South Africa’s cuisine reflects rich traditions shaped by diverse local communities and coastlines. From bobotie and bunny chow to biltong and koeksisters, there’s plenty to discover. Here are South African dishes to know and seek out next time you’re travelling to the Rainbow Nation.
Ready for a taste? On their new Signature Series tour, Warren Mendes and Miguel Maestre take you from Cape Town through the Winelands and along the coast – with a hands-on Cape Malay cooking class in Bo-Kaap, a braai-to-table dinner at KOSÉ, wine blending at Rickety Bridge and oysters on a sunset cruise in Knysna.
Cape Malay curry
Cumin and coriander bring earthy warmth to this gently sweet curry. Cinnamon and cardamom soften the spice, while turmeric gives the sauce its golden colour. Recipes vary from kitchen to kitchen, so each cook balances the flavours in their own way. Tear roti to scoop up the sauce or pair the curry with crisp samosas.
Braai and boerewors
Meat sizzles over hot coals at a braai, South Africa’s open-fire barbecue and a much-loved way to gather. A classic choice for the grill is boerewors, a coiled sausage seasoned with coriander and other spices. The fire gives it a smoky char and juicy centre.
Cape wines
Order a glass of Pinotage, South Africa’s signature grape, or taste crisp whites from the vineyards around Stellenbosch and Franschhoek. Estate tastings offer a chance to compare the wines and learn how the region’s climate and soils shape what’s in your glass.
Bobotie
This Cape Malay favourite starts with spiced minced meat, which is baked slowly beneath a golden egg topping. Raisins often add a little sweetness to the savoury filling. The mix of spice, fruit and rich, tender meat makes it one of South Africa’s most distinctive comfort foods. Serve it with rice to catch its fragrant, savoury sauce.
Bunny chow
Bunny chow packs cumin, coriander, turmeric and chilli-seasoned curry into a hollowed-out loaf. Use the loaf as your bowl and eat it too. Tear off pieces of the soft centre to scoop up the sauce. Fillings and heat vary from shop to shop. Despite the name, bunny chow contains no rabbit. The name is commonly linked to the Bania merchants who sold it and the South African slang word ‘chow’, meaning food. While bunny chow originated in Durban, it is widely available throughout South Africa.
Biltong
Pick up air-dried, seasoned meat that you can snack on. Beef is common, though you’ll also find game varieties at butcher shops and farm stalls. Pick some up for the drive and you’ll have a savoury taste of South Africa between meals. Recipes differ in their seasoning and texture, so choosing a few kinds makes for an easy tasting.
Pap and chakalaka
Pair pap, a soft maize porridge, with your braai meat of choice. Chakalaka adds a lively kick with tomatoes, onions, carrots and beans in a tangy, spicy relish. Spoon it over the pap or serve it on the side. It’s a hearty combination that brings warmth and a little heat to the plate.
Potjiekos
Over glowing coals, meat and vegetables slowly simmer in a cast-iron pot to make potjiekos, a name that means “small-pot food”. The slow cook makes a rich, tender stew.
Umngqusho
Samp and beans make up umngqusho, a hearty dish Xhosa families enjoy together at home. Samp comes from dried maize, which you can crush or break for a chewy texture. The beans soften as they cook, making the dish especially comforting.
Smoorsnoek
Look for snoek, a firm-fleshed fish, in Cape waters. For smoorsnoek, flake snoek and cook it with onions and seasonings for a distinct taste of traditional Western Cape cooking. Look for it on local menus, where accompaniments can vary.
Vetkoek (magwinya)
These golden rounds of fried dough are crisp outside and soft in the middle. Eat vetkoek plain or split it open and fill it with savoury mince. It’s an easy snack to look out for at bakeries and food stalls. The name magwinya is also widely used, especially for the street-side version.
Koeksister
Fry plaited dough, then dip it in syrup for a sticky, sweet finish. Cape Malay koesisters are a different treat altogether: spiced, doughnut-like and often rolled in coconut. The names are similar, but the two sweets have their own shapes and traditions. Try both if you spot them at a bakery or market.
Malva pudding and melktert
For a sweet finish, look out for two South African favourites. Order the soft-baked malva pudding warm with a side of custard or cream. Melktert is what it sounds like – a creamy milk tart finished with cinnamon. Try them side by side to taste two different takes on South African baking.
