10 South African dishes you need to try

Aside from ranking as one of the countries with the largest economies in Africa, South Africa is also one of the most popular tourist destinations on the continent – known for its wildlife safaris, diverse cultures, and exceptionally phenomenal natural landscapes.

Additionally, the Southern African nation has a wide variety of delectable dishes that are popularly demanded by tourists and expatriates. The cuisine of the nation draws heavily on Dutch and Portuguese Indian influences and all the necessities of life.

With South African cuisine in the spotlight, here are 10 South African dishes you need to try.

Bobotie

Recognized as South Africa’s national dish, Bobotie is a dish made with egg custard, ground beef, almonds, sultanas, and mild Cape Malay curry.

Another South African staple food, yellow rice, is typically served with Bobotie. To make the dish more inclusive, lentils can be used in place of minced meat to make it suitable for vegetarians.

Boerewors

Boerewors are authentically spiced farm-made sausages made by the Afrikaans and can be somewhat considered to be ‘African sausages’.

Mutton, beef, and pork make up the sausages’ meat mixture, which is seasoned with a variety of herbs and spices; some of which include thyme, fennel, coriander, cloves, mint, ginger, and red wine. They can be served with side dishes like Roosterkoek, a type of grilled bread roll.

Bunny Chow

Bunny chow, a half-loaf with a hole in it, is a South African dish with Durban roots. It can be prepared with curried lamb, chicken, beef, or even vegetarian options.

Potjiekos

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Potjiekos, which translates to “small-pot food” in the Afrikaans language, is another popular South African traditional dish. Though Potjiekos is often identified as a type of stew, it is not. The Boers’ main meal consists primarily of meat and vegetables. A three-legged cast-iron pot is used to slowly cook it over coals.

Pap

Like grits, pap is created by grinding corn. However, this can be altered. Typically, ground maize is combined with hot water to create a thick paste.

Slap pap is a less dense and typically runny variation of pap, which comes in many different forms. The more well-liked variety of pap is called stywe pap, which is more dense. Phutu pap is brittle and substantial. The dish is usually served with stew.

Chakalaka

Tomatoes, peppers, onions, carrots, and other vegetables are combined to create the typically hot relish known as chakalaka. It is frequently offered at braais to go with sides like pap, which is similar to the dish, polenta, but smoother. It also pairs excellently with boerewors.

Frikkadel

Often mistaken for meatballs or miniature hamburgers, frikkadels is a South African recipe that can be served in substantial dishes or for snacking.

Meatballs that are frequently baked or fried are used in this popular South African braised dish; with bread, onion, vinegar, and other spices. It usually contains common spices, blended nutmeg, and coriander.

Biltong

This dish is mainly made of dried meats (beef, game meats, and ostrich fillets) and spices. Though similar to beef jerky, South Africa’s Biltong has a sweeter taste compared to the American delicacy. Although venison biltong is also well-liked, beef biltong is mostly preferred, and a favorite among South Africans. There are also more unusual variations like chicken biltong. Biltongs can be served with regular meals, or eaten as snacks.

Koeksisters

The sweet pastry known as a koeksister is made from plaited dough – fried and covered in sticky and sweet syrup for a deliciously crunchy texture.

They are extremely sticky, with a golden crunchy crust and a soft doughnut-like center. In contrast to the more popular sweet version, the Cape Malay version is rolled in desiccated coconut and has a mildly spicy flavor.

Malva Pudding

Flour, soda, milk, butter, eggs, and apricot jam are the main ingredients of the Cape Dutch baked dessert; which is drizzled with a decadent sauce made of cream, butter, sugar, and vanilla.

Malva pudding is covered with a rich sauce while it is hot, allowing it to soak through the entire piece; keeping the pudding moist. It is frequently served with hot custard or vanilla ice cream and is a favorite among South Africans.