Baku Kitchen! An independent reference of traditional food

South Africa

Rainbow-nation table: braai and biltong, Cape Malay curries, township street food and Dutch-descended syrupy sweets. That is the short version of what South Africa cooks. Look for Bobotie (cape Malay curried beef bake with golden egg custard and chutney), Biltong (air-dried cured meat spiced with coriander, national obsession) and Boerewors (coiled coriander-spiced farmer’s sausage, braai essential). Cape Malay dish of curried mince under a savoury egg custard, developed by enslaved people brought from Southeast Asia; a similar Dutch recipe appears in a 1609 cookbook. This atlas has 51 South Africa dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

51 dishes.

AmarulaAmarulaCream liqueur made from marula fruit, poured over ice after dinnerAmasiAmasithick fermented milk drunk or poured over papBiltongBiltongair-dried spiced meat, often from kudu, oryx or springbokBobotieBobotieCape Malay curried beef bake with golden egg custard and chutneyBoeberBoeberWarm milk drink with vermicelli, sago, rose water and almondsBoereworsBoereworscoiled coriander-spiced farmer's sausage, braai essentialBokkomsBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadBraaibroodjieBraaibroodjieCheese, tomato and onion toastie grilled in a hinged grid over the coalsBraaivleisBraaivleiswood-fire barbecue of chops, steak and sausage, weekend ritualBrandy and CokeBrandy and CokeBrandy lengthened with cola and ice, the default braai drinkBunny chowBunny chowhollowed bread loaf filled with hot Durban curryButtermilk rusksButtermilk rusksTwice-baked dry biscuits dunked in morning coffeeCape brandyCape brandyPotstill brandy from Chenin and Colombard, aged in oak for yearsChakalakaChakalakaSpicy relish of grated carrot, beans, onion and curry powderDom PedroDom PedroVanilla ice cream blended with whisky or Kahlúa, drunk with a strawDroëworsDroëworsThin coriander-spiced sausage air-dried until brittle, snapped and eaten dryDurban curryDurban curryBlazing red mutton or bean curry, oil-slicked and served with rice or breadGatsbyGatsbyCape Town foot-long roll crammed with chips and masala steakHertzoggieHertzoggieJam-filled tartlet under a coconut meringue capKoeksisterKoeksisterplaited doughnut soaked in cold syrup, crisp then stickyKoesisterKoesisterSpiced fried dough ball soaked in syrup and rolled in coconutKotaKotaQuarter loaf hollowed and packed with chips, polony, cheese and atcharMageuMageuThin sour maize drink, barely fermented, sold cold in cartonsMalva puddingMalva puddingsticky apricot sponge drenched in warm cream sauceMampoerMampoerFarm-distilled fruit spirit made from peaches, marulas or prickly pearsMango atcharMango atcharShredded green mango cured in oil, chili and fenugreek, sour and hotMelktertMelktertsilky cinnamon-dusted milk custard tartMéthode Cap ClassiqueMéthode Cap ClassiqueBottle-fermented sparkling wine from Cape vineyardsMogoduMogodutripe stewed with onion, served with papMrs Ball’s ChutneyMrs Ball’s ChutneySweet-sour fruit chutney spooned onto curry, bobotie and cheese sandwichesPapPapmaize porridge served stiff with braai or soft with sugarPeppermint Crisp tartPeppermint Crisp tartLayers of caramel, cream and crushed mint chocolate over coconut biscuitsPickled fishPickled fishFried fish steeped in turmeric, vinegar and onion, eaten coldPinotagePinotageDark smoky red grape unique to South Africa, tasting of plum and coffeePotjiekosPotjiekoslayered meat and vegetable stew slow-cooked in cast-iron potRooibos teaRooibos teacaffeine-free red-bush infusion from the Cederberg mountains

  • Vin de Constance

    Golden sweet Muscat from Constantia, unfortified and honeyed. Ready in 15 min to serve prep and 3 to 4 years…

  • Amarula

    Cream liqueur made from marula fruit, poured over ice after dinner. A wine & spirit recipe from South Africa.

  • Amasi

    Thick fermented milk drunk or poured over pap. 10 min to prepare. Makes about 1.5 litres. A cheese & dairy…

  • Boeber

    Warm milk drink with vermicelli, sago, rose water and almonds. Ready in 10 min prep and 30 min cooking. 6…

  • Bokkoms

    Whole salted mullet dried in the wind, peeled and eaten with bread. A charcuterie & cured recipe from South Africa.

  • Braaivleis

    Wood-fire barbecue of chops, steak and sausage, weekend ritual. Ready in 1 hr prep and 40 min cooking. 8 servings.…

  • Braaibroodjie

    Cheese, tomato and onion toastie grilled in a hinged grid over the coals. Ready in 10 min prep and 5…

  • Brandy and Coke

    Brandy lengthened with cola and ice, the default braai drink. Ready in 3 minutes prep and none cooking. 1 drink.…

  • Buttermilk rusks

    Twice-baked dry biscuits dunked in morning coffee. Ready in 30 minutes prep and 5 hours, mostly drying cooking. About 40…

  • Chakalaka

    Spicy relish of grated carrot, beans, onion and curry powder. Ready in 20 min prep and 30 min cooking. 8…