Recipes
Traditional South African Christmas Recipes – Cookies
Soetkoekies 250g butter (room temperature) 6 x 250ml cake flour 625ml sugar Pinch of salt 15ml baking soda 20ml cream of tartar 3 eggs 250ml milk Preheat the oven to 180°C. Line a baking tray with baking paper. Rub the butter into the flour. Add the sugar, salt, baking soda, and cream of tartar. Beat the eggs and milk together. Add the wet ingredients to the dry ingredients. Roll out the dough and cut out cookies. Bake for 12–15 minutes until golden brown. Remove from the oven and let cool. Decorate. Dadelvingers 250g butter or margarine 250ml sugar 500g pitted dates, finely chopped 1 egg, well beaten 100g (125ml) green glacé cherries, halved 100g (125ml) red glacé cherries, halved 200g packet of Marie biscuits, broken into small pieces Coconut, for sprinkling Grease a 26cm x 16cm cake pan. Heat the butter or margarine and sugar over medium heat, stirring until the sugar has melted. Reduce the heat, add the dates and egg, and mix quickly and thoroughly to distribute the egg evenly. Remove from the heat and add the cherries and biscuit pieces, mixing well. Pour the mixture into the prepared pan and press it down firmly. Sprinkle with coconut and allow to cool completely. Cut into fingers measuring 3cm x 6cm. Ginger Biscuits 125 ml Butter 1 Egg 250 ml Sugar 5 ml Baking Soda 35ml Milk 125 ml Golden Syrup 750 ml Cake Flour 15 ml Ground Ginger 2 ml Salt Preheat the oven to 180 degrees and grease the baking sheet. Melt the butter and stir in the golden syrup. Allow butter and syrup mixture to cool. Beat in the egg. Sift the dry ingredients together and stir alternately with the milk in the syrup mixture. Refrigerate thoroughly until stiff enough to form. Form small balls and place them on the baking sheet. Press them slightly flat with a fork. Bake for about 10 minutes until lightly browned. From “Onthou jy nog” by Anna Eksteen Outydse Soetkoekies Ingredients: 10 cups flour 4 cups sugar 500 g margarine 6 eggs 10 teaspoons baking powder Pinch of salt ½ cup lukewarm water Instructions: Prepare the Dry Ingredients:Sift all the dry ingredients together (flour, baking powder, and salt). Cream Butter and Sugar:Beat the margarine and sugar together for about 10 minutes until light and creamy. Add the eggs one at a time, beating well after each addition. Combine Ingredients:Gradually add the dry ingredients to the margarine, sugar, and egg mixture. If the dough feels a bit stiff, add ¼ to ½ cup lukewarm water and mix thoroughly. Rest the Dough:Let the dough rest for about an hour. Shape the Cookies:Roll out the dough on a floured surface and cut out shapes using cookie cutters. Bake:Place the cookies on greased baking trays and bake in a preheated oven at 180°C (356°F) for 10 minutes or until light golden brown. Allow to cool completely before storing in an airtight container. These cookies are perfect for any occasion and can be enjoyed plain or decorated! Vrugtevierkantjies Inspiration on the web Fruit mince pies – Jamie Oliver Dadelbolletjies – Maroela Media Related content
South African Recipes
We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 Click here to submit your recipe Seasonal recipes Resources on the web Ina Paarman Pinterest – on the Braai Jan Braai Watertand resepte vir oud en jonk Cape Malay Cooking with Fatima Sydow Boerekos Related pages
German Cuisine and Recipes
German Cuisine and Recipes Many describe German food as hearty and comforting, often based on filling ingredients like potatoes and bread. Yet, German cuisine has a refined side—”sehr fein”—and Germany is home to some of the finest bakeries in the world. With over 300 types of bread and more than 1,200 varieties of bread rolls and baked goods, Germany is truly a paradise for bread lovers. Stop by a bakery (Bäckerei) to sample local specialities like Brezeln (pretzels), Brötchen (bread rolls), and Schwarzbrot (dark rye bread). For dessert, indulge in Schwarzwälder Kirschtorte (Black Forest cake) or seasonal delights like Lebkuchen (gingerbread) during the holidays. German cuisine also shines in its regional diversity and seasonal approach, with distinct dishes depending on the area and time of year. Classic dishes like Bratwurst (grilled sausage), Sauerbraten (marinated pot roast), and Schnitzel (breaded pork or veal) are staples, often served with Kartoffelsalat (potato salad) or Rotkohl (red cabbage). If you’d like to explore German recipes at home, here are some websites to get you started: Kochbar Brigitte German foods German girl in America Chefkoch Essen & Trinken My German Recipes More about German Cuisine Breakfast A traditional German breakfast (Frühstück) is a hearty spread featuring a variety of fresh bread and rolls (Brötchen), such as rye and whole-grain, often enjoyed with butter, cheese, or cold cuts like ham, salami, and liverwurst. Sweet options include fruit jams, honey, and chocolate spread (Nutella). Many also add yogurt with muesli or fresh fruit for a lighter start. Boiled eggs, either soft or hard, are popular and typically served in egg cups with a sprinkle of salt. Fresh slices of cucumber, tomatoes, apples, or berries bring a fresh, nutritious touch, while coffee or tea rounds out the meal. With its balance of savory, sweet, and fresh items, a German breakfast is satisfying and perfect for starting the day. Lunch Traditionally, lunch (Mittagessen) has been the main meal of the day in Germany, usually enjoyed around noon, and for many workers, it’s still common to eat in the company canteen, where they can find convenient, affordable, and balanced meals. However, dining habits in Germany, much like in other parts of Europe, have shifted over the past 50 years. Today, many people opt for a lighter meal at midday—sometimes even a second breakfast—saving a hot meal for the evening, which they enjoy at home with the whole family. This change reflects a growing preference for a more substantial dinner, allowing families to share time around the table in the evening. Kaffee und Kuchen Kaffee und Kuchen—literally “coffee and cake,” or sometimes Kaffeetrinken—is a cherished German tradition, comparable to the English five-o’clock tea. This custom usually takes place between lunch and dinner, often on Sundays with the whole family gathered around. It’s a time to slow down, enjoy a warm drink, and savor a slice (or two) of cake. Favorites include Schwarzwälder Kirschtorte (Black Forest cake), Apfelkuchen (apple cake), and seasonal cakes made with fresh fruits or nuts. Kaffee und Kuchen is not only about enjoying treats but also about connection, offering families and friends a chance to relax and spend quality time together. Dinner Dinner (Abendessen or Abendbrot) in Germany has traditionally been a lighter meal, often featuring an assortment of breads, cold cuts, cheeses, and fresh vegetables—resembling the morning’s breakfast spread or simple sandwiches. This lighter evening meal is common in many households, emphasizing variety and ease. In addition to the main meals, Germans sometimes enjoy smaller meals or snack breaks throughout the day, especially in the south, where they are known as Vesper or Brotzeit (literally “bread time”). These terms refer to a casual snack of bread, cheese, and meats, making them perfect for a quick refreshment between meals or as a pre-dinner bite. Modern German dinners now frequently include hot dishes, drawing from both German and international cuisines. Popular options might include pasta, stir-fries, casseroles, and stews alongside classics like Schnitzel, roasted meats, and seasonal vegetables. Dining out German cuisine is deeply rooted in seasonality and regional traditions, which influences what you’ll find on restaurant menus throughout the year. Dishes change to reflect what’s freshly harvested, with asparagus in spring, pumpkins and root vegetables in autumn, and hearty stews in winter. Each region has its specialties, such as Bavarian Weisswurst (white sausage), Swabian Maultaschen (a type of filled pasta), and Rhineland Sauerbraten (a marinated pot roast). Germany is also famously home to over 3,000 varieties of bread, an impressive showcase of its bread-making heritage. Beer enthusiasts can explore more than 1,500 different types of beer, from Bavarian Hefeweizen to Kölsch from Cologne. The sausage selection is equally rich, with more than 1,200 types, including Bratwurst, Bockwurst, and Frankfurter. Regional Dishes Here are some classic regional and seasonal German dishes that highlight the diversity and seasonal focus of German cuisine. Bavaria: Weisswurst (white sausage) served with pretzels and sweet mustard; Schweinebraten (roast pork with crackling), usually with potato dumplings. Swabia (Southwest Germany): Maultaschen (filled pasta dumplings, sometimes called Swabian ravioli); Spätzle (soft egg noodles), often served with cheese (Käsespätzle). Rhineland: Sauerbraten (marinated pot roast) with raisin sauce, often served with red cabbage and dumplings. Thuringia: Thüringer Rostbratwurst, a popular grilled sausage with a unique spice blend. Hamburg: Labskaus, a hearty mix of corned beef, potatoes, and beetroot, typically served with a fried egg and pickled herring. Saxony: Leipziger Allerlei, a vegetable medley with peas, carrots, asparagus, and morels, often served with crab or crayfish. Hessen: Äbbelwoi (Apple wine), Grüne Soße (Green Sauce), a sauce made from 7 herbs For more regional specialities, see our Travel pages for Germany Seasonal Dishes Spring: Spargelzeit (asparagus season) brings dishes like white asparagus served with hollandaise sauce, potatoes, and ham. Summer: Fresh salads and light dishes featuring cucumbers, tomatoes, and herbs are popular; fruit-based desserts with strawberries and cherries are common. Autumn: Zwiebelkuchen (onion tart) and Federweißer (young wine) are enjoyed during the wine harvest season, along with pumpkin and mushroom dishes. Winter: Hearty stews like Eintopf and dishes with winter vegetables like cabbage
Making your own Biltong
Making your own Biltong
Making your own Biltong There’s nothing quite like the rich aroma of freshly made biltong — that blend of coriander, vinegar, and nostalgia. Whether you’re in Berlin, Munich, or a tiny German village, you can craft your own slice of South Africa right here in Germany. Discover what you need, how to dry it, and a few tricks that make it just like back in South Africa How to go about it There are
Cooking and baking substitutes
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Substitutes and Food Info
Substitutes and Food Info Finding familiar South African flavours in Germany can sometimes feel like a culinary treasure hunt. Luckily, many of our favourite products are now just a click away.And when that one special ingredient seems impossible to find—don’t fret. Germany offers plenty of excellent substitutes that work beautifully in our beloved recipes.We’ve gathered a list of tried-and-true alternatives for you, complete with helpful German translations to make your shopping easier. Below you’ll find separate pages covering different food categories — from meats and fish to baking ingredients, dairy, drinks, frozen products, and sugars. Each page includes South African favourites and their best German substitutes to help you cook and shop with ease. Buying South African Products Related content Facebook Twitter LinkedIn WhatsApp Email
Meat
🇿🇦 Meat the Difference: A South African’s Guide to Buying Meat in Germany 🇩🇪 Looking for proper boerewors? Wondering why German Rindfleisch doesn’t taste quite like home? Or scratching your head at all the unfamiliar beef cuts? Get to know the difference between German and South African beef cuts, learn the right words at the butcher, and discover where to find quality meat that feels like home. German beef cuts German Cut English Equivalent Notes Rinderhals / Kamm / Nacken Chuck steak / Neck Good for stews and minced beef; flavourful but needs slow cooking. Querrippe Short ribs Rich and meaty; great for slow cooking or braising. Rinderbrust Brisket Ideal for corned beef, smoked brisket, or pot roast. Hochrippe / Fehlrippe Standing rib roast Tender and marbled; excellent for roasting or steaks. Vorderrippe Front rib section Leaner part before the rib-eye; good roasting cut. Flaches Roastbeef / Rostbraten Sirloin / Striploin Classic steak cut; tender and flavourful. Filet Fillet / Tenderloin Most tender muscle; minimal fat. Dünnung / Bauchlappen Flank steak Flat, lean, and full of flavour; slice across the grain. Falsches Filet / Schulter / Bug / Schaufel Shoulder / Chuck tender Good for biltong or stews; lean but firm texture. Oberschale Topside / Inside round Excellent for biltong; lean and uniform texture. Unterschale Silverside / Outside round Ideal for biltong; dries evenly and slices beautifully. Nuss Knuckle / Sirloin tip Lean and versatile; used for roasts or schnitzel. Hüfte / Hüftsteak Rump / Top sirloin Tender and tasty; good for grilling or roasting. Schwanzstück / Tafelspitz Rump tip / Tri-tip Austrian favourite; excellent for boiling or roasting, pricier cut. Hesse / Wade Beef shank / Shin Full of collagen; great for soups and slow-cooking. Fricandeau Lean roast (upper leg) Old-fashioned French term; overlaps with Nuss or Oberschale. Schwanz / Ochsenschwanz Oxtail Used for rich stews and soups; gelatinous and flavourful. Source: Wikipedia: Cut of beef 📄 Download the German Beef Cuts poster (PDF) Pork (Schweinefleisch) German Name English Name Description Schweinenacken Pork Neck Juicy, marbled, and full of flavour — ideal for slow roasting, pulled pork, or hearty chops. Schweineschulter / Schaufel Pork Shoulder Perfect for long, slow cooking, stews, or mincing for sausages. A robust and versatile cut. Schweinerücken / Schweinelende Pork Loin Lean, tender, and similar to a South African pork chop. Available bone-in or boneless. Schweinefilet / Schweinelende Pork Tenderloin / Fillet Extremely lean and delicate. Best for medallions or quick pan-frying to keep it juicy. Bauchfleisch Pork Belly Rich and full of flavour, used for streaky bacon, crackling, or slow-roasted belly. Schweinebauch mit Schwarte Pork Belly with Skin Skin-on cut, often rolled or flat — perfect for making crispy crackling or roasting joints. Haxe Pork Knuckle / Shank Eisbein (boiled, northern style) or Schweinshaxe (crispy roasted, Bavarian style) — a true German classic. Kotelett Pork Chop Traditional bone-in cut from the loin. Often served with a rim of fat for flavour and moisture. Oberschale Topside / Inside of Leg Lean and perfect for schnitzels, thin roasts, or tender escalopes. Unterschale Silverside / Bottom Round Lean and slightly firmer — ideal for roasts or curing into ham. Schweinerippchen Pork Ribs Meaty ribs perfect for slow cooking, smoking, or glazing with sticky BBQ sauce. Nuss Eye of the Leg / Knuckle Small, round, lean muscle — great for schnitzels or thinly sliced roasts. Lende Loin or Tenderloin Depending on the butcher, can mean either loin or tenderloin — clarify before purchasing. Kassler Cured / Smoked Pork Chop Lightly smoked and salted, typically from the loin or shoulder. Delicious with sauerkraut and potatoes. Speck Bacon / Cured Fat Cured, sometimes smoked, thick-cut pork fat. Used for frying, flavouring dishes, or as lardons. Where to buy meat Most people buy lamb at their local Turkish butcher, or at Italian Food stores that have a butchery.You can try Selgros or Metro (need a customer card) or support your local butchery for lamb and other meat cuts.Shops like Rewe and Edeka have their own butchery section, and if you want a specific cut you can pre-order it from them. You can also buy meat online. I found the following online shops, but have not personally used them so I can only add them as suggestions. Most of these also sell Venison Ihr Online Metzger Tellermitte Don Carne Gourmet Fleisch Otto Gourmet MeinMetzger Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables Waldgourmet (Venison) Grüne Bauern – Bio Meat delivered to your home. They also sell Lamb Waldfleisch – App to buy Regional Venison Vocabulary Here is a list of translations, along with some additional information about meat in Germany. Product Substitute & Translation Lamb Shank Die Lammhaxe. Lamb is less common in Germany and often milder than Karoo lamb. You’ll find imported New Zealand lamb (fresh or frozen) at larger supermarkets, Italian delis, or specialty butchers. Lidl occasionally stocks frozen lamb shanks, though availability is seasonal. Mince Das Hackfleisch. Available as Rinderhack (beef), Schweinehack (pork), or Gemischtes Hack (a mix). Ground lamb is rare but can be found in Turkish or Middle Eastern stores. Ribeye Steak Entrecôte or Rib-Eye-Steak. Occasionally labelled Scotch Fillet. Usually available at butcher counters, Metro, or larger Edeka stores. Cuts of Beef German butchers use different regional terms for cuts. South African and British cuts are closely aligned — consult comparison charts to match names correctly when ordering from a German butcher. Cuts Good for Biltong Silverside (Unterschale) or Topside (Oberschale) are the best options. Tafelspitz (rump tip) also works well but is leaner and typically pricier. Offal / Afval Die Innereien. Includes liver, kidneys, heart, tripe, and tongue. Usually pre-ordered from butchers. Caul Fat / Netvet Das Fettnetz or Netz vom Schwein. Ask at the butcher; often used for pâtés or meatballs. Kidneys Die Nieren. Beef and veal kidneys are more common than lamb; soak before cooking to mellow the flavour. Liver Die Leber. Widely available from pork, beef, or veal. Best when freshly sliced — look for
Fish and Seafood
Fish and Seafood From Snoek to Seelachs: A Taste of Home Beneath German Waters Craving that perfect piece of hake? Looking for prawns that remind you of home? We’ve put together a list of the best places across Germany to buy fresh seafood — from speciality shops to supermarket counters that stock the good stuff. You’ll also find a handy vocabulary guide so you can confidently tell your Seelachs from your Heilbutt — no more guessing games at the fish counter. Where to buy fish and seafood Supermarkets with Fresh or Frozen FishYou can find a decent selection of fish and seafood at many mainstream supermarkets — both fresh at the counter (Fischtheke) and frozen: REWE – Most larger REWE stores have a fresh fish counter and a wide frozen seafood section. Look for Seelachsfilet, Kabeljau, and Garnelen. They have a very good page about seafood EDEKA – Similar to REWE, many EDEKA branches stock fresh and frozen fish. Some locations have excellent deli counters with smoked fish as well. Kaufland – Known for large stores and a good variety. Their frozen aisle often includes octopus, mussels, and whole fish. Lidl & Aldi – While more limited, they offer good-value frozen fish like salmon, cod, and prawns (Garnelen), and occasional “Deluxe” seafood weeks with special items. Metro – A wholesale store (you’ll need a card), but an excellent source for bulk seafood, including squid, lobster tails, and fish fillets. Globus – If you live near one, they often have an extensive fresh fish section. Online Seafood Shops in Germany If you prefer your fish delivered to your door – fresh, frozen or smoked – these online shops are popular and trusted: FrischeParadiesHigh-end gourmet food, including a large seafood selection. Great for fresh fish, shellfish, and specialities like oysters or crayfish. FischkaufhausA solid online source with a wide range of frozen and smoked fish, plus marinated products. Shipping is available across Germany. Mein-Bauernhof.deA platform that connects you directly with farms and fisheries in your region. Seasonal availability, but often very fresh. Also great for meat, eggs, and dairy. Send-a-FishFresh and smoked fish are shipped with cold packs. Ideal for gift boxes or braai favourites like whole trout or fillets. Deutsche SeeOne of Germany’s largest fish suppliers. Fresh, sustainable, and seasonal — also supplies restaurants. Ships to private households. Vocabulary Here is a list of translations and some additional information about fish in Germany. 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. Related content Facebook Twitter LinkedIn WhatsApp Email
Substitutes – Drinks
Substitutes – Drinks Looking for Milo, Horlicks, Frisco, Ricoffy or Lime Cordial? We compiled a list of substitutes for some of the popular hot and cold drinks loved by South Africans Product Where to Buy / Notes Milo Most African and Asian Shops stock Milo. You can also buy it at online shops. Some suggest the Ovomaltine version as a substitute. Instant Coffee (Frisco / Ricoffy) Available at SA Shops in Germany. Also look out for Nestlé Ricoré Kaffee which is similar to Ricoffy. It’s available on Amazon. Black / Ceylon Tea (like Freshpak) Freshpak can be bought at SA Shops in Germany. Good substitutes are Tetley, PG Tips, or Teekanne Ostfriesen Tee Horlicks Available on Amazon or GreatBritishFood.de. A cheaper option is to look in Indian or Pakistani shops. Koffiehuis Pronto Bags You can buy similar coffee bags online. Coffeefair offers a wide variety. Rooibos Tea Sold in most German food stores, but many are flavoured. Look for “pur” (unflavoured) varieties. Health shops also stock Rooibos. Note: SA teabags are heavier (Freshpak 2.5 g vs. Teekanne 1.75 g). Loose tea can be found in a Tee Laden. Roses Lime Cordial / Other Syrups Available at Rewe, Edeka, or online (Amazon). Monin also makes syrups. Nesquik Chocolate Milk You can find the chocolate variety in most supermarkets. Many say Kaba tastes similar to the South African version. Stoney Ginger Beer Thomas Henry Spicy Ginger is a good alternative. Cream Soda Cream Soda is actually vanilla-flavoured. Try Waldmeister syrup with sparkling water for a similar taste. Also available online at SA Shops in Germany. Fanta Grape Tem’s Grape Soda is the closest match. Related content Where to buy South African products Facebook Twitter LinkedIn WhatsApp Email
Substitutes – Other Products
Here is a list of substitutes and translations for general food and kitchen items like cling film, maize meal, custard and biscuits Related content Where to buy South African products
Frozen products
Frozen products Finding your favourite South African frozen products in Germany can be a bit like playing grocery store hide-and-seek This guide helps you decode supermarket shelves, discover the German names for your favourites, and find the closest substitutes when the real thing is nowhere to be found. No more guessing at labels or ending up with mystery dough – you’ll shop with confidence and cook with the flavours you love. Your go-to list for ready-made pastry products, complete with German translations so you know exactly what to look for. Related content Inspiration Facebook Twitter LinkedIn WhatsApp Email
Baking ingredients
Baking ingredients For all of the passionate bakers out there! We have thoughtfully compiled a comprehensive list of alternative ingredient options that can be used for baking in Germany, along with their corresponding German translations. More information about Flour types Ash Protein US UK German ~0.4% ~9% pastry flour soft flour 405 ~0.55% ~11% all-purpose flour plain flour 550 ~0.8% ~14% high gluten flour strong or hard 812 ~1.1% ~15% first clear flour very strong or hard 1050 >1.5% ~13% white whole wheat wholemeal 1600 More information about Baking powder Single-acting baking powder reacts when it’s mixed with the liquid ingredient in a recipe. Because all the bubbles are produced immediately, it’s important to bake the recipe in a preheated oven as soon as it’s mixed. Similarly, over-mixing can drive off the bubbles, making the recipe fall flat. Contains only one acid Double-acting baking powder releases some carbon dioxide immediately and more upon heating. It’s double-acting in that it contains a fast-acting acid that reacts at room temperature and a slow-acting acid that reacts with heat. Most of the carbon dioxide gas is produced during cooking, so double-acting baking powder is more forgiving if a recipe isn’t baked immediately. Contains both fast- and slow-acting acids Substituting: Usually, you can substitute one type of baking powder for the other. So, if a recipe calls for 1 teaspoon of double-acting baking powder, you can use 1 teaspoon of single-acting baking powder (and vice versa).Exception!!If a recipe calls for double-acting baking powder because there is a time delay between mixing and baking, it’s not a good idea to use single-acting baking powder. Pancakes for example I found this info on the internet:To substitute 1 Tsp of Double Acting Baking Soda, use:1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarchOR 1 1/2 teaspoons single-action baking powderOR 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yoghurt to replace 1/2 cup (120 ml) non-acidic liquid German Name English Name What It Is Use in Baking Can It Be Substituted? Natron Bicarbonate of Soda / Baking Soda A pure alkaline (sodium bicarbonate) that requires acid to activate. Used to help baked goods rise when combined with an acidic ingredient (e.g., yogurt, lemon juice, vinegar, buttermilk). Also helps with browning. Not directly interchangeable with Backpulver. If a recipe calls for Natron and you only have Backpulver, adjust acid and quantity carefully. Rule of thumb: 1 tsp Natron = 3 tsp Backpulver (omit acid). Backpulver Baking Powder A complete leavening agent containing both an acid (like cream of tartar) and a base (bicarbonate of soda), plus a drying agent like starch. Used to make cakes and baked goods rise without needing extra acid in the recipe. Convenient all-in-one option. Can be homemade: 1 part Natron + 2 parts cream of tartar = baking powder. Example: 1 tsp Backpulver = 1/3 tsp Natron + 2/3 tsp cream of tartar. Reinweinstein / Weinsteinpulver Cream of Tartar An acidic byproduct of winemaking (potassium bitartrate). A white, powdery acid. Stabilises whipped egg whites, prevents sugar crystallisation in syrups and meringues, and can be used to make homemade baking powder. For egg whites, can substitute lemon juice or vinegar. For baking powder, combines with Natron to create leavening power. Related Content Facebook Twitter LinkedIn WhatsApp Email
Types of Sugars
Types of Sugar Moving to Germany comes with its quirks, and even something as simple as sugar can surprise you. The soft brown sugar you grew up baking with? Rare. The rock sugar in your tea? Completely new.This guide is your pantry translator — showing you exactly which German sugars match your South African favourites, what they’re called, and how to swap them in your recipes. From Puderzucker to Zuckerhut, you’ll find photos, conversions, and substitution tips so you can bake, preserve, and sweeten with confidence Image English & Afrikaans Name German Name Information & Uses Extra Notes Castor Sugar / Strooi Suiker der Streuzucker Feinster Backzucker. Finely ground granulated sugar, also called superfine sugar. Dissolves more easily than regular sugar, but is not as fine as icing sugar. Perfect for meringues, sponge cakes, and cocktails. It can be made by briefly blitzing granulated sugar. Weigh, don’t measure. Weigh, don’t measure: 1 cup caster sugar = 225 g, granulated sugar = 220 g. Icing Sugar / Versiersuiker der Puderzucker Extra-finely ground refined sugar, often with starch added to prevent clumping. Used for icing, dusting, and decorating. Store airtight to avoid clumping. Preserving Sugar der Gelierzucker Blend of sugar, pectin, and acid for jams, marmalades, and jellies. Comes in: 1:1 (equal fruit & sugar), 2:1 (less sweet), 3:1 (even less sweet). Not interchangeable with regular sugar in jams. Canning Sugar der Einmachzucker Coarser crystals that dissolve more slowly when boiled, producing less foam. Ideal for jams, compotes, and preserves. Available seasonally in German supermarkets, especially summer. Sugar Cubes der Würfelzucker Pressed granulated sugar cubes. Quick dissolving; portion control for drinks. Sugarloaf / Cone der Zuckerhut Sugar pressed into a tall cone. Traditional for Feuerzangenbowle Usually found in winter in larger supermarkets. Crystal Sugar der Hagelzucker Large coarse crystals for decorating baked goods. Stays crunchy after baking. Brown Sugar / Bruin Suiker Brauner Zucker General term; includes light, dark, raw cane, muscovado types. Muscovado is closest to SA dark brown sugar; you can mix white sugar with treacle as a substitute. Rock Sugar der Kandiszucker Large crystals from slow crystallisation. White or brown; used for tea, liqueurs, and preserves. White Tea Sugar / Tee Suiker der Weißer Teezucker Small crystals dissolve quickly in tea. Ideal for East Frisian tea culture. Different from Kandiszucker, which has larger crystals and dissolves more slowly. Brown Tea Sugar / Tee Suiker der braune Teezucker Similar to white tea sugar but with caramelised molasses coating. Best for black/spiced teas; adds caramel note. Crystallised Sugar Sticks / Suiker Stokkies die Kandissticks / Zuckerstangen Sugar crystals on sticks, white or brown. Used for sweetening hot drinks Individually wrapped for hygiene and perfect as gifts. Sugar Conversions & Substitutions Brown Sugar (Soft)Closest match in Germany: Muscovado-Zucker (for dark, unrefined, sticky, intense molasses flavour), Heller brauner Zucker (for light).If unavailable: Mix 200 g white sugar with 2–3 tsp Zuckerrübensirup (beet syrup) or treacle. Stir until evenly coated and slightly clumpy.Use for: Rusks, biscuits, BBQ sauces, sticky cakes. Raw Cane SugarClosest match: Rohrohrzucker.Coarser and less sticky than SA brown sugar, with a mild caramel note.Works in tea, coffee, and some baking, but won’t give the chewiness of soft brown sugar. Light Brown Sugar Closest match: Heller Brauner ZuckerSubtle molasses flavour, good for cookies and sauces. Dark Brown SugarClosest match: Dunkler brauner ZuckerStronger molasses taste, richer colour Castor SugarClosest match: Streuzucker or Feinster Backzucker.If unavailable: Blitz regular granulated sugar (Haushaltszucker) in a food processor for 5–10 seconds.1 cup caster sugar = 225 g. Preserving SugarClosest match: Gelierzucker (1:1, 2:1, 3:1 — see packaging).Not interchangeable with plain sugar in jam recipes — the pectin/acid mix is key. Pearl/Crystal SugarClosest match: Hagelzucker.Best for decoration — retains crunch after baking. Quick Tips for Tea & Coffee Lovers Looking for subtle sweetness? Go for Teezucker (white or brown) — quick dissolve, gentle flavour. Want that slow melt & crunchy moment? Reach for Kandiszucker or Kluntje — perfect for a traditional East Frisian experience. Need convenience? Grab a Zuckerstick for a clean, no-fuss portion — great in offices or cafés. Brown sugar lovers: Brauner Teezucker or brown Zuckersticks add a warm caramel note without the sticky mess of soft brown sugar. Related content
 | You can use the search function to search for ingredients you need to find substitutes for. One of the things to keep in mind is that the baking powder in Germany is single-acting. The baking powder in South Africa is double acting. Bran is called die Kleie and can be bought in supermarkets. |
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