Heritage day is here
and in this edition of your weekly Ready, Steady, Travel we will be pointing out where the best places are to enjoy this fun filled day, give you some insight on what is the best South African snacks and drinks as well as give you some fun topics to discuss around the fire.
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|SUNNY||CHAINCES OF RAIN|
Don’t just take our word for it, click on the link to check for yourself just in case something changed http://www.worldweatheronline.com/
Johannesburg is having absolutely great weather, unseasonably warm for spring but we are not comlaining. Spend time outside on a lovely day tour, around the swimming pool at Outlook Lodge Lakefield and next to the braai.
Cape Town is still chilly, so spend this Heritage day at a winery enjoying the best South African wines or snuggle up and fill your tummy with loads of the best cuisine South Africa has the offer at any of the numerous restaurants in the Mother City.
Skukuza is going to be hot. Enjoy the heat of the day lounging next to the swimming pool or at the viewing deck with an ice cold beer.
This being our Heritage Day edition we thought it wise to give you some back ground on South Africans’ favourite snacks and drinks - perfect to enjoy anytime, anywhere.
South African cuisine is very colourful and there are too many cultures to mention without turning this blog into a book. We will be sharing the top 3 things all South Africans know and enjoy.
Biltong! Staple snack at any get together, sporting event, eating it alone, as lunch or as midnight snack. South Africans have been enjoying this for centuries. Basically Biltong is cured meat with various spices. The need to preserve meat has been part of our survival since the ancient times, with the Khoikhoi slicing , salting and drying their meat.
When the European settlers came to Southern Africa they also adopted the method due to the lack of cold places to store their meats. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated away from British rule in the Cape Colony into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. After suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.
After eating Biltong one tends to have quite a thirst due to the salts and spices on the snack, that is when you crack open a can or pop the top off of a legendary Castle Lager. Castle Lager has been part of South African heritage since the Gold Rush years of the 1800’s. The brew was concocted by one Charles Glass in Johannesburg where he sold it to the miners and prospectors under the company name Glass & Co. In 1884 a news paper called The Diggers News named it ‘Castle Beer’. And the beer has never left us.
After enjoying biltong and a few cold ones and the fire of the braai is ready most South Africans will place a roll of traditional Boerewors on the griddle. There are many methods to prepare this South African staple but nothing compares to the taste the meat gets when cooked on the coals. Boerewors is a type of sausage. The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat (meat derived through a process where meat and bone are mechanically separated). South Africans enjoy Boerewors alone, with traditional pap or, everybody’s favourite, as a Boerewors Roll. If you tell any South African it is like a Hotdog they will be highly offended. Firstly you need long buns, long enough to take a nice long piece of the juicy wors, if you cut the wors to short it loses all the juice. Secondly, you top it with a traditional tomato and onion sauce, every South African woman has her own recipe but the base of it is ripe tomatoes and loads of onions diced and simmered in a frying pan.
We truly hope that, when travelling in South Africa that you get to try these South African favourites.
In the local news
Talking about politics and religion is always risky business. Here is a safer topic to get your conversations started with your fellow travellers.
The big talking point this week is definitely the Convention on International Trade in Endangered Species being held in South Africa, starting on 24 September - 5 Endangered species to keep an eye on at CITES CoP17
We hope that we have made your bags lighter, saved you from awkward conversations and have you excited for your Kruger Park Safari.
Until next time... Ready, steady, TRAVEL!