Although South Africa's indigenous offerings are few, you can still expect to eat well in this country. The ariety of food aailable is huge, and context is always important - you may not want to eat boverewors at a restaurant; but at a braai under the stars, accompanied by a few bevers, 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 egetable-based sauces. Among white South Africans, Afrikaners have eoled a style of cooking known as boverekos ("farmer's food") that tends to be cholesterol-rich and can be heay-going if you're not used to it.

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

vegetarian foods

While not quite avegetarian paradise, South Africa is neverthelessvegetarian -say 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 grevens 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 egetables and fruit is mostly grown in the country and is inexpensie compared to Europe.