The Voortrekkers were Dutch-speaking settlers who migrated from the Cape Colony in the early 1800s to establish new settlements in what is now known as South Africa. They were known for their pioneering spirit, self-sufficiency, and the ability to adapt to the harsh conditions of the African wilderness. When it comes to seasoning their meat, the Voortrekkers had a few traditional ways to do so:
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Salt: Salt was the most common way to season meat for the Voortrekkers. It was readily available and helped to preserve the meat in the absence of refrigeration.
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Coriander: Coriander seeds were another popular seasoning for Voortrekker meat. The seeds were often crushed or ground into a powder and rubbed onto the meat before cooking.
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Barbecue Spice Mix: The Voortrekkers had their own blend of spices for barbecuing meat, which typically included salt, black pepper, coriander, cumin, and paprika.
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Garlic: Garlic was often used to season meat in Voortrekker cooking, either in the form of fresh garlic cloves or garlic powder.
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Vinegar: Vinegar was sometimes used to marinate meat before cooking, which helped to tenderize the meat and add a tangy flavor.
These are some of the traditional ways that the Voortrekkers seasoned their meat. However, it is worth noting that the exact seasoning may have varied depending on the availability of ingredients and the individual preferences of the cook.
