Retro Karoo Food

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 writerand 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 segunsteling, 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 aswaterblommetjiebredie, 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.