National cuisine of South Africa for gourmets. Authentic recipes, delicacies and specialties
The motley Republic of South Africa full of contrasts has absorbed the traditions of Africa, Asia, and the West. The South African cuisine is incredibly colorful and diverse, which reflects the Republic's cosmopolitan heritage. Most South Africans eat three times a day, the main meal is in the late afternoon. Breakfast is at 6-9 am, lunch is between 12 am and 2 pm and dinner is from 8 to 10 pm. South Africans eat a lot of vegetables, especially pumpkin, carrots, and beets. Meat is usually served with potatoes or rice. South African "braai" - a type of barbecue invented here - is a common type of barbecue where meat is cooked on an open fire. With the meat prepared in this way, locals eat "pap" - corn porridge.
Like people of most countries of the world, South Africans love all kinds of holidays and widely celebrate them. Both worldwide and national holidays …
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The nature and geography of South Africa are very diverse. In this country, you can find any terrains and climatic zones except for tundra and polar …
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In South Africa, dining etiquette has its own peculiarities. Although restaurants try to follow Western rules, in less formal places, and especially at the home table, South Africans can just relax and, for example, eat lobsters with their hands. During the meal, people don't talk much and avoid eye contact. Guests are usually offered tea or coffee - their cups are filled to the brim every time they are half empty. Hands are washed before and after meals. The left hand is not for eating. In the cities, people eat in a western way, while in rural areas, there is often one common bowl put on the table, from which they eat with wooden spoons. In this case, men, women, and children eat separately.
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