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.

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.

Peri peri chicken is a Mozambican dish consisting of grilled or roasted chicken that is often served with a creamy and spicy coconut sauce. Before grilling, the meat is traditionally marinated in cumin, garlic, paprika, lemon juice, and bird's eye chilis, giving the chicken a unique flavor.

The name of the dish is a Portuguese transliteration of the Swahili phrase piri piri, meaning pepper pepper, referring to the spiciness of the dish.

Sosatie is a South African meat dish consisting of pieces of lamb that are marinated in a sauce made with onions, garlic, hot peppers, tamarind juice, and curry leaves. The meat is then skewered and barbecued on a traditional South African braai.

It is recommended to add peppers, apricots, prunes, or mushrooms between each piece of skewered meat for the best flavor. Although lamb or mutton is the most typical choice, it can be replaced with beef or chicken. It is recommended to serve sosaties with rice or a salad on the side.

Waterblommetjiebredie is a seasonal South African stew originating from the Western Cape, and the name can be translated as small water flower stew. This hearty stew is prepared in the wet months from June to September and contains a combination of waterblommetjie flowers, lamb (knuckles, neck, or rib), onions, white pepper, wild sorrel, and additional ingredients such as garlic, coriander, potatoes, lemon, olive oil, and different seasonings.

The meat is first browned, then combined with other ingredients. The combination is simmered slowly until the meat becomes tender. Once done, it is recommended to serve the stew with white rice on the side. Interestingly, this local delicacy was first prepared by the Khoi indigenous people who had taught the early settlers how to use these flowers as food.

Denningvleis is a traditional stew. It's prepared with a combination of mutton or lamb, onions, garlic, tamarind, allspice, bay leaves, cloves, and nutmeg. It's important to use as little water as possible and braise the meat slowly when preparing this hearty stew.

The ideal cuts of lamb include shoulder chop, loin chop, ribs, shanks, or rack of lambs. Once prepared, the stew is traditionally served with geelrys (South African yellow rice), while a glass of light red wine makes for a perfect pairing.