South African

South African Cuisine | Pictures
Cooking Basics

Eat Your Way Through South Africa

Travelers don't flock to South Africa for its grub so much as they do its game drives.
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Travelers don't flock to South Africa for its grub so much as they do its game drives. But on a recent trip there with the South African Tourism Board, I discovered why South African fare has famously been dubbed "rainbow cuisine": the food and drink in this country are as diverse as the people themselves.

South Africa's geographic location and its intricate colonial history have resulted in a cuisine that draws heavily not only from indigenous Africa, but also the Dutch, German, French, Indonesian, English, Indian, and Portuguese. Keep reading to learn more about the various influences on rainbow cuisine and what might go into a well-stocked South African pantry.

Precolonial Indigenous Cooking Wild Game Braai Lamb Peri-Peri Chicken Soul Food Chakalaka
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South African Food
Cooking Basics

Rainbow Cuisine: A South African Primer

The cuisine that hails from South Africa is just as complex and multicultural as the country itself.
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The cuisine that hails from South Africa is just as complex and multicultural as the country itself. Known as "rainbow cuisine," indigenous cookery and food from the many settlers in the country make up the broad spectrum of South African dishes. There are influences from as far as Malaysia to the Netherlands, and all come together to form a rich cuisine that is deeply loved. Generally speaking, the cuisine is heavy in meat, spices, and cooked vegetables. Find out some of the most notable and delicious South African foods — from a distinctive spiral sausage called boerewors to dried biscuits, known as rusks, that are dunked in coffee or tea — when you keep reading.

Review of 2009 Jam Jar Sweet Shiraz
Wine

Happy Hour: 2009 Jam Jar Sweet Shiraz

One bottle that stood out amongst the rest at the New York Wine and Food Festival was the 2009 Jam Jar Sweet Shiraz.
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One bottle that stood out amongst the rest at the New York Wine and Food Festival was the 2009 Jam Jar Sweet Shiraz. It was unlike anything else I've sipped before. It's a sweet red wine that's very different from a Port. It's not syrupy or thick, but smooth, full-bodied, and very fruity. The knowledgeable gentleman at the Drink South African table (the grapes are grown in South Africa's Paarl region) informed me that Jam Jar is best served slightly chilled. I couldn't agree more, the cold red was refreshing and perfectly balanced with neither too much sweetness or acidity. Jam Jar pairs wonderfully with dark chocolate, so if you are a fan of red wine and chocolate, I highly recommend this lovely Shiraz!