The gastronomy

The gastronomy of South Africa has a variety of sources and states. The foreign uses introduced during the colonial time by descendants of afrikáners and British as

well as by their slaves and servientes; this includes the influences of the Malayan kitchen of

the originating people of Malaysia and Java

Typical plates

Sosaties: they are like kebab of meat and sharp sauce

Potjiekos: it is a stew with vegetables and meat.

Braai: roasted meat

Bbotie: with meat minced with sharp sauce and very seasoned.

Biltong: dry and salty meat.erewors: sausages with sharp sauce

Boerewors: sausages with sharp sauce