Food

=MENU = ===Note: There will be Breakfast and Lunch Buffets during the day with a full stock of South African and American food. For dinner, we will present our finest South African dishes. If any member of the cruise objects to the meal for the night, we will provide a menu with a variety of American, Italian, and Asian foods.===

1st Night: We will start off with impala fillets cooked in banana leaf with tomatoes, mushrooms, and spices. For dessert, we'll have melktart, a dessert similar to a pie.

2nd Night: We'll be having Biltong, a dish with its roots in South African culture. Africans of the old days were quite nomadic and drying and curing food was the best way to preserve it. For dessert, Vetkoek will be served. This pastry was made by nomadic Africans as well, easier to make than bread. It's name means "fat cake." Its thought to have its origins in the Dutch "oliebal" from the days of the first Dutch settlers.

3rd Night: We'll be having sosaties, a South African cuisine influenced by the Malay culture. It's an example of a Muslim dish that does not contain pork fat, but sheep-tail fat instead.

4th Night: We'll be having a traditional dish, Mashonzha, cooked Mopani worms in a peri-peri sauce. Mealie pap, a maize dish, will be served on the side. Mealie pap is filling, nutritious and cheap. It's eaten amongst mostly black South Africans, although white South Africans eat it too. The only other ingredient you need is water. It can be cooked stiffly and rolled into balls, which can be eaten alone or in stews or gravies. It can also be cooked into a smooth porridge-like consistency. What we have in the picture is crumble pap.





Pressdee, Colin. Wine Notes: Food & Drink. Daily Post,2. Retrieved September 29, 2008, from ProQuest Newsst and database. (Document ID: 1558373171).