Bobotie
"Spicy mince dish."
Sonja Wilson
Braaivleis En Pap (Outstanding Entry)
(Grilled Lamb Chops and Porridge with Stew)
"For thousands of South Africans the traditional 'braai' – that is, the grilling of meat over a bed of glowing wood embers – is the highlight of their culinary week. To understand this, it must be stated that the Karoo region (an arid semi–dessert region in the central and southern parts of the country) arguably produces some of the most succulent and tasty lamb in the world – the secret being the herb-like plant called the Karoo bush that is the staple of said sheep. This slightly herby taste will have any French chef in delight with the amazing balance of herbs and delicate taste of the meat. It goes without saying that the minimum amount of spices is used, only salt and black pepper. The loin cutlets are usually grilled over fairly hot coals as to achieve a crisp and brown outer, but still pink in the middle. The meat is then placed in a casserole dish with a little beer to 'sweat' a bit. I have actually tried using whisky and it works perfectly. What an aroma and taste! The slightly smoky taste the meat gets from the wood embers as well as the natural herbs is a taste sensation every visitor to South Africa should experience first hand. Traditionally we eat this dish with 'stywepap' – that is, maize meal or corn porridge that is steamed and has a stiff consistency (you can actually eat it with a fork). Tomato, onion and brown sugar are braised and then boiled together with some vegatable stock to make the stew topping for the porridge. This might sound like a very simple type of traditional dish to compete with haggis, but it must be seen in the context of its simplicity, enabling you to actually savour the best our region has to offer in natural taste. The preferred drink in South Africa is red wine with such a flavourful red meat dish, but more and more South Africans appreciate the taste of a good malt whisky to complement the smoky, herby taste as is the case with your smoked salmon dishes. But as we say all over the world – Cheers! Gesondheid! Prosit! Kanpai! Salud! Slainte! or whatever your heart pleases. A dram of Aberlour always warms the heart and soul with such good food!"
Elzane Oelofse
Kerrieafval
"Curry offal or curried sheep tripe, trotters and head. During the 18th century, the Malayan slaves at the Cape of Good Hope (Cape Town) had a significant influence on the traditional culinary scene in South Africa, as a large number of them were utilised as cooks for the rich Dutch families. The dish is prepared using well–cleaned sheep's head, stomach, trotters, as well as 1lb of sheep knuckle (shin meat) – all cut in bite–-size pieces. The 'ruitjiespens' (small stomach) is filled with the brains and closed with a piece of string – this delicacy, as well as the tongue which is kept whole, is traditionally the master of the house's portion. The dish is prepared with a mild, sweet, spicy curry sauce containing curry, coriander seeds, bay leaves, pickled onions, apricot jam, grape vinegar, black peppercorns, ginger, nutmeg, cloves and turmeric. The secret is that the curry should not be overpowering, but should complement the taste of the meat. The dish is traditionally cooked in a cast–iron pot over very low heat for 4-6 hours to release all the gelatine in the trotters and knuckles, thus creating a wonderful, tasty, sticky stew. It can be eaten with rice, but is much better with the traditional 'Samp 'n' Beans' (crushed white maize soaked overnight in water and boiled to a lumpy porridge consistency, together with red kidney beans). Truly a traditional South African dish – especially for the cold winter nights with the wind howling outside (could work for the Highland winters as well!). A dram of Aberlour 10 year old goes extremely well with the subtle sweetness and curry of this dish!"
Andries Oelofse
Waterblommetjie Breedie
"A stew using water lily-type flower with tomato flavouring."
Todd Gaine
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