Evolving From A Fascinatingly Complex History

South Africa‘s indigenous people had lived off the fat of the land and the sea since the Stone Age and what little is known of their lifestyle, has mostly been gleaned from the rock art of the Bushmen who painted on the walls of caves using naturally occurring pigments.

The San (Bushmen) and Khoi (Hottentots) - collectively referred to as the Khoisan - were hunter-gathers whose diets were rich in meat, insects and fynbos. The Khoi then learnt about animal husbandry and gravitated towards the rich grazing lands of the southern Cape. The Strandlopers (‘beach walkers‘) are said to be outcasts of the Khoi community who survived purely on the fruits of the sea and certain root vegetables. Tragically, very few of these ancient tribes still exist as most have been absorbed into the rest of the population.

In 1652 Jan van Riebeeck of the Dutch East India Company was sent on a voyage to establish a refreshment station for their ships at the ‘Cape of Good Hope‘. The Cape‘s newcomers learnt much from the innate hunting and gathering skills of the indigenous people, and it was here that a multi-ethnic cuisine began to emerge.

The Dutch settlers imported slaves from Java and it was the Malay‘s intimate knowledge of spices and fishing that was to have the most profound influence on Cape cooking. The Malay‘s were one of the few groups of settlers who, in spite of mixing with other cultures, have rigidly adhered to their Muslim faith and culture. Distinct Malay areas still exist in the Cape.

During the French revolution (1789-1799), protestant Huguenot refugees fleeing from persecution escaped to the Cape bringing with them rootstock, viticultural practices and culinary finesse.

Britain assumed rulership of the Cape in the late 1700‘s and established a strong liberal tradition that characterises Cape Town to this day. Their contribution to the food scene included the likes of pies, hot puddings and roast meats.

When the Dutch East India Company initially established a trading station at the Cape they had no intention of allowing it to become a colony. However, as demand for food exceeded supply they assented to Europeans establishing farms. From this European community developed an independent people who regarded the Cape as their home. When the British established rule they distinguished themselves from the English by the name Afrikaners and, in reaction to British liberalism, developed a culture of their own. Many of these Afrikaners left the Cape in 1840 on the Groot Trek (Great Trek) to establish new republics beyond British control.

In the mid 1800‘s when the British began establishing sugar cane plantations in KwaZulu Natal, slaves were brought in from India as labourers for the plantations. The Indians stayed on after their contracts expired and both Hindu and Muslim people introduced spices and curries to the scene.

An immigration plan around the same time saw an influx of Germans to the country, bringing with them recipes for sausages and hearty casseroles. Many of these German immigrants later relocated to Nambia.

African tribes such as the Xhosa, Zulu, Sotho and Tswana have contributed a variety of wonderfully unique dishes and the likes of pap (maize-meal porridge), samp and beans, mopane worms, morogo and sheep‘s heads are surely not found on any other menu!

Modern day cuisine encompasses all of these influences and flavours in both traditional and contemporary ways. Food is gutsy, bold, unpretentious and full of flavour. Our top chefs are recognized world wide for their no-horizons celebration of fresh ingredients, clean flavours and simple techniques. Whilst visual appeal remains quintessential, fussy, poised food is out and current food trends are focused on deconstruction and staying true to the ingredient

Source: http://www.trufflepig.co.za
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