From Boerewors to Bunny Chow - South African cuisine is as unique and eclectic as its culture. Like the US, South Africa is a melting pot of people, languages, traditions and food. Malaysian, Dutch, and Indian influences can be seen in many of the traditional dishes of South Africa.
We're excited to announce ALL NEW CHEFS at this year's festival! We'll be rolling out our new menu and highlighting our new vendors over the next few weeks, so stay tuned!
Peri Peri, a.k.a African Bird's Eye Chili, was first produced by Portuguese explorers settled in South Africa. This popular pepper is at the heart of spicy South African sauces and dishes.
Boerewors is a traditional South African sausage made of ground meat (beef & pork or lamb), and spices such as coriander, black pepper & clove. Often cooked on a braai (outdoor fire/wood-burning grill).
Fish & Chips, an invention credited to an Ashkenazi immigrant in London in 1860, is a popular take-away dish in South Africa, often served in a paper cone with chips (fries) and doused in malt vinegar.
Potjiekos, a.k.a. potjie, is a stew made in a three-legged iron pot called a potjie. The pot, introduced to Africa in the mid-1600's, eventually replaced clay pots for open fire cooking.
Bunny Chow, a quarter loaf of bread hollowed out and stuffed with curry, stew or other fillings, originated in Durban, South Africa. It's meant to be eaten on the go, without the aid of dishes and cutlery.
Mieliepap is a staple maize meal porridge that could be loosely compared to Italian Polenta or American grits, though the consistency is much finer than either. Being neutral in flavor, pap is meant to be served with veg, meats and or sauces or gravies.