BUSHVELD AND SOUTH AFRICAN CUISINE
South African cuisine has been influenced by the many different cultures that colonised the country over time. For most South Africans, meat is the centre of any meal. The Khoisan ate roasted meat, and they also dried meat for later use. This influence is reflected in the common South African love of “braai” (generally known in the rest of the world as “barbecue”) and biltong (dried preserved meat). Eating and dining in South Africa is all about shared history, your surroundings and the people with whom you have gathered to break (braai) bread.
Eating meat even has a ritual significance in both traditional and modern South African culture. In African culture, for weddings, initiations, the arrival of family members after a long trip and other special occasions, families will buy a live animal and slaughter it at home, and then prepare a large meal for the community or neighbourhood.
Why Lion Hunt Buffalo (African Folktale)
In the Beginning, the Buffalo used to hunt and eat meat, and was the King of the Bush. All the other animals, including the Lion, feared Buffalo.
One day, Lion was sleeping under a tree when Buffalo walked past. Buffalo was just about to charge Lion, when Lion awoke and begged for mercy. “Please do not kill me,” said Lion. “If you save my life, I will forever be indebted to you.” Read more
Braaivleis (Shisa Nyama)
This is the quintessential South African way of eating, where friends gather sociably around an open fire, and cooking is done over the coals.
Fragrant Lamb Chops
The wonderful lamb chop is a must on the South African braai. You can cook them simply over the coals seasoned … Read More
How to Braai a Fillet Steak
A fillet is the most tender of all steaks due to the muscle’s location on the beef carcass. Overcooking is your … Read More
Soutribbetjie (Cured Salted Lamb Rib)
Salting is a traditional method of preserving fresh meat. Once air-dried, the salted joint … Read More
Sosaties are a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. … Read More
A potjiekos is a traditional South African stew, slow cooked in a cast-iron pot over an open fire. This one combines the richness of oxtails and red wine to provide a delicious, hearty one-pot meal.
A braai is never truly a braai without the side dishes. Take your braai to the next level by giving some thought to what you’re going to serve with your meat.
Potbrood (Pot Bread)
Potbrood was traditionally baked in a cast-iron pot in a pit made in the ground and lined with hot coals.
Pap and Chakalaka
A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap.
Cheese and Tomato Braaibroodjie
This is an unapologetically unsophisticated braaibroodjie; one without any adornment or unnecessary twists. Read More
Grilled Corn and Tomato Salad
It is best to make this on an open fire if you are already going to braai some meat, but a griddle pan works just as well. Read More
A great braai deserves a great dessert.
This is South African comfort food at its sweet and sticky best. Malva pudding is often served up after Sunday lunch … Read More
Melktert (Milk Tart)
This delicious baked egg custard tart is an Afrikaan recipe with Dutch influences. The ratio of milk to egg is higher than in … Read More
Peppermint Crisp Tart
Peppermint Crisp Tart is one of South Africa’s most loved desserts and no braai, lunch or dinner should be without it. … Read More
Traditional South African Trifle
Trifle is a dessert made with fruit, a thin layer of sponge fingers or sponge cake soaked in sherry or another … Read More