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South African Culture: South African Food & Cuisine

South African Food

Mariam Noronha

South Africa, a kaleidoscope of myriad cultural and ethnic influences has an extraordinary range of cuisines. Aptly referred to as the "rainbow" cuisine, the food here is a blend of many cultures Asian, African and European.

Spicy curries laced with cinnamon, turmeric and ginger, a variety of fish stews, pickled fish, pork, lamb kebabs and chutneys are part of the Malay influence on Cape cuisine. Bobotie, minced meat or fish pie baked with curried spices topped with an egg sauce, Denningvleis, mutton stew cooked with bay leaves and seasoned with lemon juice, Frikkadels, baked meatballs flavored with nutmeg, mint and parsley and Waterblommetjie Bredie, mutton stew cooked with water lilies are typical Cape Malay dishes.

The use of fruit to add a sweet-sour flavor to savory dishes is distinctive of Malay cooking. Pumpkin fritters dusted with cinnamon powder or pumpkin cooked with honey, cinnamon and butter, glazed with caramelized brown sugar are popular sweet accompaniments to a meal.

Durban, a melting pot of cultures is also home to the Indian community in South Africa. Achaar, mango pickled in oil and spices and Chakalaka, a salad with onion, ginger, garlic, carrot, cauliflower, green peppers tossed together with chillis and curry go well with Curries and Vindaloos, the all time favorites mainly eaten with rice. Samoosa, a small spicy triangular shaped Indian pie stuffed with seasoned meat or vegetables and deep fried in oil is a popular snack with all South Africans.

The Germans, French and Dutch immigrants together form the Afrikaner ancestry and the resultant food palette is an interesting blend of all these cultures.

Potjie, stews of maize with tomato and onion sauce, an inherent part of the Afrikaner kitchen are eaten with or without rice. Boerewors, a traditional South African sausage made of spicy beef, pork or lamb, grilled over charcoal at braais (open air barbecues) is in fact a legacy of the German settlers.

Biltong, an older Afrikaner delicacy of dried and salted meat can be made with beef, ostrich, kudu or any other red meat. Snoek braai, smoked fish caught off the Cape coast is a real South African treat.

South Africans have a way with dried fruit and their preserves are truly unbeatable; green figs in sugar syrup seasoned with dried ginger and cinnamon being the most popular and delicious. Konfyt, watermelon rind or quince soaked in lemon juice, cooked in sugar syrup and spices is probably a French legacy.

Stewed pumpkin and sun dried peaches, braised onions and baby marrows add a dash of color and dollops of taste to the Afrikaner meal. Most desserts are simply fruit like grapes, mangoes, bananas, avocado and papaya.

There are some European influences like melktert, milk pies and koeksister, sticky and syrupy plaited dough cakes handed down by Dutch immigrants. The Angolan Cocada amarela, inspired by Portuguese cuisine and English trifles are among the more Western styled puddings.

Rooibo, a herbal tea made from the Cyclopia genistoides bush is a popular drink enjoyed by all South Africans.

Pap,a boiled corn meal served with sous, a tomato-onion sauce, tin, a sour porridge made with sorghum and mogodu, wild spinach boiled, softened and served with porridge are comfort foods worth trying out.

The adventurous diner need not despair for there are many challenges that South African cuisine can put on your table. From crocodile sirloins to Mashonzha, fried caterpillars to Sko, head of a cow, goat or sheep, boiled and simmered there is a lot to choose from. In addition to lamb, wild game like ostrich, venison and impala and sea food like mackerel, crayfish, tuna, mussels, lobsters and oyster are all a part of the meat eater's platter in South Africa.

The Africa café in central Cape Town and smaller places like Bo-Kaap, in Khayelitsha, and Wandie's Place in Soweto Gramadoelas in downtown Johannesburg are a few places that specialize in authentic South African cuisine.

Those in search of the real thing will find it in all big cities and small towns in the varieties of biltong on the menu in every café and in steak houses that offer sizzling sirloins and boerewors. The distinct aroma of spices and meat cooking at braais is a part of the weekend bonhomie at neighborhoods across South Africa.

Whether you choose to eat out at a small café or sample fusion foods in posh restaurants, an opportunity to try out the extra ordinary range of cuisines is one of the many perks of visiting South Africa.

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