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 Sphatlho | |
| Alternative names | Kota, Skhambane |
|---|---|
| Type | Sandwich |
| Place of origin | Atteridgeville, Gauteng |
| Region or state | South Africa |
| Main ingredients | Chips, polony |
Sphatlho or Kota is a South African street food [1] popular in all provinces of South Africa, especially Gauteng. It is basically a sandwich with meat and french fries.
The kota concept started as a hollowed out quarter loaf of bread and filled with beef mince and mashed potatoes in the township of Daveyton, Benoni. Initially it was sold at schools during lunch breaks. It then evolved to being filled with fried potato "slap" chips instead of mash and other ingredients such as sausage, egg, beef patty, cheese, polony and atchar replaced the mince as it started being sold at tuckshops in townships. The name kota is largely used in Greater Johannesburg, and is derived from the English word quarter, referring to the size of the bread loaf used. The name sphatlho, derived from the Tswana word "Phatlhola", meaning to separate or break apart, is used in the Pretoria townships of Soshanguve, Atteridgeville, Ga-Rankuwa, Mabopane and Mamelodi. The dish is derived from the popular food "Bunny Chow" which has been around for decades.
Spaza shops sell popular street food, including kota. Spaza shops are the backbone of township economy.
Spaza shops that sell this popular street food normally set minimum prices at R 15 ranging to over R 120 depending on the size and ingredients. Consumers are largely students and low income individuals, because it is the cheapest alternative to hamburgers. This meal is usually available in every area across the country. Kota is considered a staple township food in South Africa and is often consumed with a soft drink, usually a cola.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
A samosa from the Persian word Sambosag (سنبوسگ) is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, peas, also non-vegetarian meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, West Asia, Central Asia, East Africa and their South Asian diasporas.
in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers.
A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.
Motabbaq is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula, the Indian subcontinent and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei and Southern Thailand. Depending on the location, the name and ingredients can significantly vary. The name mutabbaq in Arabic means "folded". It is a popular street food in Yemen, Indonesia, Malaysia, Thailand and Singapore.
Cutlet refers to:
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
A croquette is a deep-fried roll originating in the Mediterranean basin, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.
Regional street food is street food that has commonalities within a region or culture.
Perkedel are vegetable fritters from Indonesian cuisine. Most common perkedel are made from mashed potatoes, yet there are other popular variations, such as perkedel jagung and perkedel tahu and perkedel ikan. It is called perkedel in much of Indonesia; However, it is called begedil in Javanese as well as Malaysia and Singapore. This could suggest that this fried dish was introduced by Javanese immigrants to Malaysia and Singapore.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
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