South African

A layered cuisine of Dutch, Malay, British, Portuguese and indigenous traditions. Strong on open-fire cooking and dried, spiced meat.

Recipes 2

Revisions recorded 9

Last worked 22 OCT 2026

A cuisine is set once and never changes

A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.

The recipes

two

RecipeSecond revision · 22 OCT 2026
South African Pepper Steak Pie
Shin, oxtail and tendon braised in merlot and set in their own gelatin, frozen as pucks and baked in individual puff pastry pies.
The South African garage pie, made as individual pies in 120 mm foil tins.
TechniqueBraising EquipmentDutch oven CourseMain CuisineSouth African TextureUnctuous Patternbraise TechniqueBaking TextureCrisp EquipmentFine-mesh sieve TechniqueReduction TechniqueRoasting EquipmentRoasting tray
RecipeSeventh revision · 13 OCT 2026
Baumy Biltong
Seven batches. The first one cut to a spec rather than to the seam.
An 8.7 kg basis. Single-vinegar wash, MSG in the dredge, 25 mm cut along the grain, and a hot-start then cool-finish drying curve aimed at a defined bark over a red interior.
TextureChewy PreservationCuring TechniqueDry-curing EquipmentDrying box CourseSnack CuisineSouth African Patterncured dried meat TechniqueAir-drying PreservationAir-drying EquipmentMortar and pestle EquipmentSpice grinder

South African

The recipes

South African Pepper Steak Pie

Baumy Biltong