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| Travel Guide 2 > South Africa > Recipes |
South African Recipes
Nowadays, South Africa is sometimes described at the "Rainbow Nation", in reference to the the country's diverse mix of peoples and cultures. This diversity is also reflected in the country's cuisine, which includes dishes and ingredients from a variety of different origins. These include:
- The traditional cookery of indigenous Khoisan, Sotho- and Xhosa-speaking peoples.
- Settler cookery, introduced by Afrikaner and British settlers.
- Dishes influenced by Indian cuisine,
brought to the country by immigrants from the Indian subcontinent.
- Cape Malay dishes, which were brought to South Africa by
immigrants from
the Dutch East Indies (present day Indonesia) and
Malaya (present day Malaysia).
- Dishes influenced by Portuguese cuisine - the neighboring countries of Angola and Mozambique, are both former Portuguese colonies.
- Mielie-meal - Stamped or ground maize, often eaten in the form of a porridge, but also
made into many other types of dishes, including beer.
- Amasi (Afrikaans: Maas) also known as "inkomazi" -
A popular indigenous dish, amasi is fermented cow's milk similar to yogurt or cottage cheese.
It may be drunk or eaten with mielie meal (maize flour) porridge.
- Isidudu - Pumpkin pap with curried cabbage and liver. Milk or amasi (soured milk) may be
added, and if pumpkin is not available, potatoes can be substituted.
- Mealie bread - A sweetened bread baked with sweetcorn.
- Potjiekos - A stew containing meat, vegetables, rice or potatoes, with water or wine added.
Some recipes include the addition of pasta of fruit.
- Tomato bredie (Afrikaans: Tamatiebredie) -
A stew made from mutton and tomatoes. A variety of seasonings and flavorings are used
including cardamom, chillies, cinnamon, cloves and ginger.
- Frikkadel - Meatballs with bread, eggs, onions and spices.
- Hoenderpastei - Chicken pie.
- Gesmoorde vis - Salted cod with tomatoes and potatoes, and sometimes served with apricot jam.
- Biltong - Salty, dried, meat (beef, game or even ostrich), similar to jerky but made from thicker
strips of meat.
- Vetkoek - Dough, filled with ground (minced) meat or syrup and honey, and then deep-fried.
- Waterblommetjiebredie - Meat stewed with Cape Pondweed flowers.
- Malva Pudding - A apricot-flavored sponge-like dessert.
- Melktert - Melktert is Afrikaans for "milk tart".
This dessert consists of a pastry crust containing a creamy filling made from
milk, flour, sugar and eggs.
some recipes call for the filling to be cooked separately from the pastry and the two combined at the end, whereas in others,
the whole thing is cooked together. Melktert is often flavored by sprinkling cinnamon on the surface.
- Sosatie - Sosatie is a traditional Cape Malay dish, but popular with all of South Africa's
communities. Mutton is marinated with onions, chillies, garlic, curry leaves and tamarind sauce,
then placed on skewers, and either grilled or pan-fried.
- Bobotie - This is another Cape Malay dish. It resembles a meatloaf with raisins, but with a baked
egg on the top. Various accompaniments are eaten with bobotie, and these may include banana slices
coconut, sambals and yellow rice, as well as chutney.
- Samosa - Stuffed pastries, originally from Indian cuisine.
Related Links
Related Links:
Books about South African Cooking and Recipes
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