Early Portuguese settlers introduced the sacana chilli to South Africa and it is now central to South African flavour repertoires. Whether it's spelled peri-peri or piri-piri we love this hot little number in sauces and spices.

Biltong is Afrikaans term, derived from the Dutch words bil 'buttock' + tong 'tongue'. Lean strips of beef or venison are cured in coriander and vinegar before being allowed to air dry. Biltong is an essential snack when watching sport, hiking, going on a road trip and it works a treat on teething babies.

The term sosatie probably derives from the Malay kebabs called satay. Cubes of meat, usually lamb or mutton, are marinated in a picante mixture of vinegar, turmeric and curry powder before being interlaced with onion and dried apricot on a skewer and grilled. Delicious!

Whether you prefer the Afrikaans term, braai (barbeque) or the Zulu phrase, Chisa nyama, cooking our food outdoors over an open wood/coal/ or gas fire is as South African as food gets! Chisa nyama is also used to mean township butchery/ steak house venues.

Boerewors, or farmer's sausage is a classic South African food stuff. Classically, it's made from a mixture of beef and pork, and seasoned with coriander, but don't be surprised to see flavour variations that include cloves, chilli, cheese, chutney and chakalaka!

Koeksister with a 'k' refers to the Afrikaans term for a plaited yeast doughnut that is deep fried then dipped in ginger-flavoured syrup. Cape Malay koesisters are oval yeast beignets that are also deep fried, dipped in syrup and rolled in dessicated coconut.

Street food first developed by South Africans of Indian origin whereby curry is placed inside a hollowed out loaf of bread. There are township variations such as spatlho and the kwata or kota.

A spicy cooked vegetable relish of Zulu origin with Indian fusion influences. The base consists of a cooked relish made from tomatoes, onions, carrots, and chillies. Thereafter cooks choose to add peppers, cauliflower, cabbage or baked beans. Tinned forms can be oily so go for a homemade version.

Pap is a thick porridge made from maize meal, that's eaten as a staple food throughout South Africa. A favorite starch to enjoy with a meat stew, it can be dressed up or down to go with just about any meal.

Not technically a food but rather an essential break-time beverage. This indigenous shrub is commonly brewed as a tea but is also used as a seasoning, a flavourant and it's revered for its soothing medicinal properties.