South African cooking is the most diverse national cuisine in Africa — a country with eleven official languages and multiple distinct cultural traditions produces cooking that is simultaneously Zulu, Xhosa, Sotho, Tswana, Venda, Ndebele, Cape Malay, Afrikaner, Anglo-South African, Cape Coloured, and Indian South African. The Cape Malay tradition was documented in WA2-10; this entry covers the Indigenous African and Afrikaner traditions that are equally important.
South African cooking beyond Cape Malay.
EAST AFRICAN SLAVE ROUTES + CONTEMPORARY BLACK CULINARY RECLAMATION + ITALIAN REGIONAL DEEP