FARM TO TABLE: Boerewors: Vinegar, spice and everything nice By Louzel Lombard Steyn
Just write about Karoo food and South African food in a way that makes it clear you know your food stuff,” Tony Jackman, author of the award-winning cookbookIt’s a tall order, considering the profundity of said “food stuff” and the role it has played in so many South African lives, including mine. I grew up on an Angora goat farm in the Midlands Karoo and farm to table living has always been the norm.
Like a meat-filled thread connecting the dots of our combined pasts, boerewors nods to our colonial influences but celebrates the ingenuity of the first people who put together this unique blend of beef, fat, coriander seeds and vinegar.to determine what can – and cannot – be classified as the “real makoya”. It reads like Biblical scripture… and so it should.
Making wors from scratch is, in fact, part of a whole series of processes starting with a whole product, say the young ox. Fat is then added, typically from beef and also pork. Pigs were reared with peelings and other inedibles from the kitchen back door, creating a full circle food chain. Crucially, real boerewors should contain tiny cubes of pork lard – what my gran likes to call “dobbelstene” – to ensure that it can be grilled over the coals without drying out.For wors to braai perfectly, it needs to be “winddroog” or “dry to the touch”.
The word boerewors doesn’t only mean quality for consumers, he says. “It also evokes a cultural pride in our food heritage and quality produce. In this regard, the regulations are necessary.”
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