I don’t know anybody whose mouth doesn’t water when the word “springbokboud” is mentioned. When I grew up, springbokboud could not be imagined without the traditional jar of quince jam. It was my father’s all-time favourite – so when I met Uncle Daniel, originally from Kakamas, he couldn’t stop talking about his wife’s different permutations on the old favourite quince jam and of course, the infamous venison companion – which she cooked for him when they first met each other’s parents on his family’s Namibian farm. So, how could I refuse his offering of a shopping bag full of ripe quinces – screaming to be cooked into the full glory of this jam. I naturally added my own permutation – lovely ripe pears and of course, my all-time favourite – Vanilla. Enjoy.
TIPS: Delicious with venison dishes (of course)