Sosaties are a South African favorite, featuring tender, marinated meat skewers grilled to perfection. A hallmark of Cape Malay cuisine, these kebabs are known for their sweet and tangy marinade, often made with vinegar, curry spices, and dried fruit like apricots.
Denningvleis is a traditional South African dish from the Cape Malay community, known for its unique sweet-sour flavor profile. This slow-cooked lamb stew combines tender meat with a rich, aromatic sauce made from tamarind, cloves, and a hint of sweetness
Waterblommetjie Bredie is a traditional South African stew hailing from the Cape, featuring tender lamb and the unique, tangy waterblommetjies (Cape water lilies). This hearty dish, often enjoyed during the spring season when waterblommetjies are in bloom
Umngqusho, a comforting South African dish, is a slow-cooked mix of samp (dried corn kernels) and beans, often associated with Xhosa cuisine. This hearty, wholesome meal is packed with flavor and nutrients, making it a staple in many households.
Snoek Braai is a cherished South African dish featuring snoek, a flavorful, oily fish, grilled over an open fire and basted with a tangy, buttery marinade. Popular along the Cape coast, this dish is a braai (barbecue) favorite
Boerewors, a quintessential South African sausage, is a flavorful blend of beef, pork, and spices, coiled into a thick, juicy sausage that’s a star at any braai (barbecue). The name “boerewors” translates to “farmer’s sausage” in Afrikaans
Pap en Sous is a beloved South African dish that combines creamy maize meal porridge (pap) with a rich, savory tomato and onion sauce (sous). This comforting duo is a staple at braais, family meals, and gatherings, offering a perfect balance of hearty starch and tangy sauce
Chakalaka is a vibrant, spicy South African vegetable relish that’s a staple at braais (barbecues) and family gatherings. This zesty dish, bursting with bold flavors from fresh vegetables, beans, and aromatic spices, is a versatile side that pairs perfectly with pap
Potjiekos a traditional South African stew, is a hearty, slow-cooked dish prepared in a cast-iron pot over an open fire. Its name, derived from Afrikaans, means “small pot food,” reflecting its origins as a communal meal cooked in a three-legged potjie pot.
When you say “Bunny Chow” in Durban, you’ll see a smile on people’s faces. For many of us Indian South Africans, it’s more than just food. It’s comfort, history, and culture all wrapped in a hollowed-out loaf of bread, filled with spicy curry.