A Fusion of Flavors

South African cuisine is as much a mix of influences and flavors as the country's demographic profile. Begin your culinary tour with the food of the Dutch settlers, who perfected the art of preserving beef during their long trek into the veld. Locals still love to chew on biltong (jerky) or dry wors (preserved sausage), often made from game animals such as kudu or ostrich. And no braai (barbecue) would be complete without generous coils of spicy boerewors (farmer's sausages).

The importation of indentured servants from Indonesia...