Gastronomy

South Africa's cuisine has a variety of sources and states, among which include: culinary uses of indigenous people of South Africa such as the Khoisan, Xhosa and Sotho. Moreover foreign applications introduced during the colonial period of Afrikaner and British descent and their slaves and Servient, this includes the influences of Malaysian cuisine of the people from Malaysia and Java.

Food as:

*Amasi: Acid milk*Biltong: Salted raw meat

*Bobotie: dish originating in Malaysian cuisine, is like a meat pie with raisins and cooked with egg on top, and often served with yellow rice, sambals, coconut, banana slices and chatni.
*Boerewors, a sausage that has been traditionally subject to braai (barbecue).
* Bunny chow: a kind of bread filled with curry.
* Koeksisters Cape Flats are sweet and spicy, shaped like large eggs.
* Malva Pudding: A sweet and fluffy pudding apricot, of Dutch origin ..
* Mashonzha, developed with the Gonimbrasia belina (worm).
* Melktert (milk cake), milk-based dessert.
* Melkkos (milk food): another milk-based dessert.
* Mealie-bread, sweet bread with sweet corn.
* Mieli-meal: One of the staple foods, prepared baked or phutu pap (a traditional Bantu porridge is usually eaten with beans, meat or gravy.)* Ostrich meat is a source of protein low in cholesterol, is usually prepared as a roast or stew.
* Pamper koekies (pumpkin fritters): kind of bread where the flour has been replaced by pumpkin.
* Patat rolle (sweet potato rolls): kind of bread where the flour has been replaced by sweet potatoes.
* Pot brood (pot bread) and salted bread cooked over a fire in pots.
* Potjiekos, a traditional stew of African cuisine, with meat and vegetables prepared and cooked on cast iron pots.
* Rusks, a tough cookie and a rectangular shape, is often served along with tea or coffee, often homemade or purchased in markets (the most popular brand is Ouma Rusks).* Samosa: a pie filled with native Indian communities in South Africa.