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Traditional South African Recipes

Updated on July 14, 2007

Traditional South-African Recipes

This is my first Traditional South-African recipe. It will be updated from time to time.

I thought I would start with the unusual and unknown recipes first, which brings me to Offal, Tripe or like in my native tongue Afrikaans. "Afval"

I would also like to make it clear, I am a vegetarian and therefore are not personally connected to any of the meat recipes here in the future.

South African Terms

  • grill: broil
  • lentil: dhal
  • mealie (maize) meal: white or yellow meal is similar to American hominy grits
  • mealies: corn on the cob, corn, sweet corn, ear of sweet corn
  • peel: rind
  • potjie: a black, three-legged or flat-bottomed cast-iron pot
  • potjiekos: food prepared in a potjie (see above)
  • prawn: (jumbo) shrimp
  • samp: dried mealie kernels pounded until broken
  • saucepan: skillet
  • speck: pork fat
  • springbok: South African gazelle; use any other type of venison
  • sultanas: golden raisins, white raisins
  • waterblommetjie: water hyacinth only found in th Boland; available canned from some supermarkets
  • yeast, active dry: dried yeast

South African Terms

  • allspice: Jamaica pepper,pimento
  • anise (aniseed): sweet cumin
  • baby marrow: courgette,Italian squash, zucchini
  • basil: sweet basil
  • bay leaves: laurel,sweet bay
  • beetroot: beet
  • bicarbonate of soda: baking soda
  • biltong: jerky
  • braai(ed): barbecue(d)
  • brinjal: aubergine,eggplant
  • calamari (or calimari): squid,chokka
  • coriander, fresh(leaves): Chinese parsley, cilantro, dhania
  • coriander, ground: dhania
  • crayfish: craw fish, rock lobster
  • cumin (seed) ground: cumin, jeera
  • fennel: berishap, Florence fennel
  • garam masala: masala, gharum masala - hot spices and herbs used in Malay and Indian cooking


Metric Imperial

30 ml 1 fluid oz

60 ml 2 fluid oz

100 ml 3 fluid oz

125 ml 4 fluid oz

150 ml 5 fluid oz (1/4 pint / 1 gill)

190 ml 6 fluid oz

250 ml 8 fluid oz

300 ml 10 fluid oz (1/2 pint)

500 ml 16 fluid oz

600 ml 20 fluid oz (1 pint)

1000 ml (1 litre) 1 3/4 pints

Metric Imperial

15 g 1/2 oz

30 g 1 oz

60 g 2 oz

90 g 3 oz

125 g 4 oz 1/4 lb)

155 g 5 oz

185 g 6 oz

220 g 7 oz

250 g 8 oz (1/2 lb)

280 g 9 oz

315 g 10 oz

345 g 11 oz

375 g 12 oz (3/4 lb)

410 g 13 oz

440 g 14 oz

470 g 15 oz

500 g 16 oz (1 lb)

750 g 24 oz (1 1/2 lb)

1 kg 320 oz (2 lb)



1/4 teaspoon 2 ml

1/2 teaspoon 3 ml

1 teaspoon 5 ml

2 teaspoon 10 ml


1 tablespoon 15 ml

2 tablespoons 30 ml

3 tablespoons 45 ml

4 tablespoons 60 ml


1/4 cup 60 ml

1/3 cup 80 ml

1/2 cup 125 ml

3/4 cup 200 ml

1 cup 250 ml

1 1/2 cup 375 ml

2 cups 500 ml

4 cups 1000 ml (1 litre)


Most regular cake tin sizes

Cake tin (round) 20 cm

Cake tin (square) 24 x 24 cm

Loaf tin 23 cm

Lamington tin 16 x 26 cm

Oven pan 24 x 34 cm

Rectangular tin 20 x 24 cm

Ring tin 22 cm

Swiss roll tin 23 x 32 cm

Offal, Tripe "Afval"

What is Offal, Tripe "Afval"

Until recently it was part of tradition to slaughter a sheep or goat for the pot at least once a week. In those days, however, offal was still much in demand but today it is virtually unknown, particularly by the younger generation. This is unfortunate because not only is offal gourmet food but it also has a high nutritional value. What is offal? Everything removed during the dressing (slaughtering) of a carcase is regarded as offal. This includes the brains, tongue, trotters, tripe, kidneys, liver, sweetbreads and heart.

Offal Recipe


1 kg ox tripe (stomach)

4 pigs trotters

1 l buttermilk


Take 1 kg clean tripe and boil the living daylights out of it in water for 20 minutes. Remove from water and cut the tripe in strips as thick as your finger and as thick as your index and second finger together. You are creating a thing of beauty here. Use it in curries and pasta sauces.

Place the tripe in a pot with the four pig trotters. Add the buttermilk and cook really slowly for at least but preferably six hours.

When the tripe is tender and the trotters start to fall to pieces, your dish is ready. Grate some lemon peel over the dish and sprinkle some chopped parsley over it too. Add salt and pepper to taste.

Machine cleaned retail packs
Machine cleaned retail packs
Packaged to customer requirements
Packaged to customer requirements
Hand cleaning of small orders
Hand cleaning of small orders

Tripe and Tomato Sauce

1.5 tripe, pre-cooked and cubed

5ml (1tsp) salt

15ml (1T) lemon juice

Tomato sauce:

60ml (4T) oil

1 onion, finely chopped

2 carrots, diced

2 stalks celery, finely chopped

1 x 115g can tomato paste

1 x 410g can chopped tomatoes

250ml (1 cup) dry wine

30ml (2T) sugar

Wash and rinse tripe thoroughly. Place in cold water, add salt and

lemon juice. Bring to boil and simmer gently for 2 hours or until tender.

To make sauce:

Heat oil and add remaining ingredients and simmer for

15 minutes. Drain tripe and add to tomato sauce.

Cook for a further 20 minutes.

Serve hot with samp or maize rice.


Submit a Comment
  • profile image


    7 years ago

    hi kevin if your still knoking around here is the link

    filling address , they have a deal on at the mo ,just say myself put you on

  • Rynaldos profile image


    10 years ago from USA

    Now for the real traditional south african biltong recipe:

  • Annalene profile imageAUTHOR


    12 years ago from Richards bay South-Africa

    It is mainly for interest and sharing my countries culture, but as you know I am a vegetarian, hence the disclaimer in the beginning of the hub :) You must really consider doing a hub on it I think it is very interesting to share different culture recipes. xx

  • deadraven999 profile image


    12 years ago

    Surprisingly we do have similar dish here, but we use lamb or veal trotters. The hardest part prior cooking is the preparation process. Preparing the trotters is done in two steps:


    Lamb or Veal Trotters has to be totally cleaned. When getting the trotters from the butchery they're already clean but some extra cleaning must be done to remove all the remaining fur. This is accomplished by exposing the trotters to flame (lighter's flame would do).


    This is step is part of the cooking process actually. Trotters are usually cooked by boiling. But before that, a preliminary boiling is done by placing the trotters in boiling water for some time. By doing so all unwanted greasy and fatty matter will float on the surface. Then water is replaced.

    When Trotters are done, its water is used to make soup out of it, that soup is really something. Spices and other things that are added during the cooking process depend on your recipe and how you like it cooked. I have my own recipe, and I may start a hub detailing everything about that.

    Interesting Hub. Thank you Annie x

  • Annalene profile imageAUTHOR


    12 years ago from Richards bay South-Africa

    Didn't you see the 'disclaimer' in the beginning! lol! I am a vegetarian, and the pity of it all is, SA recipes are all containing meat. My fellow country citizens are all carnivores.

  • cgull8m profile image


    12 years ago from North Carolina

    Annalene why "Not over my dead body!" LOL, thanks for sharing this South African recipe. Will tell my sister about it, she also doesn't like meat :)

  • Annalene profile imageAUTHOR


    12 years ago from Richards bay South-Africa

    Not over my dead body!

  • profile image


    12 years ago

    Will u make this for sunday lunch


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