South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

Has characteristic parts: Acharhi Afrikaanse stoofschotelaf Amarula Amasi Biltong Blatjang Bobotie Boeber Boerewors Bokkoms Braaiaf Bunny chow Chakalaka Christmas pudding Cod liver Curry Curry sauce Dikgobe Droëwors Durban curry Fish and chips French fries Fried potato Frikkadel Gatsby Hertzoggie Isidudu Kalimotxo Koeksister Koesister Konfyt Liver Mageu Malva pudding Mealie bread Mebos Melktertaf Mieliepap Millefeuillefr Monkey gland sauce Mopane worm Morogo Mosbolletjiesaf Nshima Oshifima Ouma Rusks Oven fries Pannenkoeknl Pap en vleisaf Peppadew Peri-Peri Phutu Plum pudding Potbrood Potjiekos Roast beef Rooibos tea Rusk Sadza Samosa Samp Samusa Scone Seswaa Shingara Skilpadjiesaf Smuts cookie Soetpatats Sosatie af Spatlo Springbokkie Sunday Roast Tameletjie Tapioca pudding Tomato bredie Ugalisw Umngqusho Umqombothi Vetkoekaf Waterblommetjiebredie Weet-Bix
Categories: Cuisine
Subcategories: Malay cuisine
Also known as:
Wikidata ID: Q1196175
Wikipedia title: South African cuisine
References:
Wikipedia article: South African cuisine
Inbound Links
Boerewors
Bunny chow


Unlinked Mentions
Mealie bread

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