A culinary guide to South Africa

South Africa’s food is often called the country’s ‘rainbow cuisine’, because it reflects the layers of history, migration, and tradition that have shaped the nation itself. Diverse ingredients and cooking methods have been shaped over centuries by indigenous people, European settlers, and global immigrants, resulting in a unique fusion cuisine that reflects resilience, celebration, and hospitality. Go on – take a bite, and taste your way around the country.

A colourful, vibrant port city, Cape Town’s food reflects the fact that people from all over the world stopped here. Indigenous Khosian diets of grains and seafood merged with Dutch settler stews, British puddings, Indian curries, and the light, fragrant dishes of the Cape Malay community. Visit Bo-Kaap, still inhabited by descendants of those who were brought here from Indonesia, Malaysia and India, and take a cooking class hosted by a local family to learn about their spice blends and home recipes, passed down through generations. For more contemporary global cuisine, immerse yourself in lively markets, like the Bay Harbour Market in Hout Bay for everything from fresh seafood to paella, fish and chips, tacos and Korean bulgogi, or the V&A Waterfront Food Market where burgers, sushi and steamed mussels are all on the menu. Don’t miss the city’s braai (barbecue) tradition, best experienced on the beach, or treat yourself to a Gatsby, a massive, sub-style sandwich stuffed with chips, meat and sauces; find one at Super Fisheries in Athlone, its birthplace. At Gold, you’ll experience a 14-dish African tasting menu with drumming and storytelling, blending food with culture and performance.

It the heart of South Africa’s thriving wine scene, food in Stellenbosch is inseparable from viticulture; the fertile vineyards and soil foster farm-to-table gastronomy that celebrates locality, seasonality, and shared heritage. Here, Dutch and French Huguenot farming traditions brought hearty breads, stews, and preserves, while the Cape Malay influence introduced aromatic spices, curries, and sweets like koeksisters; find a good Cape Malay curry at the Oude Werf hotel, and treat yourself to a bag of syrupy koeksisters at a local market like Root 44. Another local dish is the bobotie – spiced minced meat with an egg topping; find it a traditional restaurant such as De Volkskombuis. Slow-cooked meat and game are also popular here; head to The Fat Butcher for their signature Dormer lamb dishes. And don’t miss a wine tasting at one of the renowned estates, like Spier or Jordan; you’ll be served delicious local cheese and charcuterie alongside.

Bunny chow is one of Durban’s best-known cultural foodstuffs; essentially a curry in a hollowed-out loaf of bread, it reflects the arrival of Indian indentured labourers in the 19^th century, who brought spices and curry techniques. The name originates from the caste of Indian businessmen who sold the curry, known as ‘bania’, and the slang word for food, ‘chow’; try a legendary version at Gounden’s in Umbilo. The city also has a strong Zulu heritage, thanks to its location in the heart of KwaZulu-Natal province, so you’ll find Zulu dishes such as uphutu, a crumbly maize meal porridge, uJeqe – steamed bread – and usu, or tripe, at restaurants like Nkonzo’s Kitchen or Nguni Foods. Durban’s coastal location also means great seafood – try Jack Salmon or Cargo Hold on the waterfront for the freshest sushi, fish and chips, mussels, calamari and more. Buy your own local ingredients, from curry powder to crayfish, at markets such as Victoria Street.

Joburg is another culinary melting pot, where in a single day you can try food from China to Ethiopia, Italy, Portugal, Pakistan and more, thanks to the many migrants who moved here; take a walking tour to get an overall flavour of the city’s diversity. In the lively, arty neighbourhood of Maboneng you can enjoy local South African food; try The Social Table for classics like magwinya (fried dough balls) and mince, mogodu (stewed tripe) and samp (ground corn) or head to Kwa Mai-Mai market for shisa nyama (braai meat). Pick up a boerie, or boerewors roll, a highly popular snack featuring a delicious grilled spicy sausage, or a bowl of pap and chakalaka – maize porridge with curried vegetable stew – from a street food vendor. Sakhumzi, a restaurant in the Soweto township, is also a great place for authentic South African cuisine. And plan a day out at Fourways Farmers Market, set in the pretty Modderfontein Nature Reserve, with food stalls, crafts, flowers and music.

Located in the heart of the Karoo, South Africa’s vast, semi-desert interior region, Graaf-Reinet is the oldest town on the Eastern Cape, in a stunning setting ringed by mountains. A former frontier town, it’s known for game and sheep farming, and its culinary landscape is simple, robust, and rooted in the land. The Karoo’s arid climate shaped dishes that emphasize preservation, slow cooking, and seasonal produce. Slow-roasted or braaied Karoo lamb is a local speciality; try an elevated version at De Camdeboo restaurant at the Drostdy hotel, set in a historic building, or at Hello You. Air-dried meats, such as biltong and droëwors are also common, easily found at local markets or a quality butchers such as Kamdeboo Supermeat, while venison or springbok are also often found here and on restaurant menus. Treat yourself to a cup of great coffee at Maria’s Coffee, alongside a melktert, a sweet, creamy custard tart.