The modern South African kitchen is international. But there are some typical South African traditions and dishes.The most important of these culinary traditions is the “Boerekos“. This “farm food” stems from the Boerish settlers and is characterised by hearty meals with a lot of meat.

Very much alive is the Braaivleis tradition, a barbecue of lamb, beef and/or pork with sweet vegetables and salad. On warm evenings you can smell the grill fumes everywhere in the country. A fish barbeque, especially the “Snoek-Braai”, is a speciality of Cape Town.

From the days of the Voortrekkers originates Potjiekos. Lamb or any other meat is stewed for hours with lots of vegetables in a round cast-iron pot on three legs over a fire.

A simple meal, which is eaten daily in the entire country, is “Pap met Wors”, maize mash with fried onions and beef or sheep sausage, the “Boerewors”.

Also the “Melktart” (Milk Tart) and a “Waterblommetjie Bredie” (Waterflower stew) are typical dishes of the Boerekos.

Unique is the Cape Malay kitchen. The Malays who were forcefully taken as slaves to the Cape, brought their cooking methods with them and modified them with local ingredients such as raisins and pumpkin.

Typically, a Cape Malay dish contains lots of turmarin, here called “Borrie”, kardamom, cinnamon, ginger, garlic and raisins. Except for pork and wine, any local ingredient is used. Typical dishes are “Bobotie”, a mince meat/raisin bake with lots of cinnamon and laurel leaves, and “Roties”, wheat flour pita bread with a filling of deliciously spiced vegetables and meat.

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