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Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it. -
Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it. -
Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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Every seventeenth-century cook at the Cape had a favourite recipe for boerewors (farmer’s sausage). During the twentieth century, many cooks began following recipes that predominantly used coriander and cloves seasoning. A possible reason for this preference might have been the Afrikaans cookbooks by Dijkman and D.J.H., which contain recipes with these spices as ingredients. It is a popular myth that boerewors was always made from a mixture of pork and other meats. Before the twentieth century when there were no fridges, boerewors prepared in summer consisted mainly of mutton and sheep’s tail fat and in winter it was made from pork and bacon. It boggles the mind that people made sausage at all without the luxury of mincing machines. The sausage meat had to be cut into very small pieces and mixed with the spices the night before. The following morning, when it was still cold, the fat or bacon was cut into cubes while the meat was finely minced with a large pestle. Then the meat and fat or bacon were mixed with vinegar and left for a while in order to absorb the spices before cleaned intestines were filled with meat. It was a huge job to scrap the intestines clean. If the one doing the scraping was clumsy, the intestines ended up with lots of holes, making them useless as sausage casings. Filling the intestines also had to be done by hand. The cheapest piece of filling equipment over which the intestines could be pulled and filled with meat stuffing was the horn of an animal. The sharp end of the horn was cut off and the horn hollowed out, rubbed and polished until smooth before it was used as a filling mechanism. After the intestines were filled, the boerewors had to be placed in brine to preserve it.
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Biltong chili bites, AKA peri-peri biltong stokkies (sticks), are great to have around for quick snacks and they are often consumed at sporting events in South Africa since they are so tasty and convenient. -
Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack. -
Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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Samosas are a delicious fried or baked pastry filled with savoury fillings. This is a popular dish in countries such as Nepal, Burma, India and Pakistan. Samosas are commonly eaten in Indian and Pakistani restaurants and they are traditionally eaten as an entrée or as a snack.
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Tartar sauce (French: sauce tartare; also spelled Tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of gherkins, other varieties of pickles, and lemon juice as well as herbs such as parsley. It is most often used as a condiment with seafood dishes such as fish and chips, clam strips, fried oysters, fish sandwiches, and fish fingers, among many other dishes. -
Atchar is a spicy condiment, often eaten with a curry. It comes from the Indian cuisine in South Africa. In India, it is spelled Achar, and the word means pickle in Hindi. Usually the atchar made in South Africa is made with unripe green mangoes and chillies. The whole mango is used for making atchar. This traditional mango atchar is easily made at home. Adjust the amount of chillies to your liking and serve with a vegetable curry, or on a slice of white bread. -
Vegenaise, shockingly, tastes better than mayo. As an added bonus, it has less saturated fat and cholesterol than the regular stuff. And while many meat substitutes have ingredient lists that read like a science experiment, Vegenaise actually has no additives or preservatives. Please ensure to refrigerate your delicious purchase the moment you receive it. -
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Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy. United States President Dwight D. Eisenhower, a well-known steak lover, was reportedly quite fond of mushroom sauce. What makes this sauce our own is that it’s also a non-dairy sauce. True to our heritage, all sauces are prepared with care and can be used hot or cold. -
Pastoral salad dressing, also called ranch salad dressing or country salad dressing, is an American salad dressing, usually made from buttermilk, salt, garlic, onion, mustard, herbs and spices mixed with mayonnaise. Sometimes sour cream and yogurt are used to replace buttermilk and mayonnaise in the ingredients. Since it surpassed Italian salad dressing in 1992, Pastoral Salad Dressing has been the best-selling salad dressing in the United States. In the United States, it is also often used as a dipping sauce and seasoning for potato chips and other foods.
