Recettes South Africa

De Pork Trotters à Pap En Vleis, de Pap & Sous à Boerewors Stew. Toute la cuisine South Africa, telle qu'on la prépare chez soi.

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Pap & Sous

Pap and sous is maize porridge with tomato gravy, and between them they account for a very large share of what is eaten in South Africa on an ordinary day. Pap is the smooth, firm maize meal that anchors the plate. Sous, Afrikaans for sauce, is the tomato and onion gravy that goes over it. The comparison South Africans reach for when explaining pap to outsiders is grits or polenta, and it holds up as far as the grain goes. What it misses is the position the dish occupies. Pap is not a side. It is the centre of the plate, and everything else is arranged in relation to it, which is why the quality of a household's pap is noticed and remarked on. The gravy is where the cook is visible. A sous is built from onion, pepper, chilli, garlic and tomato with paprika and a little sugar and vinegar, and every household has a version. Pap and sous is eaten on its own as a complete meal and served alongside grilled meat and boerewors when there is a fire going, which is the same dish playing two different roles depending on the day.

Les mieux notées

1 hrEasySouth Africa

Recette de Chef.donkey · Africook

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Pap En Vleis

Pap en vleis is Afrikaans for porridge and meat, and the name describes the whole of it. Maize meal cooked to a smooth, firm mass, and grilled meat beside it. Two components, no sauce required, and a dish that the entire country recognises regardless of which language its household speaks. Its natural setting is outdoors and social. Pap en vleis is what comes off a braai and what is served at a shisanyama, the grill and gathering place where meat is bought, cooked over open fire and eaten on site. The dish exists in the same space as the fire and the people standing around it, and eating it indoors at a table is possible but slightly beside the point. Maize is the foundation of the South African diet, and pap is its most direct expression: nothing added, nothing disguised, judged entirely on texture. The meat is whatever the household or the grill has, and its variability is why the dish has stayed universal rather than becoming the property of any one community. A dish defined by two nouns leaves room for everyone's version.

Les mieux notées

55 minEasySouth Africa

Recette de Laila · Africook

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Pork Trotters

Pork trotters are the foot and ankle of the pig, and almost all of what they offer is collagen. Cooked for hours they break down into something gelatinous and rich that thickens its own liquid, and they are eaten both as a full meal with gravy and as something picked at with the fingers. In South Africa the trotter carries a specific history. Trotters, like offal, were what was left over, the parts of the animal that commercial butchery and the households that could afford choice cuts did not want. They were what was available to people who had been made poor by law. The black community took the trotter and made it a dish with its own standing rather than a marker of scarcity, and that transformation is what the dish now carries. It is claimed rather than merely eaten. It is served with pap, the maize porridge that takes up the gravy, and it appears at home meals and at gatherings without being reserved for either. The long cook is unavoidable, which makes it food for a day when you are in the house anyway.

Les mieux notées

3 hr 35 minEasySouth Africa

Recette de Tshego Stone · Africook

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Potjiekos (Afrikaans Stew on the Fire)

Potjiekos takes its name from its vessel. A potjie is the round, three legged cast iron pot that sits directly in the embers, and potjiekos, pronounced poi-key-kos, is simply the food that comes out of it. The pot is a descendant of the Dutch oven brought to the Cape in the 17th century, and it is now found in households across southern Africa. The defining rule of a potjie is that it is not stirred. Ingredients are layered, meat at the bottom, vegetables above it in the order of how long they need, and the lid stays on. What comes out is not a stew in the ordinary sense: the layers hold something of their own identity rather than dissolving into a common sauce, and that separation is the point of the method. It is also a social form. A potjie runs for three to six hours, and the cooking is the occasion rather than the preparation for one. People sit around the fire while it happens. South Africans distinguish it from a braai, which is the other great outdoor cooking institution, and rank the two as the country's twin claims on the fire.

Les mieux notées

MediumSouth Africa

Recette de Amara · Africook

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Recettes South Africa

Pap & Sous

Pap En Vleis

Pork Trotters

Potjiekos (Afrikaans Stew on the Fire)

South African Peri Peri Chicken

Braai (South African Open-Fire Grilling)

Dried Apricot and Lamb Sosaties

Orange and Milk Braised Pork Carnitas

Boerewors Stew

South African Sausage (Boerewors)

Plats emblématiques : South Africa