and braaied over hot coals. Smoked or braaied snoek—a regional gamefish. Sosatie—kebab, grilled marinated meat on a skewer. Amanqina—chicken feet, cow feet, pig feet, lamb feet and sheep feet, usually consumed with pap or as a delicacy. When cooking, just add water and salt. Walkie Talkies—grilled or deep-fried chicken feet and beaks). Another dish is a cookee pigs head known as a "smiley", most popular in townships and sold by street vendors, sometimes in industrial areas with high concentrations of workers. Ostrich—an increasingly popular protein source, as it has low cholesterol content, used in a stew or filleted and grilled. Meals Tsonga and Venda Mashonja/Matamani—made from Mopani worms Afrikaans Gesmoorde vis—salted cod or snoek with potatoes and tomato sauce, sometimes served with apricot, grapes or moskonfyt. Hoenderpastei—chicken pot pie, traditional Afrikaans fare. Kaiings—made from lamb tail or lamb flank cut into small cubes, and cooked in a cast-iron pot over a slow fire. Kaiings resemble cracklings, though the skin is not as puffy and crispy as a crackling, and a small piece of protein is usually left on the skin and fat. They are a chewy traditional Boer delicacy often served as a topping over pap or with honey. Mielie-meal—a staple food, often used in baking but predominantly cooked into pap or Ugali Oepsies—a starter made on a braai. Similar to the American devils on horseback but exclusively made with cherries wrapped in bacon and battered with barbeque sauce. Paptert—a tart used as a side dish for a braai. Made from pap, cheese, canned tomatoes and bacon. Both modern and traditional. Potjiekos—a traditional Afrikaans stew, made with meat and vegetables and cooked over coals in cast-iron pots. Tomato bredie—a lamb and tomato stew. Waterblommetjiebredie (water flower stew)—meat stewed with the flower of the Cape pondweed. Indian Biryani—a mixed rice dish originating among the Muslims of the Indian subcontinent. Bunny chow—curry stuffed into a hollowed-out loaf of bread, often called Kota by the locals (usually those of African descent) who sometimes, instead of curry, fill the bread with slap chips (French fries), a slice of polony (bologna), cheese, and atchar (South Asian pickle) and other fillings and spices. Durban curry—more spicy than the Cape Malay version. Usually mutton is used and the most common spices used are cayenne pepper, paprika, cinnamon, cumin and fennel. Potatoes and carrots are sometimes also used. Malay Bobotie—a dish of Malay descent, is like meatloaf with