Global Street Foods: South African Cuisine

Sous Chef Danielle McNeil will be serving South African Bobotie. History of the dish begins with the Dutch East India Company in the 17th Century, who brought it from their settlements in Indonesia to the Cape of Good Hope. Derived from the Indonesian dish Botok, bobotie evolved by incorporating local ingredients and Cape Malay culinary influences, becoming a flavorful baked mince dish with a distinctive egg custard topping.

South African traditional food history is a rich blend of indigenous ingredients and techniques from the Khoisan, Bantu and other local peoples, combined with significant influences from Dutch, French, German, Indian, and Malay communities. Key developments include the use of staples such as maize and sorghum, the introduction of farming and livestock by indigenous groups and later settlers, and the fusion of Eastern spices with Western dishes by Malay and Indian communities. Culinary rituals such as the braai (barbecue) and dishes such as boerewors (sausage) and biltong (dried meat) exemplify this diverse heritage.