Cape Malay Chicken Curry With Yellow Rice

Made of stamp mielies (samp) with sugar beans, butter, onions, potatoes, chillies and lemons, made to simmer.

Sheep head is a dish made from the head of a sheep, usually boiled or roasted until the meat is tender. It is eaten in various cuisines across the Middle East, the Balkans, and Central Asia, where the meat, tongue, and cheek are considered delicacies.

Hard, dry biscuit or a twice-baked bread. Rusks is the anglicized term for (Afrikaans: beskuit) and is a traditional Afrikaner breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way …

Potbrood ("pot bread") is bread first made by the Boer settlers of what is now South Africa. Potbrood was traditionally baked in a cast-iron pot (also known as a Dutch oven) in a pit made in the ground …

What could be described as a staple among uniquely South African foods, pap is a polenta-like meal made out of mielie-meal – a little bit like corn flour. Wholesome and filling, pap is the definitive accompaniment to a …

South Africa omelet made with ostrich egg. It is a hangover cure for South Africans.

A Dutch import, malva pudding is a sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce. This is South Africa's answer to the British sticky toffee pudding, served in …

Traditional Afrikaans version of doughnut in South Africa.Plaited dough deep fried in oil and then while hot immersed in cold lemon sugar syrup. Very sticky very sweet .

Droëwors is a South African dried jerky sausage based on the popular boerewors sausage. It's made from beef or mutton with sheep tail fat, coriander, vinegar, and various spices. It's sometimes enriched with garlic or chilli peppers. These …

spicy South African vegetable relish

Beer of the "Pale Lager" style from South Africa with a alcohol by volume (ABV): 5.00% Castle Lager is produced by SABMiller. It is the flagship product of the Castle Brewery and has been variously described as South …

Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis (hot peppers).