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Droëwors (/ ˈ d r uː ə v ɔːr s /; Afrikaans for "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. [1] It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved.
Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). [16] The spice mix traditionally consists of equal amounts of rock salt , whole coriander (slightly roasted), roughly ground black pepper, and brown sugar. [ 17 ]
Other ingredients include cheese and chilli peppers. [citation needed] [clarification needed] A similar sausage may also be made from the meat of different animal species, such as kudu, and springbok, but it may not be sold as boerewors. Instead, it is named after the predominant meat species, but only if it contains at least 75% meat from that ...
Stryve Foods LLC is an air-dried meat snack company with a focus on wellness Going public via merger with Andina Acquisition Corp. III (NASDAQ: ANDA) Sales to grow more than 100% annually in 2021 ...
For many South Africans meat is the center of any meal. The Khoisan ate roasted meat, and they also dried meat for later use. The influence of their diet is reflected in the common Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a braai) and biltong (dried preserved meat). As in the past, when men kept ...
The main ingredients of the dish are sweet potatoes and beans. The purple sweet potatoes are steamed in banana leaves while the red kidney beans are boiled with some seasoning. They are then mingled together to form one dish. Mukhbaza: Eritrea: Wheat flour bread with ghee, banana, honey, and other ingredients. Mulukhiyah: Egypt
The word bokkom comes from the Dutch word bokkem, which is a variant of the word bokking (or buckinc in Middle Dutch). [3] The word bokking is derived from the word bok (the Dutch word for buck or goat) and refers to the fact that bokkoms reminds of goat, because bokkoms has the same shape as the horns of a goat, is just as hard as a goat's horns, and stinks just as much as the horn of a goat ...
Today, recipes for it can be found that originated in Afrikaner-descended settler communities in Botswana, Kenya, Zambia and Zimbabwe. There is a variation that was popular among the 7,000 Boer settlers who settled in the Chubut River Valley in Argentina in the early 20th century, in which the bobotie mixture is packed inside a large pumpkin ...