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GLOSSARY: SOUTH AFRICAN DISHES AND INGREDIENTS • Amadumbe: a tuber that resembles a sweet potato • Atchar: pungently flavored mango preserve seasoned with authentic Indian spices • Biltong: a South African version of jerky, typically using beef or game and eaten as a snack; readily available at supermarkets and butcheries • Bobotie: traditional Cape Malay dish resembling shepherd's pie, said to have originated in Indonesia; usually made with finely chopped meat with a creamy egg topping, the combination of sweet and sour tastes, including curry and turmeric, is typical of South African cuisine • Boerewors: "farmer's sausage," South Africa's spicier version of a New York hot dog, with beef or pork sausage char-grilled over an open flame at roadside stands; served in a bun with tomato sauce and mustard • Bunny chow: street food made with a hollowed-out loaf of bread filled with curry; said to have been created in Durban during the apartheid era when Indian Bannia class traders were prohibited from serving Zulu customers inside their eateries, so the Bannias developed an edible takeaway container filled with curry, according to South African Tourism's official website (southafrica.net) • Chakalaka: spicy relish served alongside a main course and consisting of grated carrots, green peppers, sliced onion, vinegar, and chiles • Frikkadels: small meatballs, usually baked, eaten at room temperature for portability; a Cape Malay version typically includes curry powder, and fish varieties exist as well • Koeksister: from the Dutch koekje, or cookie, a syrup-coated doughnut with two popular versions: the Afrikaner, in a twisted or braided shape, and the spicier Cape Malay style, finished with a sprinkling of coconut; often sold at street fairs and church bazaars • Malva pudding: sticky-sweet pudding, typically served hot with custard and/ or ice cream • Mealie bread: sweet bread baked with corn • Mieliepap: ground maize used to make a cornmeal porridge called putupap, introduced to South Africa by African natives from the north; sometimes combined with meat and other root vegetables and squashes • Morogo: type of wild spinach usually washed, sliced, and slowly simmered in a pot with salt, and served with starchy dishes • Mrs. Ball's Chutney: a beloved sauce in South Africa that is piquant and fruity in flavor; comparable in use to ketchup • Peri-Peri or Piri-Piri: a spicy chile also known as African bird's eye • Potjiekos: stews traditionally prepared outdoors in small, round, three- legged cast-iron pots brought by 17th century Dutch settlers; meat, root, and cruciferous vegetables, along with potatoes or rice, are slowly cooked with beer or sweet wine over charcoal or wood along with traditional Cape Malay spices • Samp: dried corn kernels that have been stamped and chopped until broken and, once cooked, are often served as a side dish; combined with soaked dried beans, it is said to have been a favorite of Nelson Mandela's • Sosaties: highly seasoned, marinated, and grilled meat kebabs, most often made with lamb or mutton; dried fruits, onion, and mushrooms are often added (see Braai, p. 160) • Walkie-talkies: grilled chicken feet and heads Biltong Peri-Peri Koeksister Chakalaka SUMMER 2014 159 globalEats_southAfrica.indd 159 6/2/14 2:11 PM