South Africa boasts a remarkable array of delicious and distinctive snacks and meals, each steeped in rich history and bursting with flavour. From savoury to sweet, there’s truly something for everyone to savour!

Grab a snack - it's a great read!

Here are some favourites that you absolutely need to experience:

1. Biltong & Droëwors – An ideal choice for snacking, these dried and cured meats represent a true South African tradition. Biltong offers a thicker and chewier texture, whereas Droëwors presents a spiced, dried sausage experience. They can be effortlessly prepared at home—simply follow this recipe for an authentic taste!
2. Bobotie – A delightful dish infused with aromatic spices, featuring minced meat that's crowned with a velvety egg custard and baked to golden perfection. This unique combination of sweet and savoury flavours will capture your heart. Give it a try with this recipe.Bunny Chow – Originally from Durban, this hearty dish consists of a hollowed-out loaf of bread filled with spicy curry. It’s messy, flavourful, and oh-so-satisfying! Check out this recipe to make your own.
3. Melktert (Milk Tart) – This sweet treat is a South African dessert staple. With a creamy, custard-like filling and a dusting of cinnamon, it’s perfect for any occasion. Here’s an easy recipe to get started.
4. Vetkoek – Golden, deep-fried dough balls that can be filled with flavourful mince or savoured with syrup or jam. They boast a crispy exterior, a soft, fluffy interior, and are simply mouthwatering! Here’s a delightful recipe you can try.

Recipes:

Biltong

Ingredients:

• 1 kg beef (silverside or topside cuts are ideal)
• 2 tbsp coarse salt
• 2 tbsp brown sugar
• 1 tbsp coriander seeds (toasted and crushed)
• 1 tsp ground black pepper
• 1/2 tsp bicarbonate of soda
• 2 tbsp red wine vinegar
• 2 tbsp Worcestershire sauce

Instructions:

1. Prepare the Meat: Trim the meat of any excess fat and sinew. Slice the meat into 1-2 cm thick strips, about 2-3 cm wide and 10-15 cm long.
2. Season the Meat: In a large bowl, combine the coarse salt, brown sugar, crushed coriander seeds, black pepper, and bicarbonate of soda. Rub this mixture thoroughly into the meat strips.
3. Marinate: Place the seasoned meat in a container. Mix the red wine vinegar and Worcestershire sauce, then pour it over the meat. Cover the container and let the meat marinate in the fridge for 4-6 hours (or overnight).
4. Dry the Meat: Remove the meat from the marinade, pat it dry with paper towels, and then hang the strips in a cool, well-ventilated area (ideally around 18-22°C). Ensure the pieces don’t touch each other. Let them dry for 4-7 days, depending on how dry you prefer your biltong.
5. Enjoy: Once dried to your liking, your biltong is ready to be sliced and enjoyed!

Bobotie

Ingredients:

For the Bobotie:

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 kg ground beef or lamb
• 2 slices of white bread
• 1/2 cup milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp sugar
• 1 tbsp vinegar (preferably white or apple cider)
• 1 tbsp chutney (Mrs. Ball’s is a popular choice)
• 2 tbsp raisins
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 large eggs
• 3-4 bay leaves

For the Topping:

• 1 large egg
• 1/2 cup milk
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Bread: Soak the slices of white bread in 1/2 cup of milk until soft. Squeeze out the excess milk and set the bread aside. Keep the milk for later.
3. Cook the Onions and Garlic: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and garlic, and cook until the onions are soft and translucent.
4. Cook the Meat: Add the ground beef or lamb to the pan with the onions and garlic. Cook, stirring occasionally, until the meat is browned and fully cooked.
5. Season the Meat: Stir in the curry powder, turmeric, sugar, vinegar, chutney, raisins, pepper, and salt. Mix well to combine. Crumble the soaked bread into the mixture and stir it through. Remove the pan from the heat.
6. Prepare the Topping: In a small bowl, whisk together the egg, remaining milk from soaking the bread, and a pinch of salt.
7. Assemble the Bobotie: Transfer the meat mixture to a greased baking dish. Press it down slightly to level it out. Pour the egg and milk mixture over the top. Arrange the bay leaves on top for added flavour.
8. Bake the Bobotie: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the topping is golden brown and set.
9. Serve: Remove the bobotie from the oven and let it cool slightly before serving. Traditionally, bobotie is served with yellow rice, chutney, and a side of vegetables.

Melktert

Ingredients:

For the Pastry Crust:

• 1/2 cup (115g) butter, softened
• 1/2 cup (100g) sugar
• 1 large egg
• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking powder
• Pinch of salt

For the Filling:

• 4 cups (1 liter) milk
• 1 cinnamon stick
• 1 tbsp butter
• 1/2 cup (100g) sugar
• 2 tbsp cornstarch
• 2 tbsp all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Ground cinnamon for dusting (optional - especially for me i prefer little to none)

Instructions:

• Prepare the Pastry Crust:
• Preheat your oven to 180°C (350°F).
• In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the egg until well combined.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
• Press the dough into the bottom and up the sides of a 9-inch (23 cm) pie dish, ensuring it's evenly distributed.
• Prick the dough with a fork to prevent it from puffing up during baking.
• Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool.
• Prepare the Filling:
• In a large saucepan, heat the milk and cinnamon stick over medium heat until it reaches a gentle simmer.
• In a separate bowl, whisk together the sugar, cornstarch, flour, and eggs until smooth.
• Once the milk is simmering, remove the cinnamon stick and gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
• Pour the mixture back into the saucepan and return it to the stove over medium heat.
• Cook the mixture, stirring constantly, until it thickens to a custard-like consistency. This should take about 5-7 minutes.
• Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
• Assemble the Tart:
• Pour the warm custard filling into the pre-baked pastry crust.
• Smooth the top with a spatula, then dust generously with ground cinnamon.
• Chill and Serve:
• Allow the tart to cool to room temperature, then refrigerate it for at least 2 hours to set the filling.
• Once chilled, slice and serve your Melktert, enjoying its creamy, cinnamon-infused goodness!

Vetkoek

Ingredients:

• 4 cups all-purpose flour
• 2 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 1 1/2 cups warm water
• 1 tbsp vegetable oil (for the dough)
• Oil for frying (sunflower or canola oil works well)

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
• Make a well in the center of the dry ingredients and add the warm water and 1 tablespoon of vegetable oil.
• Mix the ingredients together until a soft dough forms. If the dough is too sticky, add a little more flour. If it's too dry, add a bit more water.
• Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

1. Let the Dough Rise:

• Place the dough back into the mixing bowl and cover it with a clean kitchen towel.
• Allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.

1. Shape the Vetkoek:

• Once the dough has risen, punch it down to release the air.
• Divide the dough into small, equal portions (about the size of a golf ball).
• Roll each portion into a ball and flatten slightly with your hands.

1. Fry the Vetkoek:

• Heat enough oil in a deep pot or frying pan to deep-fry the vetkoek. The oil should be hot enough (around 180°C or 350°F) for frying, but not smoking.
• Carefully place the flattened dough balls into the hot oil, frying a few at a time. Avoid overcrowding the pot.
• Fry the vetkoek for about 3-4 minutes on each side, or until golden brown and puffed up.
• Remove the vetkoek with a slotted spoon and drain on paper towels to remove excess oil.

1. Serve:

• Vetkoek can be enjoyed in various ways! They are delicious on their own, but you can also fill them with savoury mince, cheese, jam, or syrup.

Savoury Mince Filling (Optional):

Ingredients:

• 500g ground beef
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp vegetable oil
• 1 tsp curry powder (optional)
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 can of chopped tomatoes (400g)
• 1 tbsp chutney (optional)

Instructions:

• Cook the Mince:
• Heat the vegetable oil in a pan over medium heat.
• Add the chopped onion and garlic, and sauté until softened.
• Add the ground beef, breaking it apart with a spoon, and cook until browned.
• Stir in the curry powder, salt, and pepper, then add the chopped tomatoes.
• Reduce the heat and let the mince simmer for about 15-20 minutes until the sauce has thickened.
• Stir in the chutney for added flavour, if desired.
• Fill the Vetkoek:
• Slice the vetkoek open and fill with the savoury mince. Or opt for yesterdays left over foodies, whether it is tomato food, mince curry or chicken stir-fry - Serve warm and enjoy!

We’d love to see your culinary creations! If you try out any of these recipes, snap a picture and tag us. We can’t wait to see your South African-inspired dishes!

Happy cooking, and enjoy the flavours of Mzansi! 🍲📸