Southern African Cuisine

The cooking of Southern Africa is sometimes called 'rainbow cuisine', as the food in this region is a blend of many cultures – the indigenous African tribal societies, European and Asian. To understand indigenous cuisine, it is important first to digress to understand the various native peoples of southern Africa. The indigenous people of Southern Africa were roughly divided into two groups and several sub groups. The largest group consisted of the Bantu-speakers, whose descendants today may identify themselves by various sub-group names such as Zulu, Xhosa, Swazi, Sotho, Tswana, Pedi, Shangaan and Tsonga.


Koeksisters

A koeksister or koesister comes from the Dutch word koekje, which translates to “cookie”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. Koeksisters are very sticky and sweet and taste like honey.

Continue reading »

Southern African Cuisine

The cooking of Southern Africa is sometimes called ‘rainbow cuisine’, as the food in this region is a blend of many cultures – the indigenous African tribal societies, European and Asian. To understand indigenous cuisine, it is important first to digress to understand the various native peoples of southern Africa. The indigenous people of Southern Africa were roughly divided into two groups and several sub groups.

Continue reading »

Related Categories

Page 1 of 11
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: