A Taste of South Africa

Assorted South African dishes including stew, rice, sausages, vegetables, and sauces arranged on a wooden table, with the South African flag in the background.

The cuisine of South Africa is a totally unique fusion of flavours that originated when a variety of external cultures met and mingled with what was already available. Dutch, French, Indian and Malaysian (to name just a few) ingredients, recipes and techniques all had a significant influence on how Southern Africans cook to this very day. 

One of these is a National icon…Bobotie. A delectable mixture of dried fruits and chutney combined with aromatic spiced braised minced beef, topped with a golden egg custard, studded with lemon or bay leaves and baked in the oven. Then on to a my personal favourite, pampoen koekies or pumpkin fritters. A sweet side dish that accompanies many a Sunday roast dinner table. Cooked, cooled and mashed pumpkin are mixed with a bit of flour and eggs to make a light batter which is then fried in hot oil until golden and served with a sweet sauce or just cinnamon sugar. Absolutely delicious. And to serve along side a lovely fresh green apple sambal. 

For dessert Malva Pudding. A light soft and spongy pudding, baked until golden and then drenched in a warm buttery sauce, as soon as it leaves the oven. And the Bobotie tastes even better the next day. 

This lesson is a great example of the fusion flavours of the Rainbow Nation. ♥️

My beloved birth country. ♥️

Malva pudding served with cream and custard on a plate
Pumpkin fritters served on a plate
Bobotie served in a round bowl on a South African tea towel