In September, we’ll be celebrating our heritage and the cuisines that make us so proud to be South African. Browse more South African recipes here.
It’s the dish that signifies chaotic Sunday lunches: family banter, kids playing, third helpings and the obligatory doggie bag.
Bake spicy Asian-style vleis in pap baskets for a modern take on your traditional pap en vleis.
It’s the simple, deep-fried dough that all South Africans love. Serve piping hot with the filing of your choice. Pro tip: they’re particularly good dipped in soup. Give it a try.
What’s a boerie roll without a wholesome helping of tangy smoor? This easy tamatiesmoor is quick to prep, but best left simmering for as long as possible.
These dumplings are made using half mielie meal and half cake flour for a grittier texture. Add a cup of drained canned corn kernels for something a little different.
Best eaten piping hot, while standing around the kitchen table.
Get the pumpkin fritter recipe here.
La Motte’s 2016 Pierneef Sauvignon Blanc not only pays homage to the Cape’s rich food-and-wine history, but a legendary artist as well. It’s the perfect choice for Heritage Day!
One lucky TASTE reader, plus seven guests, stands the chance to win an exclusive experience of Cape Winelands cuisine at Pierneef à La Motte Chef’s Table. The prize is calued at R15 000. Intrigued?