Settler Cookery
South Africa was settled from the seventeenth century onwards by colonists from Portugal, the Netherlands, Germany, France, and the United Kingdom. These colonists brought European cookery styles with them. The Afrikaners have their succulent potjiekos, tamatiebredie (tomato bredie), or stews of lamb and mutton with tomato and onion sauce, with or without rice. There are many European contributions like Dutch fried crueler or koeksister, Malva Pudding and melktert (milk tart). French Hugenots brought wines as well as their traditional recipes.
During the pioneering days of the 17th century, new foods such as biltong, droëwors (dried sausage) and rusks evolved locally out of necessity.
Read more about this topic: South African Cuisine
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