Alright folks, grab a cuppa something warm and settle in. Decided to tackle proper South African appetizers in my own kitchen today, chase down that real homemade taste. Wanted starters you’d find in someone’s home, not just a tourist menu.
First Up: Making Real Biltong Strips
Heard biltong counts as an appie, right? Skipped the ready-made packets. Went hunting for silverside beef. Patience is key here, I’ve learned. Mixed up the cure: thick gobs of coarse sea salt, plenty of coriander seeds bashed with a rolling pin in a ziplock (real messy!), brown sugar, black pepper, and a good splash of Worcestershire sauce. Rubbed that paste into every bit of the beef strips, shoved it all in a big glass bowl, covered it heavy. Fridge time. And waiting. Like, two days waiting, turning the meat twice a day, juices pooling underneath.
Took it out after what felt like ages. Rinsed off the slop under cold water, patted it bone dry with paper towels – took a bunch! Then the vinegar dip: apple cider vinegar bath for about ten minutes each piece. Pulled ’em out, hung ’em in my kinda make-shift biltong box (fridge needs too much space!). Used hooks on a drying rack near a slightly open window with a fan on low. Humidity was low today, lucky. Took nearly 5 days! Sliced it thin. Strong vinegar punch at first, salt hits you, then that deep beef flavour comes through. Made way too much. Way too much. Pro tip? Less salt next time. Much less. Lips puckered a bit.
Then: Snoek Pâté Experiment
Found tinned smoked snoek – easier than dealing with the whole fish. Got that distinct smoky smell when I opened the tin. Drainer the oil. Plopped the fish into a bowl. Started mashing with a fork. Added:
- A dollop of smooth apricot jam (sweetness cuts the smoke)
- Small blob of tomato paste
- Finely chopped onion – fried quick in butter till soft
- Big spoonful of mayonnaise
- Squeeze of lemon juice
- Black pepper, pinch of salt
Kept mashing. Wanted it smoother, so out came the stick blender. Whizzed it a bit, careful not to make soup! Still a bit chunky, good texture. Stuck it in the fridge to chill down and let the flavours hug each other. Came out later slathered on plain water biscuits. Hits right: smokey, creamy, little sweet, little tangy. Easy, actually. Watch out: Doesn’t look fancy. Looks like brown mash. Tastes way better than it looks!
Finally: Quick Boerewors Skewers
Snagged some proper, coiled boerewors sausage from the butcher. Sniffed it – good spice, coriander, cloves maybe? Chopped it into bite-sized chunks. Threaded them onto little skewers – metal ones ’cause I hate splinters. Heated a grill pan screaming hot. Plonked the skewers down. Sizzle! Turned them ’till charred and cooked through, fat glistening. Ridiculously quick.
Served them hot. Needed dipping though. Whipped up a basic chutney dip: chopped onion, seeded tomato chunks (sweated together in a pan), dash of vinegar, teaspoon of fruit chutney (Mrs Ball’s would be classic!), pinch chili flakes. Simmered a few minutes. Winner combo. Juicy sausage, that familiar boerewors spice, sweet & sharp dip on the side. Kid scarfed down three skewers before I could say “appetizer”.
Feel like I got close to real SA starter vibes. Messy, took time (especially that biltong!), some worked better than others. But got that homemade gutsiness. Just needs friends and maybe a cold Windhoek beer next time. Cheers!
