South African cuisine is a combination of the recipes from the many cultural groups that have co-existed in the country over the past 350 years. The Khoisan, the first known inhabitants of the country, were mainly hunter-gatherers. Later, the Bantu people introduced agriculture to the country by growing maize, sweet potato, gem squash and other vegetables for their dishes.

When the Dutch and English arrived, they introduced sausage, later known as "boerewors" (farmer's sausage), bobotie and practical stews, such as "potjiekos". Home-made boerewors sausage actually evolved from recipes brought by German immigrants at a later stage. The slaves, imported from the east (India and Malaysia) added curry and other spicy flavourings to our dishes.

The first Europeans to set foot in South Africa were the Portuguese explorers. They added fish dishes and peri-peri to the melting pot. All the larger cities of South Africa have a wide range of restaurants that specialise in Greek, Italian, Chinese, Mexican, Portuguese and even Cajun ethnic food. Naturally, there are plenty restaurants that serve traditional local dishes.

The braai is undoubtedly the country's favourite pastime, being such a sunny country. It is the South African equivalent to the barbecue and dates back from the trekking days.

Meat, fish, chicken, potatoes and onions are cooked over coals, outdoors. Almost every suburban house has a braai area - many have an indoor one as well.

The braai often reflects he influences from the many cultural groups. For instance, one could easily be offered biltong (jerky) and chilli-bites as a starter while waiting for the sosaties (kebabs), boerewors, steak or ribs to braai. Pap (a traditional Bantu porridge) and/or vetkoek (deep fried dough balls) are often served with the main dish. Boerewors is not always made of spiced minced beef or pork meat - it can also be made of ostrich and game.

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CAPE MALAY COOKING

The meals are not served in their respected courses; all the courses are laid out simultaneously on the table. Everyone decides for himself/herself what he or she chooses to eat first. The lady of the household seldom sits at the table. She sees to everyone's comfort.

A good Malay cook is known as a modji-cook. She enjoys a high standing in the community and is often asked to cater at weddings and funerals. She alone receives all the credit. The modji-cook is never paid for her effort, but if she should ever need a favor from anyone who has "employed her", she is always granted that favor. This is known as kanala.

Malays have one typical dish – curry, even on hot days. They believe that curry eaten on a hot day, helps to cool the body. In the days of District Six, many people from the city and well-known visitors from overseas, made the excursion into the area to sample the curry at Mr. Kathrada's Crescent Café in Hanover Street. Bobotie – minced meat cooked with brown sugar, apricots and raisins is also very popular. Koeksisters – luscious spiced doughnuts, dipped in syrup and rolled in desiccated coconut – are still a Sunday morning refreshment among the Malays.

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