At Cape Agulhas, the southernmost point of Africa, mix with the cold water of the Atlantic, with the warm waves of the Indian ocean. A geographical special position, which has led to the fact that in South Africa, culinary meridians cross: The sea route to India and China to Europe around the Cape and made the country a transit point for Goods from Asia.
South Africa’s immigration history, the cuisine of the country has influenced Dutch and British settlers touched as well in cooking pots, such as Malaysian and Caribbean slaves from the Dutch colonies. There are immigrants from Portugal, France and Germany followed. Chinese and Indian workers settled in South Africa. All of them influenced with your cooking cultures, the Kapküche. The traditional dishes of the Zulu, Xhosa, Sotho and other African peoples.
Today, the rainbow nation is not the language of only eleven official country, but also a diet, reveals a lot about the people who live here. How it tastes depends, therefore, where one is a guest.
Impala, Kudu or Springbok meat
What unites all South Africans, is the love of the flesh. In any case, you should refuse, therefore, an invitation to a Braai, the South African variant of the Barbecue. Grilled, actually, always, whether it’s Steaks, chicken or Boerewors – a tasty flavored sausage roll made of beef and mutton. But also exotics such as ostrich or crocodile meat sometimes on the grate.
No Braai is complete without a sauce Periperi-Chilli, Relish, such as Chakalaka, or a fruity Chutney. As side dishes, the South Africans like to use baked sweet potato or pumpkin columns, popular Squashes and Butternuts. In African families, there’s the food: Pap, so corn porridge, or Sam, is a Xhosa dish made of white beans. The Millies-called corn directly on the Grill.
in addition to the international fast food that is also very popular in South Africa, serving the better Restaurants tasty Steaks of Impala, Kudu or Springbok meat. Also with East Africa, African impact, peanut or coconut sauce, and Live Music. Along the coast, and in particular the Garden Route, there are Seafood, sea fish, calamari and oysters in Abundance. Especially popular is the Snoek, a local fish, prepared in different ways is smoked: dried or grilled.
dry meat Snack of the Vortrekker
In Cape town and the surrounding area, Kapmalaien make one of the best kitchens in the country, known for numerous, “Bredies” referred to stews. Another specialty kapmalaiischer kitchen Sosaties, skewers of marinated lamb meat – spicy like a shish kebab, or also fruity with apricots.
for The Bobotie, a minced meat filled with Egg custard baked casserole that resembles a shepherd’s Pie. Seasoned with one of the Cape Malay Curries are milder and sweeter than the Indian version. Excellent and spicy Indian curries you get in Durban: A majority of the people living here has Indian roots.
For the small Hunger Samoosas – filled dough pockets to be sold together with a variety of Pies in South Africa on every street corner. And of course Biltong: in the past, the Vortrekker ate car the popular dried meat Snack in the plan. Today there is the American Beef Jerky-like Biltong in the supermarket or at the gas station: in handy slices are cut, or as large slabs.
if you have a little more Muse, you can drink in a Café or farm shop for a Cup of traditional Roibostee and Koeksisters, the teeth bonding. This is a braid, braided, fried pastry that is soaked after Baking in the syrup.
Great selection for beer and wine lovers
To eat a chilled Windhoek lager, which is brewed in Namibia, formerly German southwest Africa, according to the purity law of the former colonists. Also tasty are the other popular brands of beer: Castle lager, Carling Black Label or Amstel. To popular rights, the fruity Cider Savannah Dry and Hunter’s. of the fruit Of the Marula tree comes the taste of another South African specialty, the Amarula liqueur.
But also wine lovers in South Africa to find an abundance: The wine-growing at the Cape already has 350 years of Tradition. Then, as now, South Africa are grown and American wines, especially in the southwest, in the province of Western Cape. The wines from Stellenbosch and Constantia are now popular all over the world. In addition to the typical South African variety Pinotage or Steen also Shiraz, Chardonnay, Sauvignon, Merlot and Pinot are grown Noir.
At best, the wine tastes directly on the Well. Almost any of the numerous wineries in the Cape, offers tastings where you can try for a small amount of the in-house varieties. The goods can be discovered with the car very well on their own. Alternatively, it is also organized bus tours are offered through the Winelands. The advantage is that No one has to drive and miss.
Text: Peter Neitzsch