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Gatsby is Cape Town's signature sandwich consisting of a crusty, toasted roll that is stuffed with bologna slices, French fries, ketchup, lettuce, and hot piri-piri sauce. The sandwich is so big that it is usually sliced into four portions, and it can easily feed several people.
Gatsby is named after F. Scott Fitzgerald's novel The Great Gatsby, possibly referring to the size of the sandwich and the richness of the filling. Today, there is a variety of different ingredients for the filling, from masala steak to calamari and sausages.
MOST ICONIC Gatsby
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Bunny chow is a South African dish consisting of a half or a quarter loaf of bread that is hollowed out and stuffed with curry that has been cooked with kidney beans or meats such as mutton, chicken, and lamb. It is traditionally consumed without utensils.
The dish originated in the city of Durban, and it is believed that bunny chow owes its origins to the Indian immigrants who came to South Africa in the late 19th century. Today, this cheap and filling dish has crossed borders, so it is also quite popular in the United Kingdom.
MOST ICONIC Bunny Chow
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Chakalaka is a spicy South African vegetable stew consisting of tomatoes, beans, and onions as its key ingredients, although some cooks might add various other ingredients such as carrots, bell peppers, chilis, and ginger. Originally, chakalaka was invented in Johannesburg, where it became a staple dish.
Today, it is a key component of most South African barbecues, where it is served as a side dish accompanying meat. Some people like to serve it as a cold salad, when combined with other greens. This stew is traditionally served with breads such as mealie pap, or with amasi, a type of thick sour milk.
MOST ICONIC Chakalaka
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Bobotie or bobotjie is a South African deep-dish casserole made from ground beef or lamb, herbs, spices, curry powder, fruits, and a finish of golden-brown egg custard that is scented with cinnamon or nutmeg. The dish originated from an Indonesian dish called bobotok, which was taken to South Africa in the 16th century by the Indonesians that transported spices and slaves to the country.
It is full of well-balanced flavors – sweet and fruity from the chutney, apricot jam, and sugar, spicy from curry and turmeric, sour from vinegar, and salty from the meat. Today, bobotie is so popular that it is a centerpiece of festive meals and can be found in most South African restaurants, where it is traditionally served with vegetables, yellow rice (white rice with turmeric), or steamed white rice that soaks up the rich juices oozing from the cut portions.
MOST ICONIC Bobotie
Tomato bredie is a South African stew made with tomatoes, butter, onions, garlic, chili, potatoes, and either beef or mutton cut into small cubes. The dish is traditionally served with fluffy white rice on the side. It is recommended to prepare tomato bredie a day in advance and leave it in the refrigerator, since it develops more flavor when reheated the next day.
MOST ICONIC Tomato bredie
Koeksister is a sweet South African snack with a sticky appearance. It is prepared by frying braided dough strips in oil, then dunking them into a cold sugary syrup. These sticky treats are sold on every major street in South Africa, and today they can even be found in most supermarkets.
It is recommended to top them with cinnamon or lemon juice before consumption.
MOST ICONIC Koeksister
Malva pudding is a traditional dessert consisting of a pudding base covered in a creamy, sweet sauce made with water, cream, vanilla, butter, and sugar. The pudding is usually made from butter, sugar, eggs, apricot jam, milk, flour, and salt. The dessert is typically served warm, preferably with ice cream, whipped cream, or vanilla custard on the side.
It is believed that the dish is named malva pudding after the Afrikaans word malva, meaning marshmallow, referring to the similarities between marshmallows and the pudding's texture, although some say that the name is derived after the fact that the pudding used to contain Malvasia wine.
MOST ICONIC Malva Pudding
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Potjiekos is a South African dish made by layering meat, vegetables, starches (such as potatoes, rice, or pasta), and sauce in the pot. Potjiekos is never stirred during cooking because the dish cooks slowly in order to let the steam build up. Making potjiekos is usually a social activity, since the dish is typically cooked from three to six hours.
It is prepared in small pots, hence the name. The dish dates back to the 1800s, but it is still widely consumed today.
MOST ICONIC Potjiekos
Biltong is a traditional beef snack that is cured in a unique way. The word comes from the Dutch bil, meaning hind quarter, and tong, meaning strip, in this case - a strip of meat. Although it looks similar to American beef jerky, it is quite different in flavor and the method of preparation.
The beef is dried with vinegar which cures the meat and adds layers of texture and flavor. It is seasoned with salt, pepper, and coriander, and the meat is much thicker than beef jerky. Originally, it was created out of necessity as a survival food when the Dutch settlers arrived in South Africa.