Considering it is one of the things we spend so many hours doing you know the routine eat breakfast and then start wondering what to make for lunch and no sooner is lunch over than we are considering what to eat for dinner. Then there are the weekends….so I thought I would talk about this next.
South Africa has so many different nations and nationalities that u can find just about anything you want. We have the smart restuarants where one can dine on Thai, Indian, Moroccan, Chinese, Japanese plus more can be found in all our main cities.
We have the regular Kentucky, Mc donalds, Nando’s and steers the favourite amongst kids.
As you will see we have a very broad group of foods that are unique to our country.
sosaties
Typical South African foods and dishes
- Biltong, a salty dried meat (similar to jerky)
- 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
- Boerewors, a sausage that is traditionally braaied (barbequed)
- Bunny chow, curry stuffed into a hollowed-out loaf of bread
- Chutney, a sweet sauce made from fruit that is usually poured on meat, especially a local brand called Mrs Ball’s Chutney
- Frikkadelle – meatballs
- Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam
- Hoenderpastei, chicken pie, traditional Afrikaans fare
- Isidudu, pumpkin pap
- 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
- Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
- Mashonzha, made from the mopane worm
- Melktert (milk tart), a milk-based tart or dessert
- Melkkos (milk food), another milk-based dessert
- 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, a traditional Bantu porridge which is usually eaten with beans, gravy, or meat
- 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), patatrolle (sweet potato rolls) and a further variety of baked goods where flour has been supplemented with or replaced by pumpkin or sweet potato
- Potbrood (pot bread), savoury bread baked over coals in cast-iron pots
- Potjiekos, a traditional African stew made with meat and vegetables and cooked over coals in cast-iron pots
- Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks)
- Samosa or samoosa, a savoury stuffed Indian pastry that is fried
- Sosaties, grilled marinated meat on a skewer
- Tomato bredie, a lamb and tomato stew
- Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans
- Umngqusho, a dish made from semolina and black-eyed peas
- Vetkoek (fat cake), deep-fried dough balls, typically stuffed with meat or served with jam
- Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed
Typical South African foods and dishes
- Biltong, a salty dried meat (similar to jerky)
- 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
- Boerewors, a sausage that is traditionally braaied (barbequed)
- Bunny chow, curry stuffed into a hollowed-out loaf of bread
- Chutney, a sweet sauce made from fruit that is usually poured on meat, especially a local brand called Mrs Ball’s Chutney
- Frikkadelle – meatballs
- Gesmoorde vis, salted cod with potatoes and tomatoes and sometimes served with apricot jam
- Hoenderpastei, chicken pie, traditional Afrikaans fare
- Isidudu, pumpkin pap
- 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
- Malva Pudding, a sweet spongy Apricot pudding of Dutch origin.
- Mashonzha, made from the mopane worm
- Melktert (milk tart), a milk-based tart or dessert
- Melkkos (milk food), another milk-based dessert
- 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, a traditional Bantu porridge which is usually eaten with beans, gravy, or meat
- 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), patatrolle (sweet potato rolls) and a further variety of baked goods where flour has been supplemented with or replaced by pumpkin or sweet potato
- Potbrood (pot bread), savoury bread baked over coals in cast-iron pots
- Potjiekos, a traditional African stew made with meat and vegetables and cooked over coals in cast-iron pots
- Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or coffee; they are either home-baked or shop-bought (with the most popular brand being Ouma Rusks)
- Samosa or samoosa, a savoury stuffed Indian pastry that is fried
- Sosaties, grilled marinated meat on a skewer
- Tomato bredie, a lamb and tomato stew
- Trotters and Beans, from the Cape, made from boiled pig’s or sheep’s trotters and onions and beans
- Umngqusho, a dish made from semolina and black-eyed peas
- Vetkoek (fat cake), deep-fried dough balls, typically stuffed with meat or served with jam
- Waterblommetjie bredie (water flower stew), meat stewed with the flower of the Cape Pondweed
