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| − | *Cookery practised by indigenous people of [[South Africa]] such as the [[Khoisan]] and [[Xhosa]]- and [[Sotho]]-speaking people
| + | {{honor_header|1|2001|Nature<br>General Conference<br>2001 Edition}} |
| − | *Settler cookery introduced during the colonial period by people of [[Afrikaner]] and [[Briton|British]] descent and their [[slaves]] and servants - this includes the cuisine of the [[Cape Malay]] people, which has many characteristics of [[Malaysia]] and [[Java (island)|Java]], and recipes from neighbouring colonial cultures such as [[Portugal|Portuguese]] [[Mozambique]].
| + | ==1. Be able to name and locate at least ten different African tribes of the present day and name several outstanding features of each. == |
| − | | + | ==2. a. Select for study an African Tribe. (If you belong to an African Tribe, select one other than your own.) == |
| − | ==Indigenous cookery== | + | ==2. b. Find out detailed information on the tribe selected, in the following areas: == |
| − | In the precolonial period indigenous cuisine was characterised by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two thousand years ago by [[Khoisan]] groups enabled the use of [[milk]] products and the availability of fresh meat on demand. However, during the colonial period the seizure of communal land in South Africa helped to restrict and discourage traditional [[agriculture]] and wild harvesting, and reduced the extent of land available to [[black people|black]] people.
| + | ===(1) eating habits === |
| − | | + | ===(2) initiation ceremony === |
| − | ===Decline of indigenous cookery=== | + | ===(3) witch doctors === |
| − | [[Urbanisation]] from the nineteenth century onward, coupled with close control over agricultural production, led [[black people|black]] South Africans to rely more and more on comparatively expensive, industrially-processed foodstuffs like wheat flour, white rice, mealie (maize) meal and sugar. Often these foods were imported or processed by [[white people|white]] wholesalers, mills and factories. The consequence was to drastically restrict the range of ingredients and cooking styles used by indigenous cooks.
| + | ===(4) living and worship conditions === |
| − | | + | ===(5) education === |
| − | ==Settler cookery== | + | ===(6) burials === |
| − | South Africa was settled from the seventeenth century onwards by colonists from the [[Netherlands]], [[Germany]] and [[France]], and later by arrivals from the [[British Isles]]. These colonists brought European cookery styles with them.
| + | ===(7) money === |
| − | | + | ===(8) dress === |
| − | ===Cape Dutch=== | + | ===(9) industry === |
| − | Traditional cookery of South Africa is often referred to as "Cape Dutch"; this cuisine is characterised by the use of spices such as [[nutmeg]], [[allspice]] and [[hot pepper]]s. The Cape Dutch cookery style owes at least as much to the cookery of the [[slaves]] brought by the [[Dutch East India Company]] to the Cape from [[Bengal]], [[Java (island)|Java]] and [[Malaysia]] as it does to the European styles of cookery imported by settlers, and this is reflected in the use of eastern spices and the names given to many of these dishes.
| + | ==3. Tell an African folk story bringing out its moral. == |
| − | | + | ==4. Make a collection of at least 15 object manufactured by African tribes (other than your own).== |
| − | ===Indian cookery=== | |
| − | [[Curry]] dishes are popular in South Africa among people of all ethnic origins; many dishes came to the country with the thousands of [[Asians in South Africa|Indian]] labourers brought to South Africa in the nineteenth century.
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| − | ==Restaurants and fast food outlets== | |
| − | South Africa can be said to have a real "eating out" culture. While there are some restaurants that specialize in traditional South African dishes or modern interpretations thereof, restaurants featuring other cuisines such as [[Morocco|Moroccan]], [[China|Chinese]], [[West Africa|West African]], [[Congo|Congolese]] and [[Japan|Japanese]] can be found in all of the major cities and many of the larger towns. In addition, there are also a large number of home-grown chain restaurants, such as [[Spur (restaurant chain)|Spur]] and [[Mugg & Bean]].
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| − | There is also a proliferation of [[fast food]] restaurants in South Africa. While there are some international players such as [[McDonalds]] and [[Kentucky Fried Chicken]] active in the country, they face stiff competition from local chains such as [[Nando's]] and [[Steers]].
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| − | Many of the restaurant chains originating from South-Africa have also expanded successfully outside the borders of the country.
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| − | ==Typical South African foods and dishes== | |
| − | *[[Biltong]], a salty dried meat (similar to [[jerky (food)|jerky]])
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| − | *[[Bobotie]], a dish of [[Malaysia|Malay]] descent, is like [[meatloaf]] with [[raisin]]s and with baked [[egg (food)|egg]] on top, and is often served with yellow [[rice]], [[sambal]]s, [[coconut]], [[banana]] slices, and [[chutney]]
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| − | *[[Boerewors]], a [[sausage]] that is traditionally ''[[braai]]ed'' ([[barbeque]]d)
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| − | *[[Bunny chow]], [[curry]] stuffed into a hollowed-out loaf of bread
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| − | *[[Chutney]], a sweet sauce made from fruit that is usually poured on meat, especially a local brand called ''[[Mrs Ball's Chutney]]''
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| − | *''[[Frikkadel]]le'' - [[meatballs]]
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| − | *''Gesmoorde vis'', salted [[cod]] with [[potato]]es and [[tomato]]es and sometimes served with [[apricot]] jam
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| − | *''Hoenderpastei'', chicken pie, traditional [[Afrikaans]] fare
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| − | *''[[Isidudu]]'', pumpkin pap
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| − | *[[Koeksister]]s come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted [[pastry|pastries]], deep fried and heavily sweetened. Koeksisters found on the [[Cape Flats]] are sweet and spicy, shaped like large eggs, and deep-fried
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| − | *[[Malva Pudding]], a sweet spongy [[Apricot]] [[pudding]] of [[Netherlands|Dutch]] origin.
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| − | *''[[Mashonzha]]'', made from the [[mopane worm]]
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| − | *''[[Melktert]]'' (milk tart), a milk-based tart or dessert
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| − | *''[[Melkkos]]'' (milk food), another milk-based dessert
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| − | *[[Mealie-bread]], a sweet bread baked with [[sweetcorn]]
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| − | *[[Mielie-meal]], one of the staple foods, often used in baking but predominately cooked into [[pap (food)|pap]], or ''phutu'', a traditional [[Bantu]] [[porridge]] which is usually eaten with [[bean]]s, [[gravy]], or [[meat]]
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| − | *[[Ostrich]] is an increasingly popular [[protein]] source as it has a low [[cholesterol]] content; it is either used in a stew or filleted and grilled
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| − | *''Pampoenkoekies'' (pumpkin fritters), ''patatrolle'' (sweet potato rolls) and a further variety of baked goods where flour has been supplemented with or replaced by [[pumpkin]] or [[sweet potato]]
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| − | *''Potbrood'' (pot bread), savoury bread baked over coals in cast-iron pots
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| − | *''[[Potjiekos]]'', a traditional [[African]] [[stew]] made with meat and vegetables and cooked over coals in [[cast-iron]] pots
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| − | *[[Rusk]]s, a rectangular, hard, dry [[biscuit]] eaten after being dunked in [[tea]] or [[coffee]]; they are either home-baked or shop-bought (with the most popular brand being ''[[Ouma Rusks]]'')
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| − | *[[Samosa]] or ''samoosa'', a savoury stuffed [[Indians in South Africa|Indian]] [[pastry]] that is fried
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| − | *[[Sosatie]]s, grilled marinated meat on a [[skewer]]
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| − | *[[Tomato bredie]], a [[lamb]] and [[tomato]] [[stew]]
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| − | *[[Trotter]]s and [[Bean]]s, from the [[Eastern Cape|Cape]], made from boiled pig's or sheep's trotters and [[onion]]s and beans
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| − | *''[[Umngqusho]]'', a dish made from [[semolina]] and black-eyed [[pea]]s
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| − | *''[[Vetkoek]]'' (fat cake), deep-fried [[dough]] balls, typically stuffed with meat or served with jam
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| − | *''[[Waterblommetjiebredie|Waterblommetjie bredie]]'' (water flower stew), meat [[stew]]ed with the flower of the [[Cape Pondweed]]
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| | ==References== | | ==References== |
| − | *Coetzee, Renata, 1977. ''The South African Culinary Tradition'', C. Struik Publishers, Cape Town, South Africa.
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| − | *Leipoldt, C. Louis, 1976. ''Leipoldt’s Cape Cookery'', Fleesch and Partners, Cape Town, South Africa.
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| − | *Van Wyk, B. and Gericke, N., 2000. ''People's plants: A guide to useful plants of Southern Africa'', Briza, [[Pretoria]], [[South Africa]].
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| − | *Wylie, D., 2001. ''Starving on a Full Stomach: Hunger and the Triumph of Cultural Racism in Modern South Africa'', University of Virginia Press, Charlottesville, VA., United States of America.
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| − | *[http://www.routledge-ny.com/ref/africanhist/farming.html Routledge Encyclopaedia of Africa - Farming]
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| − | ==External links==
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| − | *[http://www.southafrica.info/plan_trip/holiday/food_wine/food.htm South African cuisine - International Marketing Council of South Africa web site]
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| − | {{Cuisine of Africa}}
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| − | {{South African topics}}
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| − | <!--Categories-->
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| − | [[Category:South African cuisine| ]]
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| − | [[Category:African cuisine|South Africa]]
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| − | <!--Other languages-->
| + | [[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] |
| − | [[de:Kap-Küche]] | |
| − | [[uk:Південноафриканська кухня]]
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