Introducing Superkabza

African traditional cuisine 

Home Grown Organic Chicken , Dumpling

 and two types of vegs salads not forgetting the Artcher

It is to date from the earliest of time made from raw ingredients , naturally grown  and farmed still today. It's has evolved andit has now made its way in to restaurants and some part of the world such as Dubai, Greece London taken across by company's that have love for it and see a market for it. It has influence from the French , British and a bit of Indian style of cooking as well. South African Indians   

Traditional Moroccan Lamb 

Tajine with Mixed vegs

South Africa has a number home cooked dishes that are outstanding to it, some of the dishes have never be recreated it transformed to the latest cooking styles. For one to Perfact them you need to use its old cooking styles and Ingredients.

Fellow Chef Enjoy braaied meat
 with a home made source

South Africa has various dishes such as chakalaka , pap , wors and many others that have a unique taste and flavour  to our special likes. No other chefs do it better then our mothers at home , the skill and recipes are  passed down from to us.

Slow Cooked lamb Knuckles with diced 
potatoes and round Carrots

sometimes called "rainbow cuisine", as it has had a variety of multicultural sources and stages.  The cuisine can be generalized as Cookery practiced by  people of South Africa  such as the Sotho, Venda Tswana  -speaking people

The Traditional open fire cooking called
 a Braai, 1kg Steaks and hole Chicken

South African Cookery emerged from several waves of colonialisation and travelers introducing food during the Colonia period by white European people of Dutch (since 1652), German, Italian, Greek and British since 1805~1820) descent and their Indo-Asian migrants or servants - this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesian and cooking styles from neighboring  colonial cultures such as Portuguese Mozambique 

Another take on Chicken and Dumplings

In the precolonial period, indigenous cuisine was characterised by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. Khoisan groups enabled products and the availability of fresh meat on demand. The pre-colonial diet consisted primarily of cooked grains, especially sorghum, fermented milk (somewhat like yogurt) and roasted or stewed meat. At some point, maize replaced sorghum as the primary grain, and there is some dispute as to whether maize, a Central American crop, arrived with European settlers or spread through Africa before white settlement via Africans returning from the Americas during the era of the slave trade. 

Roasted Whole Organic Chicken

 People also still keep sheep and goats, and communities often organised vast hunts for the abundant game; but beef was considered the absolutely most important and high status meat. The ribs of any cattle that were slaughtered in many communities were so prized that they were offered to the chief of the village

Myself Bringing Afrcan Style cooking to the
 Middle East , one of the local Parks

In many ways, the daily food of South African families can be traced to the indigenous foods that their ancestors ate. A typical meal in a South African family household that is Bantu-speaking is a stiff, fluffy porridge of maize meal (called "pap," and very similar to American grits) with a flavorful stewed meat gravy. Traditional rural families (and many urban ones) often ferment their pap for a few days — especially if it is sorghum instead of maize — which gives it a tangy flavor. The Sotho-Tswana call this fermented pap, "ting."

Mala Mogodu, cutting it in to small bit 
size for one to enjoy with pap

The vegetable is often some sort of pumpkin, varieties of which are indigenous to South Africa, although now many people eat pumpkins that originated in other countries. 

Samp with mixed beans and Carrot baby marrow salad

Here is a list of a few traditional dishes and names

Amansi sour milk

• Boerewors, a sausage that is traditionally braaied (barbecued)
• Chakalaka, a spicy South African vegetable relish.
• Chutney, or blatjang, a sweet sauce made from fruit that is usually poured on meat
• Isidudu, pumpkin pap
• Mafi sour milk, often consumed with pap or drank alone
• Mageu, a drink made from fermented mealie pap.
• Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
• Malva pudding, a sweet spongy apricotpudding of Dutch origin
• Mashonzha, made from the mopane worm.
• Melkkos (milk food), another milk-based dessert.
• Mealie-bread, a sweet bread baked with sweetcorn.
• Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu
• Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots.
• Potjiekos, a traditional Afrikaans stew, made with meat and vegetables and cooked over coals in cast-iron pots.
• Samosa, or samoosa, is a savoury stuffed Indian pastry that is fried.
• Samp and beans
• Smagwinya, fat cakes
• Trotters and Beans, from the Cape, made from boiled pig's or sheep's trotters and onionsand beans.
• Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people.
• Umphokoqo, an African salad made of maize meal.
• Umqombothi, a type of beer made from fermented maize and sorghum.
• Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa

Credits : kabel kalebe for the pictures