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Droëwors
''Droëwors'' (; Afrikaans for " dry sausage", from Dutch: "droge worst") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a ''dunwors'' (Afrikaans for "thin sausage") rather than ''dikwors'' ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If ''dikwors'' is to be used, it is usually flattened to provide a larger surface area for drying. The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage suitable for unrefrigerated storage. Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and Italian cured salumi, which are dried slowly in relatively cold and humid conditions. In additio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South African Cuisine
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu peoples in South Africa, Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike. History The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, Crayfish as food, crayfish, coconuts and squash (plant), squash. Agriculture in South Africa, Agriculture was introduced to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B * Baker's yeastused as a[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biltong
Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least . The word "biltong" is from the Afrikaans ("buttock") and ' ("strip" or "tongue"). Origins Meat preservation as a survival technique dates back to ancient times. Meat can be preserved by curing it in salt, brine, or vinegar as well as saltpetre (potassium nitrate). Potassium nitrate kills ''Clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boerewors
Boerewors () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words (literally, a farmer) and ('sausage'). According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal other than the casings, or any mechanically separated meat (as recovered through a process where meat and bone are mechanically separated). History Boerewors is made from coarsely minced beef, minced pork, lamb and or goat. When locally available antelopes such as springbok or oryx are included, the sausage must be labeled with the species from which the meat originates. It also contains spices (usually toasted coriander seed, black pepper, nutmeg, clove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namibia
Namibia, officially the Republic of Namibia, is a country on the west coast of Southern Africa. Its borders include the Atlantic Ocean to the west, Angola and Zambia to the north, Botswana to the east and South Africa to the south; in the northeast, approximating a quadripoint, Zimbabwe lies less than 200 metres (660 feet) away along the Zambezi, Zambezi River near Kazungula, Zambia. Namibia's capital and largest city is Windhoek. Namibia is the driest country in sub-Saharan Africa, and has been inhabited since prehistoric times by the Khoekhoe, Khoi, San people, San, Damara people, Damara and Nama people. Around the 14th century, immigration, immigrating Bantu peoples arrived as part of the Bantu expansion. From 1600 the Ovambo people#History, Ovambo formed kingdoms, such as Ondonga and Oukwanyama. In 1884, the German Empire established rule over most of the territory, forming a colony known as German South West Africa. Between 1904 and 1908, German troops waged a punitive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rancidification
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Five pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afrikaans Words And Phrases
Afrikaans is a West Germanic language spoken in South Africa, Namibia and to a lesser extent Botswana, Zambia, Zimbabwe and also Argentina where there is a group in Sarmiento that speaks the Patagonian dialect. It evolved from the Dutch vernacular of South Holland (Hollandic dialect) spoken by the predominantly Dutch settlers and enslaved population of the Dutch Cape Colony, where it gradually began to develop distinguishing characteristics in the 17th and 18th centuries. Although Afrikaans has adopted words from other languages including German, Malay and Khoisan languages, an estimated 90 to 95% of the vocabulary of Afrikaans is of Dutch origin. Differences between Afrikaans and Dutch often lie in the more analytic morphology and grammar of Afrikaans, and different spellings. There is a large degree of mutual intelligibility between the two languages, especially in written form. Etymology The name of the language comes directly from the Dutch word (now spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausages
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' species and ''Leuconostoc'' species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the ''Clostridium botulinum'' bacteria which causes botulism. Some traditional and artisanal producers avoid nitrite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metworst
Metworst () or droge worst (; " dry sausage") is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw minced pork which is then air dried. ''Droge worst'' simply means "dry sausage", referring to drying process and texture of the product. The name ''metworst'' (''Met'' from Low German word ''mett'', "minced pork without bacon") is similar to the German '' Mettwurst'', though only in name, as the taste and preparation of both sausage types are very different. ''Metworst'' is traditionally found throughout the Netherlands and Flanders. Most of the production is the northern provinces of the Netherlands—Groningen, Friesland and Drenthe—where wind conditions are most suitable for rapidly air drying the sausages. Finnish meetvursti n Finnishresembles the Dutch metworst or salami: it is dry, hard, strong-flavored, dense, usually made of pork and eaten as a cold cut on bread. Some recipes, typically those sold as 'Russian style', inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
(: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadella. The word , 'salted meat', derives from the Latin , 'salt'. include: * Prosciutto – dry-cured ham, thinly sliced and served uncooked () ** ** ** Speck Alto Adige – dry-cured ham from South Tyrol, Italy ** * , also known as or – Italian and French pork cold cut * Bresaola – air-dried and salted beef * – slow cooked pork sausage ** – fresh pork sausage from Modena * Guanciale – prepared with pork jowl or cheek * – Italian cured and seasoned strips of pig fat * and – made from cured pork loin * Mortadella – sausage made from finely ground cured pork * 'Nduja – Calabrian spicy, spreadable pork sausage * Pancetta – made from pork belly meat * Salami – cured sausage, fermented and air-dried meat ** – t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
