The 9 most popular local dishes
SOUTH Africa is home to so many flavourful dishes. Each of them developed unique stories behind what made them trend before they became set in stone as local favourites.
Taste Atlas – one of the top travel guides to traditional foods around the world recently revealed the 100 most popular African dishes, and nine South African dishes made it to the list. Here are Mzansi’s most popular dishes:
Braai
There is no real braai without the fire, and it isn’t considered a braai if the meat is cooked on a gas grill. The braai is a ritual of sorts; a foundation of social life across the country.
The selection of meat typically includes steaks, boerewors sausages, kebabs, sosaties, pork, chicken, or lamb chops, accompanied by pap and salads.
Blatjang
Blatjang is a South African staple of Cape Malay origins and the recipe is one of the oldest around. It is a condiment traditionally served with bobotie and other meat dishes and is a cross between fruit chutney and jam. The thick chutney is made with fruits, sugar, vinegar, and various spices.
Bunny chow
The humble bunny chow is a staple, not only in Durban but across South Africa. It represents the country’s rich and colourful heritage. A bunny chow is made from half a loaf of bread with the inside scooped out and kept to dip in the gravy. The hollow loaf is then filled with delicious authentic Indian curry – lamb, mutton, vegetables, beef, chicken or mince can also be used. Roosterkoek
This is a South African classic that follows the same base as a vetkoek recipe. It is simply balls of bread dough cooked on a grid over the coals, best eaten hot and straight off the grill. Potjiekos
From traditional beef and vegetable potjies to Indian-style lamb knuckle curry, everyone has their favourite take. Cooked over a fire in a threelegged cast-iron pot, it’s vital to layer the components. Meat should be added first and properly packed.
When the meat is almost done, onions, garlic, and herbs are whisked
inside, and a liquid-like stock, such as red wine. When done correctly, a “potjie” requires little to no supervision and almost cooks itself.
Biltong
Biltong’s history is inexorably tied to the history of South Africa. When the early settlers arrived, they needed a way of storing their meat lest it went off. Thus, the curing process was formed, a centuries-old method.
The beef is dried with vinegar which cures the meat and adds texture and flavour. It is seasoned with salt, pepper and coriander.
Koeksister
This is a traditional South African sticky treat that’s deliciously sweet, sticky, crunchy and drenched in syrup, laced with cinnamon, lemon and ginger.
Bobotie
This is spiced minced meat baked with an egg-based topping, with influences introduced by the spices of Cape Malay cooking.
Boerewors
Boerewors is a fresh sausage perfect for the grill. A general rule, and South African law, is that boerewors shouldn’t contain more than 30% fat.