Cuisine of South Africa
South African Cuisine includes both cookery practiced by indigenous people of Africa such as the Sotho- and Nguni-speaking people, and different styles of cookery that emerged from several waves of colonisation and immigration introduced during the colonial period. The colonial influences include that of white European people of mostly Dutch, German, French and British descent and their Indo-Asian slaves or servants. The latter includes the cuisine of the “Cape Malay” people, which has many characteristics of Indonesia.
MOST IMPORTANT DISHES OF SOUTH AFRICAN CUISINE
Dried, dried meat obtained from South African countries. Various types of meat are used, from meat and game meats to muscle fillets followed by meat fillets cut into strips or flat pieces sliced along the grain.
A kind of sausage of South African origin, an important part of South African cuisine and popular in South Africa.
Salted and dried mullet and a well-known flavor from the West Coast region of South Africa. This salty fish is dried in the sun and wind and eaten after the skin is peeled off.
Bobotie is a well-known South African dish of spicy minced meat cooked on an egg-based topping.
A coeksister is a traditional Cape Malay confectionery made from fried dough fried in syrup or honey.
Malva pudding is a sweet pudding originated in South Africa. It contains apricot jam and has a spongy caramelized texture.
Milk Tart is a pie-like dessert consisting of a sweet pastry crust and a creamy filling made of milk, flour, sugar, and eggs.
In South Africa, a potjiekos, literally translated as “small container food”, is an outdoor dish.
Vetkoek is a traditional African fried dough bread. Baked ground beef or syrup, filled with honey or jam.
Chakalaka is a typically spicy South African vegetable flavor, traditionally served with bread, pap, samp, stew or curry.