MZANSI GOT FLAVA

This week, as part of Heritage and Tourism Month, we invite you to travel across South Africa through its unforgettable flavours. 

Every province has a dish that carries memories of home, family, and tradition. 

Across the world, every city has a signature meal. 

You simply cannot leave without tasting and South Africa is no different. 

From the smoky Cape snoek on the braai, to the comforting umngqusho of the Eastern Cape, Durban’s famous bunny chow, and the much-loved vetkoek and mince in Mpumalanga, our food is a true journey through culture and heritage.

Fasten your seatbelt and put on your sunglasses, as they say, “the future is too bright”. 

And let’s take a leisurely cruise across our beautiful country from the comfort of our own homes, savouring the stories, tastes, and memories each province has to offer - dishes that remind us of family gatherings, childhood treats, and the heart of South Africa.

Gauteng: iKota - a quarter loaf of bread hollowed out and filled with savoury ingredients like chips, salad, cheese, or meat. This beloved street food is a quick, filling, and delicious taste of Johannesburg’s vibrant urban culture. 

Western Cape (Cape Town): Snoek - a local favourite, this long, silver fish is often grilled over a fire and served with a side of spicy chutney. Nothing says Cape Town like the smoky aroma of snoek on a braai, bringing families and friends together. 

KwaZulu-Natal: Bunny Chow - a hollowed-out loaf of bread filled with spicy curry, a Durban-born street food classic that’s now enjoyed across the province. 

Eastern Cape: Umngqusho - a comforting mix of samp and beans, often served with meat, rooted in Xhosa tradition. 

Free State: Potjiekos - a slow-cooked stew of meat and vegetables, traditionally prepared outdoors in a cast-iron pot over coals. Perfect for sharing with family and friends.

Mpumalanga: Vetkoek with Mince - deep-fried dough pockets filled with savoury mince, a popular street food and family treat. 

Limpopo: Mopane Worms - a traditional delicacy packed with protein, often roasted or stewed in a tomato sauce. 

North West: Morogo - wild leafy greens, usually sautéed with onions and tomatoes, served alongside maize meal. 

Northern Cape: Boerewors and Potbrood - traditional sausage and bread, slow-cooked over coals, perfect for sharing around a fire. 

Snoek on the Braai (see above)

Nothing says Cape Town like the smoky aroma of snoek on the coals. It’s a true Cape classic, smoky, savoury, and best enjoyed outdoors.

Ingredients

1 whole snoek, cleaned, scaled, and gutted

2 cloves garlic, minced

50g butter, softened

½ tsp crushed red pepper or finely chopped chili (adjust to taste)

1 tbsp lemon juice

2 tbsp chopped fresh parsley

Salt and black pepper to taste

Chutney and lemon wedges for serving

Method

In a small bowl, blend softened butter with crushed garlic, chopped parsley, a squeeze of lemon juice, a touch of chili, and a good pinch of salt and black pepper. 

Using a sharp knife, make a few diagonal slits along each side of the snoek, and then spread the flavoured butter generously, working it into the cuts and rubbing any extra over the skin.

With the braai or grill heated to medium-high, place the fish over the coals and let it cook until the skin turns golden and crisp, and the flesh flakes easily with a fork - usually about 10-15 minutes per side, depending on the size of the fish.

Serve the snoek straight from the grill, piping hot, with lemon wedges and a generous spoon of chutney on the side.

Samp and Beans

A hearty Eastern Cape one-pot dish of samp and beans simmered with curry and spices.

Ingredients

2 cups samp

1 cup sugar beans (or speckled beans)

1 large onion, chopped

2 cloves garlic, crushed

2 tablespoons cooking oil (or margarine/butter for richer taste)

2 medium carrots, diced (optional, for sweetness)

1 vegetable or chicken stock cube

1–2 teaspoons curry powder (adjust to taste)

1 teaspoon paprika

Salt and black pepper to taste

Water (enough to cover and cook)

Method

Wash and soak the samp and beans overnight to soften them and reduce cooking time. Drain and rinse, then place them in a large pot with fresh water. 

Add the onion, garlic, carrots, oil or butter, stock cube, curry powder, paprika, salt, and black pepper. 

Simmer gently, stirring occasionally, until the samp and beans are tender and the sauce has thickened - about 1½ - 2 hours. 

Add more water as needed during cooking. Once ready, give everything a final stir so the flavours blend beautifully.

Serve hot as a hearty main with chakalaka or as a comforting side alongside meat, chicken, or a rich gravy.

Vetkoek with Mince

A fun, deep-fried treat that’s a street-food favourite in Mpumalanga.

Ingredients (Vetkoek):

500g flour

1 packet dry yeast

1 tsp sugar

1 tsp salt

300ml warm water

Oil for deep-frying

Ingredients (Mince Filling):

500g beef mince

1 onion, chopped

2 cloves garlic, minced

1 tsp curry powder

1 tomato, chopped

Salt and pepper to taste

Method

Begin by making the vetkoek dough. 

Combine flour, yeast, sugar, and salt in a bowl, then gradually add warm water and knead until you have soft, elastic dough. 

Cover it and let it rise for 45 - 60 minutes, until it has doubled in size.

Once risen, roll the dough into small, even balls and deep-fry them in hot oil until golden brown and puffed. Drain on paper towels while you prepare the filling.

For the mince, sauté chopped onions and garlic until soft and fragrant. Add the mince and cook until browned, then stir in curry powder, chopped tomatoes, and seasoning with salt and black pepper. 

Let the mixture simmer until thick and richly flavoured.

Slice open each vetkoek and spoon in the mince filling generously, serving immediately while warm. 

The result is a comforting, satisfying dish - crispy on the outside, soft on the inside, and bursting with flavour.

Bunny Chow

A Durban classic, Bunny Chow is a hollowed-out loaf of bread filled with spicy curry.

Ingredients

1 small loaf of white bread per person

500g chicken or beef, cubed

1 onion, chopped

2 cloves garlic, minced

1 tsp curry powder (adjust to taste)

1 tsp turmeric

1 tsp cumin

2 tomatoes, chopped

1 cup chicken or beef stock

Salt and pepper to taste

Oil for cooking

Method

Start by heating a little oil in a pan and gently sautéing chopped onions and garlic until soft and fragrant. 

Stir in curry powder, turmeric, and cumin, letting the spices bloom for a minute or two. 

Add the meat and brown it evenly on all sides, then fold in chopped tomatoes and a splash of stock. 

Reduce the heat and allow the curry to simmer gently for 20 - 30 minutes, until the meat is tender and the sauce has thickened into a rich, aromatic filling.

While the curry cooks, prepare the bread. 

Take a fresh loaf and hollow out the centre, leaving a sturdy crust to act as a bowl. 

Spoon the hot curry generously into the hollowed bread, letting it soak into the edges and overflow slightly. 

Serve immediately, optionally garnished with fresh coriander for a pop of colour and flavour. Bunny chow is best enjoyed straight from the loaf, a true Durban classic.