Is there a better way to experience South Africa than by taking a culinary road trip and tasting each region's famous, flavourful foods?
From boerewors, chakalaka and pap to potjiekos, there's no shortage of unique delicacies to try in South Africa.
Here are some of the iconic foods to savour this Heritage Month.
Boerewors
Boerewors is made by grinding meat, spices, salt, pepper, and vinegar, into a sausage casing to form a continuous spiral, rather than individual short sausages.
It is ideal for a traditional South African braai, but being quite versatile, it is also suitable for breakfast, lunch or supper, as the main meat course, or in casserole dishes.
Boerewors is taken so seriously that there are yearly competitions to see who can make the best.
Rusks
Rusks, a beloved South African treat, have a history as rich and diverse as the nation itself. These hearty biscuits, resembling dry bread, have become a staple in many households, offering a unique and satisfying taste experience.
Rusks are renowned for their crunchy exterior and slightly softer interior. The double-baking process not only ensures a longer shelf life but also imparts a distinctive texture that sets rusks apart from other baked goods.
The taste is hearty and comforting, with a subtle sweetness that makes them perfect for dipping into tea or coffee.
Milk tart
The milk tart or melktert, as it is called in Afrikaans, is a dessert loved by many South Africans, so much so that it has its own special day. #
Yes, every year on February 27 South Africans celebrate National Milk Tart Day.
Traditionally described as a shortbread crust with a milky filling, this classic dish is said to have come from the Dutch in the 1600s.
Chakalaka and pap
Chakalaka is a vegetable-based South African dish that combines beans, onions, peppers, carrots, and a unique blend of spices to create a punchy side that is great alongside meat.
It is also often served with pap, a corn meal side that’s similar to polenta. The spicy chakalaka and pap make for a winning blend and this meal definitely has to be on your list to try.
Biltong
Biltong is a high protein, low carb meat snack that you also have to enjoy this month in celebration of Heritage Month.
Its popularity has grown dramatically in recent years and it is now enjoyed in many parts of the world. Biltong has a very long history in SA where it was first used as a way to preserve meat during long hunting expeditions.
The first recorded use of biltong as a snack can be traced back to the 17th century when Dutch settlers in SA began using the technique to preserve meat during voyages to the East Indies.
The traditional method of making biltong involved hanging cuts of meat in the sun to dry but over time the process was refined.
Preparation evolved to include marinades of spices and vinegar which not only added flavour but also helped to preserve or “cure” the meat, vital in the days before refrigeration.
Gatsby
The Gatsby sandwich is a popular street food that originates in Cape Town.
There are various types of Gatsby submarine sandwiches but the essentials are a large roll (at least a foot long or longer) filled with French fries and cheese, and then a variety of other items which could include polony, sausages, steak (most popular) eggs, etc.
The sandwich is so big that it is usually sliced into four portions, and it can easily feed several people.
Potjiekos
Potjiekos, literally meaning ‘small pot food’, is another traditional food eaten in many parts of SA. This stew consists of meat and vegetables, slow-cooked over an open flame in a cast-iron pot (potjie).
The dish is cooked in layers and should not be stirred until it’s ready to be eaten. The result is a rich and varied taste, and since the layers are kept separate, you should still be able to discern every ingredient when you’re eating.
You’ll find many variations of potjiekos throughout SA but we would recommend trying one made with oxtail.