There is a reason they call South Africa the ‘Rainbow Nation’ – and it’s not just because of its natural beauty; it’s because of its people. Boasting eleven official languages, South Africa is a mosaic of cultures, a place that today recognises and embraces rich variety. From a food perspective, this celebration of colour, where customs converge and traditions entwine, results in a cuisine made up of a spectacularly vibrant palette.
South Africa’s culinary scene is much like its famed potjie pot – a bubbling combination of flavours, traditions and ingredients from every corner of the globe. Southeast Asian, Dutch, Indian, British, European and African indigenous food influences collide to create a national cuisine as varied as its people. Fiery spices from Indian curries gently mingling with a hearty Afrikaans stew. A Cape Malay sambal alongside Xhosa braised greens. Zulu umqombothi beer bringing festivities together. It is a cultural melting pot that has been simmering for centuries, resulting in a cuisine that is as diverse as the Rainbow Nation itself.
Australia is my home, but heading back to the place of my birth, there is comfort, as from a familiar bedtime story as a child. Now an adult, I am able to understand so much more about the country’s surprising flavours. And while I don’t profess to be a historic expert on its cuisine, I have been baptised in flavour after each trip back. A food trail led by my stomach has given so much back to my soul. The breadth
