South African Foods Trivia

1. What type of dried meat, similar to jerky is a favourite of most South Africans?

From Quiz Let's start cooking ... South African Style

Answer: Biltong

Biltong is a dried meat made originally from buck and livestock. Recipes were brought to South Africa by the Dutch settlers. It was a way to preserve meat when refrigerators hadn't been invented. Today, you can get various types of biltong such as chicken, fish and ostrich. The typical way of preservation is to marinate the meat in a vinegar solution, then grind together a mixture of coriander (dried cilantro seeds),rock salt, brown sugar and black pepper. This in then rubbed into the meat and left for a few hours, then hung up to dry.

From Quiz South African Food And Drink.

Answer: Spiced dried meat and dried sausage

Definitely the most popular snacks in South Africa. Both are usually made from beef but sometimes from ostrich or game. Droewor, meaning 'dry sausage' in Afrikaans, is a long thin sausage flavoured with coriander seeds. Biltong, meaning 'rump tongue' in Dutch, is made by marinating the meat in vinegar and spices, and then hanging it up to dry. There are probably as many varieties of Biltong as there are shops selling it, as the texture and the flavour depends on the marinade and spices used. Biltong's origins lay in the days of the Anglo/Boer war and the 'Southward Migration' by the Khoi and the San. Being constantly on the move, only the perishable parts of an animal were eaten, while the larger cuts were cured and dried.

From Quiz Traditional South African Food

Answer: Cinnamon

Known as 'Milk Tart' in English, this dessert has a sweet crust and a prepared filling of milk, flour and eggs. Cinnamon is sprinkled over the top. Delicious!

From Quiz Let's start cooking ... South African Style

Answer: Waterblommetjie Bredie

Waterblommetjies are mainly grown in the Western Cape area of South Africa. A "Bredie" is a name for a meat and vegetable stew. When using waterblommetjies, it is important that the flowers be just opening. For preparation remove all of the black centres of the flowers and soak them in salted water. They need to be rinsed through quite a few times. The bredie is then made with onions, garlic, chopped leg of lamb, potatoes, green chillies, salt, pepper, red wine, good beef stock and lemon juice. Cook all ingredients other than the waterblommetjies and potato in the oven at 180 deg c for 1 1/2 hours. Add waterblommeties and potatoes to the top and steam for another 1 1/2 hours and serve on white rice with lemon juice. YUM!

From Quiz More South African Food And Drink!

Answer: Avocado halved and then filled with prawns and seafood sauce

Avocado ritz is delicious and an easy starter to make. Since avocados are plentiful throughout the summer, avocado ritz is very popular in South Africa. I was offered avocado on toast as well and was wary at first, since it seemed an odd mixture. But I loved it and it's also easy to make. Just mash the avocado flesh with salt, black pepper and a dash of lemon juice. Pop the bread into the toaster and when toasted spread the avocado mix over the toast.

From Quiz Traditional South African Food

Answer: Farmer

Boerewors is a popular sausage made from coarsely minced beef and spices. Sometimes pork and/or lamb is also added. The meat is packed in sausage casings, and usually cooked on an open fire.

From Quiz On The Road In Tanzania

Answer: Mchuzi

Mchuzi is a sauce which contains meat, fish, beans or spinach. It is served in a small bowl and the ugali is dipped into it. Mboga is a sauce which is prepared with vegetables and is present during most meals.

From Quiz Another South African Foods Quiz

Answer: Potjiekos

This is a very social way of cooking, we light the fire, and wait for the coals to get hot. The food gets prepared in a cast iron pot. Again slow and steady cooking is what is required. It is a skill to make a good potjie, as the rule is never to stir. Potjiekos is loosely translated to small pot food in Afrikaans.

From Quiz Let's start cooking ... South African Style

Answer: Samp and Beans

This dish is a really rural dish and is a daily staple of most rural South Africans who cannot afford to eat fancy dishes. Samp is white corn kernels which are crushed or broken into pieces and then soaked with sugar beans for a few hours. These are then boiled together with onions, chillies, tomatoes, pepper, stock cube and if you are one of the lucky few, some fatty meat. Salt is only added at the end as it tends to toughen up the beans if added before. "Umngqusho" is the Xhosa name for this dish, however it is known by many other names in the different tribes of Southern Africa.

From Quiz Traditional South African Food

Answer: Biltong

The meat, usually beef, is cut into strips and spiced with coriander, salt and pepper. It is then dried out. Biltong is very similar to American jerky.

From Quiz On The Road In Tanzania

Answer: Cooked Rice

Wali is available in most Tanzanian restaurants with a variety of meat and sauces.

From Quiz Another South African Foods Quiz

Answer: Biltong

Biltong is a cured dried meat. It is a great snack to eat whilst watching rugby and braaing. Droewors (dry sausage) is made from beef sausage called boerewors. This is another favorite of mine!

From Quiz Let's start cooking ... South African Style

Answer: A rounded three-legged cast-iron pot

It is indeed a rounded three-legged cast-iron pot and makes the most delicious stews ever! The stew is called potjiekos, pronounced "poi-key-kawse". Pot being the pot and kos being the food. The normal cooking method is to get a lot of coals going, brown the meat in oil, add a mixture of vegetables, salt and pepper. Then place over a few coals, keeping the additional coals going for further heat. It can also be used to make potbread which is another South African dish.

From Quiz More South African Food And Drink!

Answer: Two oceans

The Indian and Atlantic oceans meet at the Cape and the 'Two Ocean' range of wines seem to capture the crisp breezes and tangy sea spray in a bottle! The coastal area of the Western Cape has a temperate climate cooled by sea breezes from both oceans and the drop in temperature at night allows the grapes to mature slowly. The lack of humidity also helps to keep the vines disease free.

From Quiz Traditional South African Food

Answer: Sweet

It is a braided doughnut that is deep-fried in hot oil and then dipped in a cold sugar syrup. Very sweet and best eaten cold.

From Quiz Another South African Foods Quiz

Answer: Vetkoek

Vetkoek translated means fat cake. It's so delicious it could be mistaken for a dessert.

From Quiz Let's start cooking ... South African Style

Answer: Mrs Balls Chutney

In 1852, Henry James Adkins married Elizabeth Sarah Spalding in King Williams Town, South Africa. Sarah Adkins started making this chutney with peaches, apricots and secret spices and in 1870 started to manufacture commercially. Her daughter, Amelia, married Herbert Saddleton Ball and improved on the recipe and so we have our favourite of favourites, Mrs Balls Chutney! No curry or stew is complete without it :) A myth about the Adkins was that Captain Adkins and his wife were travelling from Canada to Australia on the SS Quanza when it was shipwrecked off the coast of East London, South Africa and fortunately they managed to save among a few possessions, the recipe for our favourite and unique chutney. This according to Mrs Ball's grandson, Desmond, is not the true story.

From Quiz More South African Food And Drink!

Answer: Sosaties

The word 'sosatie' comes from Afrikaans, meaning 'skewered meat' and 'spicy sauce'. A very popular marinade for sosaties is peri-peri sauce made from dried peri (or piri) chillies. The sauce appeared to come in three strengths; hot, very hot and quick-call-me-an-ambulance-my-tongue-has-just-melted! I was really impressed with the variety of marinaded sosaties that were sold in South Africa but there's nothing quite like home made ones, so here's a tasty little recipe made with stewing lamb. Make a marinade by mixing together 1 cup of yoghurt, 2 teaspoons (or more) of hot curry powder, 1 tablespoon of sugar and 1 tablespoon of vegetable oil. Take 1 large onion and cut it into 1 inch cubes (don't forget to peel it first!). You'll also need about one cup of cubed lamb or mutton, 12 ounces of dried apricots and eight kebab skewers. Thread the skewers with the dried apricot halves, onion and lamb. Evenly coat with the marinade and leave overnight. Grill over medium coals for around ten minutes a side and then enjoy!

From Quiz South African Food And Drink.

Answer: Slaves brought to the Cape by the Dutch East India Company

In 1658, the Dutch East India Company imported slaves (or servants) from Malaya, Madagascar and Indonesia to work in South Africa. The slaves brought many of their cooking traditions and eastern spices along with them and, adept at adapting local vegetables and ingredients, they were soon enhancing the local settler families' cuisine. Around two hundred years later the first Indian labourers arrived at Durban to work in the sugar cane fields. When their ten year contracts were up most chose to stay and curry is very popular today among all ethnics groups in South Africa. The "Cape Malay" curry differs from the Indian curry in that it is usually milder and not so dry.

From Quiz Traditional South African Food

Answer: Yellow Rice

A savoury dish consisting of minced meat and dried fruit such as raisins or sultanas and baked with a custard topping.

From Quiz On The Road In Tanzania

Answer: Cashew nut

Cashew nuts are available everywhere and are very cheap to buy. They are also cooked into a lot of Tanzanian dishes such as kande.

From Quiz Another South African Foods Quiz

Answer: Frikkadel

What more can I say about this round mince delight, perfect over mash potatoes covered with lots of gravy. Usually it's prepared with beef mince, onion, bread, eggs and spices.

From Quiz Let's start cooking ... South African Style

Answer: Little tortoises

A "skilpadjie" is translated to "little tortoises" and consists of minced lamb's liver, onions, salt and Worcesterhire sauce. This is then wrapped in the caul fat which surround the kidneys and grilled over a barbeque until the fat is crisp. Sound horrible to you? They are! Never have and never will touch 'em!

From Quiz More South African Food And Drink!

Answer: A stew made with mutton and tomatoes

'Bredie' is Afrikaans for 'stew' and 'tomato bredie' is known as 'tamatiebredie'. The dish is best left for a day or so after making, which allows the meat, vegetables and spices to intermingle. The lamb should be left on the bone with a certain amount of fat if you want a thick rich gravy. Another interesting dish is 'waterblommetjie bredie', which is 'small water flower stew' in Afrikaans. The small flower bud that is used for this dish is known as Cape pond weed or Cape asparagus. Early Dutch settlers used the bud in a desperate attempt to supplement their diets with vegetables. Nowadays it's a popular dish in the Western Cape, for both locals and tourists. It would take a lot of tomatoes to fill an ostrich!

From Quiz South African Food And Drink.

Answer: Caterpillars

Mashonzha are also known as mopane worms, named after the tree they are found in (the Colophospermum Mopane). The caterpillar is spiky, blue and green, and the larvae of the nocturnal emperor moth. The worms are high in protein and minerals and a free source of food for the rural poor. However, they are becoming an ethnic snack for tourists and are putting a strain on the population. The mopane worm is usually fried or dried.

From Quiz Traditional South African Food

Answer: Liver

It consists of minced lamb's liver wrapped in caul fat.

From Quiz Another South African Foods Quiz

Answer: Sosaties

Sosaties are very similar to the kabob, with pieces of fruit or vegetable in-between. They could be beef, lamb or chicken. Traditionally braaied, they can also be grilled or fried.

From Quiz Let's start cooking ... South African Style

Answer: Bread hollowed out and filled with curry

A "bunny chow" is served in either a 1/2 or 1/4 loaf of bread from which the centre portion of the bread has been hollowed out and filled with curry. It is then capped with the piece from the portion that was cut out. This story dates back to when the migrant Indian workers arrived in South Africa to work in the canefields. It was considered an easy way of carrying their lunches to the fields. No tupperware in those days ...! The best bunny chows can be found in Durban which is home to a large Indian community.

From Quiz More South African Food And Drink!

Answer: A hot spicy soup/stew

It is a very tasty soup/stew made from wheat, barley, lentils and meat (usually chicken or lamb). It's not for the faint-hearted, as when made properly it's very hot, full of chillies and spices. Neither is it a quick or easy soup to make. However, it's possible to buy a Haleem soup mix, which cuts the preparation and cooking time down to around an hour and a half. I also had some fantastic home-made samosas and Indian breads.

From Quiz South African Food And Drink.

Answer: Both of these

The town of Stellenbosch is situated on the banks of the river Eerste, around 50 kilometres from Cape Town. The university is considered one of the top four in South Africa and its earliest roots traced back to the 17th century. The University is also famous for its viticulture research. Hardly surprising since it sits in the heart of the Western Cape Winelands. The Winelands are divided into six regions but the best known are the Stellenbosch, Franschhoek and Paarl valleys. The Mediterranean type climate and fertile well drained soil make it a perfect area for growing grape vines and today South Africa produces around 1,000,000,000 litres of wine yearly. I couldn't talk about the Winelands without mentioning the Huguenots. Three hundred years ago they arrived at the Cape as religious refugees from France. Some brought a collection of vines and their knowledge of wine making which enhanced the South African wine culture.

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