South African cuisine is a fusion of diverse cultures and traditions, with influences from Dutch, British, Indian, and African cuisines. From hearty stews and braais (barbecues) to sweet treats and traditional dishes, there’s a wealth of flavors to discover in this vibrant country. In this article, we’ll take you on a culinary journey through 18 authentic South African recipes that showcase the unique blend of spices, herbs, and techniques that make this cuisine so special.
Whether you’re looking for a comforting potjiekos (a stew cooked in a cast-iron pot) or a sweet treat like malva pudding with custard sauce, we’ve got you covered. From classic dishes like bobotie with yellow rice and chutney to modern twists on traditional recipes, these 18 South African recipes will transport your taste buds to the sun-kissed hills of Cape Town, the vibrant streets of Johannesburg, or the stunning coastline of Durban.
Stay tuned for our in-depth look at these mouthwatering dishes, complete with step-by-step instructions and beautiful photographs to inspire your cooking. Whether you’re a seasoned chef or just starting out, there’s something on this list that’s sure to delight your palate and leave you wanting more.
Bobotie with yellow rice and chutney
This hearty Bobotie recipe combines the flavors of tender beef, sweet spices, and tangy chutney, served with a side of flavorful yellow rice. Perfect for a comforting meal or special occasion.
Ingredients:
– 500g ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup yellow rice
– 2 cups water
– 1/4 cup milk
– 1 egg, beaten
– 1 tsp curry powder
– 1 tsp salt
– 1/4 tsp black pepper
– Chutney (store-bought or homemade)
Instructions:
1. Preheat oven to 180°C (350°F).
2. Cook yellow rice according to package instructions.
3. In a large pan, cook ground beef over medium heat until browned, breaking up with a spoon as it cooks.
4. Add onion, garlic, curry powder, salt, and pepper. Cook until onion is translucent.
5. Stir in milk and beaten egg. Bring mixture to a simmer.
6. Transfer Bobotie mixture to a 20cm (8-inch) baking dish and top with chutney.
7. Bake for 30-40 minutes or until golden brown and set.
Cooking Time: 30-40 minutes
Braai lamb chops with garlic and rosemary
This recipe brings together the classic flavors of garlic and rosemary to elevate your braai game, perfect for a summer evening with friends and family.
Ingredients:
– 4 lamb chops
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your braai grid or grill to medium-high heat.
2. In a small bowl, mix together the minced garlic and chopped rosemary.
3. Brush the lamb chops with olive oil and season with salt and pepper.
4. Place the lamb chops on the braai grid and cook for 4-5 minutes per side, or until they reach your desired level of doneness.
5. During the last minute of cooking, brush the garlic and rosemary mixture onto the lamb chops.
6. Remove from heat and let rest for a few minutes before serving.
Cooking Time: 8-10 minutes
Bunny chow with spicy curry filling
A classic South African dish gets a spicy twist! This recipe combines fluffy naan bread with a vibrant, curry-filled bunny chow that’s sure to tantalize your taste buds.
Ingredients:
– 1 packet of naan bread
– 2 tablespoons of ghee or vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1/2 cup of curry powder (adjust to desired spice level)
– 1 can of coconut milk
– Salt and pepper, to taste
– Chopped cilantro or scallions, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, heat the ghee or oil over medium heat. Add the onion, garlic, and ginger; sauté until softened.
3. Stir in curry powder and cook for 1 minute.
4. Pour in coconut milk and season with salt and pepper to taste.
5. Cut the naan bread into desired shapes and sizes.
6. Place a spoonful of the curry filling onto each naan piece, leaving a small border around the edges.
7. Fold the naan over the filling to form a bunny chow shape.
8. Serve warm, garnished with chopped cilantro or scallions.
Cooking Time: 20-25 minutes
Malva pudding with custard sauce
Malva pudding, a sweet and sticky dessert, is a classic South African treat that pairs perfectly with a rich custard sauce. This recipe combines the two for a delightful and indulgent dessert.
Ingredients:
For the malva pudding:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 cup semolina
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup apricot jam
– 1/2 cup milk
– 2 large eggs
For the custard sauce:
– 2 cups milk
– 1/2 cup sugar
– 3 large egg yolks
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, sugar, semolina, and salt.
3. Add apricot jam, milk, and eggs; mix until smooth.
4. Pour into a greased 9×13-inch baking dish.
5. Bake for 35-40 minutes or until golden brown.
6. For the custard sauce, whisk together milk, sugar, egg yolks, salt, and vanilla extract in a medium saucepan.
7. Cook over medium heat, stirring constantly, until thickened.
8. Serve warm malva pudding with hot custard sauce.
Cooking Time: 40 minutes
Potjiekos with beef and vegetables
Potjiekos is a hearty, one-pot dish that originated in South Africa, perfect for a cold winter’s day. This recipe combines tender beef and a variety of vegetables in a rich tomato-based sauce.
Ingredients:
– 500g beef stewing meat (such as chuck or shank)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 large potato, peeled and cubed
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Cooking oil or butter for browning
Instructions:
1. Brown the beef in a large pot over medium-high heat.
2. Add onions, garlic, carrots, and potato; cook until vegetables are tender.
3. Add crushed tomatoes, cumin, salt, and pepper; stir well.
4. Bring to a simmer and let cook for 1 hour and 15 minutes, or until beef is tender.
Cooking Time: 1 hour and 15 minutes
Boerewors rolls with tomato and onion relish
Boerewors Rolls with Tomato and Onion Relish: A Twist on a Classic South African Street Food
These savory rolls filled with juicy boerewors and topped with sweet and tangy tomato and onion relish are perfect for a quick lunch or dinner.
Ingredients:
– 4 Boerewors sausages (homemade or store-bought)
– 1 package of puff pastry, thawed
– 2 large onions, thinly sliced
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. Cut into 4 equal pieces.
4. Wrap each piece around a boerewors sausage, leaving a small border at the top.
5. Place rolls on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. While the rolls are baking, combine sliced onions and diced tomatoes in a bowl.
8. Drizzle with olive oil and season with salt and pepper to taste.
9. Serve boerewors rolls warm with tomato and onion relish on top.
Cooking Time: 20-25 minutes
Melktert with cinnamon dusting
Experience the classic Danish dessert, Melktert (milk tart), elevated by a warm and comforting cinnamon dusting.
Ingredients:
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup sugar
• 3 large egg yolks
• 1/2 teaspoon vanilla extract
• 1 pie crust (homemade or store-bought)
• Cinnamon, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine milk, heavy cream, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and stir in egg yolks and vanilla extract.
4. Roll out pie crust to fit a 9-inch (23 cm) tart pan with a removable bottom.
5. Pour the milk mixture into the pie crust.
6. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
7. Allow the Melktert to cool completely on a wire rack.
8. Just before serving, dust the top with cinnamon.
Cooking Time: 35-40 minutes
Chakalaka with baked beans and peppers
Chakalaka is a popular South African relish that’s perfect for snacking, using as a dip, or adding flavor to dishes. This recipe gives it a smoky twist by incorporating baked beans and peppers.
Ingredients:
– 1 cup chakalaka mix (available at most supermarkets)
– 1 can baked beans in tomato sauce
– 2 large bell peppers, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the bell peppers on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until tender.
3. In a large pan, heat the baked beans over medium heat. Add the chopped onion and minced garlic. Cook for 5-7 minutes, stirring occasionally.
4. Stir in the chakalaka mix and roasted bell peppers. Season with salt and pepper to taste.
5. Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
Cooking Time: Approximately 45-50 minutes
Vetkoek with minced meat filling
Vetkoek, also known as fried doughnuts, are a popular snack in South Africa. This recipe adds a savory twist by filling them with a flavorful minced meat mixture.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients:
+ 500g minced beef
+ 1 onion, finely chopped
+ 1 clove garlic, minced
+ 1 tablespoon tomato paste
+ Salt and pepper to taste
Instructions:
1. In a large bowl, combine flour and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Cover and let rest for 30 minutes.
4. Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly into disks.
5. Heat about 2 cm of oil in a deep frying pan over medium heat. Fry the vetkoek for 2-3 minutes on each side, until golden brown.
6. Drain excess oil and fill with minced meat mixture (see below).
7. Serve hot.
Cooking Time: 15-20 minutes
Koeksisters with syrup glaze
A classic South African treat, koeksisters are soft and chewy doughnuts coated in a sweet syrup glaze. Perfect for breakfast or a snack, these delicious treats are sure to satisfy your sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– Syrup glaze (see below)
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. Add warm water and mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Roll out the dough to about 1/4 inch thickness.
5. Cut into long strips (about 1 inch wide).
6. Fry in hot oil for 2-3 minutes on each side, or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
8. Drizzle with syrup glaze while still warm.
Syrup Glaze:
– 1 cup sugar
– 1/2 cup water
– 1 tablespoon lemon juice
Combine ingredients in a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes. Let cool before using.
Cooking Time: About 20-25 minutes (including frying time).
Pap and wors with tomato gravy
Pap and Wors with Tomato Gravy Recipe
A classic South African comfort food, Pap and Wors is a hearty dish that combines tender wors (sausages) with creamy pap (maize porridge) and rich tomato gravy. This recipe serves 4-6 people.
Ingredients:
– 1 cup maize meal
– 2 cups water
– 4-6 wors sausages
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Bring the maize meal and water to a boil, then reduce heat and simmer for 10-12 minutes or until pap thickens.
2. Grill or pan-fry the wors sausages until cooked through.
3. In a separate pan, heat oil over medium heat. Add onions and garlic; cook until softened.
4. Add diced tomatoes, tomato paste, salt, and pepper to the pan. Simmer for 10-12 minutes, stirring occasionally, to create a rich tomato gravy.
5. Serve the pap alongside the cooked wors sausages and spoon some of the tomato gravy over the top.
Cooking Time: 30-40 minutes
Sosaties with apricot and lamb skewers
Experience the flavors of South Africa with these sweet and savory sosaties, featuring apricots and lamb.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 1/2 cup apricots, pitted and chopped
– 1/4 cup brown sugar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, combine lamb cubes, apricots, brown sugar, olive oil, garlic, cumin, salt, and pepper. Mix well to coat.
3. Thread lamb mixture onto skewers, leaving a small space between each piece.
4. Place skewers on the grill or broiler and cook for 8-10 minutes per side, or until lamb is cooked through.
5. Serve warm with your favorite sides, such as couscous or roasted vegetables.
Cooking Time: 16-20 minutes
Denningvleis with tamarind and lamb
Denningvleis, a traditional South African dish, gets a flavorful twist with the addition of tamarind and lamb. This sweet and tangy combination creates a rich, aromatic sauce that complements the tender lamb perfectly.
Ingredients:
– 500g lamb shoulder or neck, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup denningvleis mix (available at African stores)
– 1/4 cup tamarind paste
– 2 tablespoons brown sugar
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat. Brown the lamb pieces (about 5 minutes).
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add denningvleis mix, tamarind paste, brown sugar, cumin, salt, and pepper. Stir well.
4. Simmer, covered, for 1 hour or until lamb is tender.
5. Serve hot with boiled potatoes, rice, or as a stew.
Cooking Time: Approximately 1 hour.
Waterblommetjiebredie with lamb and water lilies
This unique recipe brings together the tender flavor of lamb and the subtle sweetness of water lilies in a hearty stew. Perfect for adventurous eaters!
Ingredients:
– 1 pound lamb shoulder, cut into bite-sized pieces
– 2 cups water lily petals (dried or fresh)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup lamb broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven, brown the lamb pieces over medium-high heat.
3. Add the onion, garlic, water lily petals, lamb broth, and cumin. Season with salt and pepper.
4. Cover the pot and transfer it to the preheated oven. Cook for 1 hour and 30 minutes or until the lamb is tender.
5. Serve hot, garnished with fresh water lily petals if desired.
Cooking Time: 1 hour and 30 minutes
Smoorvis with spiced fish and potatoes
A hearty and flavorful Danish-inspired dish that combines the richness of smørvis (buttered bread) with the warmth of spiced fish and potatoes.
Ingredients:
– 4 slices of fish (such as cod or tilapia), cut into bite-sized pieces
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large potatoes, peeled and thinly sliced
– 4 slices of white bread (for smørvis)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together cinnamon, cardamom, cloves, and salt.
3. Coat the fish pieces with the spice mixture, then place on a baking sheet lined with parchment paper.
4. Dot the top of each fish piece with melted butter.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, toss potato slices with a pinch of salt and pepper.
7. Spread the potatoes out in a single layer on a separate baking sheet and roast for 20-25 minutes or until tender.
8. Assemble smørvis by spreading butter on each slice of bread.
9. Serve the spiced fish with roasted potatoes and a side of smørvis.
Cooking Time: approximately 40-45 minutes
Umngqusho with samp and beans
Umngqusho, a traditional South African dish, is a hearty and comforting meal made with samp (dried maize kernels) and beans. This recipe is a flavorful take on the classic dish, perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 cup samp
– 1 cup cooked kidney beans
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the samp and soak it in water for at least 4 hours or overnight.
2. Drain and cook the samp according to package instructions until tender.
3. In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until softened.
4. Add the minced garlic and cook for an additional minute.
5. Add the cooked beans, cumin, salt, and pepper. Stir well to combine.
6. Add the cooked samp to the pan and stir until well combined with the bean mixture.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Rusks with buttermilk and aniseed
These Rusks are a twist on the classic South African biscuit, infused with the tanginess of buttermilk and the warm spice of aniseed. Perfect for dunking in your favorite hot beverage or enjoying as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground aniseed
– 1/2 cup buttermilk
– 1 large egg, beaten
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, salt, and baking soda.
3. Add aniseed and mix until well combined.
4. In a separate bowl, whisk together buttermilk and beaten egg.
5. Pour wet ingredients into dry ingredients and mix until a dough forms.
6. Knead the dough for 2-3 minutes until smooth.
7. Shape into desired form (e.g., rolls or fingers).
8. Place on prepared baking sheet, leaving about 1 inch of space between each Rusks.
9. Bake for 15-20 minutes, or until golden brown.
10. Allow to cool before dusting with confectioners’ sugar (if desired).
Cooking Time: 15-20 minutes
Peppermint crisp tart with caramel layers
This sweet and refreshing dessert combines the classic flavors of peppermint and caramel, layered over a crumbly tart crust. Perfect for hot summer days or as a unique treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup caramel sauce (homemade or store-bought)
– 1/2 cup crushed peppermint crisps
– 1/2 cup heavy cream
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add softened butter and mix until crumbly. Press mixture into the prepared baking sheet.
3. Bake for 15-20 minutes or until lightly golden.
4. Allow tart crust to cool completely.
5. Drizzle caramel sauce over cooled tart crust. Sprinkle crushed peppermint crisps on top.
6. In a small bowl, whip heavy cream and a pinch of salt until stiff peaks form. Top the tart with whipped cream.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes (tart crust) + refrigeration time
Summary
Experience the bold flavors of South Africa with these 18 authentic recipes. From classic dishes like bobotie with yellow rice and chutney, to savory options like braai lamb chops with garlic and rosemary, there’s something for everyone. Indulge in sweet treats like malva pudding with custard sauce or koeksisters with syrup glaze. Discover traditional favorites like potjiekos with beef and vegetables, or try something new like sosaties with apricot and lamb skewers. These recipes showcase the diversity and richness of South African cuisine.
