Take a look at this list of top 5 South African foods to try in order to get the best picks from dishes with local, Dutch, Malay and French influences. South Africa is by far the most cosmopolitan country in Africa and has a mature tourism industry. There is so much to do and see from going on safari to visiting townships; taking indulgent food and wine tours in the Cape to visiting a foodie haven in Durban. However due to the number of South African migrants worldwide, you no longer have to travel very far to experience a taste of South Africa. Although nothing beats the authentic experience that travel brings, that South African experience may be closer than you think.
1.Chakalaka
Chakalaka is a very simple and easy to make relish which has grown out of the townships of South Africa's cities. Usual components are baked beans, curry, peppers and carrots. It is almost impossible to find a South African bbq (braai) without chakalaka. Try this easy to follow recipe to make your own chakalaka at home.
2Biltong
Neil Overy
From its humble beginnings as a cured meat made purely for preservation, to the spicy snack it is today, biltong is ubiquitously one of the top South African foods to try. It is loved by many a South African, but may be an acquired taste for others. If you have tried beef jerky and loved it, it is highly likely that biltong will go down very well
3.Potjiekos
Potjiekos is a quintessential South African dish born purely out of necessity to cook whilst on the move in the out doors. With its roots set in an Afrikaaner tradition which supposedly emerged during the Great Trek, potjiekos has come a long way; yet it is part and parcel of South Africa's food cuture as we know it today.
4Durban Chicken Curry
An introduction to Durban curries, this chicken curry recipe is quick and easy. The results are very satisfying. You end up with a moreish and comforting curry that goes very well with basmati rice and a sambal on the side.
5Pap
Pap is the South African name for the stiff cornmeal porridge which is so famous across the African continent. It is an essential dish at braais (South African barbecues) and is perfect for scooping up thick and tasty sauces and stews.
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