MARULA OIL

Marula oil is extracted from the kernels (nuts) of the  Marura tree , from the Anacardiaceae  family. Marula oil is traditionally used in in food as cooking oil and as a meat preservative and to treat leather. Marula oil contains a large proportion of  mono-unsaturated  fatty acids  and natural antioxidant which make the oil very stable. Traditionally we eat kernels cream as it taste nice. Back home at Namibia make our traditional oil called ondjove for our vambu chicken.

BOEREWORS

The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). Boerewors must contain at least 90 percent meat - always containing beef, as well as lamb or pork or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat, this is meat derived through a process where meat and bone are mechanically separated. Boerewors so rich in protein.

http://en.wikipedia.org/wiki/Boerewors

http://www.youtube.com/watch?v=dvwdo8bJ2qU

TRADITIONAL SOUTH AFRICAN BILTONG....

Biltong is a variety of cured meat that was 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. The typical ingredients, taste and production processes differ, the main difference being that biltong is usually thicker (from cuts up to 1" (25 mm) thick), while jerky is rarely more than 1/8" (3 mm) thick. Also, biltong does not have a sweet taste but obviously it taste sour and nice. Biltong is so rich in protein and good for a healthy balance diet...