32 Dishes

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Chakalaka

Chakalaka is a south african vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. chakalaka may have originated in the townships of johannesburg or on the gold mines surrounding johannesburg, when mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy portuguese-style relish to accompany pap. many variations of chakalaka exist, depending on region and family tradition. some versions include beans, cabbage and butternut. for example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.it is one of south africa’s most popular salads, frequently served at a braai (barbecue) or with sunday lunch. it can be served cold or at room temperature.

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Chips

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Kerrievis

Pickled curried fish, common during easter

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Pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

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Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

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Sauerkraut

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

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Spätzle

Spätzle ([ˈʃpɛtslə] (listen)) is a type of small noodle or dumpling made with eggs, typically serving as a side for meat dishes with gravy. commonly associated with swabia, it is also found in the cuisines of southern germany and austria, switzerland, hungary, slovenia, alsace, moselle and south tyrol.

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Vetkoek

Vetkoek (, afrikaans: [ˈfɛtkuk]) is a traditional south african fried dough bread. the vetkoek forms part of south african culture. it is similar to the caribbean johnny cake, the dutch oliebol, and the mexican sopaipillas. another similar south african recipe is amagwinya, the xhosa name for this fried dough ball. but this version can either be sweet or savoury, unlike vetkoek. the word vetkoek literally means "fat cake" in afrikaans. it is similar in shape to a doughnut without a hole, and is made with a yeast dough. vetkoeks vetkoek are also often made alongside a curry mince, which is stuffed inside. also known as a curry bunnie when stuffed with mince in the cape provinces. this is possibly its most popular accompaniment. vetkoek is commonly sold at family-owned takeaway restaurants and african festivals and cultural events. vetkoek is a popular meal for many people living in south africa where it is served plain or with a filling and is hot and is sold by a wide variety of small trading businesses, hawkers at taxi ranks, roadside vendors, and fast food shops located throughout south africa, namibia and botswana.

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Beer and cheese bread

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Flatbread

A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. they can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.

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Mahangu sponge bread

Pearl millet flatbread

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Potbrood

Potbrood ("pot bread") is bread first made by the boer settlers of what is now south africa. potbrood was traditionally baked in a cast-iron pot (also known as a dutch oven) in a pit made in the ground and lined with hot coals. today potbrood is often made at a braai by packing charcoal or wood coals around a cooking pot.

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Veldt

Whole wheat bread with spices such as cinnamon, ginger and cloves

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Biltong

Biltong is a form of dried, cured meat that originated in southern african countries (south africa, zimbabwe, malawi, namibia, botswana and zambia). various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. the cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. it is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ. the word biltong is from the dutch bil ("buttock") and tong ("strip" or "tongue").

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Boerewors

Boerewors, (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in south africa. it is an important part of south african, zimbabwean, botswana and namibian cuisine and is popular across southern africa. the name is derived from the afrikaans words boer ("farmer") and wors ("sausage"). according to south african government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. the other 10% is made up of spices and other ingredients. not more than 30% of the meat content may be fat. boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated).

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Droëwors

Droëwors (; afrikaans literally "dry sausage") is a southern african snack food, based on the traditional, coriander-seed spiced boerewors sausage. it is usually made as a dunwors (afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. if dikwors is to be used, it is usually flattened to provide a larger surface area for drying. the recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. drying makes the sausage ideal for unrefrigerated storage.droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional droge worst and italian cured salumi, which are dried slowly in relatively cold and humid conditions. a further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. a direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage. this product is related both in name and in nature to the dutch droge worst, also known as metworst.

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Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Rauchfleisch

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the paleolithic era. smoking adds flavor, improves the appearance of meat through the maillard reaction, and when combined with curing it preserves the meat. when meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. interest in barbecue and smoking is on the rise worldwide.

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Butterkäse

Butterkäse ("butter cheese" in german) is a semi-soft, cow's milk cheese moderately popular in germanic europe, and occasionally seen in the rest of the cheese-eating world. although primarily produced in germany, some butterkäse is produced in wisconsin.

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Cheddar cheese

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. cheddar originates from the english village of cheddar in somerset.cheddar cheese is produced all over the world, and cheddar cheese has no protected designation of origin either in the united kingdom or the european union. in 2007, the protected designation of origin name "west country farmhouse cheddar" was registered in the eu and (after brexit) the uk, defined as cheddar produced from local milk within somerset, dorset, devon and cornwall and manufactured using traditional methods. protected geographical indication (pgi) was registered for orkney scottish island cheddar in 2013 in the eu, which also applies under uk law. globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as "cheddar". furthermore, certain cheeses that are similar in taste and appearance to red leicester are sometimes marketed as "red cheddar". cheddar is the most popular cheese in the uk, accounting for 51% of the country's £1.9 billion annual cheese market. it is the second-most popular cheese in the us behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita. the us produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) of cheddar cheese in 2014, and the uk produced 258,000 long tons (262,000 tonnes) in 2008.

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Emmentaler

Emmental, emmentaler, or emmenthal is a yellow, medium-hard cheese that originated in the area around emmental, in the canton of bern in switzerland. it is classified as a swiss-type or alpine cheese. emmental was first mentioned in written records in 1293, but first called by its present name in 1542. it has a savory but mild taste. while "emmentaler" is registered as a geographical indication in switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from france (as emmental), the netherlands, bavaria, and finland, are widely available and sold by that name. in some parts of the world, the names "emmentaler" and "swiss cheese" are used interchangeably for emmental-style cheese.

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Gouda

Gouda ( (listen), us also (listen), dutch: [ˈɣʌudaː] (listen); dutch: goudse kaas, "cheese from gouda") is a sweet, creamy, yellow cow's milk cheese originating from the netherlands. it is one of the most popular cheeses worldwide. the name is used today as a general term for numerous similar cheeses produced in the traditional dutch manner.

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Tilsit

Tilsit cheese or tilsiter cheese is a pale yellow semihard smear-ripened cheese, created in the mid-19th century by prussian-swiss settlers, the westphal family, from the emmental valley. the original buildings from the cheese plant still exist in sovetsk, russia, formerly tilsit, on the neman river (also known as the memel), in the former german province of east prussia.the same ingredients to make the cheese were not available as in their home country, and the cheese became colonized by different moulds, yeasts, and bacteria in the humid climate. the result was a cheese that was more intense and full-flavoured. the settlers named the cheese after tilsit, the prussian town where they had settled.tilsiter has a medium-firm texture with irregular holes or cracks. commercially produced tilsiter is made from pasteurized cow's milk, ranges from 30 to 60% milk fat, and has a dark yellow rind. after the main part of its production, the cheese needs to rest for an additional 2 months. often flavoured with caraway seed and peppercorns, tilsiter is a complement to hearty brown/rye breads and dark beers. it is a common table cheese, yet versatile. tilsit can be eaten cubed in salads, melted in sauces, on potatoes, in flans, or on burgers. using the reimported recipe, tilsiter has been manufactured in switzerland since 1893 and in germany since 1920, where it is known as the protected brand holsteiner tilsiter. swiss tilsiter is mainly produced in three varieties. a mild version (green label) is made from pasteurised milk, a more strongly flavoured one from fresh, unpasteurized milk (red label), and the yellow-labeled "rahm-tilsiter" is produced from pasteurized milk with added cream.after world war ii, when tilsit and the rest of northern east prussia became the soviet kaliningrad oblast district, tilsiter-style cheeses were produced in switzerland and germany. tilsit cheese is now also made in australia, finland, latvia, lithuania, poland, romania, russia, and ukraine, and is marketed in the usa.

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Asparagus

Asparagus, or garden asparagus, folk name sparrow grass, scientific name asparagus officinalis, is a perennial flowering plant species in the genus asparagus. its young shoots are used as a spring vegetable. it was once classified in the lily family, like the related allium species, onions and garlic. however, genetic research places lilies, allium, and asparagus in three separate families—the liliaceae, amaryllidaceae, and asparagaceae, respectively— the amaryllidaceae and asparagaceae are grouped together in the order asparagales. sources differ as to the native range of asparagus officinalis, but generally include most of europe and western temperate asia. it is widely cultivated as a vegetable crop.

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Eefukwa

Vigna subterranea (common names: bambara groundnut, bambara nut, bambara bean, congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family fabaceae. the plant originated in west africa. vigna subterranea ripens its pods underground, much like the peanut (also called a groundnut). they can be eaten fresh or boiled after drying, and can be ground either fresh or dry to make puddings.

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Eembe fruit

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Kalaharituber

Kalaharituber is a fungal genus in the family pezizaceae. it is a monotypic genus, whose single truffle-like species, kalaharituber pfeilii, is found in the kalahari desert, which spans the larger part of botswana, the east of namibia and the northern cape province of south africa.

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Maguni

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Mopane worms

Gonimbrasia belina is a species of emperor moth which is native to the warmer parts of southern africa. its large edible caterpillar, known as the mopane worm, madora, amacimbi or masontja, feeds primarily but not exclusively on mopane tree leaves. mopane worms are an important source of protein for many in the region. the species was first described by john o. westwood in 1849.

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Omajova mushroom

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Prickly pear

Opuntia ficus-indica, the indian fig opuntia, fig opuntia, or prickly pear, is a species of cactus that has long been a domesticated crop plant grown in agricultural economies throughout arid and semiarid parts of the world. o. ficus-indica is the most widespread and most commercially important cactus. it is grown primarily as a fruit crop, and also for the vegetable nopales and other uses. cacti are good crops for dry areas because they convert water into biomass efficiently. o. ficus-indica, as the most widespread of the long-domesticated cactuses, is as economically important as maize and blue agave in mexico. because opuntia species hybridize easily, the wild origin of o. ficus-indica is likely to have been in mexico because its close genetic relatives are found in central mexico.

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Stewed greens

Stewed cassava leaves, kale, malakwang, blackjack, goosefoot, marogo, pigweed, purslane, thistle, sweet potato leaves, malanga, pumpkin leaves, njama njama, spinach