Termitomyces reticulatus

More from South Africa

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  Aniseed

  Aniseed is the dried ripe fruit of Pimpinella anisum, an aromatic Apiaceae spice commonly called a seed. It adds a sweet, warm aroma to breads such as Moroccan krachel and South African mosbolletjies, and is distinct from star anise.

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  Bicarbonate of soda

  Sodium bicarbonate is a mildly alkaline kitchen powder used for leavening and, in two published South African green-fig konfyt methods, in the preliminary boil.

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  Cream of tartar

  Cream of tartar is a grape-derived potassium tartrate salt used as a dry baking acid, foam aid and measured syrup ingredient.

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  Dried ginger

  Dried ginger is the mature, dried rhizome of Zingiber officinale; its warm flavor and whole, sliced or ground forms serve different kinds of cooking.

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  Eremiomyces echinulatus

  Eremiomyces echinulatus is a subterranean desert truffle of the Kalahari, recorded as food in regional ethnomycology and easily confused with the better-known Kalahari truffle, Kalaharituber pfeilii.

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  Green figs

  Firm green figs are the unripe fruit of the fig tree selected for preserves that keep the fruit whole and let it absorb syrup.

• Mattirolomyces austroafricanus

  A rarely reported subterranean fungus from South Africa’s Northern Cape. It is grouped with Kalahari truffles in some literature, but occurrence in the Kalahari Desert proper and food use are unconfirmed.

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  Mullet

  Mullet is a broad name for several coastal fishes. In the Cape West Coast bokkom tradition, the local harder is the southern mullet Chelon richardsonii, formerly Liza richardsonii; identify species and product before substituting.