©
Craig Allen
South Africa Travel Guide
©
Craig Allen
South African cuisine is as rainbow as its nation. You'll find Dutch, Indian, British and Malay influences. The Cape Malays are a South African ethnic group descended from slaves brought over from Indonesia.
In townships and rural areas, a common dish is mielie pap, a ground maize porridge. It's sometimes served with a spicy tomato, onion and chilli sauce.
Bredie , this mutton and vegetable stew is a Cape Town favourite. It's rich and filling as the meat, which is floured beforehand, is fatty and cooked on the bone.
Sosatie is mutton or lamb kebabs cooked on skewers.
Bobotie is an oven baked, mince pie that includes chopped almonds, bread, milk and curry.
Potjiekos is a traditional beef stew, that's slow cooked in a three-legged cast iron pot over a wood fire.
Afrikaners love snacking on biltong and drywors which are strips of dried meat.
The Braai:
BBQs are a national pastime! The meat is often accompanied by chutneys or pickle. Mrs Ball’s is their equivalent of our Branstons Pickle!
©Jon Mountjoy
Try some new flavours - ostrich, crocodile, antilope, kudu! Boerewors are spicy sausages cooked on a barbecue and, as with our bangers, make great sandwiches. Mustard, ketchup and HP Sauce (widely available!) are optional extras.
There are lots of brands of beer including : Castle Lager,Carling Black Label,Hansa Pilsener. And some great ciders - Hunter or Savana are worth a try. And then the there's the delicious Amarula - a South African take on Bailey's Irish Cream.
