Cooking the Southern African Way

Book Preface

Southern Africa is an area of great beauty and stark contrasts. Diversity abounds in this region, which includes the countries of South Africa, Mozambique, Namibia, Botswana, Zimbabwe, Lesotho, and Swaziland. Giraffes, lions, and elephants roam Botswana’s savanna grasslands, while the bright lights of Johannesburg, South Africa, twinkle against the night sky. Early morning fog rolls across dry sand dunes near the Namibian coast, and fishers cast nets into turquoise waters that meet the stunning white sand beaches of Mozambique.As tourists in beautiful Cape Town, South Africa, decide between spicy grilled shrimp and a succulent steak at an upscale restaurant, women in small Zimbabwe villages pound dried corn into coarse grain to prepare porridge for the next meal.

Southern Africa is home to many groups of native Africans, each with its own traditions, culture, and foods. Added to the mix are the descendants of Europeans and Asians who settled in southern Africa. All of these groups contributed languages, religions, customs, and recipes to the area, and southern African cuisine reflects the region’s multiculturalism. The traditional African cornmeal porridges, meatbased stews, and samp (hominy corn) and beans have been combined with boerewors (homemade farmer’s sausages), fish and chips, and delicious desserts of European origins, as well as Asian-influenced samosas (savory stuffed pastries) and curry-spiced dishes. This blend of cuisines makes eating in southern Africa a delicious adventure.