South Africa’s roads are paved with stories—and the flavours of its heritage are the tastiest way to travel them. From vibrant Cape Malay curries in the Western Cape to soulful Xhosa staples in the Eastern Cape, every bite signals history, migration, resilience, and celebration.
1. Cape Malay Food
Cape Malay cuisine is a vibrant fusion born of Southeast Asian, African, and European influences. It’s characterised by aromatic spices—cinnamon, cardamom, turmeric, and cloves—balanced with sweet and savoury elements, often featuring fruit and fragrant chutneys.
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Top Cape Malay dishes to look for along your route:
- Bobotie: Spiced minced meat baked under a creamy egg custard, enriched with raisins or apricots, and traditionally served with yellow rice and blatjang, a tangy dried-fruit chutney.
- Denningvleis: A slow-cooked lamb stew with tang from tamarind, layered with warm spices like allspice and cloves.
- Bredie (e.g., Tomato Bredie): A hearty stew where meat and vegetables simmer in a spicy, rich sauce rooted in Malay tradition.
- Samoosas: Triangular deep-fried pastries stuffed with savoury fillings—meat or veggie—perfect for a quick, flavorful snack on the go.
- Biryani (Breyani/Akni): A fragrant blend of rice, lentils, and meat—each Cape Malay version has its unique aroma and personality.
- Koesisters: Spiced dough balls—flavoured with aniseed, cardamom, and cinnamon—deep-fried, soaked in syrup, then rolled in coconut for a sweet breakfast treat.
- Boeber: A soothing sweet vermicelli pudding flavoured with cardamom, cinnamon, and rosewater—traditionally served during Ramadan.
- Blatjang: A vibrant apricot-chilli chutney with roots in Javanese recipes—excellent with bobotie, braaied meats, and other savoury dishes.
- Labarang/Barakat snacks (like mince pies and half-moons): Savoury or sweet bites served during celebrations, often shared as food giveaways known as barakat.
2. Bunny Chow (Durban)
Imagine curry, but eat it in the hollow of a loaf of bread—that’s Durban’s celebrated Bunny Chow. Born out of necessity and creativity among Indian communities under apartheid, this curry-in-bread is the perfect handheld reflection of endurance and ingenuity.
Available as quarter, half, or full loaves filled with mutton, chicken, or bean curry, Bunny Chow remains a beloved comfort food—practical, hearty, and deliciously messy.
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3. Umngqusho (Samp and beans)
Journey eastward, and you’ll encounter Umngqusho, a humble yet deeply comforting dish of samp and sugar beans—a staple among Xhosa communities in the Eastern Cape.
Made simply by simmering crushed maize kernels and beans, then enriching them with butter, onions, and spices, Umngqusho is as nourishing as it is rooted in tradition. Famously, it was one of Nelson Mandela’s favourites.
On the road, you can savour it at village homesteads, rural diners, or small-town markets—served alongside stews or greens, it’s a bowl of history and comfort.
4. Other heritage staples along the way
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A few more heritage classics to watch for on your route:
- Koesisters (Cape Malay version): Spiced dumplings fried, soaked in syrup, and rolled in coconut. Think sweet, aromatic, and perfect with coffee in Bo-Kaap.
- Pap & Chakalaka: Staple maize porridge paired with a zesty tomato-vegetable relish, a common fixture at food stalls, braais, and road stops.
- Gatsby: A famously indulgent sandwich originating in Cape Town—loaded with fries, proteins, and sauces—often shared and devoured along the roadside.
6. Where the road meets tradition
Whether you’re fueling up at a coastal takeaway, winding through rural towns, or pausing at a roadside market, these dishes are usually found in informal, welcoming settings—served on paper plates or in bowls, with service that’s as authentic as the food.
- Durban: Dive into bunny chow at 24-hour curry outlets.
- Cape Town/Bo-Kaap: Find Cape Malay curries and koesisters in family-run cafés.
- Eastern Cape & Garden Route: Umngqusho offering by local inns, homesteads, and community cookhouses.
- Small towns & food stalls: Bobotie, chakalaka, pap, and Gatsby sharing the spotlight.
Written by Lee-Ann Steyn
First published by Getaway
Also see: Food Challenges: Fun “Can You Make This Traditional Dish with a Twist?” Series
