piloto 03 Travel to South Africa_ TheBritishSchool Magazine | Page 14

SOUTH AFRICAN CUISINE
Cooking Biltong
by Rocío García García
In this country we can taste “biltong”
that has its origin in South Africa, after
European settlers arrived in Southern
Africa in the early 17th century. It is a
variety of cured meat, dried and mixed
with various ingredients so it changes
the taste. It is made from raw fillets,
applying vinegar and rubbing the strips
of meat with a mixture of salt and pe-
pper, coriander and cloves.
Cooking Bobotie
We can also taste “bobotie”, having its
origin in white settler communities in
Kenya, Botswana, Zimbabwe and Zam-
bia. It is a spiced minced meat baked
with egg-based topping and soak bread.
Cooking Bunny Chow
And third, the “bunny chow” was crea-
ted in Duban, a community of people
with an Indian origin. It is made with a
loaf of bread filled with curry.