Cape Dutch cuisine was brought to South Africa by the Dutch East Company which set up a base in the Cape on the spice route between the East and Europe. Influence of Malaysian and Bengalese culture, from the slaves that were brought over at the time, is evident in the spicy dishes (like curries, pickled fish and bobotie) that South Africans are so fond of today.
South Africa’s Indian slave trade in the 19th Century also left a big impression on the country’s diverse range of foods. Curries, samoosas and bunny chow are just some dishes that have emerged from Durban’s large Indian community, and are being increasingly adopted as house-hold favourites across the country.
As the Europeans (Dutch and French) arrived in the Cape, they brought with them the practice of winemaking – the cultivating of grapes in vineyards to produce wine. The first bottle was produced in 1659 and South Africa has been known for its prestigious wine industry ever since.
