Get the latest recipes from Ristows http://www.grouprecipes.com/people/ristows A very sweey vegetable dish is quite common on the South African table. Adapt quantities to suit your taste buds. Not a dieters dish. According to a recent magazine this was a favourite of the Afrikaans author C. Louis Leipoldt http://www.grouprecipes.com/67999/soetpatats-glazed-sweet-potatoes.html Difficult to find somebodi in South Africa who does not like biltong. We like to think that we are the only place where you will find it, but there are sinilar products in USA, Argentina, Australia, etc. Modern biltong is not as salty as the old stuff and is more spiced - just pepper in the passed. I like to replace the coriander with thyme, but the rest of the family do not like thyme http://www.grouprecipes.com/66377/biltong---south-african-jerky.html Dried sausage (known locally as dry wors) is hugely popular in South Africa. A basic boerewors recipe can be used. Never use porks the "fatty meat" since it become rancid quickly - unless its going to be eaten quickly. Cabanossi is also a popular flavour. Many of us buy commercial spice mixes rather than make up with spices. A major advantage is the benefits of the preserving agents in the commercial mixes. http://www.grouprecipes.com/66351/dry-wors---dry-sausage.html In our part of the country a sandwich is called a "sarmy". This sandwich toasted over the coals is a must as a side dish at a South African braai. Very simple. The addition of a light touch of chutney gives it a completely different twist - but considered sacrilege by the traditionalists. http://www.grouprecipes.com/66047/braai-sandwich.html Boerewors is a South African institution. African game is very lean and needs the extra fat. Huge local variations in spices as well as type and finishing of additional fat will be found. A very popular fast food, barbequed and sold as a "hot dog" - locally a boerie roll http://www.grouprecipes.com/65879/venison-boerewors.html In South Africa we speak of "mealies" more so than maize and hardly ever corn . For this bread, we normally use maize at the hard dough stage - take a kernel and press it and some liquid shoul come out, but most of the starchy kernel should remain between fingers The four allows the bread to rise better http://www.grouprecipes.com/65701/green-mealie-bread-steamed-corn-bread.html Decadent custard. Definitely not for dieters. My kids used to love it for breakfast - crazy parents. Custar burns easily - therefore helps if there is assistance. One stirs constantly while the other handles the other tasks. http://www.grouprecipes.com/65698/sponskluitjies-custard-dumplings.html A must for a traditional South African braai. The influence of Malay cooking is very strong. Any other way these are not real sosaties, rather kebabs. Traditionally it should be mutton, but I have made these with venison. Also freeze well. There are as many sosatie recipes as cooks, feel free to adjust curry powder and some recipes will add one or more of black pepper,cloves, ginger and allspice. To me the buttermilk is a must. http://www.grouprecipes.com/65525/sosaties.html A real African dish. A more specific recipe to Heinoos's. Krummel pap must have a crumbly structure. A bowl of this at breakfast keeps you going hours. I love to eat this with sour milk. In South Africa maize meal is generally white. Best stirring tool is a sturdy 2 or 3 pronged fork, as used for carving meat http://www.grouprecipes.com/65520/krummelpap---crumbly-corn-porridge.html A South African speciality. Th name poffadder is from its appearance similar to the snake - puffadder. The ingredients should be cubed, but I minced coarsely. The "vetderm" large intestine of sheep or goat can be too fatty for my liking. I used those of a reedbuck - African game is generally very lean http://www.grouprecipes.com/65475/poffadder---liver-sausage.html