Howzit all you foodies!
Firstly, I am so proud to have a local butcher finally not just make boerewors to order, but now stocks it in the fridge! Yipeeee! Amongst many battles I've fought here to get SA food into Oregon, this is the best victory of all. My others? Peppadews (in bulk at supermarkets - YES!), Mrs Balls Chutney and Anchovette!
I am, however, still struggling to find Moskonfyt. Any idea where, if at all, I can get it?
Also: dried fruit for salad (not the processed mebos stuff)
And yes, smoked snoek!

I have not seen Moskonfyt in stores, but it might be found at Home Industry outlets. In the meantime, here is a recipe:

Moskonfyt (Must Jam or Grape Syrup)
Ripe grapes
10 ml (2 teaspoonfulls) slaked lime per 5 litres grape juice

Remove grapes from stalks, place in a large bowl and crush. Cover bowl and leave till the grapes ferment- a couple of days.
Strain grape skins from surface, measure grape juice and add slaked lime. Stand for 30 minutes.
Skim and strain through a double layer cheesecloth or muslin.
Heat strained juice to boiling point and strain again.
Boil juice rapidly, skimming occasionally until it becomes syrupy.
Pour the jam into hot, dry sterilised jars and seal immediately.