In South Africa what is the name given to ships of meat, salted and dried?
South African cuisine use. The influence of their diet is reflected in the common Southern African love of barbecue (generally called in South Africa by its Afrikaans name, a "braai") and biltong (dried preserved meat). As in the past, when men kept cattle as their prized possession in the rural areas, South Africans have a preference for beef. Today, South Africans enjoy not only beef, but mutton, goat, chicken and other meats as a centrepiece of a meal. On weekends, many South African families have a "braai," and the meal usually consists of "pap and vleis", which is maize meal and grilled meat.
Dried and salted cod countries on 'meatless' Fridays and during Lent. In Middle English dried and salted cod was called "haberdine". Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root "bacal-", itself of unknown origin. Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. Some of these are: "bacalhau (salgado)" (Portuguese), "bacalao salado" (Spanish), "bakailao" (Basque), "bacallà salat i assecat" or "bacallà salat" (Catalan), μπακαλιάρος, "bakaliáros" (Greek), "Kabeljau" (German), "cabillaud" (French), "baccalà" (Italian), "bakalar" (Croatian), "bakkeljauw" (Dutch), "makayabu" (Central and East Africa), "kapakala" (Finnish).