Southern African food brings together Indigenous traditions with Dutch, British, Indian, Malay, Portuguese, and other influences. Maize, sorghum, beans, pumpkin, greens, beef, lamb, goat, seafood, and game feature prominently, with fire cooking, stewing, and braising doing plenty of the delicious work.

South Africa is especially diverse, from braai and bobotie to Cape Malay curries and chakalaka. Neighboring cuisines add their own specialties, from maize-based staples to spicy seafood and grilled meats. The overall mood is generous, social, and wonderfully suited to eating outdoors.