Everett Potter: Durban's Wide World Durban July 14, 2019
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Recipe Index 2020
living Recipe index 2020 This year’s delicious recipes at a glance BAKING Feta, Swiss chard and herb tart (138) 12 Africa map ginger biscuits (137) 73 Green phyllo tart (137) 38 Almond flour brownies (138) 55 Herby tomato galette (139) 92 Avocado chocolate brownies (140) 51 It’s a wrap (142) 32 Banana and coconut loaf (138) 54 Lunchbox quiche (142) 95 Brownie meringue pie (138) 49 Multigrain oats with berry compote and seed Buckwheat banana loaf (140) 59 sprinkle (136) 36 Carrot, pineapple and rum cake (138) 48 Picnic loaf (138) 87 Citrus and rosemary yoghurt cake (141) 26 Plant-based feta stuffed mushrooms (138) 16 Crunchy oat and ginger biscuits (138) 54 Reuben’s sarmie (137) 14 Gooey chocolate tahini brownies (140) 50 Roasted sticky tomatoes and feta (136) 30 ISSUES (JAN–DEC 2020) 136–142 Honeyed almond and polenta cake (138) 47 Sloppy Joes (142) 25 Peanut butter biscuits (140) 19 Smoked fish bagels with fennel and horseradish Pull-apart Chelsea bun ‘cake’ (138) 48 slaw (138) 11 Rich chocolate ganache tart (139) 94 Pumpkin seed and bran rusks (138) 54 Spanish omelette with red pepper and tomato salad (137) 32 Herb-chilli butter roast chicken (141) 25 BEEF Spanish oven frittata (140) 12 Kefir butter chicken (141) 74 FRESH LIVING FRESH Asian beef and Brussels sprout salad (142) 22 Spiced hot cross flapjacks (138) 87 Malay-style chicken curry (139) 13 Barley and couscous tabbouleh with meatballs and Spicy tomato mince (142) 25 Med-style chicken and pasta bake (137) 30 tzatziki (136) 38 Sticky onion tarte tatin (138) 88 Moroccan-spiced -
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. -
P19ia7lkcjedllcn861dn845j9.Pdf
1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
KSG-Menu.Pdf
KSG TRADITIONAL RESTAURANT A S O U T H A F R I C A N K A R O O E X P E R I E N C E W H A T W E A R E F A M O U S F O R . Kobus se Gat restaurant is a family business and have been servicing the industry for over 21 years. We are famous for our traditional South African Karoo dishes mainly prepared on the open fire. Our dishes are drenched in African spirit and kept traditional with choices like our famous Braai Experience, Bobotie, Potjiekos and Ostrich Fillet Steak. Seasonal vegetables are freshly harvested from our gardens Traditional bread (Roosterkoek) forms part of every meal and is served warm with a variety of marmalade. KSG Restaurant is green and totally of the grid, we rely on solar panels for electricity and the water sourced from a stream in the mountain. All our meals are proudly South African, free range and for you to enjoy! K S G T R A D I T I O N A L R E S T A U R A N T Starters Traditional bread - Roosterkoek prepared on the coals and serverd warm on arrival with home made marmalade. Mains Option 1 Country Lunch - best of the karoo South African Lamb - the pride of the Karoo Ostrich on a skewer - Cholesterol Free, made for healthy eating. Boerewors - Home made South African farm style wors. All of the above served with salads, pumpkin fritters and other delicious country cuisine delicacies. -
Property, Housing and Neo- Apartheid Segregation in Hout Bay
Chapter Three Selling the Mountain: property, housing and neo- apartheid segregation in Hout Bay Figure 3.1. The global property market comes to the fishing village In July 2009, an article in the Sunday Times, the leading national newspaper, claimed that the Sentinel Mountain in Hout Bay was on the property market by auction, and that enquiries had been made by ‘talk show host Oprah Winfrey, hotel magnate Sol Kerzner, Donald Trump jnr as well as the Bill and Melinda Gates Foundation’. In addition, the article continued, ‘the new owners could, if they wished ... name the peak after themselves as the Sentinel was not a registered trademark. Auctioneers had reportedly turned down two offers, including one for R15 1 million’ (News24 2009). Not surprisingly, alarm spread through Hangberg, the major settlement on the Sentinel Mountain. On 16 July 2009, the morning of the auction, a crowd of 300 protesters from Hangberg gathered outside the site of the sale, the Chapman’s Peak Hotel, led by the Hout Bay Civic. According to Isaac James, a Hout Bay Civic leader, they wanted to ‘sit down with the auctioneers' to convince the owners to halt plans to sell the prized real estate (News24 2009). However, once it was clear that the auction was proceeding, the protest became confrontational. Some protesters began to throw stones, and the police opened fire on the crowd, showering them with rubber bullets and teargas. This confrontation quickly brought the auction to a halt. In the aftermath of this event, it transpired that it was not the whole of the Sentinel Mountain for sale, which would have included Hangberg on its lower reaches. -
Sol’S Legacy Haunts Wild Coast
Sol’s legacy haunts Wild Coast The king of Pondoland has threatened to block the Wild Coast Sun’s bid to renew its gambling licence because of the tiny rent it pays the state for its prime beachfront site and the alleged broken promises of community benefit. Central to the dispute is a 50-year extension of the resort’s lease — granted by the Transkei government in the dying days of apartheid despite corruption charges pending against „Sun King“ Sol Kerzner. The Wild Coast Sun, majority-owned by Sun International, nestles on 640ha of pristine state land bordered by two rivers and „one of the most unspoiled beaches in Southern Africa“, according to its publicity material. It pays the rental of a modest city home. Former Transkei military ruler Bantu Holomisa said this week he did not know how the lease extension had „slipped through“. But, he added, his government had not wanted to close down Sun International’s operations even while it pursued Kerzner. Kerzner built resorts, including the Wild Coast Sun and Sun City, in the bantustans to exploit white South African’s thirst for gambling and risqué entertainment banned in „white“ South Africa. He has weathered corruption allegations, including one relating to his payment of ZAR 2-million to former Transkei prime minister George Matanzima. Kerzner has since quit SI. The latest fracas centres on the expiry of the Wild Coast Sun’s gambling licence at the end of August. It has applied for a new licence, which the Eastern Cape gambling board will consider at a hearing on Tuesday. -
Bosveld Lapa Restaurant
Bosveld Lapa Restaurant Main Menu Starters Soup of the Day R38.95 Freshly prepared and served with a bread roll ask your waiter for details Snails R38.95 Six escargot snails with a choice of melted garlic butter or -sauce plus bread fingers Garlic Roll R31.95 Fresh bun smothered with garlic sauce and melted cheddar cheese Bosveld Wings R39.95 Crumbed chicken wings, deep fried and served with a choice between barbeque- or peri-peri sauce Calamari (125g) R48.95 Deep-fried, crumbed calamari, served on rice with tartar sauce Chicken Livers with Peri-Peri Sauce (To Taste) R44.95 Traditionally prepared and served with rice or toast Black Mushrooms R39.95 Served with cream spinach and cheese or garlic sauce Crumbed Mushrooms R39.95 Crumbed and deep fried served with tartar sauce Lapa Ritz (When Available) R46.95 Shrimp cocktail served in halve an avocado pear Lamb Kidneys R39.95 A delicious and tasty dish served with rice or toast Spicy Prawns (To Taste) R41.95 Prawns sprinkled with flour, grilled and served on rice with spicy peri-peri sauce Mussels R45.95 Six New Zealand mussels served with creamy mascara sauce Crumbed Butterfly Prawns R58.95 Four crumbed prawns, deep fried and served on rice with a choice of spicy peri-peri, lemon butter, or tartar sauce Soup of the Day SQ Salads Greek Salad Tomato, cucumber, onion rings, feta cheese and calamata olives served on lettuce with a light salad dressing Small R47.95 Large R83.95 Italian Salad Tomato, cucumber, green pepper, cheddar cheese and onion rings served on lettuce with a light salad dressing Small R39.95 Large R77.95 Bosveld Lapa Salad (When Available) Tomato, cucumber, onion, avocado pear - and egg wedges sprinkled with fried bacon pieces and a salad dressing Small R55.95 Large R109.95 Game Cuisine (Subject to availability) Served with veggies of the day or salad and a choice between rice, mash potato, baked potato with sour cream or butter and pan-fried potatoes or chips. -
Food Safety and Informal Markets
FOOD SAFETY AND INFORMAL MARKETS Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, informal markets and this can pose significant health risks. This book presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and twenty-five case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and southern Africa, as part of the ‘Safe Food, Fair Food’ project. It gives a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in the data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. Kristina Roesel is co-ordinator of the ‘Safe Food, Fair Food’ project, based at the International Livestock Research Institute, Nairobi, Kenya, and also a doctorate candidate at the Free University, Berlin, Germany. Delia Grace is Program Leader, Food Safety and Zoonoses, Integrated Sciences, at the International Livestock Research Institute, Nairobi, Kenya. FOOD SAFETY AND INFORMAL MARKETS Animal products in sub-Saharan Africa Edited by Kristina Roesel and Delia Grace First published 2015 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2015 International Livestock Research Institute All rights reserved. -
South African Cuisine
University of Buxton, Derby ITM-IHM Oshiwara, Mumbai 2012-2013 SOUTH AFRICAN CUISINE Course Coordinators: Veena Picardo Sanket Gore Submitted by: Prasad Chavan (OSH2012GD-CA2F006) Mahi Baid (OSH2012BA-CA2F014) 1 Contents South Africa and its Food 3 Sunny South Africa 4 History 6 The Rainbow Cuisine 8 South Africa Celebrates 12 Braai and PotJiekos 13 Tourism and South African Delights 14 The Story of the Cultures 15 Bibliography 16 2 SOUTH AFRICA AND ITS FOOD South Africa cannot be defined as a singular culture. The centuries of colonization have rendered it so rich in diversity that now all the disarray in heritage has aligned itself to make it a unique country. The acceptance of the distinct heritages by people of the country does not comply with the discrimination of the apartheid that the country suffered for so long. But today, South Africa has a lot of culture to show and many experiences to share. The Braai and the Potjiekos express the affection for meat; the Atjars and the Sambals show the appreciation of flavour; the Pap shows how a South African loves a hearty meal; and the homebrewed beer reflect upon the importance of social activity for a South African. The country maybe associated with wild life sanctuaries and political convolutedness, but it has many more stories to tell, and many a palates to unveil. The tastes of the country reflect its history and demonstrate the way in which this complicated web of cultures was built. But like a snowflake, South Africa makes this “Rainbow culture” seem natural and yet intriguing, exceptional in all senses of the word. -
Front Runner Potjie-Pot-Tips 2018 DIGITAL
FOR A LITTLE POT, IT SURE HAS QUITE THE STORY TO TELL. Potjiekos (Poy-Key-Kos), literally meaning “small pot food”, is a traditionally South African way of cooking that has evolved into a delicious and social way of making hearty stew around an open fire with friends and family. Back in the day, the Voortrekkers (Pioneers from the Cape Colony) used this pot to make Potjiekos traditionally includes meat food along their journey while “trekking” (whatever is readily available), vegetables from the Cape Colony toward what is now like cabbage, carrots, pumpkin or cauliflower known as South Africa. and starches like rice or potatoes, all left to Each day when these folk stopped to rest, slow-cook in Dutch-Malay spices. they hunted for wild game. The catch was These days though, anything goes, from then added to the pot and left to simmer Potjie Chips (Fries) to Biltong Potjie. Your over an open fire, packed up after the meal imagination is the limit so go ahead and and taken along with them in the pot. create something extraordinary. HOW TO STORE YOUR POT: Always wash it with warm water, dish-washing liquid and a scouring pad. Make sure to dry it properly after washing it because if you don’t, it will rust. It is a good idea to store it with crumpled up newspaper inside – the paper will gather unwanted moisture and keep it from rusting. Always rinse the pot before you use it again. HOW TO BREAK IN YOUR POT: To prepare a potjie for cooking the following steps are recommended: Wash inside thoroughly with boiling water and a scouring pad/steel wool and dry over heat. -
The Microbial Ecology of Biltong in South Africa During Production And
THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K. -
Master Menus
Origins Menu (Ushaka, Melrose and Blouberg stores) Bread Bread Platter 35.00 Crisp Moroccan flat bread and Tunisian bread sticks drizzled with dukka olive oil and served with a chickpea and chilli dip An African Delicacy In most parts of Southern Africa, mopane worms are a staple part of the diet in rural areas and are considered a delicacy in the cities. Mopane worms are hand-picked in the wild, often by women and children. In the bush, the caterpillars are not considered to belong to the landowner (if found), but around a house permission should be sought from the resident. Chavanduka describes women in Zimbabwe tying a piece of bark to particular trees to establish ownership, or moving the young caterpillars to trees nearer home. Fried Mopane Worms 45.00 Deep fried in spicy seasoning Starters Free State Sweet Potato and Biltong Soup 52.00 Creamy sweet potato and biltong soup, served with sweet potato crisps and biltong oil Peri-Peri Chicken Livers Bunny Chow 55.00 Pan-fried chicken livers in a spicy East African peri-peri sauce, presented in homemade bunny chow bread rolls Farmed Crocodile Tail Pies 69.00 Diced crocodile tail in a creamy mustard filling, baked in puff pastry and presented with a pineapple and orange salsa, and a rocket and red onion salad Cameroonian Beef Suya 69.00 Tender slivers of beef on a skewer, marinated with paprika, cinnamon, ginger and ground peanuts, served with a red onion and rocket salad and a chilli and ginger dipping sauce Calamari Dovi 55.00 Seared calamari caramelised in molasses, mint and harissa