South Africa boasts excellent fresh produce, meat, fruit, fish, and seafood, and is renowned for its award-winning wines.

Types of dishes served include:

BRAAI (barbeque): There is arguably nothing more traditional than a South African braai, and it is deeply rooted in modern South African culture. A traditional braai is done on wood or charcoal, giving the meat a distinct flavor. Using gas to cook does not count as a real braai. Of course, no braai is complete without pap and boerewors, braaibroodjies, sosaties, lamb chops, steak, some chicken, and crayfish. There is, of course, no better way to finish off all that food than with South Africa’s favorite desserts – malva pudding, milk tart, and peppermint crisp tart.

SOSATIES (a type of kebab): With its Cape Malay origin, the sosatie is a traditional South African meat dish. Ingredients may include chicken, beef, or lamb with dried apricots, onions, and mixed peppers skewered and typically cooked on a braai, shish-kebab style.

BOBOTIE (curried mince): Brought to South Africa by the Dutch, its rich and hearty, with rich flavors enhanced by spices like curry powder, turmeric, and traditional South African chutney. Topped with milk and egg custard and baked till golden brown. A true favorite for those that have tried it.

CRAYFISH: Referred to as the South Coast lobster, this type of lobster is only found off the shores of South Africa. Locals refer to them as “crayfish” or “kreef.”

BILTONG (seasoned dried meat): A natural process of preserving meat. If you love beef jerky, you will love the intense taste of biltong. The meat is typically cured and spiced with coriander seed, pepper, nutmeg, chili, sugar, and a wide range of other seasonings. Various types of meat are used, ranging from beef to more exotic meats like ostrich or kudu. The taste is that of well-seasoned steak.

POTJIEKOS (a small pot of food and pronounced poi-key-cos): Its one of South Africa’s most iconic signature dishes. This favorite South African “stew” is traditionally cooked in a three-legged cast iron pot (cauldron) on an open fire. The main difference between a “potjie” and a stew is that a “potjie” is never stirred during the cooking process and slowly cooks for hours over hot coals. The “potjie” typically consists of various ingredients using either beef, vison, mutton, chicken, and even fish, layered with veggies and an array of herbs and spices, wine, or stock.

BUNNY CHOW (bread bowl): One of the best South African fast-food dishes you will ever try. Consisting of a hollowed-out loaf of white bread filled with exotic curry and some side dishes. It is truly a one-of-a-kind sandwich.

Also, try some traditional African and Afro-fusion dishes along with local beers, Cape wines, brandies, and liqueurs. The traditional beer – umqombothi – is a home-brewed sorghum beer sold in many African townships.