South Africa is buzzing with tourists and World Cup visitors who are enjoying and experiencing our amazing country. An American Soccer tourist asked me the other day how I would describe South African cuisine? My answer was something like this.

South African cuisine is based on numerous influences from both the indigenous populations of South Africa and immigrants or transient workers from the colonial period. The Khoisan and Xhosa, Zulu- and Sotho-speaking people’s cuisine relied heavily on wild game, milk products, and local fruits and vegetables. To this day the ingredients and method of cooking can still be found in some aspect of local cuisine enjoyed by all South Africans. From the colonial period, those from Afrikaner and British descent, India, and Malaysia, brought some of the flavours, spices, and cooking techniques, that turned South African cuisine into a mesh of international flavours yet still greatly retain local traditions.

Braai, the traditional South African method of barbecue consists of a variety of cuts of meat and the local sausage favourite boerewors, as well as sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, and other sausages of different flavours. Monkeygland sauce is an extremely rich and tangy condiment that goes along well with these meats.

Bobotie, what many call one of the more popular national dishes of South Africa, is a savoury meat dish with hints of sweetness due to the addition of sultanas, or raisins.

To add to this lovely cuisine South Africa also has great wines. The iconic Kumkani is one of the award winning wine brands which personifies the South African tradition and heritage.

Source: world-recipes.info