If you haven’t heard of the tag-team of grannies, Koelsoem Kamalie and Flori Schrikker, where have you been? These two jewels from Bonteheuwel brought ‘Kaapse’ cooking into every home. How?
With their recipe books ‘Kook Saam Kaaps’ and ‘Soettand’ and their very own television programme, ‘Flori en Koelsoem se Kosse’, of course. This has left mouths watering from Johannesburg to New York. The reason for their success? They remind us of a time gone by when Sunday afternoons were spent preparing elaborate meals, peeling vegetables and rolling pastry while gossiping around the kitchen table.
We challenge you to talk to any expat… Before long their positive outlook about living overseas will melt into wistful sighs in longing of the “kookkos” (cooked food) mom or granny used to make. The bobotie recipes have either been lost or the ingredients are not readily available. Tomato lamb bredie takes too long and “just doesn’t taste the same”. And let’s not get started on the vetkoek.
Kook Saam Kaaps by Koelsoem Kamalie and Flori Schrikker, has reached the short list of the Nielsen Booksellers Choice Award for 2017.
Enter ‘Kook Saam Kaaps’. Suddenly these two grannies were adopted by millions of South Africans all over the world - or did they adopt us? With their humility, charm and sometimes wicked sense of humour, they are everyone’s ‘auntie’. Then there’s the fact that Schrikker insists that if you can’t cook, you will be able to once you are done with their cookbooks.
With recipes for ‘Tamatie Frikkadelle’ (tomato meatballs), ‘Pynappel Yskastert’ (pineapple fridge tart), ‘Broodpoeding’ (bread pudding) and a melt-in-the-mouth Biryani, you can almost smell the fragrant hints of spices and ghee already. The foods they cook - a testament to the rich heritage of Afrikaans cuisine. With Dutch, German, Malay, Indian, British and French influences it is no surprise that the variety of foods is endless. Some of the staples in the Afrikaans diet, such as ‘potjiekos’ (a type of stew cooked and served in a cast-iron pot), ‘pap’ (porridge) and ‘braaivleis’ (barbecue) were born out of the need to survive and resourcefulness of the ‘Voortrekker’ (Settler) men and women.
Potjiekos, pap and braaivleis… some of the staple foods of South Africans
These days we don’t eat these to survive, but we are still a proud nation when it comes to our cultural food heritage. And the Bonteheuwel Diva’s (as they are affectionately known) treat these foods with the utmost love and care. So much so that they appear to be acting with each recipe as if they are showing off their latest grandchild.
Curious about Afrikaans food?
There is no shortage of food bloggers and vloggers who have jumped in to help you impress the in-laws. Whether it is down-to-earth cooking at ’In en Om die Huis’, Afrikaans food with a more modern twist at ‘Die Kos Vos’, RSG’s resident home cook, Errieda du Toit at ‘Huiskok’, or ‘Kreatiewe Kos Idees’ when you need something last-minute to feed the hordes.
With resources like these, there is no excuse not to start (or ever stop) cooking Afrikaans. Once you know what you are looking for, you will be able to find the English recipe of almost any Afrikaans food that tickles your fancy. Like this one for milk tart – a crowd pleaser.
Infused with cinnamon and a dash of Robertsons Nutmeg, a traditional Milk Tart is irresistible! If you’re looking for a simple recipe, here is one for you. Inexpensive and easy to prepare, this recipe is simple and guarantees great results. Watch the Robertsons Masterclass and follow the simple steps to create a delicious homemade Milk Tart.
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