Social Aspects of South African Food

There are many different cultures that are present in South Africa alone, with the most prevalent influences from the Dutch, French, Indian, and German settlers. Along with an increase of trade throughout South Africa, Europe, and India by the Dutch East India Company came the introduction of new people and cuisines to the already established South African culture. Today, the law even recognizes eleven different official languages amongst the numerous others that are spoken in that area. Being made up of so many different cultures is reflected in their wide variety of food customs and cultures (Coplan).

 Traditional way of making mielepap

Although there are many different influences on South African food, traditional African food is  generally cooked  over an open flame or a thre-legged pot called a potjie. Meat is the main part of every meal, and is accompanied by a starch called miele pap or mazie porridge, potatoes, or rice dish. The vegetables most commonly used are Beetroot, carrots, cabbage and pumpkin and are usually included as a side dish to the meal. Other staple South African foods include tripe, morogo (wild spinach), amadube (sweet potato and peanut mash), chakalaka (spicy relish served with the main course), and boerewors (a spicy sausage served in a roll similar to the American hot dog) (Traditional).

Melie pap, boerewors en sous (maize porridge, sausage and sauce) is a traditional staple with all South Africans. 

This love of meat in South African culture originated in the pre-colonial period when natives saw beef as the most important and high status meat; often the ribs of the slaughtered animal would be given the chief of the villages as a gift. Also established before early colonization was the act of beer brewing. The traditional, unfiltered, and cloudy beer was brewed from sorghum and was so prized that during weddings it was used as a gift that one family could give to another family These two traditional values are displayed in one of the most important traditions in South African food culture: braai, or barbeque (South African).

  Boerewors on a braai

 A braai (rhymes with fry) is similar to the American potluck where the social event is casual and laid back. Men usually stay outside and grill the meat consisting of boerewors, sosaties, kebabs, marinated chicken, pork and lamb chops, steaks, and sausages of different flavors and thickness. In the coastal regions, fish and rock lobster are also grilled. While the men are outside, the women will prepare the rest of the meal in the kitchen. These side dishes include pap (ground corn maize) eaten with tomato or onion sauce or spicy chakalaka, salads, vegetables, and desserts. Once the meal is ready it is usually eaten outside since the since social events are usually held in summertime (Smith).

National Braai Day Posters

The social gathering of a braai is so significant to the South African culture that Braai Day was degniated on September 24^th each year, also on the same day as their Heritage Day (Smith). The day was created to promote expression, historical inheritance, language, and unite South Africans of all heritages. Since people of South Africa come from so many different backgrounds, the day was created with the intent to bring everyone together for a celebration that everyone could enjoy (SA Unites).

 

Men enjoying a Braai in Cape Town

For South African holidays, a special meal may consist of rock lobster tail, lamb, or pork served with a side of cabbage and miele bread. Other side dishes that would be served are chopped vegetables, pickled fruits and vegetables called atjar, yams, geel rice, and green beans. After dinner, a common dessert eaten is melktert which is similar to a rice puddings. South Africans from a Muslin descent will eat this dessert after Ramadan after sunset (Freeman).