Cuisine

South Africa

South African food is often called the cooking of the rainbow nation. African traditions gave it maize pap, morogo greens and amasi soured milk; Cape Malay cooks contributed gently spiced bobotie and curries; Dutch settlers and Afrikaners brought biltong, boerewors sausage and syrupy koeksisters; and Durban’s Indian community added fiery curries and bunny chow. The ritual everyone shares is the braai, meat grilled over glowing coals among friends.

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