The cuisine of South Africa sometimes known as “rainbow cuisine” South African cuisine has taken influences from many different countries. During the colonial period people of Dutch, German, French, Italian, Greek and British decent influenced the countries cuisine as well as the Indo-Asian slaves and servants that were brought over.

This includes the cuisine of the so-called Cape Malay people, which has many characteristics of Indonesia and cooking styles from neighbouring colonial cultures such as Portuguese Mozambique.

Here are the top ten dishes that everyone travelling to South Africa should sample…

Biltong- a jerky type air dried meat (usually beef). It was one of the staples of the Boers during their northward great trek into Africa’s interior in the 1830’s.

Grilled game- Usually farm raised but some are legally hunted. Some favourites include ostrich, crocodile and antelope.

Sosaties- Cubed meat (usually lamb) marinated, skewered and barbequed in a shish kebab style.

Bobotie- Similar to a shepherd’s pie but the mincemeat filling is curried with a frothy custard topping.

Boerewors- A grilled farmers sausage made of seasoned pork and beef.

Mealie- Mealie (meaning corn) is frequently served on the cob and is a widely used ingredient in bread and porridge. It can also be made into beer.

Bredie- A heavily spiced stew with meat and vegetables.

Rock lobster- The rock lobster is not a true member of the lobster family but is delicious grilled on a barbeque with salt, pepper, paprika and garlic.

Potjiekos- A traditional meat and vegetable stew slowly cooked in a cast iron pot over coals.

Melktert- A milk and egg sugar dessert custard prepared in a round pastry shell. 

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