There is no South African cuisine like there is no consistent South African culture. The cooking is influenced by different European countries like French, German, Italian, Portuguese and English, and the country offers many high class restaurants of those types.
Breakfast on lodges or in restaurants is mostly English. In the Cape region a specialty is the Cape-Malaya cooking, which emerged from the displaced Malaya slaves through hundreds of years.
White South Africans with a Afrikaans origin prefer meals from their nomad epoch, like Braai ( similar to Barbecue ), Biltong ( air-dried meat ) from which look you should not be deterred and Boeboetie, a stew cooked over the open fire.
Around Durban exists a strong Indian influence and many Indian restaurants can be found. Often you can choose between mild, medium hot and hot when ordering a curry. Refined and completed are all meals with the wine from the Cape, which stand every comparison with European top wines. |
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| Food And Wine in South Africa |
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