Major Food habits of South Africa from the starting to now, what are the different foods to taste when we go to south Africa

1. AUTHENTICATED FOODS
OF SOUTH AFRICA
BY
GOODU MASTAN VAL

2. INDEX
Ø Specialized / Traditional Foods
Ø History
Ø Commercialization
Ø Companies / Brands
Ø Ingredients & Manufacturing process
Ø

3. ABOUT COUNTRY
• Officially Republic of South Africa.
• Area wise it ranks 25th & Population wise 24th.
• 11 official languages.
• On 31st May 1961, the country became a Republic.
• The First Black African President of RSA was “Nelson Mandela”.
• The major population is Christianity 86.8%, Islam 1.5%, Hinduism 1.2%,
and the other beliefs 0.11%.
• Over 80% of SA land could be farmed but only 12% is devoted to
agriculture.
• The main crop produced is Corn (Mealies) & it ranks in 11th.

4. TRADITIONAL / SPECIALIZED FOODS
• Bobotie: Spicy ground lamb served with yellow rice.
• Biltong: Cured, dried, aged strips of meat (Beef) eated as a snack.
• Boerwors: A spicy sausage that is traditionally Braaied.
• Potjiekos: A traditional African stew made with meat & Veg’s, cooked over
coal in cast-iron pots.
• Sosaties: Grilled, Marinated meat (Kebabs).
• Bunnychow: A hallowed out half loaf of bread curry, known as Kota by locals.
• Koeksisters: Are twisted Pastries, deep fried & sweetened.
• Pap: Fluffy porridge made from maize meal.
• Melktert: A milk based dessert.
• Meali Soup: Is a soup made from Corn.
• Chakalaka: It is simple dish of onions, tomatoes & Beans.

5. BOBOTIE BILTONG
Boerwors
Potjiekos
Sosaties Bunnychow
Pap Koeksisters
Melktert Mealisoup
Chakalaka

6. TRADITIONAL / SPECIALIZED
BEVERAGES
• Umqombothi: It is a beer made from Corn, high in Vit. B & low in
alcohol content.
• Witblits: It is a grape fermented amateur Brandy, it is mostly produced
& consumed in Western cape.
• Mampoer: It is made from Peach, apricot, litchi and other fruit. Groot
Marico is the good place to try it.
• Amarula: It is made from fruit of the Marula tree.
• Amasi: It is a Non alcoholic, thick and slightly sour milk, made by
fermenting fresh milk.

7. Umqombothi Witblits
Mampoer
Amarula
Amasi

8. COMPANIES / BRANDS
Ø Biltong: Kleyn Begin Biltong Products, Bobaas Biltong, Takis Biltong, etc.,
Ø Boerwors: Sffa trading, Galloping goose, Joburg Kosher, etc.,
Ø Koeksisters: Mister koekster, Koekster co.
Ø Mealie Soup: BM Food Manufacturers, Rhodes Food Group, etc.,
Ø Chakalaka: KOO group, Afoodable, Rhodes Food Group, etc.,
Ø Umqombothi: Devil’s Peak Brewing company, United National Breweries,
etc.,
Ø Witblits: Sumsare Wines, Liquor SA. Co. etc.,
Ø Mampoer: Sumsare Wines, Liquor SA. Co. etc.,
Ø Amarula: Distell ltd, JF Hillebrand SA, Amarula cream, etc.,
Ø Asai: Clover Group, Dr. Axe, Woodland dairy, etc.,

9. BOBOTIE
• Bobotie is a South African dish that has Cape Malay origins, and known
since the 17th century.
• Well-known South African dish consisting of spiced minced meat baked with
an egg-based topping.
• The probable origin is the Malayan word boemboe, meaning curry spices.
• Bobotie was selected as the featured menu item for Augusta National's annual
“Champions dinner” in April 2009.
• Bobotie is one of the featured items on the menu; it is also served with turkey
and mushrooms.
• It is listed as gluten free.
• It is also on the every day menu at the buffet restaurant Boma at Disney's
Animal Kingdom Lodge.
•
•

10. RECIPE

11. PreParation method
Heat water in a Sauce pan over high heat, add sliced onions.
Heat veg. Oil in a skillet over medium heat.
Crumble the bread into a large mixing bowl & Mix all the other ingredients.
Soak the slice of Bread in Milk, squeez out the milk.
Pre heat the Oven to 175°C.
Add chopped onion & Stir until color changes to brown.
Finely chop the onions.
Greese a 7x11 inches baking dish.
Set the Milk aside.
Place the Mixture in baking dish, insert the Bay leaf into the meat.
Bake in the preheated oven for 1 hr
Beat the remaining Egg with the drained milk, Pour over the meat.
Bake for another 30 min & serve.

12. BiLtonG
• The word Biltong is from Dutch “Bil (Rump) tong (strip or tongue)”.
• It is known from the 17th century, It is a salty dried, cured meat.
• Sailors from Dutch East India company discovered.
• Various types of meat used to produce it, it is a travellers Food.
• It is typically made from raw fillets of Meat following the grain of the
muscle.
• It is similar to Beef Jerky.
• Indigenous peoples of SA, such as “Khoikhoi” preserved meat by slicing
it into strips, curing it with salt or vinegar as well as potassium
nitrate, & hanging it up to dry.
• According to WHO C.Botulinum will not grow in acidic conditions (PH <
4.6).
•
•

13. RECIPE

14. PreParation method
Cut the Beef into strips about 4 cm thick, place in a Tumbler.
Add Vinegar & Worscestershire sauce, leave for 30 min.
Add the spiced meat to the Salt & Sugar bowl & Leave it for 3 hrs.
Remove the Meat from Tumbler & add to spices bowl & Mix.
Mix the Salt & Sugar together in other bowl.
Mix the coriander & Pepper powder in a bowl.
Remove meat from brine & dip it back to tumbler for 5 min.
Remove meat & wash all the salt off using vinegar .
Squeeze the meat & hang it freely without touching anything for Drying.
Leave the strips for 3-20 days in a warm & Dry place.

15. UMQOMBOTHI
• It is a Beer made from Maize, Maize malt, Sorghum malt, Yeast &
Water.
• It is a Xhosa Beer.
• It is very rich in Vit. B
• Low alcohol content <3%.
• It is a very oldest product of RSA.
• Umqombothi is used to celebrate the home coming of young men of
Xhosa.
•
•

16. TradiTional meThod of preparaTion
• The Major ingredients are Corn meal, Crushed Corn malt, Crushed sorghum malt, warm
water.
Method:
• Mix the ingredients equally in a cast-iron pot, leave the mixture overnight to start
fermentation.
• A small portion of the corn flavoured water to be taken out and keep aside.
• The remaining mixture is then cooked until a crusty sediment forms (Isidudu) and then
left to cool for one day.
• It will be poured into a large plastic vat and the remaining liquid to be added.
• Handful of sorghum malt & corn malt is added to the vat.
• This mixture stirred with a traditional stirring spoon (Iphini), cover the vat and keep in a
warm & dark place for overnight.
• Once the Umqombothi fermented it smells a little pungent & little bubbles will appear.
•
•

17. UMQOMBOTHI MAKING VEDIO

18. CommenTS…….
QUeSTionS ????
ThanK YoU……..