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Ouma (/ ˈ oʊ. m ɑː / ⓘ (commonly referred to as Ouma Rusks)) is a South African rusk made from a traditional buttermilk recipe. [1] It was first produced in the rural town of Molteno, in the Eastern Cape, by Elizabeth Ann Greyvenstyn in 1939, [2] in response to an initiative by the town's pastor to help the entrepreneurial efforts of the women in his congregation. [3]
Rusks is the anglicized term for beskuit and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration.
The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash. Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers — in the manner of maize, squash and sweet potatoes, following their introduction in the Columbian exchange, displacing the production of many ...
Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1] According to South African government regulation ...
6. Fish Sauce. A few drops of fish sauce can elevate your stir-fries, soups, and sauces with deep, savory, salty complexity.Just don't sniff the bottle. Ever. It smells like an old fish market ...
In 1917, rusk and cookie sales were $100,000, but profits were a meager $718. To remain viable, in 1921, Berend and his sons William and John joined forces with a competitor, the Hekman Biscuit ...
Droëwors (/ ˈ d r uː ə v ɔːr s /; Afrikaans for "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. [1] It is usually made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved.
The company's roots can be traced to 1939 when Elizabeth Ann Greyvensteyn, known as "Ouma Nannie", turned a family rusk recipe sold at church fetes, to a business making the rusks on a commercial scale for sale in Johannesburg. [2] [3]: 33 They obtained a loan of R3,000 from the Industrial Development Corporation in 1940 to expand their business.