This is Part II showcasing South African dishes and their overseas 'siblings'. Part I can be found here.
Oliebollen and Vetkoek or Amagwinya
Raisins, currants and apple or candied fruits are mixed into the dough before it is fried and the oliebollen are finally sprinkled with icing sugar on the outside.
A fried dough bread bun enjoyed with mince as a savoury version or with syrup or jam and possibly some grated cheese as a sweet version.
Sticky Toffee Pudding and Malva Pudding
A sponge-like pudding made using dates and served with toffee sauce and cream or custard.
A hot pudding with a caramel taste and spongy texture. Some like it just with custard, some prefer merely ice cream. The die-hard fans want both.
Pumpkin Pie and Pumpkin Fritters
Usually served over Thanksgiving, pumpkin pie is a dessert rather than the side dish of pumpkin fritters we have in South Africa.
Fried pumpkin fritters dusted with cinnamon sugar, what’s not to love?
Korppu and Rusks
The Finnish version of rusks are flavoured with cinnamon and sugar. Apparently the Fins also like to dunk their korppu in their coffee.
One of the more difficult things to explain to someone who hasn’t yet been to South Africa. A rusk is a dried-out piece of baked bread which South Africans like to dip into tea or coffee.
Hominy Corn Porridge and Mieliepap
With this porridge you can actually still see the corn kernels and in another twist – it’s made using coconut milk and condensed milk.
Pap for breakfast with milk, butter and sugar – it’s the stuff dreams are made of. Otherwise it’s pap and tomato relish or chakalaka to accompany the braaivleis if you’re opting for a main meal.
Köttbullar and Meatballs or Frikadelle
Maybe meatballs are the most universal food of all. The Germans love them. The Turks have their own version. The Swedes are pretty unique though; they eat their meatballs with lingonberry jam/sauce and it is simply majestic.
A South African classic eaten with a dash of chutney – or am I the only one who does that?