Snoek is also often barbecued and used in pates. Meat pies introduced by the British had a profound influence on South African cuisine, although the resulting recipes are quite different from the traditional ones. Frikkadels, or little hamburgers that are subtly seasoned with nutmeg, are popular in South Africa. They are sometimes wrapped in cabbage leaves and served with yellow rice, a cousin to West Africa's jollof rice. Other popular meat dishes include Bredie, or stew.
Sausages made from beef and pork are also popular either grilled or fried.
Each of these is evidence of the Indian and Asian influences on this multi-cultural cuisine. Some of the Eastern-influenced sambals are prepared with vegetables such as carrots and cucumbers. Fruits such as quince, peaches, mangoes, citrus, apricots, grapes, pomegranates, and melons are eaten fresh, dried, and also preserved . The naartjie is a variety of indigenous tangerine from which a regional liqueur, Van der Hum, is made. Because of the mild climate, almost all vegetables and fruits that were not native to South Africa were introduced successfully to this fertile land.