If you visiting South African , don’t leave before you’ve enjoyed one of South African’s traditional dishes.
Biltong & droewors
Dry curing was a method used to preserve meat by the indigenous tribes of South Africa before fridges were invented. Usually made from beef or game, such as springbok, biltong (a thinly sliced, air-dried meat) and droewors (an air-dried sausage) are traditionally eaten as snacks. The meat is cured in a mixture of vinegar, salt, sugar and spices such as coriander and pepper, then hung to dry. The finished product is prized by health enthusiasts for its high protein and low fat content. Nowadays, biltong and droewors producers often add flavourings such as chilli or garlic to the meat and use a variety of meats, such as ostrich and wild boar.
The word boerewors comes from the Afrikaans and Dutch words boer(farmer) and wors (sausage). Boerewors is a traditional South African sausage made from beef, mixed with either pork or lamb an a blend of spices. Boerewors are traditionally served in a coiled shape, similar to the Cumberland sausage and cooked on a braai (barbecue).
Cape Malay curry
In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods. When combined with local produce, the aromatic spices such as cinnamon, saffron, turmeric and chilli created fragrant curries and stews, which are still popular in the area today.
Malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce. This is South Africa’s answer to the British sticky toffee pudding,
Chakalaka & pap
Chakalaka and pap are mainstays on every South African dinner table. Chakalaka is a vegetable dish made of onions, tomatoes, peppers, carrots, beans and spices, and is often served cold. Pap, meaning ‘porridge’, is similar to American grits and is a starchy dish made from white corn maize.
For a real taste of South Africa an authentic braai or shisa nyama (‘burn the meat’ in Zulu) is an eating experience not to be missed. Braais originated in the townships of Johannesburg. Braai meat usually comprising of beef, chicken, pork, lamb and vors (sausages) – this is not an outing for vegetarians!
- Bunny chow– curry stuffed into a hollowed-out loaf of bread. A bunny chow is called Kota by the locals.
- 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.
- 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.
- Potjiekos– a traditional Afrikaans stew, made with meat and vegetables and cooked over coals in cast-iron pots.
- And be sure to try –Monkey gland sauce