South African Agriculture & Food

(The Republic of South Africa)

South Africa is a cultural melting pot. The coastline provides an great amount and variety of seafood. The fertile soils and ideal climate provide a range of agricultural products. Fusion of cultures is common due to the diverse backgrounds of occupants of the land. Seafood, meats, barbeque, fruits, vegetables and side dishes common to South African culture can be washed down with beer and also the locally made wine from the Cape (South Africa Information).

A typical South African meal consists of colorful, freshly grown foods (South Africa Info).

 A likely meat dish would be mutton (sheep), beef, pork or seafood (Diets of Africans). 

Vegetables and fruit are prepared in many different ways. They are added to the meat, made into chutney, atjar (hot pickle relish introduced to S.A. by Malay's) or salads (Diets of Africans). 

South African desserts have strong Dutch influences and may be a fruit filled bread pudding or koeksisters (braided dough dipped in sweet syrup) (South Africa Connected). 

Wine from the Cape is very popular as well! It has been part of the culture for more than 350 years and is becoming popular around the world especially for it’s “easy drinking" (South Africa Info).

For the past five years, agricultural exports have contributed on average about 6.5% of total South African exports. Exports increased from 5% (1988) to 46% (2009) of agricultural production (Van Niekert). A great variety of fruits and vegetables are grown in South Africa include bananas, pineapples, pau-pau (papaya), mangoes, avocadoes, tomatoes, carrots, onions, potatoes, and cabbage. Nonetheless, Africa is centered on a staple crop, usually rice or maize, served with a stew. The most common dish made from cornmeal is called mealie meal, or pap in South Africa. White South Africans (Dutch descendants called Afrikaaners), Europeans, and Asian Indians in Africa have diets similar to their countries of origin. In urban areas, however, the diet of (black) Africans is increasingly dependent on meat, much like the diet of some West African pastoral tribes, as well as on empty calories from prepackaged foods similar to those found in the West. The result is an unbalanced diet (Levy).

Food Etiquette

Food etiquette in South Africa is mostly westernized, with some of its own idiosyncrasies. For instance, it's acceptable to eat pasta twirling it onto a fork with aid of a spoon, and lobster with your hands. The popular braai (barbeque) is another occasion where you can use your hands. In rural areas, traditional stew and mealie pap are also eaten with the hands - use your right hand only and roll the pap into a ball with your fingers, then dip it into the stew and eat. Most restaurants supply bread rolls as you wait for your meals - these should be broken and buttered a piece at a time. At fine dining restaurants, dress a little more formally towards a 'smart-casual' look. Most other eateries, however, are extremely informal, and in the many family-friendly establishments South African food etiquette is relaxed. If you are invited to dine at the home of South Africans or share a braai with them, it is good etiquette to take a box of chocolates or a bunch of flowers, or small gifts as tokens of appreciation (South African Food Etiquette).