By Nathan Fong

The cuisine of South Africa is one of the world’s most cosmopolitan having been influenced by a melange of Asian and European styles combined with a large dash of Malaysian culture. Cape Town was first settled in the 17th century by the Dutch East India Company as a supply port to and from the Indies. The French and the British arrived at the end of the 18th century bringing slaves from Madagascar, India, Malaysia and Mozambique. With them came their culture, culinary influences and spices to add flavour to the traditional Dutch and English stews of the time. It was the blend of Dutch Boer and indigenous South African culture that created the Afrikaans language and the local cuisine, often referred as “Cape Dutch" or "Cape Malay,” drawing from the culinary influences of Holland, Malaysia, India and France.

Try these recipes for a taste of South Africa and wines from the region. (Hint: click on the picture or name to get the recipe.)

Chicken Curry Bunny Chow Served with Cape Malay Tomato Salad and Mango Chutney

Pairs well with Nederburg Riesling OR Graham Beck Shiraz-Viognier.

Curried Lamb Potjie

Pairs well with Graceland Cabernet Sauvignon OR The Grinder Pinotage.

Malva Pudding

Pairs well with KWV 5 Star Brandy OR Amarula Cream Liqueur.

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