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Food of South Africa

The braai as a social institution, maize pap and chakalaka, Cape Malay curry and bobotie, biltong dried in the wind, Durban's bunny chow, and Madagascar's rice with romazava and vanilla.

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From Wikipedia

South African cuisine draws from the culinary traditions of the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to influence South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities produced an extensive repertoire of ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

South African cuisine on Wikipedia Text under CC BY-SA 4.0

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