Don’t ‘run­away’ – it’s real lekker

Weekend Argus (Saturday Edition) - - LIFE -

CHAKALAKA: Spicy veg­etable rel­ish. Goes with ev­ery­thing.

KOEK­SUSTER: Deca­dently sweet, fried plaited dough dipped in a thick sugar syrup.

KUDU: A large an­te­lope with very lean meat com­monly served as fil­let. Other pop­u­lar game meats are ostrich and spring­bok, a small an­te­lope. Crocodile, ze­bra and gi­raffe can also be found.

MELK­TERT: Milk tart sprin­kled with cin­na­mon. Also pop­u­lar is malva pud­ding – a spongy cake-like dessert.

MOPANE WORMS: Pro­tein-packed cater­pil­lars eaten dried or fried un­til crunchy. Of­ten served in a tomato sauce.

PAP: Thick, bland maize por­ridge and a sta­ple across south­ern Africa. Served with savoury top­pings. Pap and vleis comes with meat. it is of­ten served on side­walks.

POTJIEKOS: Lit­er­ally “pot food”, a stew tra­di­tion­ally cooked in a three-legged pot over the fire.

ROOI­BOS: In­dige­nous “red bush” tea, a pop­u­lar caf­feine-free bev­er­age.

RUSK: A hard, dry bis­cuit with a long shelf-life used by South Africa’s Euro­pean set­tlers. Of­ten dunked into cof­fee or tea.

SHE­BEEN: Town­ship drink­ing tav­ern with cheap al­co­hol and fes­tive at­mos­phere.

SHISA NYAMA: Zulu for hot meat. Din­ers se­lect raw meat cuts, of­ten to braai them­selves in shops or restau­rants.

SOSATIE: Chunks of mar­i­nated meat or chicken which are braaied.

SM­I­LIES: Sheep heads par-cooked and roasted, with the heat ex­pos­ing the sheep’s teeth into a grin or smile. Usu­ally found at taxi ranks and down­town city mar­kets.

ULUSU: A stew made from tripe.

UMQOM­BOTHI: Tra­di­tional grain-brewed beer. Milky in ap­pear­ance with a yeasty, sour taste.

VETKOEK/ AMAG­WINYA: Balls of deep­fried bread dough. Served plain as street food but also can have sweet or savoury fill­ings.

WALKIE TALKIES: Cooked chicken feet and heads. The feet are also known as “ru­n­aways”. – Sapa-AFP

THE SA WAY: Boere­wors straight off the braai.

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