Techniques
Biltong (Vinegar-Cured Game Meat)
FERMENTATION
Omisagwe Hot-Stone Infusion
THERMAL
Sunken Pot Roasting (Namibia)
MECHANICAL
Clay Pot Burial Cooking (South Africa, Zimbabwe)
THERMAL
Bush Meat Cold Smoking
PRESERVATION
Stinkbug Umami Paste
THERMAL
Insect Fat Rendering
CONCENTRATION
Morogo Ash Cooking (Botswana)
CONCENTRATION
Nsima Pounding (Malawi, Zambia)
MECHANICAL
Zulu Beer Pit Brewing
FERMENTATION
Sosatie cooking (Southern Africa)
FERMENTATION
Biltong Air-Drying
PRESERVATION
Low-temperature dehydration of vinegar-cured meat with spice penetration creating concentrated umami and microbial stability.
Desert Antelope Jerky (Namibia - Droëwors of the Kalahari)
PRESERVATION
Watermelon Seed Paste (Namibia, Botswana)
THERMAL
Desert Sand Frying (Namibia, San People)
THERMAL
South African braai cooking methods
PRESERVATION
Zulu Pot Roasting (Isibebe)
THERMAL
Geophyte Roasting Pits (South Africa)
CHEMICAL
Mopane Worm Dry Salting
PRESERVATION
San Bushman Ash Baking
PRESERVATION
Bobotie meat pie cooking (South Africa)
BAKING
Zulu Umqombothi Brewing
FERMENTATION
Moru (South Africa)
FERMENTATION
Underground Pot Steaming (Namibia)
THERMAL