National Classics

• braai (barbecue): The heart of South African social life—grilled beef, lamb chops, and sausages served with pap (maize porridge) and spicy tomato chakalaka relish.
• bobotie: Spiced minced meat baked with egg custard, served with yellow rice, originating from Cape Malay cuisine.
• biltong: Savory, chewy cured meat strips, a popular national snack and beer accompaniment.
• boerewors: Coarsely ground beef sausage, typically served with braai.
• potjiekos: Slow-cooked meat and vegetables in a cast-iron pot, rich in flavor.

Regional Specialties

• Durban: Indian-influenced curries and bunny chow (hollowed-out bread filled with curry).
• Cape Town: Cape Malay cuisine, blending Malay, Dutch, and Indonesian flavors.
• Wine regions: South Africa’s signature grape varieties like Chenin Blanc and Pinotage; wine tastings can be booked at estates.
• Desserts: melktert (milk tart) and koeksisters (plaited syrup pastries).

Price Range & Where to Eat

• Biltong and dried meats at street stalls cost around 30–80 ZAR; main dishes at casual restaurants are about 100–200 ZAR.
• Braai buffets or grill restaurants average 200–350 ZAR per person.
• Popular dining areas include Cape Town’s V&A Waterfront and Long Street, as well as Melville and Maboneng in Johannesburg.
• Wine farm lunches and tasting menus usually require advance booking.

Dining Customs & Tips

Mealtimes in South Africa tend to be late, with dinners often starting after 7 PM. Braais are usually held on weekends or holidays. If invited to a local braai, it’s polite to bring a small dish or drink. Tap water is drinkable in most cities, and free water is generally provided in restaurants. Bills usually include taxes but not tips; when paying by card, you can add the tip amount at the terminal before confirming the payment.