South Africa

South Africa is a large country at the southern tip of the African continent. It is slightly less that twice the size of Texas. The country has large areas of plateaus, with some areas of higher elevations in the eastern Drakensberg Mountains, near the border with Lesotho. Over 80 percent of South Africa's land could be farmed, but only about 12 percent is devoted to agriculture. The main crop is corn (called "mealies" in South Africa). Wheat can only be grown in winter, when the climate is like the Northern Hemisphere's summer. "Kaffir corn," which is really sorghum (a grass similar to Indian corn), is another important crop. South African farmers also raise livestock, but their herds do not produce enough meat to feed the population. Meat is imported in the form of live animals from neighboringNamibiaand Botswana.

Core& complementary foods

South Africa's mild climate produces a variety of fruits and vegetables. Potatoes,cabbage, corn ("mealies"), sunflower, peppers, and green beans are commonly grown. The abundance of rain in the northern tip of the country allows tropical fruits to grow, including bananas, pineapples, and mangoes. Such fruits make delicious desserts.

Seafood, a staple food in South African diets, is plentiful along the country's Atlantic and Indian Ocean coastlines. Hake is the most common fish, caught in the Atlantic Ocean waters. It is sold as "fish and chips" (pieces of deep-fried fish with French fries)Dishes of British origin are seasoned and flavorful in South Africa. Spices were added to popular meals, such as the meat pie. The Boer (Dutch) Chicken Pie is a crusted chicken potpie with plenty of seasonings, topped with eggs and ham.Bobotie, a beef or lamb potpie, contains raisins, apples, almonds, and curry powder, a savory seasoning.

Sausages (made of beef or pork) andsosaties, seasoned lamb on a skewer, are commonly eaten at meals.Sosatiesare most frequently served at a barbecue, orbraai, party and served with sauce and biscuits. South Africans makesosatiesin different ways, with a variety of seasonings to make the meal more flavorful. Other meat favorites are ostrich and chicken.Frikkadels("little hamburgers" usually seasoned withnutmeg) are sometimes served wrapped in cabbage leaves.Bredies, meat and vegetable stews of all kinds, are usually named for the primary vegetable ingredient (such as carrot bredie or tomato bredie). Wine, water,mechow(a fermented beer-like drink made from cornmeal), and tea are often served with meals. Rice pudding,melktert(milk custard tart), and cookies remain popular desserts.

Meal pattern and meal cycle

South Africans eat three meals per day. For breakfast, most eat some kind of hot cooked cereal, such asputupap(cornmeal porridge, similar to grits), served with milk and sugar. Putupap andmealiebread (corn bread) are frequently also served as part of a main meal and lunch or dinner, too. Other breakfast foods might bebeskuit,a crusty, dried sweet bread (similar to rusks). Tea and coffee are popular morning beverages.

South Africans are known for their hospitality and love to cook for visitors. During a hearty meal featuring a main course such as bobotie, seafood, or mutton stew, accompanied by vegetables and rice, it not uncommon for a host to offer guests a variety of drinks, such as wine, homemade beer, or tea. Fruits, puddings, and cakes round off a great meal.

Lunch may be a simple meal, such as a sandwich or soup. Students returning from school may enjoy a fruit drink, similar to a smoothie, as a between-meal snack. Fresh fruits such aspineappleare often the basis for these refreshing beverages.Dinner may be simple or formal. South Africans may serve dinner on their finest dishes and silverware, placed on a white tablecloth with a centerpiece of flowers or fruit. Salt and peppershakers are almost always available, along with various condiments. In addition, several beverage options are usually on the table. Tea is enormously popular in South Africa, particularly in the early morning. Guests may be awakened by their hostesses as early as 5 or 6 A.M. to enjoy morning tea.

South Africans also like to eat out, whether it is a back porch barbecue (braai), at a restaurant, or at a sporting event.Biltong, similar to strips of jerky, is as popular a snack as popcorn is in a movie theater in the United States.

Meals for special occasions

More South Africans practice Christianity than any other religion. Like other Christians around the world, South African Christians celebrate Christmas Day on December 25 and Good Friday and Easter in either March or April. Such occasions are normally celebrated with family and close friends.

A typical holiday menu may include rock lobster tail or seasoned lamb or pork accompanied by cabbage. Serving appetizers depends on the size of the dinner. People want to save room for dinner, dessert, and after-dinner drinks.Sambals(condiments such as chopped vegetables and chutneys),atjar(pickled fruits and vegetables), yams,geel rys(yellow rice), and green bean salad are popular side dishes.Mealiebread (corn-bread) is a South African favorite and is often served before or during the meal. Wine, beer, tea, or water may be refreshing to adults, while children may enjoy soft drinks or other non-alcoholic beverages.Rooibostea (pronounced roy boy), a strong, caffeine-free herbal tea made from a plant that is native to South Africa, is served without milk, sugar, or lemon. Rice pudding is a common dessert. No matter what meal is chosen, it is certain to be full of flavor.

A much smaller number of South Africans are either Muslim or Hindu. Muslims celebrate the Islamic holiday of Ramadan, a movable month-long holiday. During Ramadan, Muslims fast (avoid eating and drinking) from sunrise to sunset to worship and practice self-control. After sunset, people gather together to enjoy dinner, callediftar. Dinner may include rice, dates, and a variety of spiced dishes. Hindus celebrateDiwali, or Festival of Lights. On this important day, the Hindus eat a small portion of lamb, chicken, or fish with beans or lentils. Their festive dishes often contain up to fifteen different spices and are accompanied by bread.