history of food & beverage in south africa finals

8/13/2019 History of Food & Beverage in South Africa FINALS

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History of Food in South Africa

South Africa‟s history is one of much hunger caused by fractured

populations and human causes. Human-caused mass starvation comes about as a result of population

displacement, interruption of transportation systems, absent populations

due to wars, and the sudden influxes of people to a land where food was

short to begin with.

Geographically, the country of South Africa has a terrain which is divided

into thirds: plateau country to the north, a great basin south of it, then this

is rimmed by a narrow coastal plain bounded by the Indian Ocean on the

east and the South Atlantic Ocean on the west.

The population of South Africa is over 43 million people.

Her history is very mingled with her cuisine today. At the southern end of

South Africa, the African continent is the Cape of Good Hope where

sailors from all countries had to sail through to gain access to Asia.

Early Dutch settles arrived at the Cape 1652 chiefly to grow fresh

vegetables for fellow sailors passing by in the future, that they might fight

off scurvy when enroute to and from the Dutch East Indies.

By 1688 the French Huguenots arrived bringing grape cuttings for wine,

plus fresh herbs.

In the 1700‟s the Dutch imported slaves from Indonesia and with them

their tropical spices.

Later, the British came who transported indentured workers from southern

India and with them came their chutneys, sambals, and atjars and other

fiery and savory cuisine.

The British and Germans contributed their meat pies and sweet pastries.

Now, with the Boer War, then the rigors of apartheid behind them, South

Africans, with first president Nelson Mandella and now his hand-picked


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successor, Thabo Mbeki look toward to postive

growth and new freedoms in a promising future.

South African cuisine is a splendid one.

It‟s the result of a mix of vastly different

cultures and the foods of “drop-by” sailors

navigating their ways between new quests and

return trips home. This blend became the South

African cuisine.

HISTORY OF FOOD

Early South Africans were mostly hunter-gatherers.

They depended on foods such as tortoises, crayfish, coconuts, and

squash to survive. Biltong, meat that is dried, salted, and spiced (similar to

jerky), and beskuits (dried sweetened biscuits, like zwiebeck or rusks)

were popular food among the original pioneers and are both still enjoyed

by twenty-first century South Africans.

Dried fruits, eaten whole or ground into a paste, are also popular treats.

The practice of modern agriculture was introduced by the Bantu, natives of

northern Africa.

They taught inhabitants to grow vegetables such as corn ("mealies"),

squash, and sweet potatoes. Modern Zulu people, most of whom live in

northeastern South Africa, enjoy a soft porridge made from mealie-meal

(cornmeal), and dishes combining meat and vegetables such as dried

corn and yams. Nearly 200 years after the Portuguese first arrived in South Africa, Dutch

settlers, known as Boers, built the first European settlement at the Cape of

Good Hope in 1652.

The Dutch planted gardens with pumpkins, watermelons, cucumbers,

pineapples, and potatoes.


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Meanwhile, the Dutch East India Company increased trade between

South Africa, Europe, and India, bringing new and unfamiliar people and

cuisines to South Africa's culture. Slaves from the east, mostly from

Malaysia, helped work as farmers or fishermen.

They brought with them various spices that added flavor to commonly

bland Dutch and English stews and dishes.

Other countries also brought diversity to South African cuisine.

The French, known for making wines, began establishing vineyards.

The Germans introduced baked goods and pastries and the British

brought meat pies.

Foods from India, China, and Indonesia also influenced the South African

diet.

Early settlers simmered potjiekos (stew) for hours in a three-legged iron

pot over a very small open fire.

Ingredients would be added to the pot of potjiekos as they became

available, such as animals caught by hunters or trappers and vegetables

or wild plants harvested from the open fields.

FOODS OF THE SOUTH AFRICANS

Seafood, a staple food in South African diets, is plentiful along the

country's Atlantic and Indian Ocean coastlines.

Hake is the most common fish, caught in

the Atlantic Ocean waters.

It is sold as "fish and chips" (pieces of

deep-fried fish with French fries) EPD Photos

and pickled. Rock lobster, mussels, octopus, andcod are also popular seafood selections,

particularly at the country's southern tip.

South Africa's mild climate produces a

variety of fruits and vegetables.


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Potatoes, cabbage, corn ("mealies"), sunflower, peppers, and green

beans are commonly grown.

The abundance of rain in the northern tip of the country allows tropical

fruits to grow, including bananas, pineapples, and mangoes.

Such fruits make delicious desserts.

Dishes of British origin are seasoned and flavorful in South Africa.

Spices were added to popular meals, such as the meat pie.

The Boer (Dutch) Chicken Pie is a crusted chicken potpie with plenty of

seasonings, topped with eggs and ham.

Bobotie , a beef or lamb potpie, contains raisins, apples, almonds, and

curry powder, a savory seasoning.

Sausages (made of beef or pork) and sosaties , seasoned lamb on a

skewer, are commonly eaten at meals.

Sosaties are most frequently served at a barbecue, or braai , party and

served with sauce and biscuits.

South Africans make sosaties in different ways, with a variety of

seasonings to make the meal more flavorful.

Other meat favorites are ostrich and chicken. Frikkadels ("little

hamburgers" usually seasoned with nutmeg) are sometimes served

wrapped in cabbage leaves.

Bredies , meat and vegetable stews of all kinds, are usually named for the

primary vegetable ingredient (such as carrot bredie or tomato bredie).

Wine, water, mechow (a fermented beer-like drink made from cornmeal),

and tea are often served with meals.

Rice pudding, melktert (milk custard tart), and cookies remain popular

desserts.


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FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

More South Africans practice Christianity than any other religion.

Like other Christians around the world, South African Christians celebrate

Christmas Day on December 25 and Good Friday and Easter in eitherMarch or April.

Such occasions are normally celebrated with family and close friends.

Green Bean Salad is accented by the salty, slightly bitter, tang of sliced, stuffed

olives.

A typical holiday menu may include rock lobster tail or seasoned lamb or

pork accompanied by cabbage.

Serving appetizers depends on the size of the dinner. People want to save

room for dinner, dessert, and after-dinner drinks.

Sambals (condiments such as chopped vegetables and

chutneys), atjar (pickled fruits and vegetables), yams, geel rys (yellow

rice), and green bean salad are popular side dishes.

Mealie bread (corn-bread) is a South African favorite and is often served

before or during the meal.


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Wine, beer, tea, or water may be refreshing to adults, while children may

enjoy soft drinks or other non-alcoholic beverages.

Rooibos tea (pronounced roy boy), a strong, caffeine-free herbal tea made

from a plant that is native to South Africa, is served without milk, sugar, or

lemon.

Rice pudding is a common dessert.

No matter what meal is chosen, it is certain to be full of flavor.

A much smaller number of South Africans are either Muslim or Hindu.

Muslims celebrate the Islamic holiday of Ramadan, a movable month-long

holiday.

During Ramadan, Muslims fast (avoid eating and drinking) from sunrise to

sunset to worship and practice self-control.

After sunset, people gather together to enjoy dinner, called iftar .

Dinner may include rice, dates, and a variety of spiced dishes.

Hindus celebrate Diwali , or Festival of Lights.

On this important day, the Hindus eat a small portion of lamb, chicken, or

fish with beans or lentils.

Their festive dishes often contain up to fifteen different spices and are

accompanied by bread.

MEALTIME CUSTOMS

South Africans eat three meals per day.

For breakfast, most eat some kind of hot cooked cereal, such

as putupap (cornmeal porridge, similar to grits), served with milk and

sugar.

Putupap and mealie bread (corn bread) are frequently also served as part

of a main meal and lunch or dinner, too.

Other breakfast foods might be beskuit, a crusty, dried sweet bread

(similar to rusks).

Tea and coffee are popular morning beverages.


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South Africans are known for their hospitality and love to cook for visitors.

During a hearty meal featuring a main course such as bobotie, seafood, or

mutton stew, accompanied by vegetables and rice, it not uncommon for a

host to offer guests a variety of drinks, such as wine, homemade beer, or

tea.

Fruits, puddings, and cakes round off a great meal.

POLITICS, ECONOMICS, AND NUTRITION

From 1948 until 1994, South African society was strictly divided according

to racial groups in a structure called apartheid, or racial separation.

While the government officially referred to this structure as "separate

development," there were, in reality, few resources devoted to

development of the black portions of the country.

In 1994, the policy of apartheid ended and a multiracial government was

elected.

Since then, the economy has been adjusting to the new structure of

society.

Some areas of the economy, such as tourism, suffered because people

were concerned that the changes might lead to instability.

At the beginning of the twenty-first century, the white minority population

enjoyed a high standard of living, but the 85 percent majority black

population still lived with low health and economic standards of living.


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History of Beverages in South Africa

Food and Wine

If you are looking for the best in food and wine, which can be savoured

among the most breathtaking settings on earth, then South Africa is the

country to visit. And don't stop with your wishes there.

Also make sure the food and wine have pedigree from awards to history to

ingredients to terroir.

South Africa is known for its superb food and wine © South African

Tourism

South Africa is a well-deserved reward for those who like the good things

in life and the perfect incentive destination.

Superb cuisine is paired with exquisite, award-winning wines.

You'll find a wide range of fabulous restaurants in our major cities,

specializing in everything from Italian and Indian to Thai and Chinese.

But, you'd be missing out if you didn't try our homegrown cuisine - we're

talking about a good old-fashioned braai (barbeque) with all the trimmings,

a Cape Malay curry to make your heart sing, an enormous platter of piri


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piri prawns served up with a view of the ocean, and a groaning table of

Afrikaner specialities such as boerewors.

You'll find a number of township restaurants serving up chisa nyama,

chakalaka and home-brewed beer.

African restaurants are also popular, where music, art and traditional face

painting mix well with the hospitable atmosphere.

While in South Africa, make sure you take advantage of our great natural

settings.

You can eat with your feet in the sand or the water, in caves overlooking

the ocean, under starry skies deep in the bush, with sharks swimming in

the background, at the edge of a cliff, and on a luxury yacht - the options

are as endless as your imagination.

When it comes to good wines, look no further than the Cape Winelands.

Follow wine routes in Stellenbosch, Paarl or Franschhoek and buy

spectacular bottles of local Pinotage, Merlot, Sauvignon Blanc and

Chardonnay to take back home.

Many of the wine estates boast award-winning restaurants where you can

taste world-class local cuisine, or book a picnic basket and enjoy feasting

in the Winelands as you watch the grapes grow.

Grape foot stomping festivals, carriage and horse rides through vineyards,

and hot air ballooning are just some of the fun adventures you can partake

in.


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Food and wine highlights:

A good old South African braai

Cape Malay cuisine

Chisa nyama at a township tavern

A gourmet tour in Franschhoek

A wine tasting sojourn along Route 62

Biltong, boerewors and bobotie

Wine-tasting in Stellenbosch

The Food and Beverage industry – tough challenges ahead

Introduction

Since the advent of ArchestrA technology in 2003, it‟s been categorically

proven that simply throwing more applications and money at a problem

doesn‟t necessarily make it disappear.

What production personnel and managers were looking for was a flexible

infrastructure or framework that would unify disparate solutions, protect

their investments, help define standards and provide the necessary

flexibility to grow and change to meet their company‟s evolving business

needs.

While this sounds as if it could apply to any industry, it‟s particularly true

for the food and beverage industry with its need for consistent quality,

regulatory compliance and working with increasingly tighter budgets in a

highly competitive field.

Today, Wonder ware is a leading supplier of industrial automation and

Manufacturing Execution System (MES) solutions to the food and

beverage industry worldwide through the supply of software and hardware

products that help companies in that industry overcome their challenges

profitably.


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In what follows, we have largely stayed away from product names (except

in the case studies) since they are unimportant.

You are probably much more interested in how your operational and

business needs can be met by open solutions that won‟t “box you in” and

that will protect your investment while improving plant performance and,

ultimately, your bottom line in the short, medium and long term.

Editor’s Notes

The world‟s enormous population has led to huge increases in industrial

output which, in turn, is making a signifi cant contribution to pollution and

global warming – which has led to unpredictable weather patterns of

excessive droughts and floods – which is affecting food production

worldwide – which means that it is becoming increasingly difficult to feed

the population that started it all in the first place (figure 1).

Figure 1: U.N. estimates of world population growth

There is no evidence that this cycle will change because there is no talk

about changing it.


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While people are up-in-arms about global warming, sustainable green

energy and anything prefaced by “eco”, there is no talk about addressing

the real problem of too many people making yet more people – ad

infinitum.

There‟s probably never been a bigger elephant in the room.

Well, we‟re certainly not going to fix the problem here but this serves to

highlight the role of the world-wide food and beverage industry that

shoulders the responsibility for feeding the Earth‟s billions.

We may be able to do without a new TV but food isn‟t an option.

So, if you wanted to get into a business today that promises no dip in

demand for ever more, you could do a lot worse than venture into the food

and beverage industry.

This may come as a shock to some but food production is South Africa‟s

largest manufacturing sector.

South Africa‟s food and beverage industry is a strongly competitive sector,

producing high quality products for local and international niche markets.

Consumers in the middle to upper income brackets demand healthy,

convenient, quality foods with strong emphasis on meat and meat

products, while the poorer sections of the population need staple foods at

low prices.

South Africa produces a wide variety of crops and has a substantial

number of secondary food processing industries.

Fresh fruit is the largest export followed by sugar, processed vegetables

and fruit, fish products, alcoholic products, cereals and grain.

South Africa‟s food processing industry is generally technically advanced

and able to compete with major food processing companiesinternationally.

Major international companies such as Nestlé, Unilever, Dole, Parmalat

and McCain have local companies or links with South African companies.

This means that brands such as Kellogg, Marmite, Maggi, Coke and Pepsi

are on the supermarket shelves.


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Major South African companies such as Pioneer Foods, Tiger Foods,

Distell, Capespan, Clover, Ceres Fruit Juices and SAB Miller are important

world-class food processors.

For many decades, these companies have kept up with demand through

careful management and the adoption of the latest technologies and

there‟s no reason to believe that they will not continue to do so in the

foreseeable future – even though things are getting increasingly more

challenging for them.

Figure 2: Income from F&B industry


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A BRIEF HISTORY OF SOUTH AFRICAN FOOD Filed under A brief history of South African food

(http://www.sliver.co.za/?p=309 )

CAPE TOWN was built on spice and wine, and the city is as robust with

flavour today as it was at its founding as a victualling station in the mid-

17th century.

The city has been cosmopolitan since Dutch adventurer Jan van Riebeeck

first sighted it in 1652 although it was 72 years earlier in July 1580 that the

English admiral Sir Francis Drake had gazed upon Table Mountain and

described it famously as “a most stately thing and the fairest cape we saw

in the whole circumference of the earth”.

Those two words, “fairest Cape”, are used to market the modern Cape

Town still today.

Then, a world of adventurers and opportunists made the Cape a bustling

sea port and tavern of the seas.

Now, a world of cuisines can be found in its hundreds of excellent

restaurants.

Cape Town has become a world food capital, as visits to any number of

the city‟s hundreds of great restaurants will attest.

In the 17th century, the Dutch came here first, and as a settlement grew to

feed and water the passing sailors of the Dutch East India Company

during the flourishing 6000-mile spice trade from Europe to the exoticspice lands of the east, people from other nations began trickling in to live

at the Cape of Good Hope.

Not everyone came by choice, for there were slaves too, and the city‟s

culinary traditions owe their greatest debt to the influx of state prisoners

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from Java who started coming to the Cape in the early 18th century and

were soon popular for their excellent skills in the kitchen.

Many a Dutch household employed a Javanese chef and today‟s „Cape

Malay‟ community is largely descended from these Javanese cooks.

But as time went by there were new Capetonians from Flanders, Germany

and France, from Italy and Portugal, and Chinese who ran their coarse

chop shops and lent an additional Oriental hue to the brew that became

Cape Town‟s wide-ranging spicy cuisine.

Peculiarly, the city is not packed, today, with restaurants on every street

showing off the city‟s own traditional cuisines, which were long dominated

by Cape Malay and Dutch fare.

With some happy exceptions, where you will find the best Cape Malay fare

is in corner shops and hidden street cafes where you may find a lady in a

headscarf cooking in the kitchen at the back.

Find these places on foot, follow the aromas, and you‟ll find the real thing.

There is no street map to them. Watch out too for the spice shops – not

commonplace, but hidden in pockets of the city.

The restaurant scene is quite another thing.

In 20 years, the industry has exploded. Where there were mainly

steakhouses, a few seafood specialists, a handful of Italian restaurants

and the odd posh nosh palace, today Cape Town is a global food capital

with restaurants specializing in Thai, Vietnamese and Japanese to others

serving British, French, German, Austrian, American, South American,

Middle-Eastern and, of couse, African fare.

Leavening the brew is the influence of the fiery colonial cuisine of

neighboring Mozambique, a former Portuguese colony, and of the large


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Portuguese community in the country, some of whom found their way

south from Angola, Madeira or Portugal itself.

Few in Britain know that Nando‟s, the huge peri-peri chicken franchise

you‟ll find in almost every British town and village, is a South African

concern.

Peri-peri chicken or prawns are as South African as potjiekos and

boerewors.

Potjiekos is an Afrikaans tradition of cooking al fresco in a heavy three-

legged cast-iron pot with a tight-fitting lid.

Meat or poultry is cooked for many hours with layers of vegetables over

mild coals, with rice often included in the mix, moistened by stock and/or

wine, and plenty of herbs and spices.

Boerewors is the staple meat for braaing, deliciously spiced, and biltong is

the famous dried beef, spiced with coriander seed.

The braai (barbecue) is a national pastime.

If the weather‟s good, you‟ll smell braai fires wherever you go, and you‟re

bound to be invited to a braai during your visit to South Africa.

We even have indoor braais – an entire industry is built around these

modern-day equivalents of the old-fashioned kitchen range.

Accept the invitation. Just keep an eye on the guy wielding the tongs –

some braaiers are better than others, and you do not want your lamb

chops (tjoppies) to be dry and tough.

They‟re best cooked on very hot coals, turning frequently, so that the skin

and fat are crisp and golden and the meat is pink at the centre.

That‟s when to whip them off.

Boerewors, too, should be moist when taken off the coals.


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Look out, too, for restaurants specialising in South Africa‟s indigenous

cuisine, which is hearty and very meaty, and includes local ingredients

such as indigenous spinach and “pap”, which is similar to polenta and

eaten with meat.

There are local liqueurs too, such as Amarula Cream, made from the

luscious marula berry.

This is now exported to many markets.

There are other influences.

South Africa has a sizeable and influential Jewish community, especially

Johannesburg and Cape Town; there are many Greek South Africans, as

there are Germans, particularly in the Mother City (Cape Town‟s

nickname). More recently – as recently as the new century – there has

been an influx of immigrants from other African countries, including

Nigeria, the Democratic Republic of Congo, Zimbabwe, Malawi and further

afield, whose cultures and cuisines are beginning to influence the already

cosmopolitan and exotic brew.

So it can be no surprise that there is a great deal of innovation going on in

Cape restaurant kitchens.

In the 1990s, local chefs quickly climbed on the fusion bandwagon, some

more successfully than others.

This has all been distilled over the years and today there are many local

restaurants serving highly imaginative fare that is not just a mishmash of

anything that doesn‟t really belong together on the plate (as happens with

too much „fusion‟).


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Some top chefs are now regularly including local ingredients, traditions

and influences in their posh nosh menus, but we need more of this to give

the region‟s cuisine a thorough stamp that says „Cape cuisine‟.

This is something Sliver campaigns for and which I feel more chefs should

strive for.

We‟re so close, but not quite there.

The city is, undoubtedly, the country‟s food capital (although

Johannesburgers will argue the point, and Durban is making great culinary

strides).

Restaurants in the city and nearby enclaves such as Franschhoek have in

recent years found themselves in the top 100, and even top 50, in the

world as selected by Restaurant magazine (UK).

Two – La Colombe in Constantia and Le Quartier Francais in Franschhoek

– made the top 50, way ahead of Gordon Ramsay‟s London operations.

Ramsay, too, now has a branch in Cape Town – right across the lobby

from Nobu in the seriously swank One&Only Hotel in the Victoria and

Alfred Waterfront.

By the way, that “Alfred” isn‟t an error.

It‟s named not for her husband Albert but for Victoria‟s son Alfred who

visited the Cape in his younger years a century ago, just as young Harry

occasionally pops into town these days.

The more pretentious of Cape Town restaurateurs do things like that. In

Franschhoek, where there are only about three French-speaking people


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(locals mostly speak Afrikaans, recent emigres English), everything has a

poncy French name.

Franschhoek has been flavour of the month for, well, some years now,

having successfully and cleverly marketed itself as the gourmet capital of

the country.

All well and good, but greater Cape Town itself is really the true food

capital of South Africa, and indeed of Africa.

Welcome to Cape Town, and our well-flavoured, heady brew.

SOUTH AFRICAN FOOD

(http://www.mediaclubsouthafrica.com/index.php?option=com_content&vi

ew=article&id=124%3ASouth+African+food&catid=41%3Avisit_bg&Itemid

=58)

Barbara Ludman

A delicious way to experience the Rainbow Nation is through its food.

Contributions from the cultures that created South Africa make its modern

cuisine one of the most exciting in Africa.

For the more daring diner, South Africa offers culinary challenges ranging

from crocodile sirloin to fried caterpillars to sheep heads.

All three are reputed to be delicious.

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For the not-quite so brave, there are myriad indigenous delicacies such as

biltong (dried, salted meat), bobotie (a much-improved version of

Shepherd's pie) and boerewors (hand-made farm sausages).

Umnqusho, a stew of roughly crushed dried maize kernels mixed with

sugar or butter beans, is said to be former president Nelson Mandela ‟s

favourite food.

Maize meal porridge, crumbly or soft, accompanies most meals. And fried

chicken from fast-food outlets is widely popular.

Those who prefer to play it altogether safe will find that most eateries offer

a familiar global menu - anything from hamburgers to sushi to pad thai to

spaghetti bolognaise.

And you can drink the tap water.

Restaurant guides list close to two dozen national styles, including

Vietnamese and Swiss.

On a single street in a Johannesburg suburb, one finds Italian restaurants,

two or three varieties of Chinese cookery, Japanese, Moroccan, French,

Portuguese and Indian food, both Tandoor and Gujarati.


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Not far away are Congolese restaurants, Greek, even Brazilian and

Korean establishments, and, everywhere, fusion, displaying the fantasies

of creative chefs.

But there are niche specialities as well, and not a few surprises.

Some of the world‟s best curries can be found in Durban; fine French

cuisine in Franschhoek; the freshest fish, caught only hours before, in

Cape Town and Hermanus.

Wine estates in Western Cape province offer meals, often French- or

English-themed, along with wine tastings.

High tea is on offer at most major hotels throughout the country: high teaat the Mount Nelson Hotel in Cape Town is a traditional treat.

Those in search of authentic South African cuisine have to look harder for

those few establishments that specialise in it - like the justly famous

Gramadoelas in central Johannesburg, Wandie's Place in Soweto, the

Africa Café in central Cape Town or smaller restaurants in that city's Bo-

Kaap, in Khayelitsha and Langa.

MEAT

Basically, however, South Africans eat meat – and lots of it.

Lamb from the Karoo is highly prized.

Game is ubiquitous: restaurants and butchers offer mostly impala or kudu,

but springbok, warthog and crocodile are sometimes available.

So, for the brave, is the mopani worm, the caterpillar of the emperor moth,

which is boiled, then sun-dried. Ostrich goes as guilt-free red meat, low in

cholesterol and farmed in the Karoo.

Whatever the meat chosen, there are braais – or barbecues –

everywhere: on the pavement during the week, as fast food for labourers;

and in backyards in the suburbs on weekends.


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What goes on the backyard grill will almost certainly be boerewors, a spicy

sausage and as close to a national food as one can get.

Steak houses may specialise in flame-grilled aged sirloin, but they also

offer boerewors.

Even celebrity chefs become involved in boerewors cookouts.

There are varieties of biltong in every café, in big cities and little dorps.

Every weekend there wafts from neighbourhoods rich and poor the smell

of spicy sosaties being grilled over the braai.

RAINBOW CUISINE

It was the search for food that shaped modern South Africa: spices drew

the Dutch East India Company to Java in the mid-1600s, and the need for

a half-way refreshment stop for its ships rounding the Cape impelled the

company to plant a farm at the tip of Africa.

There are sections of Commander Jan van Riebeeck's wild almond hedge

still standing in the Kirstenbosch Gardens in Cape Town.

That farm changed the region forever.

The company discovered it was easier to bring in thousands of hapless

slaves from Java to work in the fields than to keep trying to entrap the

local people, mostly Khoi and San, who seemed singularly unimpressed

with the Dutch and their ways.

The Malay slaves brought their cuisine, perhaps the best-known of all

South African cooking styles.

The French Huguenots arrived soon after the Dutch, and changed the

landscape in wonderful ways with the vines they imported.

They soon discovered a need for men and women to work in their

vineyards, and turned to the Malay slaves (and the few Khoi and San they

could lure into employment).


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Much later, sugar farmers brought indentured labourers from India to cut

the cane.

The British, looking for gold and empire, also brought their customs and

cuisine, as did German immigrants.

In the 20th century, Chinese workmen and Japanese entrepreneurs

arrived to seek their fortunes.

While all these groups brought new customs and cuisine, black

communities continued to eat their traditional foods: beef and game,

sorghum, maize, root vegetables and wild greens like morogo.

Today the resultant kaleidoscope - the famous "rainbow" - applies not onlyto the people but to the food, for one finds in South Africa the most

extraordinary range of cuisines.

A BRIEF HISTORY OF SOUTH AFRICAN CUISINE

(http://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-

cuisine.html)

Before the Europeans arrived in 16th century, various peoples lived

throughout the area now known as South Africa.

I believe that the Xhosa people, the San peoples, the Bantu-speaking

peoples, and the Tugela peoples were some of the more prominent, but

don't quote me on that.

Some of these peoples herded livestock, but agriculture was not popularand most fruits and vegetables were foraged.

To try and grasp the effects of that these native people's culinary traditions

upon modern South Africa would be like trying to show the effects of

Native American cooking traditions on modern America.

http://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.htmlhttp://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.htmlhttp://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.htmlhttp://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.htmlhttp://en.wikipedia.org/wiki/Xhosa_peoplehttp://en.wikipedia.org/wiki/San_Peoplehttp://en.wikipedia.org/wiki/Bantu_peopleshttp://en.wikipedia.org/wiki/Bantu_peopleshttp://en.wikipedia.org/wiki/San_Peoplehttp://en.wikipedia.org/wiki/Xhosa_peoplehttp://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.htmlhttp://www.ravenoustraveler.com/2012/08/a-brief-history-of-south-african-cuisine.html


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Koeksister

When the Dutch colonized South Africa, they brought with them European

ingredients and cooking traditions. This was back in the 17th century.

To untangle to origins of the numerous dishes that arose back then would

require a grant or two, suffice it to say that some of these dishes are still

popular.

They include potjiekos, a thick meat and vegetable stew; Tomato bredie,

another stew only heavily spiced and typically featuring fewer vegetables

that potjiekos; melktert, a milk tart that tastes a bit like horchata; and

koeksister, a fried pastry absolutely saturated with sugar syrup.

Melktert, eaten at Village Shop in Hoekwil

http://www.facebook.com/pages/Village-Shop/216256551738618http://www.facebook.com/pages/Village-Shop/216256551738618


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The Trekboer s, who were somewhat like our pioneers, were groups of

nomadic colonialists who left Cape Town to move throughout South

Africa's interior, subsisting off of herded livestock and temporary farms.

The Voortrekkers were a similar group, only they set out from the EasternCape.

Together, these people eventually became known as the Boers: rough-

around-the-edges farmers of European ancestry who lived alongside the

native peoples.

They created frontier towns and they too developed a somewhat cuisine

independent of the coast colonial cities.

Boerewors sausage, photo by by AndyRobertsPhotos

One of the reasons I bring up the Boers is the Boerewors sausage.

Because of the name, it would seem as though the Boers invented this

delicious sausage, which is typically heavily spiced with nutmeg and

cinnamon, but spiced sausages were already a part of everyday life in The

Netherlands.

http://en.wikipedia.org/wiki/Trekboerhttp://en.wikipedia.org/wiki/Voortrekkershttp://www.flickr.com/photos/aroberts/2622078230/sizes/l/in/photostream/http://www.flickr.com/photos/aroberts/2622078230/sizes/l/in/photostream/http://en.wikipedia.org/wiki/Voortrekkershttp://en.wikipedia.org/wiki/Trekboer


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Boerewors have become a South African staple.

The Boers and the native peoples developed the language Afrikaans,

which gave us the wonderful term, braai.

Braai is an event and a cooking style.

Similar to a barbecue, a braai involves grilling meat over an outdoor,

wood-fired grill, and the cooking style is common throughout most

countries in the southern portion of Africa.

It is a truly authentic African meal, and you better believe you'll find

Boerewors sausage in spades.

In the 19th century, Indians came to South African, and they quickly

helped shape South African cuisine.

The first Indians were Dutch slaves.

Whether they or the curry-loving Dutch are responsible or a combination

of both, curry dishes soon became popular in South Africa, beginning in

the Eastern Cape around Durban, and one of South Africa's most famous

dishes was born: Bunny Chow.

Bunny Chow is a half loaf of bread hollowed out and filled with curry.

Cape Malay cooking was developed by the community living in the Bo-

Kaap neighborhood in Cape Town, which is known as the Cape Malay

community.

This community, like the Indians on the Eastern Cape, also finds its roots

in slavery,

These people came from Southeast Asia, India, and Indonesia (Malay as

in Malaysian).


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Today, the Cape Malay community is Muslim, and the Bo-Kaap areas is

one of the most beautiful parts of Cape Town, with wonderful mosques

and brilliant, pastel-colored homes.

Andulela Culinary Tour, which takes food lovers into a local home, wherethey prepare awesome dishes with home cooks who've made the dishes a

million times already.

Lamb curry (Cape Malay-style)

Cape Malay-style food involves masalas, curries, and delicious breads,

including roti and samosas.

Some traditional Cape Malay dishes are bobotie, comprised of mincemeat

spiced with curry and other spices and topped with an egg-based topping

(this dish is very versatile, and I had a tremendous bobotie that reminded

me of a crust-less mincemeat pie topped with whipped potatoes); oumens

onder die komber, which are similar to dolma; and smoorsnoek, white fish

gently smoked then simmered with tomatoes and onions.

Of course, rich curries made from the excellently prepared, fresh masalas

(curry mixes) of Cape Town are truly unbeatable.

http://www.andulela.com/english/malay_cooking_tours.htmlhttp://www.andulela.com/english/malay_cooking_tours.html


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Antelope steak, eaten at 5 Ryneveld in Stellenbosch

Thanks to this mix of cultural influences, South Africa's cuisine has earned

the monicker, rainbow cuisine.

Other traditional dishes that I found during my time in South Africa include

sosaties, or kebabs; biltong, a very tender beef jerky; lots of steaks, from

South African lamb and beef to ostrich and antelope; frikkadelle,

meatballs; the Gatsby, a Capetonian sandwich involving a baguette,

French fries, and meat (late night food!); and smoked fish pate, aka snoek

pate.

Two dishes I didn't come across but that sound pretty wacky are Walkie

Talkies, deep-fried chicken heads and feet, and Mashonzha, a dish of

mopani caterpillars sauteed with onion, pepper, tomatoes, and curry

spices.

http://www.5ryneveld.com/http://www.5ryneveld.com/


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Mopani caterpillars by NH53

Today, South Africa's cuisine continues to develop, and, as the prior posts

suggest, many of the restaurants draw international inspiration.

Sushi restaurants are just as common as Ethiopian restaurants, and local

fast food chains compete with the bizarrely popular Kentucky Fried

Chicken chain.

(http://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-

Africa.html)

South African Languages

South Africa is the Rainbow Nation, a title that captures the country's

cultural and ethnic diversity.

The population of South Africa is one of the most complex and diverse in

the world.

Of the 51.7 million South Africans, over 41 million are black, 4.5 million are

white, 4.6 million are coloured and about 1.3 million Indian or Asian. About

51.3% are female, and 48.7% male.

The black population of South Africa is divided into four major ethnic

http://www.flickr.com/photos/nh53/5063981819/sizes/l/in/photostream/http://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.foodbycountry.com/Kazakhstan-to-South-Africa/South-Africa.htmlhttp://www.flickr.com/photos/nh53/5063981819/sizes/l/in/photostream/


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groups; namely Nguni (Zulu, Xhosa, Ndebele and Swazi), Sotho,

Shangaan-Tsonga and Venda.

There are numerous subgroups within these, of which the Zulu and Xhosa

(two subgroups of the Nguni group) are the largest.

The majority of the white population (about 60%) is of Afrikaans descent,

with many of the remaining 40% being of British or European descent.

The coloured population have a mixed lineage, which often comprises the

indigenous Khoisan genes combined with African slaves that were brought

here from all over the continent, and white settlers.

Most of the coloured population lives in the Northern and Western Cape

provinces, whilst the majority of the Indian population lives in KwaZulu-

Natal.

The Afrikaner population is especially concentrated in the Gauteng and

Free State provinces and the English population in the Western Cape,

Eastern Cape and KwaZulu-Natal.

There are eleven official languages in South Africa.

These are English (9.6%), Afrikaans (13.5%), Ndebele (2.1%), Sepedi(9.1%), Xhosa (16%), Venda (2.4%), Tswana (8%), Southern Sotho

(7.6%), Zulu 22.7%), Swazi or SiSwati (2.5%) and Tsonga (4.5%).

Much of the country‟s media has been tailored to include as many of these

languages as possible.

Of course, many other languages from all over the world are spoken here

too; including Portuguese, Greek, Italian, French, Chinese, and so on.

South Africa's Official Languages

Zulu

Xhosa

Afrikaans

Venda

http://www.sa-venues.com/maps/western_cape_accommodation_map.htmhttp://www.sa-venues.com/kwazulu_natal_accommodation.htmhttp://www.sa-venues.com/kwazulu_natal_accommodation.htmhttp://www.sa-venues.com/gauteng_index.htmhttp://www.sa-venues.com/free_state_accommodation.htmhttp://www.sa-venues.com/eastern_cape_accommodation.htmhttp://www.sa-venues.com/eastern_cape_accommodation.htmhttp://www.sa-venues.com/free_state_accommodation.htmhttp://www.sa-venues.com/gauteng_index.htmhttp://www.sa-venues.com/kwazulu_natal_accommodation.htmhttp://www.sa-venues.com/kwazulu_natal_accommodation.htmhttp://www.sa-venues.com/maps/western_cape_accommodation_map.htm


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Ndebele

Sepedi

Setswana

Southern Sesotho

Swati

Tsonga

South Africa - Customs and Etiquette

Meeting Etiquette

There are several greeting styles in South Africa depending upon the

ethnic heritage of the person you are meeting.

When dealing with foreigners, most South Africans shake hands while

maintaining eye contact and smiling.

Some women do not shake hands and merely nod their head, so it is best

to wait for a woman to extend her hand.

Men may kiss a woman they know well on the cheek in place of a

handshake.

Greetings are leisurely and include time for social discussion and

exchanging pleasantries.

Gift Giving Etiquette

In general, South Africans give gifts for birthdays and Christmas.

Two birthdays - 21 and 40 - are often celebrated with a large party in

which a lavish gift is given. It is common for several friends to contribute to

this gift to help defray the cost.

If you are invited to a South African's home, bring flowers, good quality

chocolates, or a bottle of good South African wine to the hostess.

Wrapping a gift nicely shows extra effort.


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Gifts are opened when received.

Dining Etiquette

If you are invited to a South African's house:

Arrive on time if invited to dinner.

Contact the hostess ahead of time to see if she would like you to bring a

dish.

Wear casual clothes which include jeans or pressed shorts.

It is a good idea to check with the hosts in advance.

In Johannesburg, casual is dressier than in other parts of the country. Do

not wear jeans or shorts unless you have spoken to the hosts.

Offer to help the hostess with the preparation or clearing up after a meal is

served.

Business Etiquette and Protocol

Relationships & Communication

South Africans are transactional and do not need to establish long-

standing personal relationships before conducting business.

If your company is not known in South Africa, a more formal introduction

may help you gain access to decision-makers and not be shunted off to

gatekeepers.

Networking and relationship building are crucial for long-term business

success.

Relationships are built in the office. Most businessmen are looking for long-term business relationships.

Although the country leans towards egalitarianism, businesspeople

respect senior executives and those who have attained their position

through hard work and perseverance.


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There are major differences in communication styles depending upon the

individual's cultural heritage.

For the most part, South Africans want to maintain harmonious working

relationships, so they avoid confrontations.

They often use metaphors and sports analogies to demonstrate a point.

Most South Africans, regardless of ethnicity, prefer face-to-face meetings

to more impersonal communication mediums such as email, letter, or

telephone.

Business Meeting Etiquette

Appointments are necessary and should be made as far in advance as

possible.

It may be difficult to arrange meetings with senior level managers on short

notice, although you may be able to do so with lower-level managers.

It is often difficult to schedule meetings from mid December to mid

January or the two weeks surrounding Easter, as these are prime vacation

times.

The first meeting is used to establish personal rapport to determine if you

are trustworthy.

After a meeting, send a letter summarizing what was decided and the next

steps.

Dress Etiquette

Business attire is becoming more informal in many companies.

However, for the first meeting, it is best to dress more conservatively.

Men should wear dark coloured conservative business suits.

Women should wear elegant business suits or dresses.


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South Africa – Culture

The A to Z of South African culture

Read more: http://www.southafrica.info/about/arts/a-z-

culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64

South Africa is more than a cultural melting pot, it's a big warm potjie of

culture, full of different ingredients and yummy surprises, and developing

its rich flavour over centuries.

Get a taste of cultural alphabet soup from archaeology to Zulu, with a

dash of Corné, jukskei, kwaito and quagga on the way.

A is for Archaeology

B is for Battles

C is for Corné and Twakkie

D is for Dance E is for Earth

F is for Festivals

G is for Goldblatt

H is for Handicrafts

I is for Indigenous Art

J is for Jukskei

K is for Kwaito L is for Literature

M is for Mbube

N is for Nguni

O is for Owl House

P is for Palaeontology

http://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64http://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64http://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64http://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64http://www.southafrica.info/about/arts/a-z-culture.htm#ahttp://www.southafrica.info/about/arts/a-z-culture.htm#bhttp://www.southafrica.info/about/arts/a-z-culture.htm#chttp://www.southafrica.info/about/arts/a-z-culture.htm#dhttp://www.southafrica.info/about/arts/a-z-culture.htm#ehttp://www.southafrica.info/about/arts/a-z-culture.htm#fhttp://www.southafrica.info/about/arts/a-z-culture.htm#ghttp://www.southafrica.info/about/arts/a-z-culture.htm#hhttp://www.southafrica.info/about/arts/a-z-culture.htm#ihttp://www.southafrica.info/about/arts/a-z-culture.htm#jhttp://www.southafrica.info/about/arts/a-z-culture.htm#khttp://www.southafrica.info/about/arts/a-z-culture.htm#lhttp://www.southafrica.info/about/arts/a-z-culture.htm#mhttp://www.southafrica.info/about/arts/a-z-culture.htm#nhttp://www.southafrica.info/about/arts/a-z-culture.htm#ohttp://www.southafrica.info/about/arts/a-z-culture.htm#phttp://www.southafrica.info/about/arts/a-z-culture.htm#phttp://www.southafrica.info/about/arts/a-z-culture.htm#ohttp://www.southafrica.info/about/arts/a-z-culture.htm#nhttp://www.southafrica.info/about/arts/a-z-culture.htm#mhttp://www.southafrica.info/about/arts/a-z-culture.htm#lhttp://www.southafrica.info/about/arts/a-z-culture.htm#khttp://www.southafrica.info/about/arts/a-z-culture.htm#jhttp://www.southafrica.info/about/arts/a-z-culture.htm#ihttp://www.southafrica.info/about/arts/a-z-culture.htm#hhttp://www.southafrica.info/about/arts/a-z-culture.htm#ghttp://www.southafrica.info/about/arts/a-z-culture.htm#fhttp://www.southafrica.info/about/arts/a-z-culture.htm#ehttp://www.southafrica.info/about/arts/a-z-culture.htm#dhttp://www.southafrica.info/about/arts/a-z-culture.htm#chttp://www.southafrica.info/about/arts/a-z-culture.htm#bhttp://www.southafrica.info/about/arts/a-z-culture.htm#ahttp://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64http://www.southafrica.info/about/arts/a-z-culture.htm#.UsJBi7SGHvy#ixzz2p1TKZO64


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Q is for Quagga

R is for Robot

S is for Shuttleworth

T is for Tsotsi

U is for Unesco World Heritage

V is for Villages

W is for Wine

Y is for Yum

Z is for Zulu

Read more: http://www.southafrica.info/about/arts/a-z-

culture.htm#.UsJBi7SGHvy#ixzz2p1ThuyHk

FMCG PRODUCTS IN SOUTH AFRICA

ALCOHOLIC BEVERAGES

Beer

Brandy

Cider

Cream Liquer

Sparkling Wine

Wine

Fortified Wine

Flavoured Alcoholic Beverages

BISCUITS & SNACKS

Baked Snacks

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Biltong

Corn Snacks


37/41

Extruded Snacks

Popcorn

Potato Based Snacks

Rusks

Savoury Biscuits

GENERAL FOODS

Bread

Flour

Jam

Maize

Pasta

Rice

Sugar Sweetners


38/41

VARIOUS SUPPLIERS

ALCOHOL SUPPLIERS

Bottega, by Profumi D'Italia

Cape Legends

DGB

DISTELL – Spirits, RTD‟s, Fruit Cocktails

Distell Wines

KWV

Stellar Winery

Stellenbosch Vineyards

Swartland Winery

HOME CARE SUPPLIERS

A.J. North (Pty) Ltd

Addis

Carbro

Fore Good Group

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Lighter Leash Products t/a The Purple Packet

Lion Match Products (PTY) Limited

Philips

ELECTRONICS SUPPLIERS

Fore Good Group

Philips

PERSONAL & HEALTH CARE SUPPLIERS

A.J. North (Pty) Ltd

ACDOCO South Africa

African Extracts Rooibos

Bayer HealthCare

Bioflora

Calora

Fore Good Group

IVOhealth

Kimberly-Clark

Nampak Tissue

Vita-thion

FOOD & BEVERAGE SUPPLIERS

http://www.fastmoving.co.za/fmcg-suppliers/lighter-leash-products-t-a-the-purple-packet-137/home-care-56/lighter-leash-products-t-a-the-purple-packet-251http://www.fastmoving.co.za/fmcg-suppliers/lion-match-products-pty-limited-117/home-care-56http://www.fastmoving.co.za/fmcg-suppliers/philips-147/home-care-56/philips-household-products-326http://www.fastmoving.co.za/fmcg-suppliers/fore-good-group-75/electronics-59/fore-good-group-330http://www.fastmoving.co.za/fmcg-suppliers/philips-147/electronics-59http://www.fastmoving.co.za/fmcg-suppliers/a-j-north-pty-ltd-98/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/acdoco-south-africa-240/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/african-extracts-rooibos-266/personal-health-care-55/african-extracts-rooibos-424http://www.fastmoving.co.za/fmcg-suppliers/bayer-healthcare-62/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/bioflora-100/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/calora-150/personal-health-care-55/calora-332http://www.fastmoving.co.za/fmcg-suppliers/calora-150/personal-health-care-55/calora-332http://www.fastmoving.co.za/fmcg-suppliers/fore-good-group-75/personal-health-care-55/fore-good-group-330http://www.fastmoving.co.za/fmcg-suppliers/ivohealth-101/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/kimberly-clark-105/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/nampak-tissue-236/personal-health-care-55/twinsaver-383http://www.fastmoving.co.za/fmcg-suppliers/vita-thion-95/personal-health-care-55/vita-thion-66http://www.fastmoving.co.za/fmcg-suppliers/vita-thion-95/personal-health-care-55/vita-thion-66http://www.fastmoving.co.za/fmcg-suppliers/vita-thion-95/personal-health-care-55/vita-thion-66http://www.fastmoving.co.za/fmcg-suppliers/nampak-tissue-236/personal-health-care-55/twinsaver-383http://www.fastmoving.co.za/fmcg-suppliers/kimberly-clark-105/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/ivohealth-101/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/fore-good-group-75/personal-health-care-55/fore-good-group-330http://www.fastmoving.co.za/fmcg-suppliers/calora-150/personal-health-care-55/calora-332http://www.fastmoving.co.za/fmcg-suppliers/bioflora-100/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/bayer-healthcare-62/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/african-extracts-rooibos-266/personal-health-care-55/african-extracts-rooibos-424http://www.fastmoving.co.za/fmcg-suppliers/acdoco-south-africa-240/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/a-j-north-pty-ltd-98/personal-health-care-55http://www.fastmoving.co.za/fmcg-suppliers/philips-147/electronics-59http://www.fastmoving.co.za/fmcg-suppliers/fore-good-group-75/electronics-59/fore-good-group-330http://www.fastmoving.co.za/fmcg-suppliers/philips-147/home-care-56/philips-household-products-326http://www.fastmoving.co.za/fmcg-suppliers/lion-match-products-pty-limited-117/home-care-56http://www.fastmoving.co.za/fmcg-suppliers/lighter-leash-products-t-a-the-purple-packet-137/home-care-56/lighter-leash-products-t-a-the-purple-packet-251


40/41

Abba Seafood

ACE

Alpen Food Company

Aqua Spa Mineral Waters

Aspen Nutritionals

Bokomo

Boland Pulp

Bull Brand Meat Products

Cape Herb and Spice (PTY) LTD

Carmién Tea

Cresta

Del Monte Fruits South Africa

Denny Convenience Foods

Eat Smart Organics

Entyce Beverages

Foodcorp Consumer Brands

Goldcrest

Heinz

IFFCO

Lucky Star

Mondelez South Africa

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41/41

Rhodes

Soda King

Tastic

Vesuvio
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