page_title: South African cuisine
section_title: Typical South African foods and dishes
hierarchical_section_title: South African cuisine / Typical South African foods and dishes
caption_attribution_description: English: Springbok Goulash, Cape Town
context_page_description: South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike. By the seventeenth century, Dutch - and later British - colonization and settlement of the Cape Colony resulted in further culinary diffusion. Cape Coloured and Cape Malay communities founded a distinctive diasporic cuisine, derived largely from Malaysian and Indonesian culinary traditions, while Afrikaner voortrekkers further inland adapted Dutch, Khoisan, Cape Malay and Bantu foodways to accommodate their peripatetic lifestyle.
context_section_description: Amanqina, Chicken feet, Cow feet, Pig feet, Lamb feet and Sheep feet, usually consumed with Pap or as a delicacy. When cooking you just add water and salt.
  Amasi, fermented milk.
  Biltong, a salty dried meat (typically seasoned with coriander seeds and salt) although the meat used is most commonly beef different variants also exist such as springbok, kudu, eland, chicken and ostrich.
  Biryani
  Bobotie, a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
  Boeber, is a traditional Cape Malay sweet, milk drink, made with vermicelli, sago, sugar, and flavoured with cardamom, stick cinnamon and rose water.
  Boerewors, a sausage that is traditionally braaied (barbecued).
  Bunny chow, curry stuffed into a hollowed-out loaf of bread. A bunny chow is called Kota by the locals ( those of African descent) who instead of curry typically fill the bread with slap chips, a slice of polony/ cheese or both and atchaar/ lettuce and other fillings.
  Chakalaka, a spicy South African vegetable relish.
  Chutney, or blatjang, a sweet sauce made from fruit that is usually poured on meat.
  Dombolo flour bread usually made steamed in a pot.
  Frikkadelle – meatballs.
  Gatsby, food mainly popular in Cape Town, comes in the form of a long roll with fillings of anything ranging from polony to chicken or steak and hot chips.
  Gesmoorde vis, salted cod or snoek with potatoes and tomatoes and sometimes served with apricot or moskonfyt (grape must) jam.
  Hertzoggie, a tartlet with an apricot jam filling and desiccated coconut meringue topping.
  Hoenderpastei, chicken pie, traditional Afrikaans fare.
  Isidudu, pumpkin pap.
  Kaiings, a chewy traditional Boer delicacy often served as a topping over "pap". Kaiings are made from small cubes of pork in a cast iron pot over a "slow" fire and are the leftover pieces of pork after extracting the pork fat. Kaiings partly resembles pork cracklings. The skin is not as puffy and crispy as a crackling, and a small piece of meat is usually left on the skin and fat.
  Koeksisters come in two forms and are a sweet delicacy. Afrikaans koeksisters are twisted pastries, deep-fried and heavily sweetened. Koeksisters found on the Cape Flats are sweet and spicy, shaped like large eggs, and deep-fried.
  Kota, Skhambane, a quarter of a loaf of bread usually stuffed with Atchar, and chips.
  Mafi sour milk, often consumed with pap or drank alone.
  Mageu, a drink made from fermented mealie pap.
  Mala Mogodu, a local dish equivalent of tripe. The locals usually enjoy mala mogodu with hot pap and spinach.
  Malva pudding, a sweet spongy apricot pudding of Dutch origin.
  Morogo. A spinach like wild plant often seen by the casual observer as a weed of sorts. Traditionally boiled and served with "pap". Sometimes dried in small lumps for extended "shelf life". The traditional Afrikaner/Boer preparation usually incorporates either onion or potato or both.
  Mashonzha, made from the mopane worm.
  Melktert (milk tart), a milk-based tart or dessert.
  Melkkos (milk food), another milk-based dessert. Traditionally served as a standalone dish for supper and for lunch in some instances. (Famous traditional cookbooks such as the "Kook en Geniet" don't refer to this a dessert though)
  Mealie-bread, a sweet bread baked with sweetcorn.
  Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu.
  Monkey gland sauce
  Mosbolletjies, a sweet-bun made with aniseed and a grape juice leavening agent from the wine-making region of South Africa.
  Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled.
  Pampoenkoekies (pumpkin fritters), flour has been supplemented with or replaced by pumpkin. Some variants of the "Pampoenkoekie" are, among other, the "Patatkoekie" (Sweet potato fritter), "Aartappelkoekie" (potato fritter), "ryskoekie" (rice fritter), etc., where the pumpkin is replaced with either sweet potato or potato or rice. The name of the fritter be
caption: Freshly prepared Springbok Goulash
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