WHAT IS THE FOOD LIKE IN AFRICA?
The cuisine of southern Africa and neighboring countries is sometimes called ‘rainbow cuisine’ and rightly so as the foods of South Africa and countries around have largely been influenced by the indigenous Black people as well as several waves of immigrants which included Indians, Malaysians, and Europeans. Thus the food here is a blend of many cultures. The Malay influence has brought spicy curries, chutneys, pickled fish and curry marinated beef and lamb kebabs. The Indians have introduced a different line of culinary practices, including a variety of sweets and savories. The Afrikaners have their succulent stews of maize with tomato and onion sauce, with or without rice. There are many contributions like Dutch fried koeksister (type of donut) and milk pies. During the pioneering days of the 19th century new foods such as biltong (dried meat) and droe wors (dried sausage) and rusks evolved locally out of necessity. Basic ingredients include seafood, meat products (including wild gam
