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Fish in this case, known as bokkoms (shark biltong can also be found in South Africa). [13] [14] Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek. Game such as kudu, springbok, and wildebeest; Ostrich meat (bright red, often resembling game) Venison meat (used in Europe resembling game) [15]
Woman preparing fante kenkey (boiled maize dough) Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper crudaiola and fried fish, soup or stew.
A traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from "sate" ("skewered meat") and "saus" ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Souttert: South Africa
Bokkoms (or bokkems) is whole, salted and dried mullet (more specifically the Southern mullet, Chelon richardsonii, a type of fish commonly known in the Western Cape of South Africa as "harders"), [1] [2] and is a well-known delicacy from the West Coast region of South Africa. This salted fish is dried in the sun and wind and is eaten after ...
The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash. Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers — in the manner of maize, squash and sweet potatoes, following their introduction in the Columbian exchange, displacing the production of many ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences introduced during colonial times. Traditionally, the various cuisines of Africa use a combination of plant-and seed-based ingredients, [5] [6] without having food imported. In some parts of the continent, the traditional diet features an ...
In South Africa, a potjiekos / ˈ p ɔɪ k iː k ɒ s /, literally translated "small-pot food", is a dish prepared outdoors.It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [1]