Discover South African cuisine — bobotie, bunny chow, potjiekos, boerewors braai, and the rainbow-nation table.
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South African cuisine is a rainbow-nation blend: Cape Malay (spiced-fruit bobotie, bredie), Afrikaner (boerewors, biltong, potjiekos, melktert), Indian-South-African (Durban bunny chow), and indigenous African (pap, chakalaka, umngqusho). The braai (barbecue) is a national institution. DISTINCT from the west-african umbrella through its Cape Malay spicing and braai/potjie traditions.
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