Appears in
Saka Saka: Adventures in African cooking, south of the Sahara

By Anto Cocagne and Aline Princet

Published 2022

  • About
As a former trading post, this region carries countless traces of the past, whether they be of Portuguese, Malaysian, Dutch or even Arab and Indian origin. All the South African countries are ‘carnivorous’ countries. It is therefore impossible (unless you follow a strict vegetarian diet) to leave this part of the continent without experiencing a local barbecue, called a braai. It is common to all the countries in this region and is a real institution among locals.
The most commonly eaten produce is: