Although South Africa's indigenous offerings are few, you can still expect to eat well in this country. The variety of food available is huge, and context is always important - you may not want to eat boerewors at a restaurant; but at a braai under the stars, accompanied by a few beers, it's almost obligatory.

Traditional African food tends to focus around stiff grain porridge called "pap" or "mielie pap" (similar to Italian polenta) accompanied by meat or vegetable-based sauces. Among white South Africans, Afrikaners have evolved a style of cooking known as boerekos ("farmer's food") that tends to be cholesterol-rich and can be heavy-going if you're not used to it.

People of British extraction favor the traditional English style of meat and overcooked vegetables. As a snack, sun-dried meat called biltong, similar to beef jerky, is widely consumed.

Vegetarian foods

While not quite a vegetarian paradise, South Africa is nevertheless vegetarian-savvy and you'll find at least one concession to meatless food on most menus. Even steakhouses will have something palatable on offer and generally offer the best salad bars around; especially at the Spur chain, where you can fill up on greens for not much more than US$2/£1.50. If you're self-catering in the larger cities, delicious dips and breads can be found at delis and Woolworths and Pick'n'Pay supermarkets. South Africa's wide choice of vegetables and fruit is mostly grown in the country and is inexpensive compared to Europe.