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Emsland | Germany
African Sky Hotel Werlte
Simola Restaurant
African Sky Hotel Werlte
Simola Restaurant
African Sky Hotel Werlte
Simola Restaurant
African Sky Hotel Werlte
Simola Restaurant
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Culinary History of Food Culture in Southern Africa

South Africa “the beginning”

Southern Africa's culinary history is characterized by traditional food practices such as maize and sorghum as staple crops, indigenous vegetables, hunting and consumption of game meats, the braai (barbecue) tradition, indigenous fruits, and cultural influences from Malay, Indian, and European cuisines.

San (Buschleute) and Khoi-Khoi:

The San and Khoi-Khoi, nomadic hunter-gatherer communities, had a diverse diet that consisted of wild animals, including antelopes, birds, and insects. They also gathered edible plants, berries, and roots. Milk and meat from their herds, such as goats and cattle, were also part of their diet.


The Xhosa, one of the largest ethnic groups in South Africa, traditionally cultivate maize and use it as their main staple food. They make "Umfino," a porridge made from ground maize and leafy vegetables such as spinach or cabbage. Dairy products like yogurt and cheese are also part of their diet.


The Zulu people also cultivate maize and prepare various dishes such as "Ujeqe" (steamed maize dumplings) and "Isibhede" (fermented maize dough). Meat, primarily beef and goat meat, plays an important role in their diet. They also gather wild fruits, vegetables, and herbs as part of their traditional food practices.


The Sotho people cultivate maize, millet, and vegetables. "Pap" is a traditional maize porridge that is commonly consumed in their diet. They also engage in livestock farming and incorporate milk and meat into their meals.

It's important to note that the traditional diet of indigenous peoples has undergone changes over time due to historical events, urbanization, and the introduction of new foods. However, many of these traditional dishes and ingredients still hold cultural significance and continue to be valued by the communities.

The first Europeans...

initially settled the Cape primarily to cultivate the land and provide fresh food and water for trade ships traveling to and from India. As the small settlement of the Dutch East India Company evolved into a village, hearty and nourishing Dutch cuisine dominated. Roasted meats and "potjes," stews, were prominent on the menu.

Over time, sailors from various countries, Malaysian slaves, Indian contract workers, French Huguenots, English and Scottish settlers brought recipes from their homelands.

Eastern Delights


The cuisine of Malays and Indians has had the strongest influence on South African cuisine. In Cape Town, one can taste Malay dishes particularly well. Small pieces of lamb and beef, grilled on short skewers, are called "sosatie," derived from the Indonesian "sate." Another delicacy is the "bobotie," a meatloaf originating from Java, seasoned with mild curry, sweet and sour flavors, and "blatjang," a spicy sauce made from dried fruits.


Durban is a paradise for lovers of Indian curries. They are prepared with fish, chicken, lamb, or beef and often served with a sweet and sour fruit sauce called "chutney." Indians season their dishes quite strongly, but the heat can be tempered by adding a handful of grated coconut.

"European Delights"

South Africa owes to the British the tradition of roast beef, various pudding variations, and the calorie-rich "English breakfast." The Huguenots, who immigrated in the late 17th century, revitalized fruit and wine cultivation in the Franschhoek Valley.


In addition to various types of fish and shellfish, oysters, crabs, and squids, the seas around the Cape offer a special delicacy: a highlight for many South Africans and their friends from overseas is "crayfish" served with curry or grilled "kingklip" accompanied by fluffy white rice.


Since the first Dutch farmers arrived at the Cape and hunted lions, elephants, buffalos, and antelopes, South Africans have taken great pleasure in grilling meat and sausages outdoors over charcoal. This tradition is known as the "braai."

South African cuisine offers a variety of specialties that reflect the diversity of cultures and culinary influences in the country. Here are some of the most well-known specialties:

Bobotie: A traditional dish made from seasoned minced meat, eggs, and a mixture of milk and bread.

Biltong: Dried and cured meat, similar to beef jerky but with its own unique flavors and textures.

Boerewors: A type of traditional South African sausage made from a mixture of beef and pork, seasoned with spices like coriander and cloves.

Potjiekos: A slow-cooked stew made in a cast-iron pot, usually prepared with meat, vegetables, and spices.

Bunny Chow: A popular street food originating from the Indian community in South Africa, consisting of a hollowed-out loaf of bread filled with curry.


South Africa has a rich and diverse culinary scene, and its desserts are no exception. Here are some famous desserts from South Africa:

Malva Pudding: This is a warm, sticky sponge pudding made with apricot jam and served with a creamy sauce. It's a classic South African dessert enjoyed by many.

Koeksisters: These are deep-fried pastries made from twisted dough that's been dipped in a sweet syrup. Koeksisters are crispy on the outside and sticky on the inside, and they are a popular treat in South Africa.

Milk Tart (Melktert): This is a creamy custard tart with a sweet pastry crust. It's made with milk, eggs, sugar, and a hint of cinnamon. Milk tart is a beloved South African dessert that can be enjoyed at any time of the day.

Peppermint Crisp Tart: This dessert consists of layers of crushed biscuits, caramel, whipped cream, and Peppermint Crisp chocolate bars. It's a simple yet delicious treat that's often served at social gatherings and special occasions.

Amarula Don Pedro: Amarula is a popular South African liqueur made from the fruit of the Marula tree. An Amarula Don Pedro is a cocktail made by blending Amarula with vanilla ice cream and sometimes adding a splash of whiskey. It's a creamy and indulgent dessert drink.

Cape Malay Koesisters: These are similar to the traditional Koeksisters but have a distinct Cape Malay twist. Cape Malay Koesisters are spiced doughnuts that are deep-fried and coated in a sweet syrup infused with cinnamon, cardamom, and aniseed.

Melktert Shooters: These are shot-sized glasses filled with a creamy milk tart filling and topped with a sprinkle of cinnamon. Melktert shooters are a fun and bite-sized way to enjoy the flavors of the classic South African milk tart.

Hertzoggies: These are sweet pastry tarts filled with a mixture of apricot jam and a coconut and egg yolk-based filling. They are named after J.B.M. Hertzog, a former South African Prime Minister, and are often served during festive occasions.

Please note that pets are not allowed in our restaurant.