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.
Traditional Umnhousho is made from dry corn and beans. Aponogeton distachyos flower grows on marshes and in rivers of South Africa. It is added to lamb stew with tomatoes. This dish is called "Brady". “Bobotie” mince pie covered with egg cream and raisins is very popular in South Africa. “Boerewors” is a long sausage made from minced meat and spices, which is baked in the oven or on a braai. It is often eaten with chips. "Vetkoek" is the name for deep-fried dough stuffed with vegetables and meat. There are also dessert recipes with syrup inside.
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