South Africa is a diverse country. Its people, environments, cultures, and languages provide a fascinating and exciting melting pot, It also has a protracted and complicated past.
All of these factors come together to form the current fusion of food that characterizes this country and delights both residents and visitors with its variety and flavors.
As a result, South Africa provides a colorful cuisine that is sure to delight the palate.
You will find dishes there that were influenced by the indigenous population as well as the Dutch, French, Indians, and Malaysians.
If you ever visit South Africa, make sure to partake in a typical al fresco braai, both for the cuisine and the cultural experience.
A popular melktert (custard-filled pastry) should be consumed after that, and if you feel like a little liqueur, a sweet and creamy glass of Amarula would do the trick.
Here is a list of the top 20 dishes consumed in South Africa, along with their ingredients, measurements, and estimated preparation or cooking times:
1. Bobotie
Ingredients:
– 500g minced beef
– 2 slices of bread, soaked in milk
– 1 onion, finely chopped
– 2 tablespoons curry powder
– 1 tablespoon fruit chutney
– 1 tablespoon vinegar
– 1 tablespoon sugar
– 2 eggs
– Salt and pepper to taste
– Bay leaves for garnish
Preparation and cooking time: Approximately 1 hour
2. Bunny Chow
Ingredients:
– 500g lamb or chicken curry
– 1 loaf of unsliced white bread
– Tomato and onion sambal (chopped tomatoes and onions mixed with spices)
Preparation and cooking time: depend on the preparation of the curry
3. Boerewors and Pap
Ingredients:
– Boerewors (South African sausage)
– 2 cups maize meal
– 4 cups water
– Salt to taste
Preparation/Cooking time: Approximately 30-40 minutes
4. Braai (Barbecue)
Ingredients:
– Various types of meat (beef, lamb, chicken, pork, etc.)
– Marinades or spices of choice
– Boerewors (South African sausage)
– Pap (maize meal) or potato salad (optional)
– Braaibroodjies (grilled sandwiches) (optional)
Preparation/Cooking time: Varies depending on the meat and cooking method
5. Potjiekos
Ingredients:
– 500g stewing beef or lamb, cubed
– 2 onions, chopped
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 potatoes, cubed
– 1 cup beef or vegetable stock
– 1 can diced tomatoes
– 1 tablespoon curry powder
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Preparation/Cooking time: Approximately 2-3 hours
6. Boerewors Roll
Ingredients:
– Boerewors (South African sausage)
– Hot dog rolls
– Tomato sauce
– Mustard
– Fried onions (optional)
Preparation/Cooking time: Approximately 15-20 minutes
7. Pap en Sous (Pap with Tomato and Onion Gravy)
Ingredients:
Pap:
– 2 cups maize meal
– 4 cups water
– Salt to taste
Sous (Gravy):
– 2 onions, chopped
– 2 tomatoes, chopped
– 2 tablespoons vegetable oil
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– Salt and pepper to taste
Preparation and cooking time: Approximately 30–40 minutes
8. Samp and Beans
Ingredients:
– 1 cup samp (dried corn kernels)
– 1 cup dried beans
– 1 onion, chopped
– 2 carrots, diced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Preparation/Cooking time: Approximately 2-3 hours (soaking time not included)
9. Durban Chicken Curry
Ingredients:
– 500g chicken pieces
– 2 onions, chopped
– 2 tomatoes, chopped
– 2 tablespoons vegetable oil
– 2 tablespoons curry powder
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon ginger-garlic paste
– 1 can of coconut milk
– Salt and pepper to taste
Preparation and cooking time: Approximately 45 minutes
10. Melktert (Milk Tart)
Ingredients:
Crust:
–
200g butter, softened
– 1/2 cup sugar
– 1 egg
– 2 cups flour
– 2 teaspoons baking powder
– A pinch of salt
Filling:
– 4 cups milk
– 1 cinnamon stick
– 1 teaspoon vanilla extract
– 3 tablespoons cornstarch
– 3 tablespoons flour
– 3/4 cup sugar
– 3 eggs
– 1 tablespoon butter
– Ground cinnamon for dusting
Preparation and cooking time: Approximately 1 hour 30 minutes
11. Malva Pudding
Ingredients:
– 1 cup sugar
– 2 large eggs
– 1 tablespoon smooth apricot jam
– 1 cup flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon butter
– 1 teaspoon white vinegar
– 1 cup milk
Sauce:
– 1 cup cream
– 1 cup sugar
– 1/2 cup butter
– 1/2 cup hot water
– 1 teaspoon vanilla essence
Preparation and cooking time: Approximately 1 hour
12. Chakalaka
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 1 green bell pepper, chopped
– 2 carrots, grated
– 1 can baked beans in tomato sauce
– 1 can diced tomatoes
– 1 tablespoon curry powder
– 1 teaspoon paprika
– Salt and pepper to taste
Preparation and cooking time: Approximately 30 minutes
13. Waterblommetjie Bredie (Lamb and Waterblommetjie Stew)
Ingredients:
– 500g lamb or mutton, cubed
– 2 onions, chopped
– 2 cloves garlic, minced
– 2 potatoes, cubed
– 500g waterblommetjies (Cape pondweed flowers)
– 2 tablespoons vegetable oil
– 2 cups lamb or vegetable stock
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– Salt and pepper to taste
Preparation and cooking time: Approximately 2 hours
14. Bo-Kaap Cape Malay Curry
Ingredients:
– 500g lamb or chicken, cubed
– 2 onions, chopped
– 2 tomatoes, chopped
– 2 tablespoons vegetable oil
– 2 tablespoons Cape Malay curry powder
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon ginger-garlic paste
– 1 can of coconut milk
– Salt and pepper to taste
Preparation and cooking time: Approximately 1 hour
15. Vetkoek with Minced Meat (South African Fried Dough with Ground Meat)
Ingredients:
Vetkoek:
– 4 cups self-raising flour
– 2 teaspoons sugar
– 1/2 teaspoon salt
– 2 cups warm water
– Oil for frying
Minced Meat:
– 500g minced beef or lamb
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons curry powder
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Preparation and cooking time: Approximately 1 hour
16. Cape Malay Biryani
Ingredients:
– 500g chicken, lamb, or beef, cubed
– 2 onions, chopped
– 2 tomatoes, chopped
– 2 tablespoons vegetable oil
– 2 tablespoons Cape Malay curry powder
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon ginger-garlic paste
– 1 cinnamon stick
– 1 cup basmati rice
– 2 cups chicken or vegetable stock
– Salt and pepper to taste
– Raisins and slivered almonds for garnish
Preparation and cooking time: Approximately 1 hour 30 minutes
17. Koeksisters
Ingredients:
Syrup:
– 2 cups sugar
– 1 cup water
– 1/2 teaspoon lemon juice
Dough:
– 2 cups self-raising flour
– 2 tablespoons butter, melted
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup milk
Preparation and cooking time: Approximately 2 hours
18. Frikkadel
Ingredients:
– 500g minced beef or lamb
– 1 onion, grated
– 2 slices bread, soaked in milk and squeezed
– 1 egg
– 1/4 cup breadcrumbs
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon ground nutmeg
– Salt and pepper to taste
– Vegetable oil for frying
Preparation and cooking time: Approximately 45 minutes
19. Sosaties (Marinated Meat Skewers)
Ingredients:
– 500g lamb or beef, cubed
– 2 onions, chopped
– 2 tablespoons vegetable oil
– 1/4 cup apricot jam
– 2 tablespoons vinegar
– 2 tablespoons curry powder
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– Salt and pepper to taste
Preparation and cooking time: Approximately 1 hour 30 minutes
20. Melkkos
Ingredients:
– 1 cup flour
– 1/2 teaspoon salt
– 4 cups milk
– 2 tablespoons butter
– Cinnamon sugar for sprinkling
Preparation and cooking time: Approximately 30–40 minutes
The unique combination of numerous outside cultural elements that makes up South African cuisine is unmatched. These include flavors and cooking methods from the Netherlands, France, India, and Malaysia that continue to appear on restaurant menus and in residents’ kitchens around the nation.
This has resulted in an array of flavors, textures, and smells that tempt customers to return and try more of the delectable goodies on offer. The Dutch colonists that arrived in South Africa in the 1600s had a major influence.
They were shortly joined by a number of Germans and French Huguenots.
The result of these two factors is the cuisine known as Afrikaans today.
They were well renowned for their dried meats (biltong, which is comparable to jerky, and dröewors, a dry sausage) and their liberal use of spices and salts for food preservation because they traveled the country in search of locations to settle and lacked any form of refrigeration systems.
Please note that these are simplified recipes, and you might need to refer to detailed recipes for precise measurements and instructions. Additionally, cooking times may vary depending on individual preferences and the equipment used.
Content courtesy of Mama Ntilie & NFH