In this special episode of Political Food we welcome historian Sarah Emily Duff to talk about the South African treat – Hertzoggies.
This dessert is a pastry base filled with jam and covered in a coconut meringue. They are delicious and we’re definitely going to be making more of these. Their political ties are to a former Prime Minister of South Africa — JBM Hertzog ( time in power: 1924-1939) — who’s policies further entrenched segregation and limited the rights of black and colored South Africans. To learn more, listen to the episode and find some of Sarah’s insight in her post Take the Biscuit.
Sarah is a researcher at Wits in Johannesburg and maintains the food and history blog Tangerine and Cinnamon.
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For our first episode we made Hutspot, talked about the Dutch war of independence, William of Orange (aka William the Silent) and discovered the carrot museum.
For a full history listen to the podcast and for the recipe read on.
This is the traditional meal of the October 3rd festival which commemorates the end of the 1574 siege of Leiden. A Dutch mash of potato, carrot and onion that is hugely improved by adding something extra.
This is a dish that is accompanied very closely by its legend. The story of Hutspot begins with the 80 Years War (aka The Dutch War Of Independence) which lasted between 1568 and 1648. This is a war between the Spanish, who are ruling over the Netherlands at this time, and the Dutch, who are trying to gain independence. One of the major events of this war happens in 1573-74 in the town of Leiden. In October 1573 the Spanish surrounded Leiden, a town under rebel control, in hopes of starving out the Dutch and taking back the area. A year later (after many battles and close calls) the Spanish are forced out by troops sent by William of Orange (the man who the orange carrot was not made to honor) and the town remains Dutch. Legend has it that the Spanish were in such a hurry to leave their posts that they left a pot of boiling carrots, potatoes and onions and thus Hutspot was born. For a more detailed history of the dish, the war, William of orange and a cat named Buurtpoes Bledder; listen to the podcast.
Continue reading for a text/photo version of the recipe and links to our sources…
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For this mini episode we made the Peruvian cocktail the Pisco Chilcano.
Instructions
1oz Pisco (a Peruvian brandy – we went with Don Benedicto)
3 drops Angostura Bitters (a little goes a long way)
Lime Juice (to taste)
Simple Syrup (to taste – again, a little goes a long way)
Ginger Ale (fill to the top)
Ice
Mini History
According to this site the Chilcano started out as a makeshift version of the Italian drink the Buon Giorno (which uses grappa instead of pisco). Italian immigrants to Peru in the mid/late nineteenth century replaced the grappa with the local (read: cheaper) brandy Pisco and the chilcano was born. About two hundred years earlier, Pisco was being developed as a local (read: cheap) alternative to the popular Spanish brandy, Orujo. It’s really a cocktail inspired by thrift and immigration.
Welcome to Political Food, a podcast and recipe book of how human conflict has shaped cuisine. Adding dissident to dessert, campaigns to confectionery, separatism to spaghetti, patriotism to pastries, revolution to ravioli… you get the point. This is the history of war, power, technology and immigration as told through food. Every episode is both a recipe and a story.
Interested in the series? Check out our about page for more information, follow us on Twitter @politicalfoods or email us at politicalfoods@gmail.com
Upcoming episodes include: Hutspot from the Netherlands (listen to the promo), Brigadeiros from Brazil, Beer Soup from Germany and Budae Jjigae from Korea. Check back this month for updates and new shows. In the mean time, check out our mini episode on the Peruvian cocktail the Pisco Chilcano..
