Traditional.South.African.Cooking

MAGDALEEN VAN WYK & PAT BARTON

Publisher: Linda de Villiers
Managing editor: Cecilia Barfield
Editors: Sandie Vahl, Thea Coetzee (1993), Irma van Wyk (2007), Gill Gordon (2014)
Designer: Beverley Dodd
Design assistant: Randall Watson
Photographer: Anthony Johnson
Food stylist: Vo Pollard
Assistant stylist: Petal Palmer

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Book Details

Price	3.00
Pages	399 p
File Size	11,529 KB
File Type	PDF format
Print ISBN	978-1-43230-347-1
Copyright©	-

ACKNOWLEDGEMENTS

The authors would like to thank Flesch Financial Publications for permission to

use material from Leipoldt’s Cape Cookery, Faldela Williams for material from

The Cape Malay Cookbook, and Renata Coetzee for material from The South

African Culinary Tradition and Funa.

The photographer, stylist and publishers would like to thank the following

persons and companies in Cape Town for the crockery and material which they

so kindly supplied:

Bric-a-Brac Lane, Claremont

Clarewood Antiques and Interiors, Claremont

Clementina van der Walt, Paarl

Fabric Library

Med Blue, Glencairn

Peter Visser Interiors

The Potter’s Shop, Kalk Bay

Val Prout, Franschhoek

Wendy Hofmeyer, Rondebosch

Sylvia Grobbelaar, Oranjezicht

Introduction

Modern South Africans are fortunate to have a rich culinary heritage, built up

from the cuisines of many different nations. While no dish can be said to be

peculiarly South African, the subtle adaptation of these ‘imported’ recipes in the

addition of local ingredients and the introduction of innovative cooking methods

have made for an original cuisine.

It’s a culinary repertoire inextricably bound up with our history: from the

contributions of the earliest settlers at the Cape and the experimentation with

game of stock farmers who trekked into the interior; to the influence of the

French, German and British immigrants as well as that of Indian workers and

slaves from the East, particularly the Malays, and immigrants from African

Countries like Angola and Mozambique. Immigrants from Portugal and Greece

have also made their mark.

The first Dutch settlers brought with them recipes and cooking methods that

are still with us today; the Dutch habit of serving vegetables dotted with butter

and sprinkled with grated nutmeg, for instance. Their way of cooking meat with

herbs and spices has also become a time-honoured tradition here.

The chief contribution of the French Huguenots lay in their improvement of

viticulture and the production of fruit. They refined the production of raisins, for

instance, and their method for making confitures from the local fruit survives in

the present-day preserves which we call konfyt. The French also passed on their

ways of dealing with offal.

The German settlers passed on a love for spicy wurst, which we still see today

in the wide variety of boerewors recipes, and their hearty casseroles.

British settlers introduced roast meats, particularly beef, which is still the

preferred main Sunday meal at many South African tables, served with roast

potatoes and Yorkshire pudding. Their savoury pies are legend, as are the filling

hot puddings like roly poly, rice pudding and steamed puddings.

Perhaps the greatest contribution was made by the Malay slaves who were

brought to the Cape from the East in the late 17th century. We acquired from

them the liking for combining sweet and sour that is so characteristic of South

African cooking, as well as the spicy sauces, curries, chutneys, blatjangs and

atjars that are so indicative of our cuisine.

Many of the old recipes which have become so much a part of South African

cooking are included here. There are also recipes that are new classics – if that is

not a contradiction in terms – which have become part of our repertoire within

not a contradiction in terms – which have become part of our repertoire within

the last 40 years or so, but which we have adopted with such alacrity that they

feel right at home with those that have been around for centuries.

The recipes have been modernized, in the sense that the present-day utensils

and appliances are used – the microwave oven, for instance, where suitable –

and that quantities for preserves, pickles and chutneys are smaller to allow for

the fact that the modern cook is generally short of time.

Another modernizing feature is that metric measures are provided for all the

recipes. One of the problems we encountered when converting and testing the

old recipes was the fact that imperial measures and metric ones just do not

correspond. We felt, therefore, that giving metric measures would be more

useful, as most measuring implements are now metric. If you still prefer to use

imperial measures, a table of volume conversions (teaspoon, tablespoon and cup

to millilitre/litre) is provided below. Ingredients listed in kilograms and grams in

the recipes should be weighed on kitchen scales for the best results.

We hope that you will enjoy using the recipes in this book, and that they will

provide pleasure for years to come.

MAGDALEEN VAN WYK AND PAT BARTON

Table of Contents

Introduction

Soups, starters and snacks

Fish and seafood

Poultry

Meat

Game and game birds

Vegetables, salads and side dishes

Desserts

Biscuits, scones, cakes and sweet tarts

Bread and rusks

Sweets and sweetmeats

Preserves, jams and jellies

Pickles and chutneys

Fruit drinks, beers and liqueurs

Index

Screenbook

Struik Lifestyle

(an imprint of Random House Struik (Pty) Ltd)

Company Reg, No. 1966/003153/07

1st Floor, Wembley Square, Solan Road, Gardens 8001

PO Box 1144, Cape Town, 8000, South Africa

First published in hardcover by

Struik Publishers as A Taste of Tradition in 1993

Second edition published in hardcover for CNA as Traditional South African Cooking in 1996

Third edition published in softcover in 1999 (reprinted once)

Fourth edition published in hardcover in 2007

Reprinted in 2008

Reprinted by Struik Lifestyle in 2009

Fifth edition published in softcover by Struik Lifestyle in 2014

Copyright © in published edition:

Random House Struik (Pty) Ltd 1993, 1996, 1999, 2007, 2014

Copyright © in text: Magdaleen van Wyk and Pat Barton 1993, 1996, 1999, 2007, 2014

Copyright © in photographs:

Random House Struik (Pty) Ltd 1993, 1996, 1999 and 2007, 2014

except pages 8-9 © The Argus,

pages 32-33 © Foodpix/Photo Access,

pages 40-41 © Alain Proust,

pages 104-105 © Index Stock/Photo Access,

pages 112-113 © Walter Knirr,

and pages 118-119 © Herman Potgieter