Food
Traditional dishes
The South African culinary tradition comes from several countries world-wide and reflects, on its own, the various episodes of the South African History. Indeed, only a few African dishes are strictly of South African origin. Most recipes have been imported before being acutely adapted with the passing centuries, with local ingredients.
Biltong: meat strips, often game but mostly beef, marinated in a spicy and salty preparation, then, most of the time dried in the wind and the sun. It is often served as appetiser, accompanied with a drink or as a salad or dish garnish in traditional restaurants.
Rusks / Boerebeskuit: it is called the farmers' biscuit: they are rural bread rolls cooked in open air clay ovens.
Corn: Cooked corn is one of the South Africans' favourite dish. Famous under the name of " mealie ", it is equally eaten on the cob or in grains.
Bobotie: Bobotie is a cheese-topped dish of minced meat spiced up with oriental spices and cooked fruits (apricots or peaches). It is covered with an egg based preparation and milk. It is oven-cooked and served with saffron rice and grapes.
Pickled Fish: one of the the most famous dish of The Cap. It is a fishy curry, prepared from a firm white fish. It is served cold.
Food-related taboos
Culinary taboos depend on the various religions present in South Africa. Moreover, there are several customs in the art of eating. For example, the Muslims wash their hands and rinse their mouth. Then the host pronounces the " Bis'millah ", which means " in the name of Allah ". The food is grabbed with the right-hand fingers but nowadays, the use of a fork and a knife is increasingly accepted.
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