Eating Out
South African cuisine is just as diverse as its cultures, with influences from British, Dutch, German, Indian, Malay, Portuguese and of course all the indigenous tribes.
- Braaivleis, meat roasted over an open wood or charcoal fire, is very popular and generally done at weekend social events. The act of roasting the meat as well as the social event is referred to as a braai.
- Pap, a porridge made with corn meal. Slappap (runny porridge), is smooth and often eaten as a breakfast porridge, Stywepap (stiff porridge) has a doughy and more lumpy consistency and is often used as a replacement for rice or other starches. Krummelpap (crumby porridge) is drier, resembles couscous and is often served at a braai covered in a saucy tomato relish.
- Potjiekos, a meat and vegetable stew made in a cast iron pot over an open fire. A favorite at braais.
- Boerewors, a spicy sausage. Boerewors Rolls are hotdog buns with boerewors rather than hotdogs, traditionally garnished with an onion and tomato relish.
- Biltong and Droëwors, seasoned meat or sausage that has been dried. Beef, game and ostrich meat is often used. A favourite at sports events and while travelling.
- Bunny chows, half a loaf of bread with the inside replaced by lamb or beef curry is a dish not to be missed when traveling to KwaZulu Natal.
- Bobotie, meatloaf with a Cape Malay influence, seasoned with curry and spices, topped with a savoury custard.
- Morogo, a wild spinach on its own or with potato. Sometimes served with pap.
- Waterblommetjiebredie, mutton and indigenous water lily stew.
- Masonja, for the culinary adventurer, fried Mopanie worms.