The atlas / Vol. XLVReading

South Africa

1 city in this edition · 10 bites stamped nationwide

Plate XLV · South Africa at the table

The cities

1 chapter
Cape Town10 bitesCh. 01 · Bobotie · Cape Malay CurryStart here

South Africa food starts with city-specific dishes: Cape Town for Bobotie and Cape Malay Curry.

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The rankings

8 lists
Best BobotieIn pressBobotie is the undisputed comfort king of the Cape, consisting of spiced minced meat topped with a savory egg custard. It is almost always served with yellow rice and a side of sweet fruit chutney to balance the flavors. The defining characteristic is the balance between the savory meat and the sweet-fruity accents in the mix. Order it simply as 'Bobotie' and look for family-run Cape Malay cafes for the most authentic experience. The trap is finding a version that is too dry or uses a thick floury white sauce instead of the traditional custard.Best Cape Malay CurryIn pressCape Malay curry is the soul of Cape Town’s Islamic heritage, featuring a delicate and slightly sweet profile. Unlike fiery Indian curries, the Cape version favors fragrance from cinnamon, cardamom, turmeric, and ginger. It is almost always a wet curry served with fluffy white rice, flaky rotis, and fresh sambals. The defining characteristic is the layered and buttery roti used to scoop up the rich sauce. The trap is finding a version that is too saucy with very little meat or generic powder.Best Bunny ChowIn pressBunny chow is a hollowed-out loaf of white bread filled to the brim with rich and spicy curry. Originating in Durban, it has become a South African icon that is widely available across Cape Town. The removed bread plug is placed on top and used to scoop out the first bites of gravy. The defining characteristic is the gravy-soaked bread that becomes soft and saturated as you eat down. The trap is using a fork; a real bunny chow is strictly finger food for the locals.Best BoereworsIn pressBoerewors (Farmer's sausage)Best SnoekIn pressSnoek is a long and thin predatory fish found in the cold Atlantic waters around the Cape. It is the most culturally significant fish in the city, traditionally associated with local fishing communities. The flesh is firm and oily but notoriously full of fine hair-like bones that require care. The quintessential preparation is braai-ed snoek basted with a sweet glaze of apricot jam and butter. The trap is finding a dry piece of fish since snoek dries out very quickly.Best GatsbyIn pressThe Gatsby is Cape Town’s definitive contribution to the sandwich world, featuring a foot-long baguette stuffed with chips. It was invented in 1976 as a cheap and filling meal for laborers and remains deeply communal food. A single Full House Gatsby is designed to feed four adults and should never be tackled alone. The defining characteristic is the soft and vinegar-soaked slap chips that form the base. The trap is getting a dry Gatsby where the bread has not absorbed the oils.Best Biltong & DroëworsIn pressBiltongBest Malva PuddingIn pressMalva pudding is the undisputed king of South African desserts, featuring a sweet and moist sponge. It is made with apricot jam and soaked in a hot cream-based sauce while still warm. The result is an intensely rich and caramelized texture that melts on the tongue. The defining characteristic is the heavy and damp sauce-soaked sponge that should never be dry. The trap is finding a version that uses synthetic syrup instead of butter and cream.