Hospitality Studies
,SOUTH AFRICA CULINARY HERITAGE
CULINARY DIVERSITY
→ Jews: kashrut laws > Kosher food [ MAY NOT :
) Cape Malay
pork, seafood without shells, any product that
) Khoi mixes milk and meat ingredients + unpeeled
) Black ethnic groups [Xhosa, Zulu, vegetables and fruits that have not been
Ndebele, Tswanna, Pedi] inspected] = qualified Jewish kosher controller
) European certified
) Jewish → Muslims: Islamic faith – halal = pork, alcohol and
) Indians any impure or haram product is forbidden +
fasting during Ramadan
→ Hindus: vegetarian > consider cows Holy [also
SA CUISINE avoid onions and garlic]
→ Buddhists: no specific forbidden foods, but
) Indigenous + local ingredients some Buddhist practitioners may avoid meat
) specific cooking methods or alcohol as part of an ethical lifestyle –
) flavour + flavourings STRICT VEGETARIANS
) serve + garnish → African tribes: traditional food > rich + strong
) Umngqusho = Xhosa – samp + [maize flour, dry beans, offal, morogo]
beans
Kosher Halal
o Kosher concept: food that is "fit" / o Halal Concept: Refers to food prepared and
acceptable to eat > Jewish law prescribed according to Islamic principles and
o Animals - specific guidelines sex [PAINLESS] → prescriptions.
trained shogun (ritual butcher) + Torah
o All ingredients must be from a halal source
[Jewish law]
o No pork ingredients or alcohol
o Pork + shellfish = unclean
o Spirit carnivorous animals / birds of prey
o No BLOOD > equal to life = drain
o Slaughter Process: Meat must be slaughtered
o Shieta - kosher animals slaughtered according
to specific regulations according to Islamic slaughter + mention of
o Treife = animals or products that are not Allah (basmala)
kosher [pork and shellfish]
REQUIREMENTS (South Africa)
o requires a strict separation between meat
and milk products → meat and milk not o CHICKEN products = halal stamp
prepared, served or consumed together o South African National Halal Authority
[only pareve > vegetables] [SANHA] = certificates + license logo use in
o separate kitchen utensils, plates > meat / milk restaurant
o products must be certified by a recognized o Hospitality industry – guide to halal
and credible kosher certification body
restaurants [hotel groups = indicate facilities
o Observance of the Jewish Calendar: Special
for Muslim guests]
Kosher Precepts - (Pesach)
o Traditional dishes = filled fish [stuffed /
minced], kugels [puffs], matzo [unleavened
bread]
2© Noted Summaries [Grade 11 Hospitality Studies] www.notedsummaries.co.za
, POINT HALAL FOOD KOSHER FOOD
Religious Origin Islam Judaism
Animal is slaughtered by a Muslim Animal is slaughtered by a trained shogen
Slaughter
butcher while pronouncing the (ritual butcher) according to the specific
method
Name of Allah. Jewish regulations.
Animals Animal = grass + leaves Animal = ruminant + cloven hooves
Pork, alcohol and others Pork and unsuitable animals such as
Food ban prohibited products according to shellfish. Certain food combinations such
Islamic precepts. as meat and milk are also prohibited.
Halal certification > no form of Kosher certification is by Jewish
Certification alcohol certification bodies > specific standards
No specific prayer rituals Preparation of food requires specific
Prayer
required for preparation of halal Jewish prayer rituals and regular cleaning
preparation
food. of cooking utensils.
No specific times of the year Special kosher regulations apply during
Times of
when halal food is prohibited. specific times in the Jewish calendar.
Prohibition
African foods Dishes
) Mozambican food [Portuguese community] –
o Starch = staple [+ stew > meat / vegetables] Nando's + Chicken Licken > Peri-peri chicken
o Steamed leafy vegetables + strong spices [South African Portuguese specialty]
o African cuisine = traditional fruit & ) Native South African cuisine = filling + full of
vegetables, milk, meat & fish products meat & local ingredients [spinach (morogo) +
o Regions = wild fruits + vegetables [e.g. porridge > meat side dishes]
watermelon, cantaloupe + banana] ) Daring eaters : crocodile loins – fried
o Fusion cuisine = neighboring countries cuisine caterpillars / sheep's head
influenced by immigrant groups [Indians = ) Conservative eater: native delicacies – biltong
curry + lentils, Malays = curry + spices, [dried salt meat], bobotie [shepherd’s pie] &
Europeans = meat, venison] boerewors
o Diverse groups = own unique cuisine + ) Umngqusho = stew – coarsely ground + dry
ingredients & cooking methods corn kernels + sugar & butter beans
) Other side dishes: corn porridge [crumbly /
Effect on HOSPITALITY INDUSTRY : soft]
-
.
Use traditional recipes + new creative ideas
) Fried chicken = most popular fast food [KFC]
> reflect cultural groups [rainbow nation]
- Restaurant = covers spectrum = caters to
all tastes & cultures [e.g. Route 66 in
Stellenbosch = various food stalls of all
cultures]
3© Noted Summaries [Grade 11 Hospitality Studies] www.notedsummaries.co.za
, Cultural influences : SA Cuisine
EARLY INHABITANTS: Native Africa:
→ Indigenous Cultural Traditions: Xhosa, Zulu, Ndebele,
→ Khoi, San, and Sandpipers
Tswana, Pedi, Sotho & Tsonga-Shangaan
→ local flora and fauna → local plants, herbs, game and
→ Food Production and Environmental Influences:
seafood integrated into their diet
local crops = planted according to the seasons and
→ SANDPIPERS : mussels, abalone, lobster, seals &
climate
seaweed [roots, fruit]
→ Traditional cooking methods> braai and potjiekos
→ SAN : (hunter gatherers) – game + indigenous herbs
→ Native Ingredients and Spices: corn porridge,
& wild food (wild tuberous plants)
mopane worms, rooibos tea
→ KHOI : cattle + sheep + fried sheep's tail fat &
→ Staple food = corn– samp, maize rice, maize flour
cabbage + goat meat [also dries meat for later
[soft, firm / crumbled (phuthu)] + vegetables
use]
[pumpkin, isijingi (Zulu)/ wild leafy greens (umfino)
→ Small game, badgers + ostrich eggs [save milk]
o Maize – liquor = amahewu (mageu) = sour, thin
→ Cooking methods and techniques: use of grills and
porridge – Venda
grill pans, brining and drying of meat and fish +
→ Sheba– tomato & onion sauce > Zulu = + potoe
herbs and spices for flavour
(crumbed porridge) [FRY!]
→ Umngqusho= Xhosa – squash + beans
Cape Malay: → Maltabella= flour from Sorghum grains = porridge &
→ Malay Slavery: new ingredients like corn, potatoes, drink + bread
and herbs brought to the country o Porridge = fine sorghum grains = dark chocolate
→ Spicy Cooking: spices and herbs, such as coriander, colour & molasses flavour
cumin, cinnamon, cloves, turmeric o Sorghum beer – Umqombothi
→ Bobotie: minced meat, spices (bladjan etc.), and an → Waste: internal organs + entrails of animal for
egg (egg custard) - or milk mixture > baked until human consumption > belly skin (belly), mogodu
light golden brown (black belly-not cleaned), sheep's head, skaan (cow
→ Cookie Sisters: sweet baked dish > form dough, heel) + brains
braid + fry + syrup o Sheep head = skobo / smileys
→ Malay Curry: use of curry = rich and fragrant o Cook in curry sauce + porridge, rice / small
curry sauce > meat, vegetables or fish potatoes
→ Cooking methods: pickling & canning [sambal, atjar, o Chicken heads + feet = walkie-talkies [chicken
blatjan] entrails = runaways]
→ Other dishes: stews, roasts, roti, denning meat o Liver + kidneys – breakfast – steak and kidney
[lamb stew], stewed pike, breyani + boober pie [fried / braised staple > porridge & mashed
potatoes]
Venison:
Indian: →
o Big game – buffalo, kudu, gemsbok, wildebeest
→ Colonisation > arrival of Indian contractors and
& moose
immigrants during the colonial period
o Small game – springbok, impala, antelope &
→ Herbs and spices: curry, cumin, cinnamon and
blesbok
coriander (dhania)
o Birds – pigeons, quails, guinea fowls & ostriches
o Chillies + garlic + ginger + salt & oil = masalas
o Other – wild boar & warthog, rabbit + rabbits
→ Dishes: breyani, samosas, curry and roti (atjar)
→ OSTRICHS = meat + eggs [tastes like beef > dark
→ Rice = staple [+ nuts, saffron, sultanas, lentils &
red = low fat & cholesterol content]
vegetables] = steamed, flavoured rice (pilaf),
→ Mopanie worms [mashonzha] = nutty taste
unleavened bread (roti > Jews), spiced pancakes
→ Beef Chop Soup= Ndebele + Zulus – stew, umbido &
(poora) + fried yeast bread (foolka)
beet leaves
→ Hindus > cows = Sacred
→ Ndebele= grasshoppers + ants
[legumes, vegetables & rice
→ Dumplings= maize flour / sorghum / flour – boiled
dishes]
/steamed
→ Restaurants and food
→ Snack foods= roasted pumpkin seeds (ditotse) &
industries: Indian restaurants
peanuts (xigugu) >wild leafy greens
and food industries = place
→ Beer= maize + sorghum + wild fruits [amarula =
for people to enjoy Indian
Ndebele]
dishes > Durban, KwaZulu-Natal
→ Tjakalaka= sauce / salad > sliced vegetables + beans
in spicy chili sauce [spicy sauce]
Cooking method= GRILL [grill over flames / coals] –
→
4© Noted Summaries [Grade 11 Hospitality Studies]pot / stewwww.notedsummaries.co.za
[BRAAI!]
