South African Cuisine

  •  Amasi, sour milk
  • Biltong, a salty dried meat (similar to jerky), although the meat used is often from different types of Antelope or other venison.
  • Biryani
  • Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
  • Boerewors, a sausage that is traditionally braaied (barbecued).
  • Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny
    And there we go, #koeksisters nom nom

    And there we go, #koeksisters nom nom (Photo credit: Paul Watson)

    chow is called Kota by the locals.

  • Chakalaka, a spicy South African vegetable relish.
  • Chutney, or Blatjang, a sweet sauce made from fruit that is usually poured on meat.
  • Frikkadelle – meatballs
  • Gatsby food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips.
  • Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam.
  • Hoenderpastei, chicken pie, traditional Afrikaans fare.
  • Isidudu, pumpkin pap
  • Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.
  • Mageu, a drink made from fermented mealie pap.
  • Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach
  • Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
  • Mashonzha, made from the mopane worm.
  • Melktert (milk tart), a milk-based tart or dessert.
  • Melkkos (milk food), another milk-based dessert.
  • Mealie-bread, a sweet bread baked with sweetcorn.
  • Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.
  • Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.
  • Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin or sweet potato.
  • Potbrood (pot bread or boerbrood), savoury bread baked over coals in cast-iron pots.
  • Potjiekos, a traditional Afrikaans stew made with meat and vegetables and cooked over coals in cast-iron pots.
  • Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks).
  • Samosa or samoosa, a savoury stuffed Indian pastry that is fried.
  • Skilpadjies, lamb’s liver wrapped in netvet and braaied over hot coals.
  • Smagwinya, fat cakes
  • Smoked or braai’ed snoek, a regional gamefish.
  • Sosaties, kebab, grilled marinated meat on a skewer.
  • Tomato bredie, a lamb and tomato stew.
  • Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans.
  • Umngqusho, a dish made from white maize and sugar beans, a staple food for the Xhosa people.
  • Umphokoqo, an African salad made of maize meal.
  • Umqombothi, a type of beer made from fermented maize and sorghum.
  • Umvubo, sour milk mixed with dry pap, commonly eaten by the Xhosa.
  • Vetkoek (fat cake, magwenya), deep-fried dough balls, typically stuffed with meat or served with snoek fish or jam.
  • Walkie Talkies, Grilled or deep-fried chicken heads and feet, most popular in townships and sold by street vendors, sometimes in industrial areas with high concentrations of workers.
  • Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed.

    Cape Flats scrap collectors

    Cape Flats scrap collectors (Photo credit: Wikipedia)

  • Cape Flats scrap collectors (Photo credit: Wikipedia)
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