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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
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
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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
View moreMala mogodu is a traditional dish consisting of stewed tripe (mala) and stomach lining (mogodu). The dish is considered a delicacy in South Africa, and it's usually served lightly curried and accompanied by pap, dumplings, fried onions, or new potatoes.
Mala mogodu is sometimes enriched with the addition of hot green and red chili peppers, depending on personal preferences for spicy food.
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.
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