Side, Snack, Appetizer

Bahobe ba metsi

Steamed bread

Breakfast

Bahobe ba metsi

Steamed bread

Side, Snack, Appetizer

Beetroot salad

The beetroot is the taproot portion of a beet plant, usually known in north america as beets while the vegetable is referred to as beetroot in british english, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. it is one of several cultivated varieties of beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as b. vulgaris subsp. vulgaris conditiva group.other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. three subspecies are typically recognized.

Main

Braai

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. the meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. the meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

Main

Bunny chow

Bunny chow, often referred to simply as a bunny, is a south african fast food dish consisting of a hollowed-out loaf of white bread filled with curry. it originated among indian south africans of durban. throughout various south african communities one can find different versions of the bunny chow, which uses only a quarter loaf of bread and depending on which part of the country you are in, is sometimes called a scambane, kota ("quarter") or shibobo; it is a name that it shares with sphatlho, a south african dish that evolved from the bunny chow.

Drink

Carling Black Label

Black label is a brand of lager distributed by carling brewing company. in several countries, it is also known as carling black label, and in sweden, it is known as carling premier. in the united kingdom it is now known as just carling.

Side, Snack, Appetizer

Chakalaka

Chakalaka is a south african vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. chakalaka may have originated in the townships of johannesburg or on the gold mines surrounding johannesburg, when mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy portuguese-style relish to accompany pap. many variations of chakalaka exist, depending on region and family tradition. some versions include beans, cabbage and butternut. for example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.it is one of south africa’s most popular salads, frequently served at a braai (barbecue) or with sunday lunch. it can be served cold or at room temperature.

Side, Snack, Appetizer

Coleslaw

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Main

Dipabi

Mealie powder mixed with water, sugar and salt

Main

Freshwater fish

Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. these environments differ from marine conditions in many ways, especially the difference in levels of salinity. to survive fresh water, the fish need a range of physiological adaptations. 41.24% of all known species of fish are found in fresh water. this is primarily due to the rapid speciation that the scattered habitats make possible. when dealing with ponds and lakes, one might use the same basic models of speciation as when studying island biogeography.

Side, Snack, Appetizer

Fruit

Apples, apricots, peaches, pears, quinces

Drink

Gemere

Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. ginger ales are not brewed. ginger beer's origins date from the colonial spice trade with the orient and the sugar-producing islands of the caribbean. it was popular in britain and its colonies from the 18th century. other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. few brewers have maintained an alcoholic product.ginger beer is still produced at home using a symbiotic colony of yeast and a lactobacillus (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water.

Side, Snack, Appetizer

Hare

Hares and jackrabbits are mammals belonging to the genus lepus. they are herbivores, and live solitarily or in pairs. they nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. the genus includes the largest lagomorphs. most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. hare species are native to africa, eurasia and north america. a hare less than one year old is called a "leveret". a group of hares is called a "husk", a "down" or a "drove". members of the lepus genus are considered true hares, distinguishing them from rabbits which make up the rest of the leporidae family. however, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (caprolagus hispidus), and four species known as red rock hares (comprising pronolagus). conversely, several lepus species are called "jackrabbits", but classed as hares rather than rabbits. the pet known as the belgian hare is a domesticated european rabbit which has been selectively bred to resemble a hare.

Dessert, Sweet

Jello and custard dessert

Drink

Joala

Homemade beer

Main

Khoho e halikilloeng

Fried chicken

Main

Lekhotloane

Stewed and shredded beef or lamb

Side, Snack, Appetizer

Leqebekoane

Steamed dumplings made with fermented maize meal

Drink

Lesbese

Milk from cows, sheep and goats

Main

Lesheleshele

Unfermented sorghum porridge, typically a food for babies and young children

Side, Snack, Appetizer

Lihoete

The carrot (daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, daucus carota, native to europe and southwestern asia. the plant probably originated in persia and was originally cultivated for its leaves and seeds. the most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. the domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. the carrot is a biennial plant in the umbellifer family, apiaceae. at first, it grows a rosette of leaves while building up the enlarged taproot. fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). the roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin a, vitamin k, and vitamin b6. the united nations food and agriculture organization (fao) reports that world production of carrots and turnips (these plants are combined by the fao) for 2018 was 40 million tonnes, with 45% of the world total grown in china. carrots are commonly consumed raw or cooked in various cuisines.

Side, Snack, Appetizer

Linaoa

Beans

Main

Mahe

Dessert, Sweet

Makuenea

Fried dough

Side, Snack, Appetizer

Mangangajane

Sun-dried vegetables

Side, Snack, Appetizer

Maotwana

Chicken feet are cooked and eaten in many countries. after an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. this gives the feet a distinct texture different from the rest of the chicken meat. being mostly skin, chicken feet are very gelatinous.

Main

Mealie pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Side, Snack, Appetizer

Mokopu

Mashed pumpkin or squash

Side, Snack, Appetizer

Morogo

Morogo or moroho, also known as african spinach, refers to a group of at least three different dark green leafy vegetables found throughout southern africa harvested for human consumption. it is considered a traditional south african dish and forms an important part of the staple diet in rural communities.

Main

Motoho

Sour sorghum porridge made with fermented sorghum

Main

Nama ea khoho

Chicken

Main

Nama ea khomo

Beef, eaten more in the winter months, culturally beef is the most important meat in the country, typically served at important gatherings like weddings or funerals

Main

Nyekoe

Stewed sorghum, rice, linaoa (beans), pumpkin, typically a winter dish when papa is not as available

Main

Oxtail stew

Oxtail soup is a soup made with beef tails. the use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. it is believed by some that oxtail soup was invented in spitalfields in london in the seventeenth century by french huguenot and flemish immigrants, from the tails of animals. different versions of oxtail soup exist: korean; chinese; a fried/barbecued oxtail combined with soup variation which is a popular dish in indonesia where it is called as sop buntut; an ethnic dish of the american south which traces its lineage back to the pre-revolutionary war era; and a thick, rich, gravy-like soup popular in the united kingdom since the 18th century. creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.

Breakfast

Pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Main

Pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

Side, Snack, Appetizer

Pea salad

Breakfast

Phala

Cornmeal porridge

Side, Snack, Appetizer

Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

Side, Snack, Appetizer

Poone

Corn on the cob, roasted over an open fire pit

Main

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Samp

Samp is an african food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. the coating around the kernel loosens and is removed during the pounding and stamping process. it is eaten across south africa and by the lozi and tonga people of zambia with sugar and sour milk. it can also be served with gravy and various additives. it is cooked with beans in the xhosa variant of umngqusho and sometimes eaten with chakalaka. it can also be served with beef, lamb, poultry and in stuffings. "samp" is of native american origin, coming from the narragansett word "nasàump." new englanders since early colonial times have referred to cornmeal mush or cereal as "samp." like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. this food is called "stampmielies" in afrikaans. samp is often served with beans, as in "samp and beans".

Main

Samp and beans

Samp is an african food consisting of dried corn kernels that have been pounded and chopped until broken, but not as finely ground as mealie-meal or mielie rice. the coating around the kernel loosens and is removed during the pounding and stamping process. it is eaten across south africa and by the lozi and tonga people of zambia with sugar and sour milk. it can also be served with gravy and various additives. it is cooked with beans in the xhosa variant of umngqusho and sometimes eaten with chakalaka. it can also be served with beef, lamb, poultry and in stuffings. "samp" is of native american origin, coming from the narragansett word "nasàump." new englanders since early colonial times have referred to cornmeal mush or cereal as "samp." like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. this food is called "stampmielies" in afrikaans. samp is often served with beans, as in "samp and beans".

Dessert, Sweet

Savory cookies

Cookies or scones, can be crushed up in a jello-custard dessert

Main

Sechu sa khoho

Chicken stew

Side, Snack, Appetizer

Sekokomogane

Spice made from ground marula seeds

Side, Snack, Appetizer

Sephaphata

Pan-fried bread

Side, Snack, Appetizer

Sereleu

Butter is a dairy product made from the fat and protein components of churned cream. it is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. it is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. it is made by churning milk or cream to separate the fat globules from the buttermilk. salt was added to butter from antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. in modern times salt may be added for its taste. food colorings are sometimes added to butter. rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat. butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °c (90 to 95 °f). the density of butter is 911 g/l (15+1⁄4 oz/us pt). it generally has a pale yellow color, but varies from deep yellow to nearly white. its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes manipulates the color with food colorings like annatto or carotene.

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Breakfast

Ting

Fermented sorghum or corn porridge, serve with milk and sugar

Side, Snack, Appetizer

Tomato gravy

Tomato sauce, serve with pap or rice

Drink

Umqombothi

Umqombothi (xhosa pronunciation: [um̩k͡ǃomboːtʰi]), is a xhosa traditional beer made from maize (corn), maize malt, sorghum malt, yeast and water. it is very rich in vitamin b. the beer has a rather low alcohol content (usually less than 3%) and is known to have a heavy and distinctly sour aroma. in appearance, the beer is opaque and light tan in colour. it has a thick, creamy and gritty consistency (from the maize). umqombothi is cheaper than commercial lager beers brewed from barley and flavoured with hop flowers.

Side, Snack, Appetizer

Vegetables

Corn, potatoes, tubers, spinach, cabbage, peas, pumpkins, sugar beans

Side, Snack, Appetizer

Walnuts

A walnut is the edible seed of a drupe of any tree of the genus juglans (family juglandaceae), particularly the persian or english walnut, juglans regia. although culinarily considered a "nut" and used as such, it is not a true botanical nut. after full ripening, the shell is discarded and the kernel is eaten. nuts of the eastern black walnut (juglans nigra) and butternuts (juglans cinerea) are less commonly consumed.

Side, Snack, Appetizer

Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.