Finding South African meat and ingredients in the US
Where South Africans in the US usually find boerewors, biltong, chutney, Aromat and mieliemeal, the closest local substitutes, and what you can make yourself.
Most South African braai staples can be found in the US if you know where to look, and almost all of them have a close substitute in an ordinary supermarket. This guide covers both.
Where to look
- South African butchers and online shops. Several states have small South African butcheries and delis, and many ship frozen boerewors and vacuum-packed biltong across the country. Search for “South African butcher” or “boerewors” with your state name.
- British and African grocery stores. British shops often stock South African chutney, rusks, and spice mixes. African grocers carry white maize meal and peri-peri products.
- International aisles. Larger supermarkets sometimes have a South African shelf in the international or British section. Look there for chutney and Aromat.
- Expat groups. Local South African community groups online are the fastest way to find out who makes wors near you.
Frozen meat ordered online usually ships overnight on dry ice, so order a full box and freeze what you will not use within 2 days.
Ingredient by ingredient
| South African item | Where it is usually found | Closest US substitute |
|---|---|---|
| Boerewors | South African butchers, online shops | Fresh coarse beef and pork sausage with coriander added, or make your own |
| Biltong | Online shops, some specialty delis | Thick-cut, unsweetened jerky is the nearest, though it is not the same |
| Mrs Ball’s chutney | International aisle, British shops, online | Peach or apricot chutney, or apricot jam with a splash of vinegar and chilli |
| Aromat | International aisle, British shops, online | Seasoned salt with a pinch of celery salt and a little MSG |
| Mieliemeal | African grocers, online | Fine white cornmeal or white grits |
| Peri-peri | Supermarket hot-sauce shelf, African grocers | Bird’s eye or Thai chillies, or cayenne with lemon and garlic |
| Sosatie spice | British shops, online | Mild curry powder with ground coriander and a little sugar |
| Braai salt or braai spice | Online | Seasoned salt with ground coriander and paprika |
Notes on each
Boerewors
The flavour of wors comes from toasted coriander, a little clove and nutmeg, and vinegar. American “country” sausage is closer in texture than Italian sausage, which has fennel. The best answer is to make it. Our homemade boerewors recipe works with a stand mixer attachment and natural hog casings, which most US butchers sell. Cook any wors to 71°C (160°F) in the centre.
Biltong
US jerky is thin, dried quickly with heat, and often sweet. Biltong is cut thick, cured in vinegar and salt, coated in coriander and pepper, and air-dried over several days. A small biltong box with a fan and a light bulb is easy to build, and silverside or top round from any US butcher is the right cut.
Chutney
South African fruit chutney is sweet, tangy and smooth, made mostly from peaches and apricots. Indian-style mango chutney is sweeter and chunkier, so thin it with a little cider vinegar if you use it. Chutney is what makes sticky chutney chicken drumsticks work.
Aromat
Aromat is mostly salt and MSG, with onion, garlic, celery, turmeric and mushroom. Mix 3 tablespoons of seasoned salt, 1 teaspoon of celery salt, 1 teaspoon of MSG and 1/2 teaspoon of turmeric for a close match.
Mieliemeal
South African maize meal is ground from white corn. Fine white cornmeal makes a smooth pap. White grits work for stywe pap and krummelpap but stay a little grainier. Avoid yellow polenta if you want the familiar taste. See pap and chakalaka.
Peri-peri
The African bird’s eye chilli is small and very hot. Fresh Thai bird’s eye chillies are the nearest match. Dried, use cayenne or crushed red pepper with plenty of lemon juice, garlic and paprika.
Sosatie spice
Sosatie flavour is a mild Cape Malay curry with apricot. Mild curry powder, ground coriander, a little turmeric and apricot jam will get you there.
Meat cuts
US butchers cut meat differently. Ask for these:
- Rump steak: top sirloin.
- Silverside (for biltong): bottom round or top round.
- Lamb loin chops: the same name, but ask for them cut 2.5 cm (1 inch) thick.
- Chicken flattie: ask for a spatchcocked chicken.