South African Cuisine: A Heritage

South African cuisine forms part of our heritage; from influences as far-reaching as Asia, there is something special about the various provinces’ flavours which are soulful and heart-warming. Many of these cultures can be experienced within Cape Town and the surrounding Western Cape and the Kagga Kamma Restaurant Team has incorporated a number of tasteful morsels for guests’ enjoyment so that they may continue to experience the wonders of South African food – even at the far-far away destination of this oasis on the edge of time. Read on to discover more on the topic of South African cuisine: a heritage. 

Bobotie Phyllo Basket

Bobotie’s exact origins are unknown, however many attribute this dish to the Cape Malay community of South Africa and this dish is beautifully fragrant with the culture’s most-loved herbs and spices. Traditionally, bobotie consists of flavourful minced beef, which is cooked in a curry spice mix, layered in a casserole and topped with egg and milk, before being baked in the oven. The dish is best served warm, straight from the oven, on a cool winter’s day and is considered by many to be the national food of South Africa. Kagga Kamma’s Executive Chef has created perfect sampling pockets of this traditional favourite as part of the Restaurant’s starter selection – be sure to try it!

Springbok Carpaccio

The history of carpaccio reads like a romantic novel. Carpaccio was invented in the 1950’s by Giuseppe Cipriani, in Venice Italy, to meet a client’s dietary requirements. At the time, an artist was becoming well-established for his abstract works. His name was Carpaccio. The dish so reminded its inventor of the artist’s work that he named it for the Italian painter. Traditionally made with beef tenderloin, at Kagga Kamma you might notice that the Restaurant serves it from Springbok tenderloin instead. South Africa is home to an incredible array of antelope species and this organic protein source is a much-loved favourite. Springbok is especially popular due to the antelope being a widespread and common species. Sample our South African take on carpaccio for a light start to your dining experience.

Cape Malay Lamb Curry

The Malay culture is deep-rooted within South African cuisine, particularly in the Western Cape. Known now as Cape Malays, their ancestry is traced to the start of the 17th century when Indonesian and Indian slaves were brought to Cape Town to provide labour to farms. While their story is a heartfelt one it has not soured the palate as they are now able to celebrate their heritage with flavour and zest. This curry sings praise to the Cape Malay culture and is prepared in the traditional manner, using lamb. The Kagga Kamma Executive Chef serves this time-honoured meal with sambals and poppadum’s.

Vegan Biryani

It is widely believed that biryani originated in Persia from the words ‘Birian’ and ‘Birinj’, which translates to ‘being fried before cooking’ and ‘rice’, respectively. History dictates that the Persian dish travelled to India with the Mughals, where it gained popularity. There are two stories as to the traveling dish. The one claims that the emperor’s wife visited the army barracks where she realised the soldiers were underfed and demanded that the cook prepare meals of meat and rice, while the other claims that the conqueror, Taimur (of Turkish and Mongol descent), introduced the dish in the year 1398. The dish further travelled to South Africa, from India, where it has become an idol within the Malay culture. Whatever the true origin and journey, this rice dish certainly is one which is steeped in depths of flavour and history. 

Peppermint Crisp Tart

If any, one food evokes nostalgia in a South African, it must be the iconic Peppermint Crisp. Peppermint Crisp is a chocolate bar which was invented in the 1960’s; it features layers of verdant green peppermint, all enrobed in Nestle chocolate. South African ‘braais’ were in need of a perfect pudding and so, another South African brand, then known as Orley Foods, paired its famous non-dairy cream, Orley Whip, with the iconic chocolate to create this tart. The original recipe was a marketing tactic for Orley Whip – and not a single South African has looked back since. The tart consists of layers of coconut biscuits, locally known as Tennis biscuits, a mixture of Orley Whip and caramel treat topping and crumbed Peppermint Crisp chocolate bars. Bite into a slice of Kagga Kamma Restaurant’s version to join all South Africans in their love for this classic dessert.

Regardless of which South African, or non-South African, treats you are bound to indulge in when staying at Kagga Kamma, we guarantee it will be a flavourful journey crafted only with the finest ingredients and passion for good food. As always, the Kagga Kamma Restaurant continues to include a variety of South African dishes as part of the main menu so guests from ‘across the pond’ or even as neighbours to the Ceres region can enjoy delicious dishes at every mealtime of the day.

View the Kagga Kamma menu here:,a%20colourful%20and%20fragrant%20result.,manufactured%20by%20Nestl%C3%A9%20South%20Africa.

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