South Africa Cuisines
South Africa has an expansive array of cuisines. The culture of SA is diverse and rich and this shows in their broad array of cuisines. The soil itself is great for plants and the great climate and sunshine makes them flourish.
South Africa is known as the “Rainbow Nation”, a term stated by Desmond Tutu, the Archbishop and soon adopted by then President Nelson Mandela, which encapsulates the range of the country’s people and cultures. This variety is also reflected on South African culinary, which involves cooking practised by local people including the Khoisan, Sotho and Xhosa speaking people, settler cookery introduced by Afrikaner people and British origin, the culinary of the Cape Malay people (those who arrived from Malaysia and Indonesia. Then there is the cuisine of people of Indian descent (inspired by Indian cuisine). Additionally, South African cuisine has adopted cooking elements from that of nearby countries, and this is clearly evident in a few recipes that hold hints of Portuguese cuisine – Angola and Mozambique both having been former Portuguese colonies.
Some famous South African delicacies include:
– Biltong – Salty, dried meat (chicken, beef or even ostrich), akin to jerky.
– Bobotie – Bobotie is a Cape Malay dish that is similar to meatloaf with raisins, and laced with baked egg on top. The dish is offered with various accompaniments such as sambals, yellow rice, banana slices, coconut and chutney.
– Frikkadel – Meatballs with eggs, bread, spices & onions.
– Mealie bread – Sweet bread baked with sweetcorn.
– Potjiekos – Stew containing vegetables, meat, potato or rice, with water or wine added. Fruits or pasta are sometimes added.
– Sosatie – A Cape Malay dish consisting of mutton marinated with chillies, onions, garlic, curry leaves and tamarind sauce, placed on skewers and then grilled or fried.
– Tomato bredie (Afrikaans: Tamatiebredie) – Mutton stew, seasoned with cardamom, chillies, cloves, cinnamon and ginger.
– Waterblommetjiebredie – Meat stewed using Cape Pondweed flowers.
– Vetkoek – Dough, filled with minced or ground meat, mixed with syrup and honey, and later deep-fried.
– Malva Pudding – A apricot-flavored sponge-like sweet.
– Melktert – Melktert is Afrikaans for “milk tart”. This dessert has a pastry crust containing a rich filling made from milk, flour, sugar and eggs. Cinnamon is at times scattered on the surface.