the appetizer:
South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.
South Africa
Four Corners Cuisine
East meets West... And South... And North. That's how the cuisine of South Africa can be described. Where Indian curries meet British meat pies and Dutch cookies meet Indonesian chutney. Culinary contrasts that mirror the geography, culture, and history of this vast land.
South Africa
South African Recipes
- Bobotie (Beef Pie)
- Cape Kidgeree (Fish and Rice)
- Dried Fruit Chutney
- Green Bean Bredie (Lamb and Green Bean Stew)
- Green Bean Salad
- Green Mango Atjar (Green Mangoes preserved in Spiced Oil)
- Green Mealie Bread (Corn Bread)
- Hoender Pastei (Boer Chicken Pie)
- Klappertert (Coconut Pie)
- Mealie Soup (Corn Soup)
- Raisin Tart with Sour-Cream Sauce
- Rock Lobster Soup
- Rock Lobster Tail Salad
- Soetkoekies (Spice and Wine Cookies)
- Sosaties (Grilled Marinated Meat with Apricots)
- Tomato Salad
- Yellow Melon Muscadel (Melon Salad)
- Yellow Rice
A Kitchen Safari (Excerpt: A Culinary Tour of Africa)
South Africa on Wikipedia
More country Destinations
This page modified January 2007
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