South Africa: Recipes and Cuisine
The cooking of South Africa, often called "rainbow cuisine," is a mixture of indigenous African dishes, the cooking of Dutch and English settlers and the well spiced foods of Malays, Indians and Indonesians who were brought to South Africa as slaves and servants in the 19th and early 20th centuries.
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by coda
South African Recipes
Bobotie
(South African curried meat casserole)
Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town. Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate. Bobotie is typically served with geelrys (yellow rice) and a side of mango chutney. Read more »
Bredie
(South African lamb stew)
Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more »
Chakalaka
(South African spicy tomato, pepper and onion dish)
Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. And what a fun name! Read more »
Geelrys
(South African yellow rice with raisins)
Geelrys is one of many South African dishes with roots in the Dutch East Indies. This gaily yellow side dish is the traditional accompaniment to bobotie. Read more »
Mealie Pap
(South African cornmeal mush; see Ugali recipe)
Samosas
(Indian deep-fried potato pastries)
Samosas are the perfect chaat, or Indian snack food. These tetrahedral pastry pockets are made with a variety of stuffings, both vegetarian and with meat. But a simple spiced potato and pea filling is the most popular. Read more »
