This guide explores the diverse and delicious world of South African cuisine, with a focus on dishes that resonate with South Africans living abroad, particularly in New Zealand. Whether you're craving familiar flavours or want to share your culinary heritage with Kiwi friends, we'll cover iconic dishes from braai to koeksisters, and offer tips on recreating them in your New Zealand kitchen
A Melting Pot of Flavors: A Culinary Journey Through History
The food of South Africa reflects its fascinating history. Influences from Dutch, Malay, Indian, and African cultures have combined to create a truly unique and vibrant culinary landscape. We'll explore some of the most beloved dishes, as well as some lesser-known culinary gems.
1. Bobotie: The (Unofficial) National Dish (with a Cape Malay Twist)
Bobotie, a fragrant and flavourful dish, holds a special place in South African cuisine. While its origins can be traced back to Indonesian dishes brought to the Cape by Dutch settlers in the 17th century, it has evolved into a unique culinary icon. Typically made with minced meat (lamb or beef), bobotie features a spiced filling infused with turmeric, cinnamon, and often a touch of sweetness from raisins or dried apricots. This savoury base is then topped with a creamy egg custard, creating a delightful contrast of textures and flavours. The dish is baked until golden brown and set, resulting in a comforting and satisfying meal. Bobotie is a popular choice for family gatherings and special occasions, representing a delicious fusion of culinary influences.
Want to try your hand at making this classic dish? Check out this recipe for traditional Bobotie: here
2. Potjiekos: Slow-Cooked Comfort Food with a Dutch Heritage
Potjiekos, meaning "small pot food" in Afrikaans, is a beloved South African stew cooked in a distinctive three-legged, cast iron pot called a "potjie." These heavy pots are perfect for open-fire cooking, distributing heat evenly and sealing in moisture for a long, slow simmer, whether it's in your backyard, on a camping trip, at the beach, or even while picnicking.
The potjie's origins trace back to the 17th century, brought to South Africa by Dutch settlers, and it has since become a symbol of South African culinary heritage. Cooking in a potjie over an open flame creates a depth of flavor and tenderness that's hard to replicate on a stovetop. The process is simple, yet the results are extraordinary: layers of meat, hearty vegetables, and aromatic spices are added to the pot, then left to simmer undisturbed for hours until everything is meltingly tender and the flavors have melded together. Potjiekos is more than just a meal; it's a shared experience, best enjoyed with family and friends around a crackling fire, wherever that fire may be.
(Psst… check out our dedicated article on how to clean and care for your potjie pot – it's essential kit for every South African expat!)
3. Biltong: A South African Snacking Staple (Yes, We Had to Mention It!)
Biltong, a flavorful, air-dried cured meat, is a South African culinary icon with a rich history. Originating centuries ago as a preservation method used by indigenous Khoisan people, it evolved with the influence of Dutch settlers, who added spices and curing techniques. This once localized delicacy has since spread across the globe, finding a welcome home in places like New Zealand, where its popularity continues to grow.
The process involves marinating thinly sliced meat (traditionally beef, but adaptable to various game) in a spiced vinegar solution, then hanging it to air-dry until cured and flavorful. Biltong provides a concentrated source of protein, making it a popular snack for active lifestyles. For New Zealand hunters, transforming their venison, deer, or other game into biltong is a particularly satisfying way to utilize their harvest, creating a unique and sustainable connection to both local resources and a global culinary tradition.
Get your biltong fix at Big Game Biltong (NZ customers only) we've got sliced, sticks, whole steak, and even smoked varieties in all your favourite flavours! Here
4. Braai: More Than Just a Barbecue (with Bantu Origins)
A braai is more than just a meal in South Africa; it's a cherished social ritual, a celebration of community, sunshine, and the tantalizing aroma of meat sizzling over an open fire. While the Dutch introduced grilling techniques, the practice of cooking meat over open flames has deep roots in the traditions of the Bantu people. A braai is a gathering of friends and family, a chance to connect and share stories while enjoying delicious food. Boerewors, that coiled farmer's sausage bursting with flavor, lamb chops, juicy steaks, and sosaties (kebabs) are all staples, infused with the unique smoky character imparted by the fire.
This smoky flavor is a key distinction between a traditional braai and cooking on a gas barbecue. Gas barbecues, while convenient, lack the intense heat and distinct smoky notes that a wood or charcoal fire provides. The wood smoke interacts with the food, creating complex flavors that are integral to the braai experience. A braai is a sensory experience—the crackling fire, the sizzling meat, the laughter of loved ones—a connection to South African heritage that transcends mere cooking. It's a piece of home that can be shared with Kiwi friends, offering a taste of South African culture and hospitality. The word "barbecue" is often used interchangeably, but for South Africans, a braai holds a deeper cultural significance, representing a tradition passed down through generations
5. Pap & Mieliepap: The Humble (But Essential) Side Dishes (with a Long History)
Pap and mieliepap, both made from maize meal, are the unsung heroes of South African cuisine. Pap, a thicker porridge, and mieliepap, which can have varying textures, are simple but satisfying carbohydrates that provide the perfect canvas for stews, curries, and braai meats. They're the comforting base of countless South African meals, a taste that speaks of tradition and nourishment.
6. Bunny Chow: Durban's Street Food Masterpiece (with Indian Inspiration)
Bunny Chow, a popular Durban street food, consists of a hollowed-out loaf of bread filled with curry. This portable meal is a convenient option for lunch or a quick bite. The loaf, typically a white bread, is sliced horizontally, and the soft inner bread is scooped out, creating a "bowl" for the curry. Believed to have originated in Durban's Indian community in the 1940s, Bunny Chow was likely created as a practical way for Indian laborers to carry their curries. While chicken, mutton, and bean curries are common fillings, the versatile loaf can accommodate a variety of curries, including vegetable, fish, or even mince curries.
7. Malva Pudding: A Decadent South African Dessert (with Dutch Roots)
Prepare to be utterly seduced by Malva Pudding! This warm and spongy apricot jam pudding, drenched in a creamy, buttery sauce, is the ultimate indulgence. It's the perfect sweet ending to any South African meal, a comforting hug in dessert form.
8. Koeksister: The Sweet and Sticky Treat (with Dutch Heritage)
These twisted and syrupy treats are a South African institution. Deep-fried dough, soaked in a glistening syrup, creates a sticky, sweet sensation that's hard to resist. Koeksisters are best enjoyed with a steaming cup of rooibos tea or a strong coffee, a sweet reminder of home.
9. Melktert (Milk Tart): Creamy Comfort (with European Influence)
Melktert, a creamy custard tart with a delicate pastry crust, is a nostalgic dessert that evokes memories of childhood for many South Africans. This comforting treat, likely inspired by European custard tarts, is a perfect balance of sweet and creamy, a delightful indulgence any time of day.
10. Umqombothi: A Traditional Fermented Beverage (with Cultural Significance)
Umqombothi, a traditional fermented beverage made from maize and sorghum, holds deep cultural significance, particularly for the Xhosa people. This drink, with its slightly sour taste, is often enjoyed during ceremonies and celebrations.
Beyond the Classics: Discovering More South African Flavors
Let's delve deeper into the delicious tapestry of South African street food and iconic dishes:
11. Gatsby: The Foot-Long Feast from Cape Town
The Gatsby is a Cape Town legend, a culinary behemoth that's not for the faint of heart! Imagine a foot-long roll overflowing with layers of flavour – from succulent steak and crispy chips to tangy polony (a local sausage) and saucy goodness. It's a true feast, perfect for sharing (or tackling solo if you're feeling ambitious). The Gatsby's origins are debated, but it's believed to have emerged from the working-class communities of Cape Town, becoming a beloved symbol of the city's vibrant food scene.
12. Slap Chips: The Perfect Braai Buddy
These aren't your average fries! Slap chips are thick-cut, often soaked in vinegar, and fried to a soft, "slap" consistency. They're the quintessential accompaniment to a braai, soaking up all the delicious braai sauces. Whether you prefer them smothered in Monkey Gland sauce, drenched in chutney, or simply sprinkled with salt, slap chips are a must-have South African treat.
13. Boerewors Rolls: Braai Royalty in a Bun
While boerewors is a star of the braai, it also shines in its own right as a boerewors roll. A juicy, flavourful boerewors sausage nestled in a soft roll, topped with chutney, relish, and maybe even some cheese – it's a simple yet satisfying street food classic. Boerewors, with its origins in traditional farming communities, is a testament to South Africa's love for quality meat and bold spices.
14. Droëwors: The Snacking Sensation
Droëwors, meaning "dry sausage" in Afrikaans, is a cured sausage snack, a cousin of biltong but with a different flavour profile. Made from a variety of meats (beef, game, or even pork) and spiced with coriander, cloves, and other aromatics, droëwors is air-dried to create a chewy, flavourful treat. It's the perfect on-the-go snack for hikes, road trips, or just satisfying a craving for something savoury.
15. Bokkoms: A Taste of the Ocean
Bokkoms are a unique and acquired taste, a true South African delicacy. These are small fish (typically mullet or snoek) that are cured in brine and then sun-dried. They have a strong, salty, and fishy flavour, often enjoyed as a snack with a cold beer. Bokkoms are a traditional food, particularly along the coastal regions, reflecting South Africa's rich maritime heritage.
16. Vetkoek: The Deep-Fried Delight
Vetkoek, meaning "fat cake" in Afrikaans, are deep-fried dough balls, golden brown and crispy on the outside, fluffy and soft on the inside. They're a versatile treat, enjoyed for breakfast with savoury mince or as a sweet snack with syrup, jam, or cheese. Vetkoek are a comforting and satisfying food, a reminder of simple pleasures and home-style cooking.
17. Samoosas: A Spicy Snack with Eastern Influences
These small, triangular pastries, likely of Indian origin, are a popular snack and street food in South Africa. Filled with spiced meat (lamb or beef), vegetables, or even lentils, samoosas are deep-fried or baked to create a crispy, flavourful treat. They're a common sight at markets, parties, and gatherings, a testament to South Africa's diverse culinary influences.
18. Chakalaka: A Fiery Relish
Chakalaka is a spicy and flavourful relish, often made with beans, tomatoes, onions, peppers, and a blend of aromatic spices. It's a versatile condiment, adding a fiery kick to pap, bread, braai meats, or even enjoyed on its own. Chakalaka is believed to have originated in the townships of Johannesburg, becoming a staple of South African cuisine.
19. Achar: A Fiery Pickle
Achar, a spicy pickle, often of Indian origin, is another condiment that adds a fiery punch to South African dishes. Made from a variety of fruits and vegetables, such as mangoes, carrots, or chillies, achaar is preserved in oil and spices, creating a tangy and intensely flavourful accompaniment to curries, braais, and sandwiches.
20. Boerewors Sausage: The Braai Star
Boerewors, a South African sausage, is a braai essential. Made with coarsely ground meat (typically beef, but also pork or lamb), it's seasoned with spices like coriander, cloves, and nutmeg. The name "boerewors" comes from the Afrikaans words "boer" (farmer) and "wors" (sausage), reflecting its origins in South Africa's farming communities. Unlike the more finely ground and often pre-cooked sausages commonly found in New Zealand, boerewors has a coarser texture and is typically cooked fresh on the braai, contributing to its distinct flavor and appeal. It remains a popular and culturally significant food in South Africa.
21. Snoek Vis: A Coastal Delicacy
Snoek is a type of barracuda, a long, slender fish found in the waters off the coast of South Africa. Snoek Vis, simply meaning "Snoek Fish," is a popular and affordable seafood choice. It's often grilled or braaied (barbecued) and has a distinct, slightly smoky flavour. It's a staple in Cape Town, and you'll often find it sold from roadside stalls or served in fish and chip shops. Snoek braai is a social event in itself, with families gathering around the fire to enjoy this flavorful fish. It's a reflection of South Africa's coastal heritage and the bounty of the Atlantic Ocean.
A Taste of Home, Wherever You Are
Whether you're recreating cherished family recipes, experimenting with new dishes, or simply sharing these flavours with your Kiwi friends, South African cuisine is a celebration of culture, history, and deliciousness. Embrace the adventure, explore the diverse ingredients, and keep the spirit of Mzansi alive in your kitchen, wherever you are in the world. Because a taste of home, no matter how far, can always warm the heart.