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5 South African Foods That You Should Be Eating Right Now

South African cuisine reflects the cultural diversity of the “Rainbow Nation”.  From traditional African food to cuisine passed down from the Dutch, French, Indonesians, Indians and Malaysians, South African food is a vibrant cuisine that will definitely excite anyone’s palate.

Cape Malay Curry

Cape Malay Curry
Cape Malay Curry

In the 17th century, the French and Dutch landed and settled in Cape Town, bringing slaves from India, Indonesia and Malaysia. These work hands came along with their special spices and traditional cooking methods. When combined with food that we usually take for granted, they are literally out of this world. Aromatic spices like turmeric, saffron, cinnamon and chili whip up scented stews and curries. Here is how to make the Cape Malay Curry, ( you can thank us later.

Chakalaka & Pap

Chakalaka and Pap
Chakalaka and Pap


Chakalaka and pap are popular on every South African dinner table. Chakalaka  ( is a vegetable dish comprising of onions, tomatoes, carrots, beans, peppers and spices. It is served cold. The pap is likened to American grits and is a starchy dish made from white corn. They are both served together alongside breads, salad, stews and barbecued meat.

Bunny chow

Bunny Chow ( is a Durban street food that has now become very popular in South Africa. Hollowed-out loaves of bread are stuffed with spicy curry. You can also switch things up with pork, chicken or vegetarian alternatives like beans and lentils. This yummy delicacy was originally brought into South Africa by Indian immigrants in the Natal area of Durban who served it to their workers.


Bobotie ( is another food that was introduced into South Africa by Asian settlers. Bobotie is a national dish made of minced meat, simmered with spices usually curry powder, dried fruits and herbs. It is topped with a sweet mixture of egg and milk and baked until set.


Boerewors ( is a spiral-shaped sausage (braai or barbecued meat) made from pork and beef and tinged with vinegar, thyme, mint, ginger, cloves, coriander and red wine. This Afrikaan sausage has its roots in the Netherlands, but is now popular across the whole of South Africa.


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