South Africa is known for its cultural and ethnic diversity. It is also known as The Rainbow nation due to being one of the most multicultural countries in the entire world. It borders Namibia, Botswana, Zimbabwe, Mozambique, Eswatini, and Lesotho. In traditional African society, the tribe is the most important community as it is the equivalent of a nation. This provides both emotional and financial security. Did you know that the oldest art objects in the world were discovered in a South African cave?
Due to the 17th century colonization by the Dutch, English, French, and German settlers heavily influenced the local culture, art, and cuisine. South African cuisine has therefore emerged into a unique fusion of these different external influences.
Afrikaans cuisine consists of plenty of meat, vegetables, and rice or potatoes. The braai (barbecue) is the most famous way of cooking meat. This is the way of cooking burgers, sausages, chops, and steak over hot coal, infusing them with the distinct, mouthwatering smoky flavor.Below you will find some of the mostfamous South Africandishes that will surely make your palate dance.
BOBOTIE
This is the country’s national dish, thought to have been brought into South Africa by Asian settlers. An all-time dinner favorite, this is made from minced meat simmered with spices. Usually curry powder, herbs, and dried fruit such as raisins or sultanas are used to simmer. This is then topped with a creamy mixture of milk and egg and baked in the oven until the custard is set.
BILTONG
This is one of the most well-loved South African snacks and is served at just about any social gathering.Itconsists ofdried, cured, and spiced meat, much like America’s beef jerky. The meat is cured in a mixture of salt, sugar, vinegar, and different spices then hung to dry. Beef and venison are popular favorites, but chicken is possible too (despite being unconventional).
Dry curing of meat was a method used by the traditional tribes of South Africa to preserve meat before fridges were available.
BOEREWORS
In English, boerewors can be translated to “farmer’s sausage”. This sausage is made from minced beef and contains spices such as cloves, coriander, and nutmeg. They are traditionally served in a coil shape and cooked on a braai (barbecue).
BOKKOMS
This dishis similar tobiltong, but in fish version. This small mullet fish is dried in the sun and wind and then salted.It can easily be incorporated invarious mealssuch as pastas, soups, and more.
CHAKALAKA
Without this relish, it is usually impossible to find a South African braai (barbecue). This combines vegetables such as onions, peppers, carrots, and tomatoes into a spicy relish and istraditionally served cold.
MALVA PUDDING
This pudding is of Dutch origin. This is a sweet and sticky sponge pudding, served with apricot jam and a bed of hot cream sauce.It is traditionally served at home but can be seen on the menu of plenty of restaurants, too. Aside from the cream sauce,itcan also be served with vanilla ice cream.
MELKTERT
Also known as “milk tart”, this dessert is quite similar to the British custard tart and is available in many bakeries across the nation. This is a sweet pastry crust with a creamy filling made from eggs, milk, and sugar usually thickened with flour. You will quickly find out that almost every South African family has its secret recipe to this dessert.
KOEKSISTERS
This pastry dish isnot only pretty to look at but also incredibly delicious.The doughis elegantly twisted into a plait, almost resembling a woman’s braid, and deep-fried to golden perfection like a classic doughnut.The Malay version of this pastry has a slightly spicy taste and is rolled in desiccated coconut. It is traditionally served with tea and a sugary syrup, super sticky and sweet.
POTJIEKOS
Potjiekos means “food made in a pot”, which is its literal translation. The roots of this dish supposedly emerged from the Great Trek, an Afrikaaner tradition. Typical ingredients include meat, vegetables, and starch (usually potatoes), cooked inside a round cast-iron pot over a fire.
VETKOEK
This is fried bread and is thought of asthe South Africanversion of the classic hamburger. Instead of a burger patty, the filling is made from curried minced meat or chicken mayo. The whole burger is then deep-fried, so the outside is crispy and golden, but the inside is moist and fluffy. Smaller versions of this bun are eaten with a dollop of butter or jam.
