South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. When South Africans talk about traditional foods, these are some of the flavors and influences they’re referring to: masala, bobotie, Malay curry and roti. They’re all part of the country’s distinct “fusion cuisine”, and are warm, spicy and so inviting.
South African food is a delightful fusion of flavors and culinary traditions that reflect the nation’s rich history and multiculturalism. In many ways, the daily food of South African families can be traced to the indigenous foods that their ancestors ate.
Let's delve into the heart of South African cuisine and explore its unique flavors and traditions.
A Tapestry of Influences
The culinary landscape of South Africa is a result of various influences, including:
- Indigenous Ingredients: The Khoisan foraged over 300 species of edible food plants. The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash.
- Bantu Agriculture: Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers.
- Colonial Heritage: By the 17th century, Dutch and British foodways brought via European immigration resulted in further culinary diffusion. The Dutch left behind their love for garden produce like hearty potatoes, sweet pumpkins, and the juiciest watermelons. Slaves brought over from Malaysia, Indonesia, and Madagascar introduced bold spices that still give many dishes their signature kick. The French came with their winemaking skills.
- Cape Malay Cuisine: The Cape Malay community founded a distinctive diasporic cuisine, derived largely from Southeast Asian culinary traditions.
- Asian Immigration: During the period of British colonial rule, immigrants from Asia, many of whom arrived as indentured laborers in the 19th century, further enriched the culinary oeuvre of South Africa.
Disinvestments and sanctions imposed on South Africa during apartheid stifled the country's culinary output. At this time shebeens, situated in urban townships, became very popular and often served as non-formal community centers, especially for black South Africans who pursued their cultural and culinary traditions. Following the end of apartheid, South African cuisine witnessed a renaissance, with diverse culinary options available in most of the country's major cities catering to tourists, expatriates and local residents.
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German, French, and British settlers certainly made their mark on South African food, but the two main styles that reflect this country’s heritage are Cape Dutch and Cape Malay cooking. The Cape Dutch style of cooking is greatly influenced by the Dutch East India company bringing slaves from areas like Bengal, Java, and Malaysia to South Africa. Cape Malay cuisine has similar roots and is heavily influenced by the Dutch bringing slaves from Indonesia and other parts of Africa to the Cape. These groups were the first to bring Islam to the region, along with their own range of cooking practices and traditions, which you’ll discover in today’s South African dishes.
In the precolonial period, indigenous cuisine was characterised by the use of a very wide range of foods including fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The pre-colonial diet consisted primarily of cooked grains, especially sorghum and millet, fermented milk (somewhat like yogurt) and roasted or stewed meat. People also kept sheep and goats, and communities often organised vast hunts for the abundant game, but the beef was considered the absolutely most important and high-status meat.
South Africa was a colony of the British Empire and has strong influences from United Kingdom. Sunday roast is as popular in South Africa as Australia, Canada and New Zealand where there are influences from the UK. Fish and chips are also popular in South Africa. Fish and chip shops have dynamic ways to sell such as vendors or vans. Meat pies and other savoury pies are readily available at most grocery stores and many petrol stations.
Traditional Dishes and Flavors
How to make Traditional South African BOBOTIE (English) - Kosmeester Kortes
South African cuisine boasts a wide array of traditional dishes, each with its unique story and flavor profile:
Braai/Shisa nyama
There’s nothing that says ‘South African food’ more than braai. Braai means ‘barbeque’ in Afrikaans, but to be considered a braai the food must be grilled over fire, and not gas. Getting together with family and friends for a braai is a huge part of South African culture. It brings people together across the nation and is the go-to for any social event or celebration. More than just a way to prepare food, a braai is a method of cooking that is steeped in tradition and spans all cultures and groups.
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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, with butchers who set up barbecues in front of their shops at weekends to grill their meat and sell it on the street. Nowadays, local communities gather at braais at the weekends to share food. Pop along to soak up the vibrant atmosphere, listen to music and take your pick from the meat on offer, usually comprising of beef, chicken, pork, lamb and vors (sausages) - this is not an outing for vegetarians!
On weekends, many South African families have a braai, and the meal usually consists of pap en vleis, which is maize meal and grilled meat. In Bantu culture, for weddings, initiations, the arrival of family members after a long trip and other special occasions, families will buy a live animal and slaughter it at home, and then prepare a large meal for the community or neighbourhood. Participants often say that spilling the blood of the animal on the ground pleases the ancestors who invisibly gather around the carcass. On holiday weekends, entrepreneurs will set up pens of live animals along the main roads of townships-mostly sheep and goats-for families to purchase, slaughter, cook and eat.
Bobotie
Considered by many to be the South African national dish, Bobotie (pronounced ba-bo-tea) is a meat-based dish and one of the most well-known examples of Cape Malay cuisine. Of the many dishes common to South Africa, bobotie is perhaps closest to being the national dish, because it is not commonly found in any other country. It consists of spiced minced meat baked with an egg-based topping. The recipe originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian bobotok. It is also made with curry powder, leaving it with a slight tang.
This hearty meal combines minced meat, typically lamb or beef, with curry spices (turmeric, cumin, curry powder) onions, milk-soaked bread, and dried fruit, usually raisins or sultanas. The meat is topped with an egg and milk mixture and baked in the oven. It’s usually served with yellow rice, another staple South African food.
Pronounced bow-buh-tai, bobotie is South Africa’s national dish. The dish has deep roots. Back in the day, the Cape Malays would take leftover Sunday roast and transform it into a comforting Monday meal by adding curry spices, bay leaves, and sometimes raisins for a touch of sweetness. You can find bobotie at Mama Africa, Bo Kaap Kombuis, and The Neighbourgoods Market at the Old Biscuit Mill . If you really want to experience traditional Cape Malay cuisine in a lively setting, the Neighbourgoods Market is the place to go. The best way to describe it? A flavorful, spiced meat pie with a custardy top.
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Biltong
Biltong is a type of cured dried meat that’s popular across Africa and a much sought-after food in South Africa. This quintessential South African snack tends to divide people. Some find this preserved, spiced meat snack impossible to refuse, and others simply can’t stand the smell - let alone stomach it. Either way, biltong is South Africa's most popular snack and is readily available in markets, supermarkets, and shops.
The name comes from Dutch: “bil” means rump or meat, and “tong” means strip. It’s gained popularity worldwide for its delicious, salty taste. Unlike the meat jerky you might be familiar with, which is usually sliced, marinated, and cooked, biltong is first cured in vinegar, then air-dried and cut into strips. Typical types of biltong include beef, chicken, or fish, but you can also find it made from game like kudu or springbok.
The meaty snack has its origins in the Great Trek era, when Dutch settlers, or Voortrekkers, moved from the Cape Colony into the interior of South Africa. They needed a reliable way to preserve meat during their long journeys, and viola - biltong was born! To make it, skilled butchers marinate strips of beef in a mixture of vinegar, salt, sugar, and spices like pepper and coriander, depending on personal taste. The marinated meat is then hung out to air-dry.
Boerewors
Another one for the meat-lovers, this coiled, spicy sausage is a South African delicacy best done on the braai. Flavored with coriander, cloves, and nutmeg, this is a sausage born from South African and Dutch traditions.
One of the most popular foods in South Africa, boerewors, or farmer’s sausage, is a type of sausage made from beef mince that is enjoyed throughout the country. While they may seem simple, these delicious sausages follow strict guidelines and must contain 90% meat to count as boerewors. The remaining 10% is for spices like cloves, nutmeg, and coriander, or other ingredients, such as lamb or pork, which are added to give a richer flavor.
Bunny Chow
No culinary journey in South Africa is complete without trying a “bunny”. Hailing from Durban, this tasty street food is the ultimate comfort food. It’s made by filling a hollowed-out bread loaf with spicy curry. Despite what the name suggests, bunny chow - sometimes just called bunny - is made with mutton rather than rabbit and consists of a hollowed-out loaf of bread filled with meat curry.
The origins of the dish are linked to the Indian community who worked in Durban in the 1940s. They would make bunny chow so that they could carry their lunch to work. It's not only delicious, but it also saves washing up!
This food comes from the Indian community in Durban, a city on the east coast of South Africa, and there are a few theories on its origins. One theory claims the dish was created as an easy way for Indian workers to transport their lunch, another that it was invented as a food that didn’t require Indian golf caddies to use cutlery to eat it.
Potjiekos
Meaning ‘small pot food’, potjiekos is a dish cooked in a cast iron pot for several hours over low heat. This cooking style was influenced by the Dutch (it’s similar to a Dutch oven) and is very popular throughout South Africa. Potjiekos, literally translated to "small pot food", is a stew prepared outdoors in a traditional round, cast iron, three-legged pot.
Potjiekos is another dish that was developed by the Voortrekkers during the Great Trek. It’s an extremely versatile dish that people adapt to personal preferences and tastes. You can cook anything in a potjiekos, but popular recipes include hearty stews and casseroles made with meat and veggies. It’s also an efficient and delicious way of preparing a large amount of food with minimal effort. In essence, potjiekos is a slow-cooked stew, featuring a mix of vegetables, meat, and spices. It sits atop hot coals for hours, simmering to perfection in its own juices. Potjiekos is famous for the range of delicious and complex flavours it develops and the exquisite tenderness of the meat cooked this way.
This stew consists of meat and vegetables, slow-cooked over an open flame in a cast-iron pot (potjie). The dish is cooked in layers and should not be stirred until it’s ready to be eaten. The result is a rich and varied taste, and since the layers are kept separate, you should still be able to discern every ingredient when you’re eating.
Vetkoek
A delightful treat, vetkoek or “fat cake”, is a traditional South African pastry, it’s a South African dish that you absolutely must try. If you’ve only ever eaten your doughnuts doused in sugar and filled with jam, get ready to have your tastebuds blown. Served for breakfast, lunch, or as a snack, vetkoek (also known as fat cake), is a deep-fried dough ball that is cut open and stuffed with curry, mince, boerewors, or whatever filling you fancy. You can also eat them with a dollop of jam if you have a sweet tooth.
Vetkoek, meaning ‘fat cake’ in Afrikaans, is a type of cooked dough ball that’s simple yet delicious. This typical South African food is deep-fried, giving it a crisp and golden exterior and an irresistibly fluffy interior that you can’t wait to sink your teeth into. This versatile food is served with both savory and sweet toppings, from cheese to honey.
Umngqusho
Umngqusho, a highly prized staple in traditional Xhosa culture, is extremely nutritious and packed with flavours. It’s flavoured with chilli, onions, leeks, stock blocks, and butter or fat, and is a comforting and satisfying meal. Often served as a meal on its own, it can also be paired with other dishes like chicken, beef, mutton, or lamb stews.
Chakalaka & Pap
Chakalaka and pap are mainstays on every South African dinner table. Another two popular braai side dishes, chakalaka and pap, are often enjoyed alongside mains just like boerewors. Chakalaka is a vegetable-based South African dish that combines beans, onions, peppers, carrots, and a unique blend of spices to create a punchy side that is great alongside meat. It’s also often served with pap, a corn meal side that’s similar to polenta.
This spicy, delicious, and versatile vegetable relish is reputed to have originated in Johannesburg. Many variations of the dish exist, with different versions including carrots, green peppers, onions, cabbage, and even butternut and sweetcorn. Make sure to ask how spicy it is before you take a bite - some chefs can be a little too generous with the chilli!
Melktert
For many South Africans, traditional melktert or milk tart, conjures up images of home and childhood comfort food enjoyed with loved ones. Melktert is a much-loved staple at every church fête, home industries outlet, and supermarket in South Africa. Similar to the British custard tart or Portuguese pasteis de nata, melktert consists of a pastry case filled with milk, eggs and sugar, which is usually thickened with flour. The finished tart is traditionally dusted with cinnamon. A real South African comfort food, it is served as a dessert, and also available in many bakeries.
The main components of a melktert are a sweet pastry crust and a deliciously creamy custard filling made from milk, sugar, and eggs. Many South African bakers have jealously-guarded secret family recipes that originated in the Dutch colonial era in South Africa.
Koeksisters
This is a diabolically sweet and addictive treat for serious sugar fans only! Another unmissable food in South Africa is koeksister, a sweet pastry made from plaited dough that’s fried and then coated in a sticky and sweet syrup, giving it a deliciously crunchy finish. If you’re in Cape Town, you should also look out for koeksister, the Cape Malay version of the dish. This variant comes in the form of fried dough balls, often rolled in cinnamon or coconut.
Koeksisters are twisted or braided deep-fried doughnut-like pastries. After deep-frying, the pastries are soaked in ice-cold syrup that has been left in the fridge overnight, which includes cinnamon, lemon, and ginger. The name koeksister is derived from the Dutch/Afrikaans word “koek”, meaning cake. It’s interesting to note that another spicy and delicious, often coconut-covered version called “koe’sister”, exists in the Cape. This can be traced back to Indonesian, Malay, and Arabian culinary traditions. Koeksisters have a rich history dating back to the arrival of Dutch settlers in 1652.
Pronounced “cook-sister,” this South African treat has a story as sweet as it tastes. Or maybe it’s literal, referring to the way the dough is braided together like two sisters intertwined. Koeksisters are made from a simple donut-like dough that’s deep-fried until crisp, then dipped into sticky sugar syrup. They’re a Sunday tradition in many South African homes. They’re also something of a national treasure.
There are two versions:
→ Afrikaans Koeksister (with two k’s): This version features tightly braided dough, deep-fried, and immediately dunked in cold syrup.
→ Cape Malay Koesister (with one k): Rounder and softer, this version is spiced with cinnamon, aniseed, ginger, and cardamom, then deep-fried, dipped in hot syrup, and rolled in shredded coconut.
And if you spot something called a bolla, think of it as a baby koesister, basically South Africa’s version of a glazed donut hole.
Other Culinary Highlights
- 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: A Dutch import, 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, served in many restaurants but mainly baked at home for Sunday lunch.
Beverages
Beer has been an important beverage in South Africa for hundreds of years among indigenous people long before colonisation and the arrival of Europeans with their own beer drinking traditions. Traditional beer was brewed from local grains, especially sorghum. Unlike European beer, South African traditional beer was unfiltered and cloudy and had a low alcohol content.
When South Africa's mines were developed and black South Africans began to urbanise, women moved to the city also, and began to brew beer for the predominantly male labour force-a labour force that was mostly either single or who had left their wives back in the rural areas under the migrant labour system.
Eating Out and Fast Food
South Africa can be said to have a significant "eating out" culture. There is also a proliferation of fast-food restaurants in South Africa. While some international players such as Kentucky Fried Chicken and McDonald's are active in the country, they face stiff competition from local chains such as Nando's, Galito's, Steers, Chicken Licken, Barcelos, Fat Cake City and King Pie.
Cultural Significance
There are a number of rites that mark the start of womanhood or manhood. In the Eastern Cape, young Xhosa men-abakhwetha-leave the village to stay in an isolated place where they eat a limited diet while learning about being a man. For the San women, the ritual centres on food and associated taboos. In the Afrikaans community, some young men are taken game hunting. The blood of their first kill is wiped on their cheeks. To celebrate a birth, the Cape Malay community in Cape Town serve Kolwadjib, rose water-infused rice cakes, at the baby’s naming ceremony.
Must-Try South African Foods
Whether you’re a fan of spicy curries, savory grilled meats, flavorful stews, or delectable sweet confections like melktert or koeksisters, South African food has something to delight every palate. Here's a summary table of must-try dishes:
| Dish | Description |
|---|---|
| Bobotie | Spiced minced meat baked with an egg-based topping. |
| Biltong | Cured, air-dried meat snack, often seasoned with coriander and spices. |
| Boerewors | Spiced sausage made from beef, often grilled. |
| Bunny Chow | Hollowed-out loaf of bread filled with curry. |
| Potjiekos | Stew cooked in a cast-iron pot over an open flame. |
| Vetkoek | Deep-fried dough ball, often filled with savory or sweet toppings. |
| Melktert | Milk tart, a pastry case filled with creamy custard and dusted with cinnamon. |
| Koeksisters | Twisted or braided deep-fried pastries soaked in syrup. |
Has this glimpse into South African food and culinary traditions piqued your interest and awakened a desire to see - and taste - South Africa for yourself? We wouldn’t blame you.
