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Southern African Cooking & Recipes

Main - Africa People & Culture | Main - African Cooking | Cooking & Recipe Books

South Africa, Botswana, Namibia, Mozambique, Zimbabwe, Zambia, Malawi

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. They arrived in the region around two thousand years ago, bringing crop cultivation, animal husbandry, and iron tool making with them. Hence the Bantu-speakers grew grain crops extensively and raised cattle, sheep and goats. They also grew and continue to grow pumpkins, beans and leafy greens as vegetables.

The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include apples, grapes, mangoes, bananas and papayas, avocado, oranges, peaches and apricots. Desserts may simply be fruit, but there are some more western style puddings, such as the Angolan Cocada amarela, which was inspired by Portuguese cuisine. Meat products include lamb, and game like venison, ostrich, and impala. The seafood includes a wide variety such as crayfish, prawns, tuna, mussels, oysters, calamari, mackerel, and lobster. Last but not least, there are also several types of traditional and modern alcoholic beverages including many European-style beers.

[Source: Wikipedia ]


Nsima - Staple Food

Mbatata Biscuits - sweet potato

Malawian Desserts - recipes including
Nthochi (banana) Bread
Mbatata (sweet potato) Cookies
Mtedza (peanut) Puffs
Zitumbuwa (banana fritters)


How a Dinner is Served in Mozambique

Sopa De Feijao Verde - String Bean Soup

Feijoada Moçambicana - (Mozambican Bean Stew

Frango a Portugesa - Chicken the Portuguese Way

Shrimp and Seafood the Mozambique Way

Matata - Clam and Peanut Stew

Piri-Piri - Hot Pepper

Ananas con Vinho Do Porto - Fresh Pineapple in Port Wine

South Africa

Traditional African and South African recipes

Roast Kudu Fillet

Sosaties - Grilled Marinated Meat with Apricots

Cape Kidgeree - Fish and Rice

Klappertert - Coconut Pie Dessert

Bobotie - Baked Beef Curry With Custard Topping

Cape Boboti & Brandy Pudding

How To Make Real South African Biltong

How to make real South African Boerwors

More South African Recipes


Chicken Stew with Sadza Dumplings

Dovi (Peanut Butter Stew)

Pineapple Ham with Avocado

Sadza (Corn Porridge)

Corn Meal with Pumpkin

Nhopi (Maize Meal with Pumpkin)

Zimbabwe Greens

Cornmeal Cake

Nyma ye Huku (Zimbabwean Chicken Stew)


Zimbabwean Malva Pudding

Mapopo (Papaya Candy)

Zimbabwean Sweet Potato Biscuits

Cookies from Zimbabwe

Rock Shandy

Recommended Books
South African Cape Malay Cooking

South African Cape Malay Cooking
Buy from USA    Buy from Europe
by Sonia Allison, Myrna Robins, Sidney Bond
Two leading food writers combine their talents to celebrate this is sparklingly original yet one of the world's least know cuisines from the Cape community of South Africa: a cuisine that combines the tastes and recipes of Malaysia, The Dutch East Indies and Europe with the herbs, spices and foods of the Cape. Probably the world's first fusion cuisine.

South African Gourmet Food and Wine

South African Gourmet Food and Wine : Traditional South African Food and More
Buy from USA    Buy from Europe
by Myrna Rosen, Lesley Loon
Well-rounded source of South African cuisine, including favorite dishes from a variety of contributors. No dish is too complex to be prepared in any kitchen and many delectables can be made quickly and easily

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