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South Africans in Germany

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Peppermint Crisp tart is a beloved South African dessert of which the origins can be traced back to the 1970s The dessert quickly gained popularity for its unique combination of flavours and textures. 
The Peppermint Crisp tart consists of layers of crunchy biscuits, whipped cream mixed with caramelised condensed milk and Peppermint crisp, and a generous sprinkling of grated Peppermint Crisp chocolate on top.
The dessert is a staple at family gatherings, braais (barbecues), and special occasions across South Africa.
Over the years, the Peppermint Crisp tart has become an iconic dessert in South African cuisine, with many variations and adaptations to suit different tastes. It has also gained a cult following among locals and visitors alike, who appreciate its refreshing taste and nostalgic appeal. Today, the Peppermint Crisp tart continues to hold a special place in the hearts of many South Africans, serving as a reminder of shared memories and traditions. Its enduring popularity is a testament to the creativity and ingenuity of South African cooks and the love for this sweet and indulgent dessert.

  • 500 ml whipping cream (Schlagsahne)
  • 2 packets of Tennis biscuits
  • A tin (around 375 g) of caramelised condensed milk
  • 150g Peppermint Crisp chocolate bars 
  • 3-4 drops of peppermint essence if you like
  1. Remove the chocolate bars from their wrappers and place them into a plastic bag.
  2. Using a rolling pin or similar, crush up the chocolates in the bag. – See notes on substitutes, it might be better to grate your substitute.
  3. Place the caramel in a mixing bowl and mix until smooth.
  4. In another bowl, whip the cream to stiff peaks.
  5. Add the peppermint essence to the caramelised condensed milk
  6. Fold in the cream
  7. Add 100g of the Peppermint Crisp and mix it well
  8. Place a layer of tennis biscuits in a buttered dish ( 30 x 20 x 5 cm). Make sure you cover the bottom of the whole dish.
  9. Spoon ⅓ of the caramel mix over the biscuits and spread evenly.
  10. Continue in layers, finishing with a layer of caramel mix on top.
  11. Refrigerate for at least 4 hours.
  12. Decorate by sprinkling the remainder of the peppermint crisp on top.

Ingredient substitutes

  • Peppermint crisp

    Peppermint Crisp is made by Nestle, and is a chocolate bar bar filled with a multitude of thin cylinders of mint-flavoured ‘cracknel’ (which is a brittle crystalline/sugar concoction extruded in fine hollow tubes). In south Africa you get them in 49 grams and 150 grams Marabou Mint Krokant. Aero mint or any mint flavoured chocolate can be used as a substitute. Online shops selling South African products normally stock Peppermint Crisp. Another option is to add 5 – 10 ml peppermint or spearmint extract to the mixture, together with a Cadbury flake type of chocolate. Depending on the substitute you use, either crush or roughly grate the chocolate

  • Tennis biscuits

    Tennis biscuits are thin square coconut tea biscuits, the best alternative in Germany is Leibniz Butterkekse, although it does not contain coconut

  • Caramel Treat
    Caramel Treat

    Caramelised Condensed Milk can be found in most major shops, look in the dairy or international sections. Make sure it contains sugar (gezukert) for example “Karamell Kondesnmilch erzeugnis gezuckert

  • Orley Whip

    Some recipes call for Orley Whip, you can easily substitute it with another non-dairy cream, or with normal whipping or even double cream. Go for at least 30% fat.

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Substitutes – Other Products

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Dairy substitutes

Here is a list of suggestions for dairy products, as well as some translations. You can also read more on Rewe’s site Related content


Homemade Lemon Juice

  • Lemons
  • Sugar
  • Sterilised Bottles
  • Squeeze as many lemons as you like.
  • Pour the juice through a sieve to catch the seeds and pulp.
  • Mix the squeezed lemon juice 1:1 with sugar.
  • Stir until all the sugar is dissolved. It’s best to leave it overnight to make sure the sugar is dissolved.
  • Pour into sterilised glass bottles.

To drink, mix a little of the lemon juice with cold water and enjoy it on a hot summer day.

Recipe submitted by Linda Wessels

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German meat cuts are different from those in South Africa. 
South Africa tends to follow the British way of cutting meat.
Below is a explanation of the German Beef Cuts

German beef cuts

  1. Rinderhals, Kamm or Nacken (Chuck steak)
  2. Querrippe (Short ribs)
  3. Rinderbrust (Brisket)
  4. Hochrippe or Fehlrippe (Standing rib roast)
  5. Vorderrippe or hohes Roastbeef
  6. Rostbraten or flaches Roastbeef
    5. & 6. together are the Roastbeef or Zwischenrippenstück
  7. Filet (Fillet)
  8. Spannrippe or Knochendünnung
  9. Dünnung or Bauchlappen (flank steak)
  10. Falsches Filet, Schulter, Bug or Schaufel (shoulder)
  11. Oberschale, Unterschale and Nuss
  12. Flanke, Schliem or Rindfleisch
  13. Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin))
  14. Hesse or Wade (Beef shank)
  15. Fricandeau
  16. Schwanz or Ochsenschwanz (Oxtail)


German Beef cuts downloadable file


To be updated

Where to buy meat

Most people buy lamb at their local Turkish butcher, or at Italian Food stores that have a butchery.
For lamb and other meat cuts you can try Selgros or Metro (need a customer card), or support your local butchery.
Shops like Rewe and Edeka have their own butchery section, and if you want a specific cut you can pre-order it from them

For Boerewors and Biltong look at the listings on our website. 

You can also buy meat online. I found the following online shops, but have not personally used them so can only add them as suggestions.
Most of these also sell Venison


Here is a list of translations and some additional information about meat and fish in Germany. 

ProductSubstitute & Translation
Lamb ShankDie Lammhaxe. Lamb is not very popular in Germany. The German lamb also tastes very different from a Karoo tjoppie.
You can sometimes get frozen New-Zealand lamb.
Some Italian Deli’s also sell very good lamb, and they will cut if to your liking.
I have seen frozen Lamb shank in Lidl, but it is also seasonal.
MinceDas Hackfleisch
Ribeye SteakIt is known as Entrecôte. Also know as Scotch Fillet
Cuts of BeefHere is a list of the different cuts of beef. They do not list South Africa but we follow the same cuts as the British. You can compare the German cuts
Cuts good for BiltongSilverside( Tafelstück) or Topside (Schale)
Offal/Afvaldie Innereien
Caul fat / NetvetFettnetz
Kidneysdie Nieren
Liverdie Leber
Stomachdie Magen
BaconFinding back, shoulder or lean Bacon can be a real challenge. The best options are the English Bacon you sometimes get at Kaufland or their “Frühstucksspeck nach Amerikanischer Art”. Rewe also sells English Bacon. Metro sells “streaky” bacon. You can also buy online for example at Geordie’s
Pork Sausages (Eskort) Info from Eskort – Ingredients: Pork (minimum pork content 75%, maximum fat content 22%), Water, Cereal (Maize), Salt, Phosphates, MSG (Flavour enhancer), Sodium erythorbate, Flavours, Preservative (Sodium sulphate).

A good substitute is Nürnberger Bratwurst
or Krakauer (might have Beef in as well). you can also buy online at British shops for example British Shop EU
Pork Chops with a fat rindSchweine Kotelett mit Schwarte

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Rewe has a very good page about seafood.

Where to buy fish and seafood

If  you would like to buy seafood or fish online try the following online shops:


Here is a list of translations and some additional information about fish in Germany.

ProductSubstitute & Translation
“Sardine” and “pilchard” are common names used to refer to various small, oily forage fish in the herring family Clupeidae. – Wikipedia. Herring also belongs to this family
Sardellen is smaller than Sardinen (Pilchards). They are not longer than 20 cm.
When they are found in salty or sweet-sour lakes they are called Anchovies in Europe

AnchoviesAnchovis or Sardellen that are found in salty or sweet-sour lakes are called Anchovies in Europe
SalmonDer Lachs
MackerelDie Makrele
DoradoDer Schwertfisch
SoleDie Seezunge
HakeDer Seehecht or Der Hechdorsch
Cape horse mackerel Die Bastard- oder Holzmakrele (Trachurus trachurus), auch Stöcker oder Suri genannt
Cod/KabeljouDorsch – young fish from the Ostsee
Kabeljau – older fish around 60cm long and from the Nordsee
Fish FingersDie Fishstäbchen
SeafoodDie Meeresfrüchte
MusselsDie Miesmuschel
ScallopsDie Jakobsmuschel
ClamsVenusmuscheln or Vongole
CrayfishDie Flusskrebse or Die Langusten
LangoustinesDie Langusten
King prawnsDie Hummerkrabben or Die Riesengarnelen
PrawnsDie Garnalen.
ShrimpsTiefseegarnalen or Grönlandshrimps or just shrimps or Nordseekrabbe
LobsterDas Hummer
Calamari/SquidDer Tintenfish or Die Calamares. Fried Calamari is Frittierter Tintenfish
OystersDie Austern
CrabDie Krabben

Attention all meat lovers! We have a comprehensive page that is dedicated to providing you with all the information you need about the different cuts of meat in Germany.


German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the

Read More »

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