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A Korean food creator has gone to unusual lengths to give her parents a taste of South African cooking, preparing a full feast from scratch that included several familiar favourites and homemade accompaniments.
The creator, known as Crazy Korean Cooking, shared a spread that aimed to capture more than just a few popular dishes. According to the story, she worked through a wide range of South African foods and made many of the elements herself rather than relying on ready-made versions.
Boerewors, braai and homemade condiments
One of the standout dishes was boerewors. Since it is not easily available outside South Africa, she made her own by seasoning mince with the spices associated with its distinctive flavour, stuffing the mixture herself and cooking it over a braai.
The braai was part of the experience, not just the food. She took the boerewors outside to cook it the South African way, adding another layer of effort to an already ambitious meal.
She also made chutney from scratch and prepared apricot jam herself. These were not treated as afterthoughts, but as part of the wider attempt to recreate the feel of a South African table.
Bobotie, chakalaka and bunny chow
Another main dish was bobotie, a meal often described as one of South Africa’s national dishes. She worked through the spices and finished it with the familiar custard topping.
Chakalaka was also included. While many people might buy it ready-made, she made hers from scratch too.
The feast went further with bunny chow, which also required a homemade approach. Without access to Durban masala, she made her own version and even baked the bread herself rather than buying a loaf. A carrot sambal was served alongside it, and yellow rice, or geel rys, also appeared on the table.
Ending with malva pudding and familiar drinks
For dessert, she chose malva pudding, which the story describes as a fittingly familiar way to end the meal. Her parents reportedly seemed pleased with the result.
The spread was rounded out with Creme Soda and Oros, adding two recognisable drinks to the table.
The story notes that she drew on recipes and inspiration from popular South African cooks, including the late Fatima Sydow. But the main impression was not simply that she copied a few dishes. She attempted the full experience, from the spices and bread to the braai and condiments.
What made the meal stand out was the amount of preparation involved. Each part of the feast was handled with the same from-scratch approach, making the table feel like a careful tribute to South African food rather than a simplified version of it.
Her parents appeared to enjoy the meal, and the story suggests that many South Africans would likely recognise the comfort and familiarity of the dishes she chose. The only thing that might have changed the experience, the article notes, would have been enjoying it in a South African home.
Source: IOL Lifestyle.
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