about it or being exciting Derivatives Something (or things) that comes from another source, or is based on that other source e.g. wheat flour is a derivative of wheat Penchant A strong liking, even habit for something. Normally results in a habitual or regular occurrence Peri-peri Referring to a type of sauce or seasoning to be used in cooking or as a condiment and originating from Portugal but given Portuguese influence on southern Africa, very common in Mozambique, Angola etc Souvlakia Very common dish traditionally made with Lamb (Chicken or Pork can be substituted) Taramasalata Also known as taramosalata. It is a Greek dish (or small number of dishes) made from tarama (cured carp or cod or grey mullet fish eggs) mixed with olive oil, lemon juice and a starchy element (bread, potatoes or almonds) Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International