South African cuisine has changed from indigenous dependence on wild game, cattle and gathering of foods from the wild, to farming, and cooking styles brought by colonists from Netherlands, Germany France and Britain, as well as immigrants from India. Traditional "Cape Dutch" cookery mixes European cooking with spices like nutmeg, allspice and hot peppers, brought to South Africa from India and Southeast Asia.
2 large ripe tomatoes, cut into thin slices
1/2 teaspoon salt
1 fresh hot green chile pepper, minced
2 tablespoons red wine vinegar
Arrange tomato slices in a serving dish. Sprinkle with salt, sugar, and minced chile pepper. Drizzle on the vinegar. Let salad sit for about 15 minutes before serving.
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This page modified January 2007
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