We were browsing through a bookstore a while ago when I noticed a small recipe book with the title in Afrikaans on the spine 50 van die Beste Tradisionele Suid-Afrikaanse Resepte or 50 of the Best Traditional South African Recipes. With an air of scepticism I picked it up and looked at the cover, not because I have a poor impression of South African food, the little book just seemed a tad bland due to a dull cover design. And I judge a book by its cover.
But this one proved me very wrong. As I flipped through it I was taken back to my youth through 50 recipes that were staples at dining room tables several years ago. Gortsop (gord soup), waterblommetjie bredie (water lilly stew), melkkos (milk-soup), kerrie perskeslaai (curried peach slaw), and of course desserts like asynpoeding (vinegar pudding) and souskluitjies (sauce dumplings). And it was all beautifully illustrated in full-color pictures of the food in seriously retro serving dishes.
I had to admit that I was very wrong for being so sceptical at first. It is really a neat little recipe book that pays homage to the rich cultural traditions of South African cuisine which the dishes themselves highlights. Our food is, after all, a unique blend of African, European, Malay, and Indian culinary traditions.
Alexander decided to pick it up immediately so I can start cooking Suid-Afrikaans for him. I have tried my hands at a few of the recipes and they came out with varying degrees of success. I will try to blog about my successes and so be able to not only rediscover for myself but also share with you my gastronomic past with you.
July 6, 2009 at 2:49 pm
I love it when my preconceived notions and first impressions are proved wrong like this. It makes me keep an open mind. I am looking forward to learning a bit about South African cuisine.
July 20, 2009 at 9:05 am
I have three words for you… Kook en Geniet
July 29, 2009 at 8:46 pm
Wonderful! I have been experimenting with African and colonial African foods all summer–can you post a recipe in English we all might try out? Or can you recommend a cook book for those of us who don’t speak Afrikaans?
August 5, 2009 at 12:25 pm
I think that because we grew up eating South African, we get the idea that it’s boring and everyday, whereas people coming to the cuisine for the first time see it through unjaded eyes and appreciate its richness and diversity. It’s going to be great rediscover your own cuisine through Xander!