🍽️ Cuisine
South African cuisine reflects the Rainbow Nation—Cape Malay curries, braai culture, and the beloved biltong.
Braai
South African BBQ
More than BBQ—a social tradition with boerewors and sosaties.
Ingredients: Boerewors (coiled sausage), Lamb sosaties (skewers), Pap (maize porridge), Chakalaka (spicy relish), Braaibroodjies (grilled sandwiches).
Preparation: Light wood fire (not charcoal). Grill boerewors slowly, don't prick. Grill sosaties until charred. Then make pap and chakalaka. Grill cheese sandwiches on coals. Gather friends and feast.
💡 Real braai uses wood—and takes all afternoon. That's the point.
Bobotie
Cape Malay Curry
Spiced meat custard with curry and chutney—Cape Malay icon.
Ingredients: 500g beef mince, 2 bread slices, soaked in milk, 1 onion, Curry powder, turmeric, Raisins, almonds, Eggs, milk for topping.
Preparation: Sautingé onion with curry spices. Add mince, cook through. Add soaked bread, raisins, chutney. Then transfer to baking dish. Top with egg-milk mixture. Finally, bake until custard is set.
💡 The sweet-savory balance from chutney is essential.
Koeksisters
Braided Doughnuts
Crispy braided dough soaked in cold syrup—sticky sweet perfection.
Ingredients: For dough: flour, butter, egg, yeast or baking powder, For syrup: sugar, water, ginger, lemon, Oil for frying.
Preparation: Make dough, rest. Roll and braid into plaits. Deep-fry until golden. Then immediately plunge into ice-cold syrup. Syrup should be very cold, dough very hot. Last, serve same day.
💡 Temperature contrast is everything—hot dough, ice cold syrup.
