1072 JH Amsterdam
Tel: 020-676 09 23
e-mail: TjingTjing Restaurant
South Africa is known to Westerners through the clichés of fear, disgust
and apartheid. Brutal violence, the injustice of white privilege and black suffering. All these were true but
only a part of the story. When you grow up in this society, as a child you are not aware of all the
regulations and take it for normal. It is only as one grows older and looks at the situation objectively from
afar that one gets to realise how complex the situation is but I found this to
be with most westernized cultures.
As a clue to the complexity of the South African Human Mosaic, the
country has eleven official languages and local culture embraces the strong rural translations
of Spirit Diviners, traditional healers as well as the high tech computerized world.
A world filled with extremely rich and educated to the extremely poor and un-privileged. In short,
South Africa is a place of exceptional Human
and Natural Energy, despite the history, colouration or landscape.
If we look past the strife and conflicts there is a slower pace and a
Greater Appreciation of Natural Beauty
and community spirit. It is this Spirit
that I would like to capture at Tjing Tjing in Amsterdam. A cosy,
creative atmosphere, where cultures can meet culture’s and exchange and
explore their past to know where they are going. A place of variety, art and edutainment,
all working towards the greater establishment and multi-cultural Rainbow Nation.
From the beginning, South Africa has been a melting pot
where East meets West and North meets South.
Here is a short introduction to a part of the South African Kitchen of which
Cape Malay cooking has a considerable influence on South African Culinary Traditions.
Known as Cape Cooking and is predominantly Indonesian in origin with
Indian influences and a mixture of Dutch, Malay, French, German,
Portuguese and English. Baked puddings, tarts and biscuits show a
strong Dutch contribution and influence to the South African Kitchen.
Fruit preserves and chutneys are mainly French Huguenot in origin. The
cuisine has evolved over the last 300 years and focuses on a spicy
variation of European Dishes, updated and adapted, by curing indigenous
fruits, vegetables, poultry and game. In the 17th century Malayan cooks
were very much in demand in the predominantly Dutch homes and soon
learned to prepare solid Dutch fare such as Melk Tert but added their
own embellishment of herbs and spices. In here doing changed the humble
olliebol into the Koeksister.
The VOC sailors started another national cuisine when they marinated the
meat in salt on their long sea voyages. The South Africans adapted the
same conserving method but added herbs and vinegar and hey presto,
Biltong came about. The same idea and spices was applied to the sausage
to preserve it on long “treks” inland and Boerewors and “droë wors” was
I have tried to put a menu together, fusing all these influences and
elements to give you an aromatic journey into
The South African Kitchen.
is a café/restaurant with banqueting facilities and beautiful terrace garden situated in the heart of the "Pijp", Amsterdam.
The cuisine is a fusion-mix with much of the Traditional South African kitchen.
Webpage by © LPAtkinson 20 May 2006
updated 14 January 2007
Art ©M Ricketts