By creating an account, I agree to the
Terms of service and Privacy policy
Choose your country and language:
Africa
- Global
- Angola
- Botswana
- DRC
- Ethiopia
- Ghana
- Kenya
- Malawi
- Mozambique
- Namibia
- Nigeria
- South Africa
- Tanzania
- Uganda
- Zambia
- Zimbabwe
- shotLeft
Americas
- USA
- Argentina
- Brazil
Asia Pacific
- China
- India
- Japan
- South Korea
- Australia
Europe
- France
- Germany
- Italy
- Netherlands
- United Kingdom
Culture
History
Food
Johannesburg
Cape Town
Bloemfontein
Durban
Nelspruit
Pretoria
Port Elizabeth
Polokwane
Kimberley
TThe history of Zulu cuisine goes back to an era where traditions and values were important elements to the Zulu identity. Zulu cuisine is still very much influenced by tradition and its celebration of history and a commitment to culture. Owing to historical agricultural methods, a lot of foods in Zulu cuisine are organic and don’t require extensive processing. Agriculture and farming have played a principle role in pre-modernist Zulu society, and these practices have greatly influenced the culture of Zulu cuisine.
The separation of meat is a common cultural practice, and meat is proportioned and separated according to age and gender. Men receive portions that are referred to as “high status portions”, which would include iNhloko (the head), usually cooked in a potjie (three-legged pot), and iSibindi (liver). The liver symbolises human bravery, much like the heart in many other cultures, and is served medium rare with salt on the side.
MMale children, teenage males, young males and unmarried males are considered “boys” in Zulu culture, and are allocated the amanqina (feet), hind legs and lungs. Women and girls are given usu (tripe), which is served with iDombolo (a dumpling) and uJeqe (steamed bread).
Zulus generally eat a lot of beef and dairy products, the former owing to the majority of traditional ceremonies requiring and revolving around the slaughter of livestock. The Zulus, like many other cultures, consume amasi (sour milk), which is usually prepared by storing unpasteurised cow’s milk in an igula (calabash container) to allow it to ferment.
Maize meal is a staple Zulu food, and is usually eaten in a dish called uphutu, which is a crumbly maize meal porridge generally eaten cold with amasi but is also enjoyed hot with beans or cabbage.
AAbout the author
Andile Sikhakhane, well known as Chef Scott, is an internationally and locally experienced chef, who works as a private chef, caterer and restaurant consultant. He hosts an event, the Culinary Experience, in partnership with Rémy Martin Cognac every two months in Durban and Johannesburg. The Culinary Experience, in partnership with. Chef Scott is enthusiastic about promoting traditional Zulu cuisine and posts many recipes on his website, The Culinary Experience.
Related articles
- Breathtaking scenery
Cape Town Competition
Breathtaking sceneryCape Town CompetitionTurn up the vibe! Good food on the braai, drinks flowing, good music playing, and surrounded by friendly people. This is how we Rugby. South Africa is hosting the British and Lions Rugby Series, Star FM & Zi FM listeners stand to win big. Up for grabs are Rugby Hampers and an all-expenses-paid trip for two (2) to the Lions Series host city, Cape Town. Enter on Facebook. Follow @southafricantourismzimbabwe. Competition closes 7th August 2021. Terms and Conditions apply. Come Journey with us. There's always more to see. - Vibrant culture
Xhosa culture: the clans and customs
Vibrant cultureXhosa culture: the clans and customsThe AmaXhosa are part of three nations known as Nguni that are found in South Africa. The other two are AmaSwazi and AmaZulu. The AmaXhosa settled in the Eastern Cape and over time spread to the Western Cape. - Vibrant culture
Cape Malay cuisine: food that feeds the soul
Vibrant cultureCape Malay cuisine: food that feeds the soulA food group born from the souls of slaves, in its heart, one motto: make sure our people are fed. - Vibrant culture
The Bakgatla-ba-Kgafela of the Pilanesberg
Vibrant cultureThe Bakgatla-ba-Kgafela of the PilanesbergIn the north-eastern corner of the Pilanesberg, where the Big Five roam the plains and platinum sits in abundance under the soil, you’ll find the ancestral home of the Bakgatla-ba-Kgafela people. - Vibrant culture
Bapedi history, traditions, culture and food
Vibrant cultureBapedi history, traditions, culture and foodThe Bapedi tribe (also known as Pedi and Basotho) arose from small chiefdoms that were formed before the 17th century. - Vibrant culture
Shaka kaSenzangakhona, the founder of the Zulu kingdom
Vibrant cultureShaka kaSenzangakhona, the founder of the Zulu kingdomKing Shaka kaSenzangakhona has been portrayed as a blood-thirsty dictator who ruled through coercion and instilled fear in his people. Contrary to these misrepresentations, early colonial accounts portray him as a keen international trader who went out of his way to protect the traders between 1824 and 1828. - Vibrant culture
Venda culture
Vibrant cultureVenda cultureVenda culture and traditions are rooted in the responsibilities of the royal leaders, who are referred to as mahosi or vhamusanda in the Luvenda language, which means chiefs or traditional leaders who are royal leaders.
South Africa on social media
Useful links
Useful links
Explore
