For celebrating your team, or, not...it's Saturday nite somewhere!
South Africa is a country with a multiracial society of varied ethnic origins that has influenced greatly in their traditions and cocktails and appetizers on a Johannesburg winter afternoon or a summer Cape Town beachside can be enjoyed by everyone.
What better way to unwind from a long, hot day of game-viewing and adventure than enjoying a refreshing cocktail and small traditional snacks?
Traditional beverages are homemade brewed, whether in rustic villages or modern cities. Whether you choose to eat on the wild side: crocodile, impala, ostrich, zebra or the mild side: chicken, lamb, beef and vegetables, the diverse dining traditions of South Africa offer food and drink for every palate.
Also, herbal tea and coffee are often consumed during breakfast. Drinks served during a typical South African meal might also include Mechow, a fermented beer like drink made from cornmeal. Ginger beer is also commonly served in local diners and pubs. Fruit punches and cocktails are easily prepared on the spot, as well as fresh squeezed orange juice.
South Africa is a country very well known for the production of good quality white and red wines. Especially in the southern parts of the country, in the Cape region, where climactic conditions simulate those of the old wine countries, is a great environment for the vineyards to produce the best grape crop. Over 300 years ago, Dutch settlers in the Western Cape of South Africa started cultivating grapes for wine and brandy production. They subsequently started making wines and brandies that were then blended with local fruit and herbs. Among the staples of the South African wines, there are the Muscadel, Burgundy and Cabernet Sauvignon wines.
South African Beer
Beer in South Africa has become serious business in South Africa. Dutch and British immigrants in South Africa brought the knowledge to produce alcohol but local indigenous people such as the Sotho and Zulu had already produced brewing forms of sorghum and maize beers.
South African Breweries - "SAB" produces many of the brands on the South African market but every aspect of beer is available nowadays and South Africa has many breweries and pubs where their beers can be tasted.
Some of the most popular beers are:
Castle - Lager
Castle Milk - Stout
Bavaria 8.6 - South Africa Lager
Kulu Draught - South Africa Lager
Savannah Dry - South Africa (Flavoured)
Windhoek Lager - South Africa Lager
Hansa Pilsner - South Africa
Black Label - South Africa
Castle Lager - South Africa
Lion Lager - South Africa
Mitchells Foresters Lager - South Africa
Van Der HUM Liquer
Another specific South African drink, consumed in bars and restaurants, is the Van Der Hum, tangerine based liquor - a citrus blend of brandy, Cape tangerines, herbs, spices, seeds and barks; made from five year old potstill brandy, and wine distillate, is named Van der Hum after its original creator. It is sweetened with cane sugar syrup, and has a deep golden amber hue.
“The Joburg Cocktail “
Cocktail Variety: Aromatic
Cocktail Strength: Medium
Cocktail Size: Short
Glass type: Lowball glass
Garnish: Orange Twist
Method: Stir and Strain
30 ml Rum
15 ml Dubonnet
3 dashes Orange Bitters
Stir all ingredients with ice in a mixing glass. Strain into a lowball glass filled with ice and garnish with an orange twist. Serve.
“The Malawi Shandy”
The Malawi Shandy is South Africa’s unique spin on the Shandy.
(A Shandy is an extremely popular drink consumed across the globe. Its ingredients vary from country to country and ingredients can include ginger beer, ginger ale, lemonade, and soft drinks. and is an exceptionally refreshing drink comprised of equal parts of lemonade and ginger ale and a few drops of Angostura bitters.)
Another popular type of Shandy consumed in Namibia and South Africa is the `Rock Shandy’.
This drink contains equal parts of soda water and lemonade with some dashes of Angostura bitters. The Angostura bitters are comprised of water, alcohol, gentian root, and vegetable flavoring extracts.
You’ll love sipping on these crisp cocktails to quench your thirst!
Some of the most delicious South African appetizers include pates, such as the snoek pate or the biltong pate. Thin sliced button mushrooms, mixed with chopped onions, finely grated biltong, cream cheese and fresh watercress make for a great appetizers.
Other traditional snacks served in restaurants may be the Peri-Peri chicken livers prepared in dry white wine with cayenne pepper; pink crepes filled with cream cheese, Mozambique shrimp, or baked mushrooms with basil and sometimes nut stuffing. Avocado salad or spinach soup can be served as appetizers and are sometimes accompanied by special South African bread, baked half-way, cut and baked all the way to make it crispy inside as well.
The Yellow melon muscatel (the South African name for muscatel) is a traditional South African appetizer, and is usually served on salad plates.
Biltong (pron. bill-tong) is a 400 year old traditional South African beef snack, cured as a beef jerky, both in taste and preparation.
200g /7 oz Button Mushrooms, thinly sliced
1 small Onion, chopped
50g / 2oz Butter
100g / 4oz Biltong , finely grated
250g / 9oz Cream Cheese
250g / 9oz Whipping Cream, lightly whipped
To serve garnish with Fresh Watercress & wafer thin slices of Biltong
Melt the butter in a frying pan; add the mushrooms and onions and sauté until soft.
Set aside and allow to cool completely.
Once cold, place the onion mixture in a food processor together with the rest of the ingredients and blend well.
To serve - garnish with watercress and wafer-thin slices of Biltong.
Serve with crackers or thin slices of fresh baguette bread.
2 c. Black-Eyed Peas
1 med. red onion
1/2 tsp. red pepper, to taste
1/2 tsp. salt
Soak peas overnight or use canned.
Drain and pound with masher till crushed.
Grind puree in blender, adding water as needed to a smooth consistency (like pancake batter).
Grind very fine onion and peppers; add to Beans in blender.
Heat oil to 350-375 in deep fryer.
Drop mixture by teaspoonful into hot oil and fry until deep brown. Drain on paper towel.
Many Africans sprinkle the fried beans with additional red pepper.
Eat them warm. Use as warm snacks or as a bread substitute.
*Original reporting with previously printed information from Recipes Wiki