Enjoy the tantalizing flavors of South African food
The wide array of cuisine available is overwhelming. From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.
All over South Africa, you can find strips of what looks like dark old leather that is eaten as a snack – this is the famous biltong. Biltong is a thinly sliced, tough and salty air-dried meat, most often beef or game like springbok, rather like beef jerky. You will also find droewors, air-dried sausages. Indigenous African peoples use to preserve meat by curing it with salt and drying in the air.
Bunny chow, this is South African fast food – and it has nothing to do with rabbits.
It’s a quarter or a half a loaf of white bread, hollowed out and filled with a hot and spicy meat or vegetable curry (or anything else that takes your fancy). Bunny chow originated in the city of Durban, some say when migrant Indian laborers working in sugarcane plantations had to take their food into the fields.
Potjiekos or ‘little pot food’ is an Afrikaans term to describe food cooked in layers in a traditional three-legged cast iron pot (a potjie) but essentially it’s a slow cooked meat and vegetable stew. Potjiekos can be served with pap (maize porridge), umngqusho (samp and beans), morogo (wild spinach), amadombolo (dumplings) and pot-baked bread (potbrood) or steamed bread (ujeqe).
As with meat, the “braai” (barbecue) is a favorite way of cooking fish.
The people at South Africa’s west coast, known for their fondness of “snoek” and crayfish, are particularly adept at grilling seafood over an open fire. In coastal areas fresh line-fish (catch of the day) is always a good menu option if you are a fish lover.