Savoury Mains & Street Food
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Bobotie: South Africa’s national dish. Spiced ground meat (beef or lamb) cooked with raisins and warm aromatic spices, topped with an egg custard layer and baked. Often served with yellow rice and chutney.
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Boerewors: A traditional spiced sausage rolled into a signature coil. Made from beef mixed with pork or lamb and flavored heavily with coriander, cloves, and black pepper.
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Bunny Chow: A staple street food originating in Durban’s Indian community. A hollowed-out quarter or half loaf of white bread filled with rich, spicy curry.
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Potjiekos: A slow-cooked, layered meat and vegetable stew prepared over hot coals in a three-legged cast-iron pot (
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Gatsby: Cape Town’s ultimate legendary submarine sandwich, packed with slap chips (vinegar-soaked fries), meat (masala steak, polony, or calamari), and spicy sauces.
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Shisa Nyama: Township-style barbecue (literally “burn meat”) served at local butcheries or outdoor spots alongside pap, chakalaka, and salsa.
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Cape Malay Curry: Fragrant, mild curry from Cape Town’s Bo-Kaap region, blending cinnamon, turmeric, and ginger with dried fruit like apricots.
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Vetkoek: Deep-fried yeast dough ball crisp on the outside and airy inside. Served savoury filled with curried mince or sweet with jam and butter.
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Durban Curry: Famous for its heat, deep red colour, and fiery blend of masala spices.
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Snoek: A popular coastal fish usually grilled whole over open coals basted with a sweet glaze of apricot jam and butter.
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Waterblommetjiebredie: A traditional winter stew made with lamb and indigenous edible waterblommetjies (Cape pondweed flowers).
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Game Meat: Lean, flavourful wild venison such as Springbok, Kudu, Gemsbok, and Ostrich served as steaks or potjies.
Snacks & Sides
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Biltong: Cured, air-dried meat (beef or game) seasoned with vinegar, coriander seeds, salt, and black pepper.
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Droëwors: A dried coriander-spiced sausage snack made similarly to boerewors.
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Pap: Cornmeal porridge (similar to polenta or grits) that serves as the staple base for many local meals.
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Chakalaka: A spicy relish made from tomatoes, onions, carrots, baked beans, peppers, and chili, traditionally served with pap or meat.
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Braaibroodjie: The ultimate grilled cheese sandwich made over braai coals with cheddar, tomato, onion, and a hint of sweet chutney.
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Roosterkoek: Handmade balls of yeast dough cooked directly over hot coals on a grill, eaten warm with melted butter.
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Samp and Beans (Umngqusho): A classic comfort dish made from crushed dried corn kernels (samp) and sugar beans slow-cooked together.
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Rusks (Beskuit): Double-baked, hard dry biscuits (often buttermilk flavored) meant to be dipped into hot coffee or tea.
Sweets & Desserts
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Malva Pudding: A warm, spongy apricot jam cake soaked in a rich cream and butter sauce right out of the oven.
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Melktert (Milk Tart): A sweet pastry crust filled with a creamy vanilla milk custard and lightly dusted with cinnamon.
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Koeksisters: Braided pastry dough deep-fried and immediately plunged into ice-cold sugar syrup infused with cinnamon and ginger.
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Koe’suster: The Cape Malay version—a soft, spiced, doughnut-like ball cooked in syrup and rolled in desiccated coconut.
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Peppermint Crisp Tart: An unbaked layered dessert made with Tennis biscuits, caramel treat, whipped cream, and grated Nestle Peppermint Crisp chocolate bars.
