A Brief Introduction to South African Cuisine

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South African cuisine is influenced by various cultures thanks to the colonization by other countries over the years. Among these influences are the Dutch, French, Indian, British, Italian, Cape Malay people’s cuisine and not forgetting the one practiced by the natives of Africa. Its wide variety of cultures and its extensive history has evolved to what today are the flavors that characterize them.

Due to this certain types of cuisines stand out which are the African, Venda, Xhosa, Zulu, Afrikaans, Cape Malay, English and Indian. In this place, there are a lot of tasty dishes, aromas, and techniques that delight any visitor.

Meat is very important to South Africans; their love of it is noted in barbecues or "braai" which is something very common. In this “braai” they can prepare red meat, steak, pork, kebab, chops, sausages, accompanied by maize meal, bread rolls or salads which may contain cabbage, pumpkin and beans.

At a daily South African meal, you can find porridge of corn with meat gravy, consumed by rural families. Rice with beans can also be counted along with shredded cabbage, potatoes and butter.

Dry meats are very popular among them as the Biltong which is dry meat seasoned and Dröewors consisting of dry sausages, very traditional a “braai” and in this gastronomy. They usually use salts and spices to preserve food.

Corn is very traditional in South Africa, used to make bread, and more including the popular "mealie pap" which consists of a porridge that is eaten at any occasion. With meat and vegetables, a "potjiekos" is made which is a stew cooked in a cast-iron pot. They may contain yams, squash, pumpkin, eggplant and other vegetables that grow in South Africa.

Among the unusual dishes are the crocodile, sheep heads, caterpillars and Mopane worms.


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