Figure 1.
Figure 1.

A braai consisting of meat (a) chicken sosaties (top), lamb chops (middle), ribs (bottom right), and boerewors (bottom left) and fish (b) kreef (crayfish).

 


Figure 2.
Figure 2.

Fish, such as (a) snoek, are caught by line fishermen and usually (b) braai’ed.

 


Figure 3.
Figure 3.

Schematic representation of the important meat regulatory bodies in South Africa.

 


Figure 4.
Figure 4.

Representation of the South African meat products or dishes produced from domesticated animals and fish.

 


Figure 5.
Figure 5.

Walkie Takies dish (chicken feet shown).