978-1-43231-196-4
A01=Tony Jackman
Author_Tony Jackman
beef
bobotie
Boerekos
boontjiesop
braai
braaibrood
braaivleis
breakfast
bredies
Category=WBN
chicken
chicken pie
chutney
cold South African puddings
cooking with fruit
Cradock
curries
curry
Durban curry
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
game
Graaff-Reinet
historical
hoenderpastei
hot South African puddings
ice cream
jams
Japie se gunsteling
Karoo
Karoo ice cream
lamb
malva pudding
Matjiesfontein
meat
meats
mutton
nostalgia
nostalgic food
Penguin Books
Penguin Random House South Africa
potatoes
potbrood
potjie
potjiekos
prickly pear syrup
puddings
recipes
retro
ribs
sides
skilpadjies
soups
South Africa
South African food
staanrib
syrups
tamatiebredie
tipsy tart
tomato bredie
Tony Jackman
traditional
traditional South African food
vegetables
vintage
waterblommetjiebredie
Product details
- ISBN 9781432311964
- Dimensions: 218 x 259mm
- Publication Date: 01 Mar 2026
- Publisher: Penguin Random House South Africa
- Publication City/Country: ZA
- Product Form: Paperback
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In every part of every old Karoo house are the memories of things that happened there. Their front doors are portals to the mysteries that lie within, the lives that have been lived there and the stories that have happened in their wide rooms with their wooden floors. Retro Karoo Food brings together 80 recipes from author, food writer and playwright Tony Jackman’s Karoo kitchen, made with love in the spirit of the old Garob. Some are traditional, others adapted, and yet others his own invention: from skilpadjies, boontjiesop and tomato bredie to ginger chicken roasted in a potjie and parmesan gem squash; there is Japie se gunsteling, Karoo ice creams and prickly pear syrup… Jackman also revisits cookery classics by C Louis Leipoldt, S.J.A. de Villiers and others, tracking down the histories and variations of dishes such as waterblommetjiebredie, hoenderpastei and tipsy tart.
There are no trends in this book – no spheres, blobs, smears or passing fads. This is a throwback, a cookbook that distils those genuine, old South African recipes all in one place. If you’re a South African at home or abroad, a tourist wanting a taste of local cuisine or simply looking for classics for a midweek supper, braai or dinner party, this is for you.
Tony Jackman is the food editor of Daily Maverick and the writer of its popular food column, ‘TGIFood’. He is a playwright (An Audience with Miss Hobhouse, Cape of Rebels), and has been a newspaper and magazine journalist since September 1976. In 2021 he was named Galliova Food Champion for his food writing. He is the author of foodSTUFF (Human & Rousseau, 2017), is married to veteran journalist Diane Cassere, and is a father and grandfather.
