FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Two South African historical accounts describe biltong hung in a household chimney after initial drying or curing; neither supplies a construction plan or modern processing schedule.
A meat mincer forces meat through a perforated plate to produce a chosen texture. South African sausage sources record plate size as a process choice, not a single defining standard.
A closed, hinged grid holds food between two cooking faces so a braaier can turn it together over coals. Braaibroodjie recipes specify this tool, but sources do not establish one standard design or size.
The Instant Pot Duo is a manufactured electric multicooker with a removable inner pot, locking lid and electronic programs. A 2016 IP-DUO60/80 manual documents yogurt and jiu niang settings; later revisions may differ.
A Zulu earthenware brewing vessel used for grain beer; a woven basket cover keeps out dirt and insects. Imbiza is a distinct pot class, not the serving ukhamba or transport uphiso.
An old-fashioned copper sausage stuffer appears in C. Louis Leipoldt’s 1945 account of family boerewors in South Africa. The essay records hand operation, but not the tool’s dimensions or exact mechanics.
A natural sausage casing is a cleaned animal intestine or, for some products, another prepared organ used as an edible envelope. Its anatomy shapes the sausage, while diameter and material affect stuffing and drying.
A braai is a South African open-fire cooking practice. This record focuses on the movable cooking grid over coals shown in a documented photograph; sources do not establish one standard grill design or size.
A lidded, rounded cast-iron pot with three legs, used over open fires and embers across southern Africa. Its African history belongs to the vessel's adoption and use, not a claim of European invention.
A closed cast-iron pot used to bake potbrood with heat from the hearth or embers; documented in South African English by 1883 and in a contemporary Namibian recipe.
In Velddrif, makers hang whole harders in threaded bunches on lines and beams, moving them between outdoor air and fish-house drying spaces. Reported drying times vary with season and weather.