Culinary guide for World Cup Visiters
Discussion
From spicy bunny chow to a "smiley" roasted sheep head, World Cup visitors will find local food that reflects South Africa's varied cultures, landscapes and 11 official languages.
Herewith a culinary guide:
BILTONG: Dried strips of beef or game like kudu and ostrich. A much-loved snack.
BOEREWORS: A thick aromatic beef sausage, known as a "boerie roll" if served as a hot dog.
BOBOTIE: Spiced, fruity minced meat baked with egg custard on top. A Cape Malay dish believed to have roots in the East Indies slaves brought by Dutch colonists.
BRAAI: Barbeque, South Africa's best-known and most cross-cultural social custom.
BUNNY CHOW: Curry in a hollowed-out bread loaf, eaten with fingers using bits of bread to scoop up the filling. Originated in host city Durban when black workers weren't allowed into restaurants.
CHAKALAKA: Spicy vegetable relish. Goes with everything.
GATSBY: Sold at most Halaal take-aways in Cape Town. A bread roll filled with potato chips, spiced meat, palony, viennas, russians, cheese and a range of sauces. There are many varients of the Gatsby from which you can choose.
KOEKSUSTER: Decadently sweet, fried plaited dough dipped in thick sugar syrup and sometimes covered in coconut.
KUDU: A large antelope with very lean meat commonly served as fillet. Other popular game meats are ostrich and springbok, a small antelope. Crocodile, zebra and giraffe can also be found.
MELKTERT: "Milk tart" sprinkled with cinnamon. Also popular is malva pudding - a spongy cake-like dessert.
MOGODU: A derivative of tripe served as a stew usually with hot pap (see below).
MOPANE WORMS: Protein-packed caterpillars eaten dried or fried until crunchy. Often served in a tomato sauce.
PAP: Thick, bland maize porridge and a staple across southern Africa. Served with savoury toppings. Pap and vleis comes with meat often served on sidewalks.
POTJIEKOS: Literally "pot food", a stew traditionally cooked in a three-legged pot over fire.
ROOIBOS: Indigenous "red bush" tea, a popular caffeine-free beverage.
RUSK: A hard, dry biscuit made with a long shelf life used by South Africa's European settlers. Often dunked into coffee or tea.
SHEBEEN: Township drinking tavern with cheap alcohol and festive atmosphere.
SHISA NYAMA: Zulu for hot meat. Diners select raw meat cuts, often to braai themselves in shops or restaurants.
SOSATIE: Chunks of marinated meat or chicken which are braaied.
SMILIES: Sheep heads par-cooked and roasted with the heat exposing the sheep's teeth into a grin or smile. Usually found at taxi ranks and downtown city markets.
ULUSU: A stew of animal stomachs.
UMQOMBOTHI: Traditional grain-brewed beer. Milky in appearance with a yeasty, sour taste.
VETKOEK/ AMAGWINYA: Balls of deep fried bread dough. Served plain as street food but also can have sweet or savoury fillings - spicy sometimes minced meat.
WALKIE TALKIES: Cooked chicken feet and heads. The feet are also known as "runaways".
Herewith a culinary guide:
BILTONG: Dried strips of beef or game like kudu and ostrich. A much-loved snack.
BOEREWORS: A thick aromatic beef sausage, known as a "boerie roll" if served as a hot dog.
BOBOTIE: Spiced, fruity minced meat baked with egg custard on top. A Cape Malay dish believed to have roots in the East Indies slaves brought by Dutch colonists.
BRAAI: Barbeque, South Africa's best-known and most cross-cultural social custom.
BUNNY CHOW: Curry in a hollowed-out bread loaf, eaten with fingers using bits of bread to scoop up the filling. Originated in host city Durban when black workers weren't allowed into restaurants.
CHAKALAKA: Spicy vegetable relish. Goes with everything.
GATSBY: Sold at most Halaal take-aways in Cape Town. A bread roll filled with potato chips, spiced meat, palony, viennas, russians, cheese and a range of sauces. There are many varients of the Gatsby from which you can choose.
KOEKSUSTER: Decadently sweet, fried plaited dough dipped in thick sugar syrup and sometimes covered in coconut.
KUDU: A large antelope with very lean meat commonly served as fillet. Other popular game meats are ostrich and springbok, a small antelope. Crocodile, zebra and giraffe can also be found.
MELKTERT: "Milk tart" sprinkled with cinnamon. Also popular is malva pudding - a spongy cake-like dessert.
MOGODU: A derivative of tripe served as a stew usually with hot pap (see below).
MOPANE WORMS: Protein-packed caterpillars eaten dried or fried until crunchy. Often served in a tomato sauce.
PAP: Thick, bland maize porridge and a staple across southern Africa. Served with savoury toppings. Pap and vleis comes with meat often served on sidewalks.
POTJIEKOS: Literally "pot food", a stew traditionally cooked in a three-legged pot over fire.
ROOIBOS: Indigenous "red bush" tea, a popular caffeine-free beverage.
RUSK: A hard, dry biscuit made with a long shelf life used by South Africa's European settlers. Often dunked into coffee or tea.
SHEBEEN: Township drinking tavern with cheap alcohol and festive atmosphere.
SHISA NYAMA: Zulu for hot meat. Diners select raw meat cuts, often to braai themselves in shops or restaurants.
SOSATIE: Chunks of marinated meat or chicken which are braaied.
SMILIES: Sheep heads par-cooked and roasted with the heat exposing the sheep's teeth into a grin or smile. Usually found at taxi ranks and downtown city markets.
ULUSU: A stew of animal stomachs.
UMQOMBOTHI: Traditional grain-brewed beer. Milky in appearance with a yeasty, sour taste.
VETKOEK/ AMAGWINYA: Balls of deep fried bread dough. Served plain as street food but also can have sweet or savoury fillings - spicy sometimes minced meat.
WALKIE TALKIES: Cooked chicken feet and heads. The feet are also known as "runaways".
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