Top 10 South African Foods: Here’s What’s Delicious!

Ah, biltong. Probably the most famous snack in South Africa, and for good reason.

What is it?

The name comes from Dutch: “bil” means rump or meat, and “tong” means strip. So literally, a “strip of meat.” It’s made by seasoning meat (usually beef, but sometimes game meat) with vinegar, salt, pepper, coriander, and a mix of spices, then letting it air-dry for a week or two.

The vinegar gives it that tangy kick that makes it instantly recognizable.

Now, full disclosure: I’ve never been a big fan of beef jerky. I’ve tried, but those Slim Jims never did it for me. But biltong? Totally different story. It’s richer and more flavorful.

Some describe it as what you’d get if jerky and prosciutto had a baby.

Here’s how biltong stacks up against beef jerky:

Biltong

• Cut into thick strips, often from prime beef silverside (with some fat left for flavor)
• Marinated with vinegar
• Air-dried — never smoked or cooked

Beef Jerky

• Usually cut thin
• No vinegar
• Smoked for that “campfire” flavor
• Dehydrated with heat

This high-protein, low-carb South African classic works as a snack on its own, but locals also toss it into sandwiches and even stews. It’s one of those foods that sounds simple until you taste it and realize why everyone’s obsessed.

I’ve had my fair share of amazing lamb from the melt-in-your-mouth goodness at Pedro’s House of Lamb in New Zealand (still dreaming about it!) to the tender, earthy lamb in Iceland.

But I’ll admit, I didn’t realize South Africa was also famous for its high-quality lamb until our trip.

Just like sparkling wine can only be called Champagne if it’s from France’s Champagne region, or beef earns the Kobe title only when it comes from Japan’s Tajima-gyu cattle in Hyogo Prefecture, South Africa has its own version of that prestige: Karoo lamb.

The name isn’t just a label; it’s a promise. To be called Karoo lamb, it must come from sheep raised in the Karoo region, where the land itself gives the meat its distinct flavor.

Karoo lamb owes its distinctive, herbaceous taste to the local shrubs the sheep graze on. They must feed on at least two of six indigenous plants unique to the area.

If you ever spot lamb with the Karoo Meat of Origin certification label, that’s your cue you’re getting the real authentic deal!

When a country is hugged by both the Atlantic and Indian Oceans, you just know the seafood scene is going to be incredible!

From kingklip and snoek to tuna, abalone, mussels, oysters, and langoustines, there’s no shortage of ocean-fresh options here.

You can go fancy and enjoy seafood as part of an elevated tasting menu (like the quail, langoustine, mussel, and ham dish we tried at La Petite Colombe) or keep it casual with classic fish and chips from a local seaside shop.

Fish and chips remain one of South Africa’s most beloved comfort foods. It’s usually made with fresh hake or snoek, fried to order until perfectly golden and crispy.

Speaking of snoek, this local favorite (a type of snake mackerel) is a true South African icon. You’ll find it served in all kinds of creative ways, from a simple grill brushed with apricot jam and butter to a smooth pâté with curried labneh.

We tried it both ways. First with “butter” at The Test Kitchen in Cape Town, and later as a pâté at La Petite Colombe in Franschhoek.

Both versions captured the same thing we loved most about South African cuisine: local ingredients elevated through creativity and care.

I lost count of how many gin and tonics we had during our two weeks in South Africa! The craft gin scene here is absolutely booming.

At its core, gin is simple: a base spirit, juniper, and whatever botanicals the distiller dreams up.

In South Africa, many gin makers add a local twist by infusing fynbos (the unique vegetation found only here) to give their spirits a distinctly regional flavor.

We tried a few standout bottles along the way. Inverroche Gin was one of our favorites. Their Classic, Verdant, and Amber gins all showcase different expressions of fynbos. Musgrave Pink Gin and Six Dogs Blue Gin also became quick favorites for their fresh, vibrant flavors.

Even winemakers are joining the gin movement.

We sampled the small-batch Wildcraft Equinox 79 Gin at Môreson Wine Farm during our self-guided tour of the Cape Winelands. It’s made from triple-distilled Chardonnay and nine botanicals. Crisp and aromatic.

Of course, some distillers are taking creativity to new levels like Indlovu Gin, made using elephant dung (we passed on that one!).

But not all experiments are quite so wild. KWV Cruxland Gin, infused with rare Kalahari truffles, won World’s Best London Dry Gin at the 2020 World Gin Awards, beating out 150 international brands.

After tasting it ourselves, we can confirm: it’s every bit as good as the hype.

Malva pudding is one of South Africa’s most beloved desserts.

Pure comfort in a bowl.

Even Nelson Mandela was a fan, and Oprah’s chef, Art Smith, famously served it at her Leadership Academy’s first Christmas dinner.

So what exactly is Malva pudding? Think of it as a tender, fluffy sponge cake made with apricot jam and a touch of vinegar. As soon as it comes out of the oven, it’s soaked in a sweet, buttery sauce kind of like how a tres leches cake gets its signature texture.

The result is a caramelized, melt-in-your-mouth dessert that feels like a warm hug.

The story goes that back in the 1970s, a woman named Maggie Pepler was asked by wine expert Michael Olivier to help run the kitchen at Boschendal Wine Estate. Her malva pudding quickly became legendary, and it’s been a South African staple ever since.

For many locals, it’s pure nostalgia. It’s best served with homemade vanilla custard or ice cream, preferably right out of the oven.

There’s even a boozy cousin to this dessert called the Tipsy Tart, made with brandy. We had a taste of it during our stay at the Stanley & Livingstone Boutique Hotel in Zimbabwe. So delicious!

Pronounced bow-buh-tai, bobotie is South Africa’s national dish. Imagine something between a shepherd’s pie, a spiced meatloaf, and a cozy casserole that somehow feels both exotic and familiar.

The dish has deep roots. The Dutch first recorded a version of it back in 1609, but it’s the Cape Malay community who really made it what it is today.

They’re the heart and soul behind so many of South Africa’s signature flavors … descendants of Indonesian, Malaysian, Indian, and other Asian slaves brought to Cape Town by the Dutch East India Company.

Over generations, they created a unique culture found nowhere else in the world, and their food tells that story beautifully.

The origins of bobotie are humble.

Back in the day, the Cape Malays would take leftover Sunday roast and transform it into a comforting Monday meal by adding curry spices, bay leaves, and sometimes raisins for a touch of sweetness. The final magic happens when it’s topped with a milk-and-egg custard and baked until golden and slightly creamy on top.

It’s usually served with yellow rice and chutney or sambal, a chunky mix of red chiles, vinegar, and salt that gives it just the right amount of zing.

I actually tried sambal for the first time at The Pot Luck Club, paired with Cape Malay fish, and it quickly became one of my favorite condiments in South Africa!

Instant coffee still has its loyal following. It’s cheap, quick, and does the job, but South Africa’s coffee scene has evolved far beyond that.

Over the past several years, there’s been a real buzz around specialty coffee, with farmers producing higher-quality beans and top-tier baristas showing off just how good those beans can taste.

South Africa has quietly become one of the world’s emerging coffee hotspots, and Cape Town sits right at the heart of it all. Cafés here don’t just serve coffee. They celebrate it.

One thing we noticed right away: coffee culture here moves at a slower, more intentional pace.

In the U.S., we’re used to grabbing a cup “to go,” but in South Africa, it’s more common (and expected) to sit down, sip, and actually enjoy your coffee in a proper cup.

It’s part of the experience, and we loved that!

Welcome to Africa, where meat lovers are in paradise!

If you’re a carnivore at heart, you’re in the right place. South Africa offers a wild variety of game meats: kudu, springbok, ostrich, wildebeest, crocodile, zebra, and even warthog. Everyone has their favorite.

One of our safari guides swore that warthog was a must-try, describing it as somewhere between pork and beef. Unfortunately, I never got the chance to confirm that myself.

Next time, maybe.

I haven’t sampled every type of game meat, but my favorite so far?

Ostrich.

When it’s cooked right, this deep-red meat tastes just like a beef steak. Tender, flavorful, and surprisingly lean. You’ll find it served as a steak, burger, or even carpaccio, and the best part is that it’s not gamey at all.

Many people compare it to filet mignon, only healthier thanks to its low fat content.

In South Africa, game meat is often cooked over an open flame with friends and family, a local tradition known as a braai. If you get the chance to join one, don’t miss it.

It’s a celebration of everything that makes South African food so special: flavor, fire, and community.

Every wine-producing country has that one varietal it’s known for.

Say Champagne and you think of France.

Sauvignon Blanc? Instantly, New Zealand comes to mind.

For South Africa, that wine is Pinotage. Bold, smoky, and proudly homegrown.

My husband and I aren’t wine experts by any means, but we are devoted wine travelers.

From the rolling hills of Slovenia and the historic vineyards of Burgundy to the volcanic slopes of Madeira, we love seeking out the best local pours wherever we go. South Africa’s Cape Winelands had been on our list for years, and Pinotage was one of the main reasons why.

Created in 1925, Pinotage is a cross between Pinot Noir and Cinsault. It didn’t make a big splash at first, but that changed in 1991, when a South African Pinotage won the Robert Mondavi Trophy for Best Red Wine at the International Wine and Spirits Competition in London.

From that moment, it became the country’s calling card.

Pinotage is not a shy wine. It’s rich and full-bodied, often with notes of blackberry, raspberry, smoke, tobacco, and licorice. It’s one of those “love it or hate it” wines . Bold, distinctive, and full of personality.

Wondering what to pair it with? Go for meat … steak, sausage, burgers, or game. The smoky, earthy flavors of Pinotage really come alive alongside South Africa’s legendary braai dishes.

And while Pinotage gets most of the attention, South Africa’s wine scene is far from one-dimensional.

The country also produces outstanding Chenin Blanc, Pinot Noir, Syrah, Sauvignon Blanc, Chardonnay, and sparkling wines made in the traditional Méthode Cap Classique style.

Proof that South Africa deserves a spot on any wine lover’s map.

What a fun name, right?

Pronounced “cook-sister,” this South African treat has a story as sweet as it tastes. The word “koek” means cake, and “sister” might come from “sisser,” meaning “sizzle.”

Or maybe it’s literal, referring to the way the dough is braided together like two sisters intertwined. I like to think it’s the latter. Either way, these golden pastries are basically “cake sisters,” and they live up to that adorable name.

Koeksisters are made from a simple donut-like dough that’s deep-fried until crisp, then dipped into sticky sugar syrup. They’re a Sunday tradition in many South African homes. The kind of treat that brings people together over tea and conversation.

They’re also something of a national treasure. When Prince Harry and Meghan visited the Bo-Kaap district on Heritage Day in 2019, koeksisters were proudly served with tea.

There are actually two main versions of this dessert:

→ Afrikaans Koeksister (with two k’s)
This version features tightly braided dough, deep-fried, and immediately dunked in cold syrup. That quick temperature contrast gives it a crisp shell and a syrupy center.

→ Cape Malay Koesister (with one k)
Rounder and softer, this version is spiced with cinnamon, aniseed, ginger, and cardamom, then deep-fried, dipped in hot syrup, and rolled in shredded coconut. It’s fluffier, warmer in flavor, and a little more like a traditional donut.

And if you spot something called a bolla, think of it as a baby koesister, basically South Africa’s version of a glazed donut hole. Definitely worth trying if you have a sweet tooth.

If you really want to experience South Africa’s incredible food scene, consider joining a highly rated food tour.

My husband and I have done food tours all over the world from Madeira to Vietnam, and they’re always one of our favorite ways to dive into a country’s culture.

We didn’t have the chance to do one in Cape Town, but if you can, check out Cape Town Culinary Tours. They are known for showcasing the city’s diverse flavors and hidden gems. Reviews speak for themselves!

My husband and I have always believed the best way to experience a country is through its food, and South Africa proved that ten times over. It’s a true melting pot of cultures and flavors, each dish telling its own story.

From browsing the Saturday markets in Cape Town, to sipping wine in the Cape Winelands, to savoring unforgettable meals at our safari lodge, every stop offered something new and delicious.

If you’re a curious traveler or just someone who loves good food, you’ll fall in love with South Africa’s culinary scene. It’s bold, diverse, and full of surprises.

Enjoy every bite!

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What other South African foods have you tried?

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