South African Food and the Braai

South African cuisine reflects the diversity of the rainbow nation, blending African, Dutch, Malay, Indian and British influences. At its heart is the braai, far more than a barbecue but a cherished social ritual of grilling meat over wood or coals, from boerewors sausage to steaks, often with pap. Alongside come hearty stews and bobotie, the spicy Cape Malay curries of the Cape, chewy biltong snacks, and the fine wines of the winelands.

The main sights

• The braai - the beloved barbecue ritual of grilled meats.
• Boerewors and pap - the coiled sausage and maize porridge.
• Cape Malay curries - the fragrant, spicy bobotie and bredies.
• Biltong - the air-dried, spiced meat snack.

When to go

Year-round; the braai is a social occasion best shared, and National Braai Day coincides with Heritage Day in September. The Cape Malay food of Cape Town and the Indian-influenced cuisine of Durban reward seeking out.

Things to know

The braai is as much a social culture as a meal, so an invitation to one is a real treat. It is meat-heavy, though the Cape Malay and Indian dishes offer spicier, more varied options. Biltong is an acquired taste for some. The food is generally excellent value, especially paired with the country's fine, affordable wines.

Nearby

The Cape winelands, the Cape Malay Bo-Kaap of Cape Town and the curries of Durban are highlights.