The main feature of the national cuisine of South Africa is a synthesis of all the different cuisines of the world. Historical peculiarities of development have created an amazing gastronomic mix of African cuisine proper, the cuisine of colonizers, settlers and refugees (Portuguese, Dutch, Dutch, Dutch, German, French), as well as the cuisine of slaves brought in at the time (Malaysian and Indian).
The character of the national dishes in Durban has been influenced by the largest Hindu community outside of India itself. Therefore, curry here is practically equated to a national dish.
One of the main places in the national cuisine is occupied by meat. It is prepared from both domestic and wild animals, including reptiles. What is worth fried crocodile tail or porcupine skin! We also recommend you to try ostrich pie and antelope stew.
The Indian Ocean has given Durban's cuisine an abundance of seafood. Langoustas with fruit salad, marinated fish with ginger, shark fin soup, hake with potatoes - this is what is worth trying in Durban for fans of seafood.
As a side dish, the most popular in Africa is maize, a corn porridge made from either finely ground ("pap") or coarsely ground ("samp") grits. You can also find dishes made of rice, vegetables and legumes.
In addition to any dish there is always a bottle of famous South African wine, including local sparkling drinks "epletizer" and "graptizer". Non-alcoholic drinks include fruit juices, coffee and rooibos tea.
