DAY 4

wussp everybody and welcome to a world where every bite is a

celebration, and each dish tells a story.

New day New food New country (South Africa)

Two other popular braai side dishes, chakalaka and pap, are often enjoyed alongside mains just like boerewors. Chakalaka is a vegetable-based South African dish that combines beans, onions, peppers, carrots, and a unique blend of spices to create a punchy side that is great alongside meat. It’s also often served with pap, a corn meal side that’s similar to polenta. The spicy chakalaka and creamy pap make for a winning blend and these are two dishes that should definitely be on your list to try.   

Biltong is a type of cured dried meat that’s popular across Africa, especially in South Africa. The name comes from the Dutch words 'bil', meaning meat, and 'tong' meaning strip. Unlike the meat jerky you might be familiar with, which is usually sliced, marinated, and cooked, biltong is first cured in vinegar, then airdried and cut into strips. This process results in buttery-soft and intensely flavourful dried meat. Typical types of biltong include beef, chicken or fish, but you can also find it made from game like kudu or springbok. Biltong is usually eaten on its own as a snack or it can be included as an ingredient in other South African meals like potjiekos.  

Potjiekos, literally meaning ‘small pot food’, is another traditional food eaten in many parts of South Africa. This stew consists of meat and vegetables, slow-cooked over an open flame in a cast-iron pot (potjie). The dish is cooked in layers and should not be stirred until it’s ready to be eaten. The result is a rich and varied taste, and since the layers are kept separate, you should still be able to discern every ingredient when you’re eating. You’ll find many variations of potjiekos throughout South Africa, but we’d recommend trying one made with oxtail.

 

Vetkoek, meaning ‘fat cake’ in Afrikaans, is a type of cooked dough ball that’s simple yet delicious. This typical South African food is deep-fried, giving it a crisp and golden exterior and an irresistibly fluffy interior that you can’t wait to sink your teeth into. This versatile food is served with both savoury and sweet toppings, from cheese to honey. A common topping is curried beef mince, and you’ll often find street vendors selling vetkoek stuffed with this tasty filling.

Another South African street food dish is bunny chow. Despite what the name suggests, bunny chow - sometimes just called bunny - is made with mutton rather than rabbit and consists of a hollowed-out loaf of bread filled with meat curry. You can also find vegetarian versions made with bean or lentil curry instead of traditional mutton.  

This food comes from the Indian community in Durban, a city on the east coast of South Africa, and there are a few theories on its origins. One theory claims the dish was created as an easy way for Indian workers to transport their lunch, another that it was invented as a food that didn’t require Indian golf caddies to use cutlery to eat it. Whatever the true origin, one thing everyone can agree on is how delicious this humble, yet hearty meal truly is.

Thank you for joining me on this delicious journey. Until our next culinary adventure.