Sun House│South African Food. Every month a group of expat women gather for a Trash to Treasures Party, where we swap various items amongst ourselves. I blogged about this last summer, when I attended my first Trash to Treasures party at a fellow expat’s apartment. Actually, that was the first T2T party and they have been going for a whole year since then. You can check out that post here: Trash to Treasures: Women’s Accessories. After a wonderful morning spent with a group of lovely women, four of us headed out to Marina City for lunch. A new friend, Sam (Australian), had heard of a South African restaurant and she was keen to find it and take Mariska and I there.
We had some trouble finding the restaurant, and as we were wandering around, I began to wondered if we were heading to the same spot that Justin and I had visited for a Christmas Party last year. It did turn out to be the same place, but it has since changed owners and they now serve South African food. We only had a few dishes to choose from since the menu was still being developed, but we were all happy with what we ordered. It was a pleasant surprise to be welcomed with a bowl of droëwors, and some friendly conversation with one of the owners, Damien (the other two owners are Don and Maggie, but we didn’t get to meet them). What the heck “droëwors” you are wondering…
Droëwors (translated directly from Afrikaans literally means “dry sausage”) is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made from thin sausage rather than thick sausage, as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved.
Above, a delicious bowl of droëwors for the table. As you can imagine, Elijah LOVED the dry sausage. And trust me, he knows that taste all too well from South Africa. When he was seven months old, teething and just starting solids, he would munch on this everyday while we were in Cape Town! Mel told us that she was busy making some biltong too.
Left, Biltong is a form of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, however the typical ingredients, taste and production processes differ. And trust me, biltong is waaaaaay better than beef jerky. Ask my American husband!
For lunch, Elijah and I had a slice of quiche with a salad. Mariska had Beef lasagne. You might be thinking – those aren’t South African sounding dishes! Well, that is the beauty of the South African cuisine. When people ask me what we eat in South Africa, I don’t know where to start! We have food made by the indigenous people of Africa. We also have the cooking styles that emerged from several waves colonization and immigration introduced during the colonial period by white European people of Dutch (since 1652), German, French, Italian, Greek and British (since 1805~1820) descent, and their Indo-Asian slaves or servants – this includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighboring colonial cultures such as Portuguese Mozambique. Clearly, South African cuisine is QUITE DIVERSE!
After lunch little man stretched his legs for a while, running around the back rooms of the restaurant. He had slept through the entire Trash to Treasures Party (falling asleep before we arrived and waking up as we left). As we were leaving Mel gave Elijah a few more sticks of droëwors to munch during the journey home (also known as “padkos” in South Africa, ie. food for the road).
Qing Yuan Road, Qingdao
(Next to Marina City)
Address: 清远路 畅海园小区