8 South African Recipes You'll Love

Uniquely South African, boerewors is a sausage made from ground beef, roasted coriander seeds, salt, and vinegar, thrown on the grill and sometimes served in a bun. Get the recipe for <a href="https://www.saveur.com/sausage-boerewors-roll-grilled-recipe/">Grilled Farmer Sausage with Pepper Relish (Boerewors Rolls with Chakalaka)</a> (Crookes and Jackson/)
"You won't find a more authentic braai dish than this," says butcher Andy Fenner, who feeds guests these cheesy sandwiches when they crack their first beers. Braaibroodjie translates to "barbecue bread," and this version stacks slices with cheddar, tomato, onions, and chutney before grilling. The chutney is key: Mrs. Ball's, an iconic brand in South Africa, is made from dried fruits and vinegar, but any sweet and sour chutney will do. Get the recipe for <a href="http://www.saveur.com/grilled-cheese-sandwich-chutney-south-african-recipe">Braaibroodjie (South African Grilled Cheese)</a> (Crookes and Jackson/)
Characteristic of the region's curries, this intensely spicy one from chef Kevin Joseph of Durban's The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Though not cooked long, the sauce is rich and thick thanks to heaps of ground spices and unsweetened coconut cream. Get the recipe for <a href="http://www.saveur.com/chicken-and-prawn-curry">Chicken and Shrimp Curry</a> (Crookes & Jackson/)
Bunny chow, a hollowed out bread bowl with a spicy, meaty curried filling, is as delightfully messy as it sounds. You can eat every last morsel of this version from Hollywood Bets in Durban, including the curry-soaked bread from the bottom and sides. Get the recipe for <a href="http://www.saveur.com/mutton-bunny-chow">Mutton Bunny Chow</a> (Crookes & Jackson/)
"We would go octopus fishing when I was a kid," says chef Ash Heeger, who grew up in Transkei, a rural area in eastern South Africa. When making octopus for a crowd, she tosses grilled pieces with greens, loads of fennel fronds, and pickled lemons whose rinds are tend enough to eat and add citrusy punch. Get the recipe for <a href="https://www.saveur.com/octopus-salad-pickled-lemons-recipe/">Octopus Salad With Pickled Lemons</a> (Crookes and Jackson/)
Grilled lamb sirloin served with a vibrant, lemony salsa verde. Get the recipe for <a href="https://www.saveur.com/grilled-lamb-salsa-verde-recipe/">Grilled Lamb Sirloin with Salsa Verde</a> (Crookes and Jackson/)
"I'll always throw a few halved, stuffed butternuts straight on the coals at a braai," says chef Ash Heeger of Ash restaurant. She uses buchu, a garlicky everygreen shrub indigenous to South Africa, to season them. You can get close with a combination of thyme and garlic. Buying similarly sized squash, and distributing the coals evenly beneath them, will ensure consistent results. Get the recipe for <a href="https://www.saveur.com/grilled-butternut-squash-recipe/">Grilled Butternut Squash</a> (Crookes and Jackson/)
This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it's golden on top. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Bobotie-South-African-Meat-Pie/">South African Meat Pie (Bobotie)</a> (Todd Coleman/)