SPECIALIST E: [email protected]

Total Page:16

File Type:pdf, Size:1020Kb

SPECIALIST E: Jasper@Africanorange.Co.Za m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. NATURAL SPICE, HERBS & SEEDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE All Spice (Pimento) 214997 1kg R106,20 Cloves Ground 214746 1kg R117,60 All Spice Ground (Pimento) 214993 1kg R106,20 Cloves Stem Powder 214745 1kg R75,20 Aniseed Ground 214621 1kg R77,80 Cloves Stems Whole 214684 1kg R73,10 Aniseed Whole 214625 1kg R88,20 Cloves Tbc (1-2 mm) 214747 1kg R235,00 Basil Ground 214629 1kg R74,70 Cloves Whole 214748 1kg R235,00 Basil Rubbed 214631 1kg R74,70 Coriander Coarse 214752 1kg R54,70 Bayleaves 214632 1kg R79,60 Coriander Seed Ground 214755 1kg R74,90 Bayleaves Ground 214634 1kg R79,60 Coriander Whole 214770 1kg R74,90 Borrie 214639 1kg R39,70 Corn Freeze Dried 213390 1kg R53,30 Cardamon Brown Ground 214650 1kg R440,00 Cumin Crushed 214771 1kg R85,13 Cardamon Brown Whole 214651 1kg R440,00 Cumin Ground 214772 1kg R85,13 Cardamon Green Ground 214652 1kg R215,20 Cumin Whole 214784 1kg R85,13 Cardamon Green Whole 214656 1kg R229,00 Curry Leaves 213382 1kg R116,00 Cardamon Tbc (1-2 mm) 213748 1kg R240,00 Dill Seed Powder 214977 1kg R70,90 Carrageenan 214665 1kg R180,60 Pepper White Whole 213121 1kg R277,00 Carraway Ground 214646 1kg R75,10 Peppercorns Pink 215406 1kg R260,00 Carraway Whole 214648 1kg R99,60 Poppy Seed (Blue) 213971 1kg R98,90 Cassia Powder 2133369 1kg R65,60 Pumpkin Seeds 213027 1kg R168,60 Cayenne Pepper (Local) 214675 1kg R46,20 Roasted White Sesame 215408 1kg R92,70 Chillie Birdseye Crushed 214684 1kg R115,40 Rosemary Cut 214165 1kg R91,30 Chillie Birdseye Ground 214697 1kg R115,40 Rosemary Rubbed 215432 1kg R94,00 Chillie Birdseye Whole 214714 1kg R115,40 Sage Rubbed 213692 1kg R80,60 Chillie Crushed Stemless (3-5 mm) 214703 1kg R79,60 Sesame Seed Black 215413 1kg R91,30 Chillie Red Round 214704 1kg R81,70 Sesame Seeds 10114 1kg R74,10 Chillie Red Whole Stemless 214694 1kg R105,40 Spanish Saffron 213748 1gram R56,00 Chillie Rings 214718 1kg R341,90 Dill Seeds 214787 1kg R70,90 Chive Rolls 214723 1kg R204,20 Dill Tips 214790 1kg R102,20 Cilantro Powder 214724 1kg R140,90 Fennel Ground 214793 1kg R55,90 Cinnamon Broken 214728 1kg R68,30 Fennel Whole 214796 1kg R63,50 Cinnamon Chips (3-5 mm) 214729 1kg R68,30 Fenugreek 214806 1kg R46,80 Cinnamon Ground 214733 1kg R62,10 Fenugreek Seeds 214807 1kg R42,50 Cinnamon Quills (3-4 cm) 214734 1kg R98,30 Fenugreek Seeds Roasted 214809 1kg R46,80 Cinnamon Quills (7-8 cm) 214735 1kg R98,30 Galangal Powder 214810 1kg R171,00 Cinnamon Quills Ground 214736 1kg R98,30 Galangal Whole 214812 1kg R211,30 Cinnamon Sticks 214739 1kg R62,40 Ginger Crushed 214828 1kg R118,20 Cinnamon Tbc (0.5-2 mm) 214738 1kg R69,40 Ginger Ground 214931 1kg R79,80 Cinnamon Tbc (1-2 mm) 214740 1kg R69,40 Ginger Granules (3-5 mm) 214830 1kg R115,00 Due to COVID prices are subject to change without prior notice. Page 1 m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. NATURAL SPICE, HERBS & SEEDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE Ginger Slices 213795 1kg R99,50 Pepper Black 4 Way Crack 214940 1kg R185,00 Ginger Whole Peeled 214836 1kg R104,60 Pepper Black Coarse 214944 1kg R129,90 Jalapeno Green Dried 214839 1kg R187,10 Pepper Black Coarse 1-2 mm 214620 1kg R129,90 Juniper Berries 214841 1kg R285,00 Pepper Black Ground 214620 1kg R129,90 Laurel Leaves Semi-Select 214844 1kg R137,60 Pepper Black Whole 214961 1kg R129,90 Linseeds Whole 214849 1kg R46,20 Pepper Green Whole 213967 1kg R330,00 Mace Ground Papua 214851 1kg R295,00 Pepper Green Freezedried 214965 1kg R470,00 Mace Whole 214853 1kg R295,00 Pepper Szechuan Ground 214969 1kg R525,00 Majoram Ground 214856 1kg R104,89 Pepper Rainbow 214503 1kgz R248,00 Marjoram Rubbed 214858 1kg R104,89 Pepper Szechuan Whole 213012 1kg R525,00 Mint Rubbed 214861 1kg R114,00 Pepper White Creamy Whole 214964 1kg R329,00 Mustard Seed Indian Yellow 214870 1kg R53,70 Pepper White Ground 213392 1kg R280,00 Nigella Seeds 214874 1kg R104,10 Saffron Castello 10114 1g R56,00 Nutmeg Ground 214880 1kg R182,50 Star Anise 214115 1kg R74,90 Nutmeg Whole 214883 1kg R246,00 Star Anise Ground 213352 1kg R74,20 Oreganum Ground 214910 1kg R86,40 Star Anise Pieces (3-5 mm) 214623 1kg R74,20 Oreganum Rubbed 214912 1kg R86,40 Star Anise Whole 214624 1kg R68,80 Paprika Ground 120 Asta 214929 1kg R49,90 Sumac Ground 213030 1kg R112,90 Paprika Smoked Natural 213938 1kg R84,90 Sunflower Seeds 213478 1kg R48,30 Paprika Whole 214932 1kg R64,40 Tarragon 213800 1kg R375,00 Paprika Whole Stemless 213486 1kg R64,40 Thyme Rubbed 215433 1kg R77,90 Parsely Flakes A-Grade 214937 1kg R49,50 Tumeric Ground 215418 1kg R54,40 Parsley Ground 213457 1kg R78,50 Vanilla Pods 1st Grade 10121 1kg R8 900,00 Parsley Rubbed B-Grade 214938 1kg R73,80 Vanilla Pods Per 10 Pack 10126 10 R320,00 Due to COVID prices are subject to change without prior notice. Page 2 m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. SPICE BLENDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE All Purpose Seasoning 216127 1kg R75,20 Chicken Tandoori 221059B 1kg R56,40 Aufschnitt Zemcor 215452 1kg R225,90 Chicken Tikka Lemon 221100 1kg R55,90 Bacon Seasoning 216125 1kg R38,80 Chilli & Garlic Grinder 216022 1kg R52,90 BBQ California 215197 1kg R44,90 Chillie & Lemon 215308 1kg R55,90 BBQ Chakalaka 215501 1kg R53,70 Chillie Powder 214689 1kg R45,20 BBQ Dallas Sa 215527 1kg R53,70 Chillie Powder Hot 214690 1kg R45,20 BBQ Garlic & Lemon 215016 1kg 53,79 Chillie Powder Royal 214692 1kg R77,40 BBQ Seasoning 216045 1kg R43,80 Chillie-Mate 215987 1kg R34,40 BBQ Spice 215329 1kg R39,80 Chinese 5 Spice 216034 1kg R72,40 BBQ Spice Budget 216008 1kg R17,20 Chip Sprinkle 216044 1kg R42,60 BBQ Texas 215226 1kg R55,90 Chipwhite (Sodium Metabisulphite) 264130 1kg R28,00 BBQ Tikka Spice 215567 1kg R55,90 Corn Starch 312022 25kg R370,80 BBQ Two Oceans 215302 1kg R55,90 Curry Budget 216123 1kg R23,70 Beef Stock Granules 312082 1kg R49,50 Curry Hot 216096 1kg R46,30 Biltong Spice Safari (Crown) 264059 2kg R176,30 Curry Medium 216027 1kg R52,30 Boerewors Spice 221887 1kg R45,20 Curry Stew 216114 1kg R53,70 Braai Sprinkle 216049 1kg R55,90 Dhanya Sausage Spice 221509 1kg R59,10 Breyani Fish Spice 216113 1kg R52,90 Dukkah - Spicey 10116 1kg R114,50 Breyani Mix Whole 216013 1kg R75,30 Dynamic Lemon Tikka Sa 215427 1kg R42,00 Butchers Grill Braai Spice 216120 1kg R64,40 Fish Spice 216036 1kg R34,40 Butchers Grill Famous Blend 216020 1kg R68,80 Fish Spice Garlic 215229 1kg R55,90 Butchers Grill Pepper Grinder 216117 1kg R103,80 Fish Spice Lemon 221636 1kg R55,90 Cactus Spice 216012 1kg R64,50 Frikkadel Mix 216110 1kg R40,90 Cajun Coarse 216028 1kg R75,20 Garam Masala 215845 1kg R61,20 Cajun Fine Spice 216016 1kg R75,20 Garlic & Herb 215963 1kg R62,10 Calamari Fish Spice 215348 1kg R63,50 Garlic & Herb Sprinkle 215374 1kg R62,10 Cantina Spice 216033 1kg R43,00 Garlic & Herb Stirfry 216054 1kg R61,30 Celery Salt 214679 1kg R24,50 Garlic Pepper 216121 1kg R92,50 Chicken & Herb Sprinkle 215219 1kg R52,70 Veggie Spice 216563 1kg R65,90 Chicken BBQ 216043 1kg R42,90 Zatar Spice 215608 1kg R64,40 Chicken Braai 216026 1kg R42,90 Garlic Salt 215351 1kg R34,40 Chicken Coating Plaza 215204 1kg R64,10 Gravy Powder 216014 1kg R40,90 Chicken Seasoning 216053 1kg R43,40 Green Onion Sprinkle 215034 1kg R37,70 Chicken Spice 215665 1kg R49,50 Grill & Butcher Blend 216023 1kg R84,50 Chicken Spice Budget 216010 1kg R17,80 Grill & Butcher Pepper Blend 216057 1kg R84,50 Chicken Stock 312567 1kg R51,60 Gunsmoke Grill 216005 1kg R28,00 Due to COVID prices are subject to change without prior notice.
Recommended publications
  • Understanding Fruit and Vegetable Consumption: a Qualitative Investigation in the Mitchells Plain Sub-District of Cape Town
    Understanding fruit and vegetable consumption: A qualitative investigation in the Mitchells Plain sub-district of Cape Town. by Catherine Jane Pereira Thesis presented in partial fulfilment of the requirements for the degree Master of Nutrition at the University of Stellenbosch Supervisor: Prof. Milla McLachlan1 Co-supervisor: Dr. Jane Battersby2 (1 – Stellenbosch University; 2 – University of Cape Town) Faculty of Medicine and Health Sciences Department of Interdisciplinary Health Sciences Division of Human Nutrition March 2014 Stellenbosch University http://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my work, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof, by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Signature: Date: Copyright © 2014 Stellenbosch University All rights reserved ii Stellenbosch University http://scholar.sun.ac.za ABSTRACT Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach.
    [Show full text]
  • MH Interim Event Menu
    BREAKFAST FINGER FORK R 210.00 PER PERSON COLD Fruit and yoghurt trifle, oatmeal crisp Banana and vanilla lassi Pickled cucumber, tomato, bocconcini, olive tapenade Mini croissants filled with cheese, rocket, onion marmalade and tomato Mini muesli and bran muffins Selection of Danish pastries Fruit skewers, basil syrup Apricot and coconut granola bars HOT Mozzarella and onion tartlets Chicken and beef sausage skewers Chicken liver wrapped in bacon Salmon, lemon and ricotta tartlets Tomato and baby marrow kebabs Mini chicken or fish frikkadel CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T. +27 21 525 3888 BREAKFAST BUFFET R 230.00 PER PERSON FRUIT PLATTER AND POACHED FRUIT Fruit selection Poached dried fruit with sweet spices Pineapple and pear compote Exotic fruit salad BREAD, PASTRIES AND TOAST Plain and pumpkin rye, multi-seed loaf, white and brown bread White or brown toast served with jam, marmalade and butter Selection of muffins, croissants and Danish pastries CEREALS Bircher muesli, Corn Flakes™, All Bran Flakes™, Rice Krispies™ and Tropical muesli Selection of yoghurt Full cream and low fat milk Mixed seeds and nuts Dried fruits SMOKED AND CURED FISH Oak smoked salmon, smoked butter fish, peppered mackerel Lemon wedges and cream cheese CURED MEATS Beef and chicken pastrami, chicken loaf, rare roast beef, salami CHEESE BOARD AND FRUIT KONFYT Cheese platter, watermelon, tomato chutney and fig preserves HOT Scrambled egg, crispy smoked bacon, sautéed vine tomato Truffle mushrooms and Lyonnaise potatoes Grilled beef and chicken sausages BEVERAGES Fruit juice selection Tea and coffee CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS Cnr Century Boulevard & Rialto Road, Century City, Cape Town | T.
    [Show full text]
  • What Is Meat?
    LETTER LETTERS TO THE EDITOR WHAT IS MEAT? The debate rages on So, we received an insightful response to a recent letter to the editor regarding the use of meat related terms for protein alternatives, and it makes for interesting reading. Thank you to Francois Mellet for taking the time to lay out his thoughts on this issue. 1. What is meat? mainly voluntary muscles, fat, and connective tissue associated with muscle. Worldwide meat is the edible portions of bone, with various tissues such as Mechanically deboned meat and "offal" a slaughtered animal, also known as the nerve tissue, connective tissue, blood is excluded from this point of view. flesh of animals. Edible portions, in the vessels, residual blood, lymphatic order of deriving it in an abattoir, are: tissue, tendons, cartilage and fascia. 2. What did the old regulations • Hygienically collected blood. Some of these parts are further stipulate? • The internal part of skins, or the processed into blood pigments, blood Mincemeat was simply minced or complete skin in the case of pigs proteins, collagen and gelatine, the ground muscular tissue and nothing and poultry. latter two derived from skins, tendons, else. It had to contain 60% lean muscle. • Red offal, also known as organ meats, cartilage and bones. The regulations further differentiated namely tongues, livers, kidneys, hearts, Dressed carcasses sometimes between Processed Meat and spleens and lungs in some cases, tails includes the heads, kidneys and skins. Manufactured Meat. Processed Meat was in some cases, necks in some cases, as Every food product made from a meat (flesh) that underwent a process of well as brains and reproductive organs combination of the above is a meat cooking, curing, smoking and/or drying in some cases.
    [Show full text]
  • (C.A.P.E) Meal Plan
    C.A.P.E Meal Plan Carbohydrate Adjusted, Protein Enriched Insulin resistance can be managed! Your health is our priority The C.A.P.E meal-plan Which diet will give you the best weight-loss results? Will these results be sustainable over the long term and will any harm be done in the process? This topic has caused intense debate and no medical condition has generated as many proposed solutions as obesity. In essence, the terms ‘diet’, ‘meal-plan’ and ‘eating style’ all boil down to an attempt to help you eat in a more structured, healthy manner and reduce the total amount of calories you consume. In the metric world these are measured in Kilojoules (KJ). Hundreds of different diets are available and opposing opinions are quite common. Not surprisingly, for anyone without a degree in dietetics, this topic can become somewhat overwhelming. How can the C.A.P.E meal-plan help you lose weight? With the C.A.P.E meal-plan our aim is to assist you with successful and perhaps even enhanced weight-loss, both over the short and long term, as well as to improve your general health. We believe that by optimising certain metabolic, biochemical and hormonal pathways that collectively influence body fat regulation within the extreme complexity of human biochemistry, better weight-loss results can be achieved. We also believe that this can be done without exposing yourself to any health risks and by helping you make better food choices, actually improve your health. In designing this diet, we have incorporated several modern dietetic concepts in one simplified platform.
    [Show full text]
  • Omslag Report V2
    The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
    [Show full text]
  • Sweets DRAFT BOTTLE
    @plantriversidedistrict #baobabloungesav IT WAS SAID THAT THE BEAUTY OF THE MAJESTIC BAOBAB, THE TREE OF LIFE, HAS BEEN PERFECTED FOR NEARLY 200 MILLION YEARS. ITS PRIMAL ENERGY COMES TO LIFE IN A JUXTAPOSITION OF RAW ELEMENTS AND MODERN ELEGANCE, INDIGENOUS INGREDIENTS AND SOPHISTICATED COCKTAILS. MAY OUR STORIED ROOTS CALL UPON YOUR UNTAMED ADVENTURER AND INSIST ON ONE MORE ROUND. DAWA MARTINI — 14 BAOBAB DAIQUIRI — 13 Snow Leopard Vodka, Plantation Pineapple Rum, Fresh Lemon Juice, Cruzan Banana Rum, Fresh Lime Juice, Local Honey Syrup, Demerara Syrup Fee Brothers Fee Foam NYATI — 16 BILTONG HUNT BOARD* — 19 SAINTPAULIA — 15 Buffalo Trace Bourbon, Domaine de Biltong, Craft Cheese, , F.R.O.G. Jam, Inverroche Verdant Gin, Tempus Fugit Canton Ginger Liqueur, Pineapple Juice, Fresh & Dried Fruits, Flatbread Violettes, Fresh Lemon Juice, Fresh Lemon Juice, Sumac Syrup, Basil-Star Anise Syrup Woodford Reserve Sassafras & Sorghum BOEREWORS SLIDERS — 14 NANDI'S PUNCH — 14 THE MAZAGRAN — 18 Smoked House Sausage, Don Q Añejo Rum, Caperitif, Four Roses Small Batch Kentucky Chakalaka Ketchup Sumac Aioli, Pineapple Juice, Fresh Lime Juice, Straight Bourbon, Crispy Onions, Toasted Brioche Baobab Syrup Madagascar Vanilla Syrup, French Pressed Chilled Coffee, FRIKKADEL — 15 SAVANNAH DUSK — 14 Coffee Bean-Infused Angostura Lamb Meatballs, Smoked Eggplant, Jose Cuervo Silver Tequila, Fresh (Smoked Tableside) Shug Tamarind Sauce, Roasted Peppers Mango Purée, Fresh Lemon Juice, Peppadew Pepper Syrup, Tajin HUMMUS — 12 Za’atar, Lemon, Crispy Chickpeas
    [Show full text]
  • The Imperial African Cookery Book Recipes from English-Speaking Africa by Will Sellick
    The Imperial African Cookery Book Recipes from English-speaking Africa by Will Sellick Featuring memories from Inkosi Dr Mangosuthu Buthelezi MP Adelaine Hain The Rt Hon Peter Hain MP Chenjerai Hove Lord Joffe CBE Dr Roger Leakey Prue Leith CBE Dame Monica Mason DBE HE Dr Festus Mogae Matthew Parris Rupert Pennant-Rea The Most Rev and Rt Hon John Sentamu Sylvester Stein “Tell me what you eat, and I will tell you what you are” Jean Anthelme Brillat-Savarin Contents Introduction British people in Africa Indigenous cookery African food overseas Zimbabwe, Zambia and Malawi Kenya, Uganda and Tanzania West Africa Mozambique and Angola South Africa, Botswana, Namibia, Swaziland and Lesotho Ingredients Fruits and vegetables Herbs and spices Herbs and spices Meat, fish, game and poultry Dry goods Equipment Provisions Culture and etiquette Soups, snacks, starters and savouries Chilled lime and avocado soup Sorrel soup Peanut soup Ground nut soup Butternut and apple soup Caldo verde (green kale soup) Mulligatawny soup Orange and tomato soup Green mielie soup Sugar bean soup Kebobs Pasteis de bacalhau Indian toast Boiled ostrich egg Hot smoked salmon on toast Kedgeree Ostrich egg cheese omelette Scotch woodcock Scotch toast Chopped or gehackte herring Beef biltong Tassal Pickled fish Bulawayo savoury Main courses Aubergine casserole with cheese Fish frikkadels Zambezi fish bobotie Lobster Thermidor Hake and slap chips Bean curry Banana curry Mauritian fish stew Gesmoorde vis (Smothered fish) Fish breyani Mozambique prawns Zanzibar fish stew L.M.
    [Show full text]
  • 20 Recipes for Everyday Cape Malay Home Cooking © 2013 Salwaa Smith
    Cape Malay Cooking 20 recipes for everyday Cape Malay home cooking © 2013 Salwaa Smith Lamb Kofta Tangine Moroccan meatballs cooked in a spicy tomato sauce. Ingredients: For the sauce Method: 1 onion, chopped roughly Add all the ingredients in a large saucepan, cover and 1 large potatoes, cubed gently simmer over a medium heat for 15 minutes, 2 carrots, chopped in chunks stirring occasionally. Meanwhile make the meat balls. 1 courgette, chopped in chunks Approximately 15 green beans ½ tin chopped tomatoes 450ml vegetable stock Salt and pepper to taste 1 teaspoon paprika 1 teaspoon ground garlic Method for the meatballs: Wash and drain minced meat well. For the meatballs: Soak bread in water and squeeze excess water out. 500g fat free mince Chop onion, pepper, tomato, finely. Add all the ingredi- 1 onion, finely chopped ents in a mixing bowl and mix thoroughly using your 1 small green pepper, finely chopped hands. Roll into small balls and fry in a preheated sauce- 1 tomato, finely chopped pan with little oil until brown and cooked both sides. ½ teaspoon nutmeg Place the meatballs in the sauce. Do not stir but just let 1 teaspoon crushed garlic them sit on top of the sauce. 1 slice slightly stale bread, soaked in Lower the heat, cover and cook for another 8-10 water minutes. Uncover and let simmer another couple 1 egg minutes if you feel the sauce needs thickening. Serve Salt and pepper to taste with lots of crusty bread for dipping in the sauce or over spaghetti or over boiled rice. © 2013 Salwaa Smith 2 Kool Frikaddel CABBAGE FRIKKADEL (KOOL FRIKKADEL / OUMENS ONDER DIE KOMBERS) Serves 6 Method Ingredients Heat the oil in a large deep pot.
    [Show full text]
  • A B Page 1 of 10 South African English Is Lekker!
    South African English is lekker! - SouthAfrica.info Page 1 of 10 Close Window | Print this story South Africans speak English, that doesn't mean you'll always understand us. Our robots are nothing like R2D2, just now doesn't mean immediately, and babbelas is not a shampoo. SA English has a flavour all its own, borrowing freely from Afrikaans - which is similar to Dutch and Flemish - as well as from the country's many African languages, with some words coming from colonial-era Malay and Portuguese immigrants. Note: In many words derived from Afrikaans, the letter "g" is pronounced in the same way as the "ch" in the Scottish "loch" or the German "achtung" - a kind of growl at the back of the throat. In the pronunciation guides below, the spelling for this sound is given as "gh". A abba - Carry a child secured to one's back with a blanket. From the Khoi-San. amasi (pronounced um-ah-see) - A popular drink of thick sour milk. From the isiZulu. An alternative name is maas . apartheid (ap-art-hate) - Literally "apart-ness" in Afrikaans, apartheid was the policy of racial separation, and the resulting oppression of the black majority, implemented by the National Party from 1948 to 1990. A short history of South Africa ag (agh) - Generally used at the beginning of a sentence, to express resignation or irritation, as in: "Ag no man! What did you do that for?" B babbelas (bub-buh-luss) - A hangover. bagel (bay-gell) - An overly groomed materialistic young man, and the male version of a kugel .
    [Show full text]
  • Lhas Struisbaai / Agulhas
    Want2Stay Recipes Resepte lhas Struisbaai /Agulhas Struisbaai Kontakbesonderhede: Want2Stay Webtuiste: www.want2stay.com Kom gesels saam op Facebook en vertel ons van jou herinneringe aan luilekker vakansie dae op Struisbaai. Facebook Naam – https:// www.facebook.com/want2stay.accommodation E-Pos ( Struisbaai): [email protected] E-Pos (Hoofkantoor): [email protected] Posadres: Posbus 104 , Struisbaai, 7285 Foon: 011 568 0243 Vir besprekings: Want2Stay : (Struisbaai, L’Agulhas, Suiderstrand) Webtuiste: www.want2stay.com Skakel: 011 568 0243 [HQ] Of besoek ons by: https://wa.me/027115680243 E-pos: [email protected] Enjoy your stay with us. •STRUISBAAI: renowned for its 14 km stretch of pure white sandy beach, is a premier holiday destination. Each of the 14 pristine kilometers offers safe bathing. The quaint little harbour, filled with busy fishing boats and quayside anglers is a must-see. Pleasure and angling cruises depart from here. From here, the road hugs the coastline, and leads you through the picturesque holiday village of L'Agulhas to the southernmost tip of the African continent. •L'AGULHAS: The picturesque holiday village of L'Agulhas, 5 kilometers away from Struisbaai, is at the southernmost tip of Africa. Residents enjoy the distinction of being the Africans living closest to the South Pole. It provides also a panoramic view of the meeting place of the two oceans. Here are some cape holiday cuisine ideas… Indeks / Index: • VIS / FISH • Whole Fish • Struisbaai stokvis • Hawe sardyne • Kreef oor die kole • Smoorsnoek • Agulhas
    [Show full text]
  • Polfyntjies Vir Die Proe
    Polfyntjies vir die proe C. Louis Leipoldt bron C. Louis Leipoldt, Polfyntjies vir die proe. Tafelberg, Kaapstad 1963 Zie voor verantwoording: http://www.dbnl.org/tekst/leip001polf01_01/colofon.php © 2011 dbnl / erven C. Louis Leipoldt 7 1. Die Goewerneur se Boontjie DIT SOU moeilik wees om in die groentetuin iets meer eg Afrikaans teë te kom as die ouderwetse ‘goewerneursboontjie’, of, soos hy soms genoem word, ‘hereboontjie’. En dit sou ook moeilik wees om hom raak te loop in enige buitelandse kookboek. Raadpleeg maar daardie alwetende ‘Larousse gastronomique’, die alomvattende, allesbeskrywende leerboek vir die hedendaagse kok, en jy sal vind dat ons mooi, lekker goewerneursboontjie nie eens daarin genoem word nie. Selfs in ons Afrikaanse kookboeke word hy nie aangetref nie, al word daar soms van ‘droë boontjies’ gepraat. En tog, wat is daar mooier as die ouderwetse, groot soort goewerneursboontjies? Groen, is hulle 'n prag, ofskoon dit amper 'n sonde sou wees om die nog onmondige peulvrug kombuis toe te neem, want hulle is baie lekkerder as hulle ryp geword het in die son. Net soos die peule oopbreek en die twee gedeeltes opkrul om die skat wat hulle tot hiertoe sorgvuldig bewaar het, aan die wêreld te ontbloot, is hulle regtig op hul beste. Hoe pragtig is die skakerings van kleur - rooi, swart-bruin, wit en geel - wat hulle toon. Soos stukkies Amandola-marmer lê hulle daar - en daardie soort is van oudsher beroemd as die beste marmer. Dit is waar, ons kry teenswoordig maar selde die goewerneursboontjie in sy egte ouderwetse prag, en dit lyk al hoe meer asof sy soort kleiner, gerimpelder en minder kleurryk word.
    [Show full text]
  • DIE GESKIEDENIS VAN BOEREKOS 1652-1806 Deur HESTER
    University of Pretoria etd - Claassens, H W (2003) DIE GESKIEDENIS VAN BOEREKOS 1652-1806 deur HESTER WILHELMINA CLAASSENS Voorgelê ter gedeeltelike vervulling van die vereistes vir die graad DOCTOR PHILOSOPHIAE (KULTUURGESKIEDENIS) in die Fakulteit Geesteswetenskappe Universiteit van Pretoria 2003 Promotor : Prof. F. Pretorius Medepromotor : Dr. L. Kriel University of Pretoria etd - Claassens, H W (2003) INHOUD Voorwoord ........................................................................................................ i Afkortings......................................................................................................... ii Inleiding............................................................................................................ 1 1. Die Europese historiese agtergrond voor 1652 ....................................... 24 1.1 Die Persiese, Romeinse en Arabiese kookkulture ............................................... 24 1.2 Die rol van die speseryhandel .............................................................................. 29 2. Die vestiging van die koskultuur 1652-1707............................................ 41 2.1 Van Riebeeck vestig 'n verversingspos en nuwe koskultuur 1652-1662 ............. 41 2.2 Van verversingspos tot kolonie 1662-1707 ....................................................... 108 3. Die Kaapse gemeenskap 1707-1806 ....................................................... 119 3.1 Die amptenare ...................................................................................................
    [Show full text]