South Africa’s culinary diversity reflects its multicultural society, ranging from pan-African cuisine to seafood and steaks in globally acclaimed restaurants, so eating is an excellent way to the heart of the Rainbow Nation. The Cape was the birthplace of South African cuisine, but KwaZulu-Natal is important too: there were migrants from other African countries, British colonialist settlers, Indian indentured laborers and Mauritians who planted exotic fruits and introduced spicy tomato sauces. Learning the cultural significance of South African cuisine leads to exciting explorations of the country’s many specialties.
