African rusks, or African Bethkits, are popular South African snacks, often enjoyed with tea and coffee, and are tied to both need and tradition, and are deeply rooted in South African culture.
Rusks have European origins. Especially from Dutch and British settlers in the 17th and 18th centuries who brought in recipes of biscuits that can be stored for a long period of time and hard twice-baked bread. The name Beskuit itself comes from the Dutch word “Beschuit,” which refers to a double baked bread or biscuit. The harsh conditions of early colonial life meant that food protection was important, and rusks could last for weeks or months without corruption, making them a practical solution and an ideal travel and survival food for those on a long journey.
Especially as South Africa's population grew in the 19th and 20th centuries, rusks became a widely loved snack and transcended cultural boundaries. Today, they are found in most pantry and food cupboards, and come in a variety of flavors ranging from traditional buttermilk to nuts, dried fruits, anise milk, and even those with consondensed fruit.
Darling-based rusk maker Swartland Kitchen recently celebrated its fifth birthday, with owners Hentie Van Dermelwe and Fritt's Van Linberd celebrating the occasion by releasing new rusk flavors, Sunflower & Sesam. It sits with four existing flavors: buttermilk, almonds and oranges, breakfast and breakfast (made without sugar).
Van Ryneveld said:
Darling's Doyenne Evita Bezidenhout prefers something a little more exotic, saying, “There's nothing better than dunking Swartland's kitchen almonds and orange rusks with hot rooibos tea after waking up in the morning.”
Do you dunk or not? What are the signs of a good rusk?
Van der Merwe, director of fine-tuning recipes, said: “I don't know of South Africans we don't. That's what we do! A good rusk should not be sucked right away after soaking. It will become soft when dunked, but it remains long enough to get it and eat it.
“Another mark of a good rusk is its taste. It should not be too sweet, but have the same authentic butter and proper free-laying egg flavour as I grew up with.”
Many might think that Rusk is a distinctive treat from South Africa, but they – in some way, enjoy themselves all over the world. According to Wikipedia, they are equally popular in countries such as Sweden, where they are known as Skorpor. Finland, they are labeled Korppu. Turkey, they are called peximet (Turkish and simet/simit, Arabic meaning bread in Arabic means “solid, tight, durable.” Russia, it is called skar. The Dutch, Dutch enjoys things like Tvebak (derived from “Tweebak” or “two bakes”).
But it's safe to say there's nothing beat the South African version, especially the Swartland Kitchen range. If you need more evidence, visit Darling's Swartland Kitchen Tasting Room and choose from hot drinks (tea, coffee, cappuccino), three rusk flavors and two cookie flavors to enjoy the country's first rusk test experience.
The Swartland Kitchen range is also available from online stores at www.darlingsweet.co.za, as well as independent stores, large pharmacies and coffee shops. Or, if you are in the area, visit Evita Seperon on 8 Arcadia Street in Darling.
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