The Western Cape is the a jewel of the South African landscape, with its stunning coastlines, fertile valleys, mixed cultural heritage, and a treasure trove of culinary delights. Known for its fusion of indigenous ingredients and colonial influences, the traditional foods and beverages of the region reflect the legacies of the Khoisan, Cape Malay, Afrikaner, and Xhosa communities, as well as the French Huguenots and Dutch settlers who arrived in the 17th century. Rooted in both land and sea, the Western Cape’s cuisine tells stories of migration, resilience, and cultural blending — from slow-cooked stews to aromatic spices, fermented drinks, and locally foraged herbs.
Must-Try Local Cuisine of the Western Cape – Culinary Heritage and Influences
Khoisan Roots
The original inhabitants of the Western Cape, the Khoisan people, lived as hunter-gatherers and pastoralists. Their diet consisted of wild game, seafood, tubers, berries, and indigenous herbs. Though colonization disrupted much of their traditional foodways, modern efforts are reviving and preserving their contributions.
Cape Malay Cuisine
Cape Malay food, brought by enslaved people from Indonesia, India, and East Africa, is characterized by its bold use of spices like cinnamon, turmeric, cardamom, and cloves. This influence is unique to the Cape and has become central to its culinary identity.
Afrikaner and European Influence
Dutch, French, and British colonists introduced preserving techniques, baking traditions, and vineyard cultivation, giving rise to some of South Africa’s most iconic dishes and beverages.
Traditional Foods of the Western Cape
Bobotie
A baked spiced minced meat dish with an egg-based topping, often considered South Africa’s national dish. It has Cape Malay origins and combines savoury meat with sweet elements like raisins and chutney.
Waterblommetjiebredie
A traditional stew made from lamb and waterblommetjies (edible water flowers), native to the Western Cape and used by the Khoisan. The dish is seasonal and cooked with onions, potatoes, and herbs.
Snoek Braai
Snoek, a local saltwater fish, is grilled over an open flame and basted with apricot jam, garlic, and spices. It’s a quintessential Cape coastal delicacy.
Pickled Fish (Ingelegde Vis)
A Cape Malay Easter tradition: fish (often snoek or hake) is fried and preserved in a turmeric-laced sweet and sour vinegar marinade with onions and spices.
Koeksisters (Cape Malay version)
A spiced, twisted fried dough soaked in syrup, distinct from the Afrikaner version which is plaited and very sweet.
Denningvleis
A slow-cooked lamb dish flavoured with tamarind, bay leaves, and cloves – a classic Cape Malay stew.
Tomato Bredie
A hearty tomato-based lamb stew slow-cooked with cinnamon, cloves, and potatoes – a cross-cultural favourite with Cape Dutch and Malay influence.
Frikkadels
Traditional meatballs made from ground beef, onions, bread, and spices – often pan-fried or baked.
Sosaties
Marinated meat skewers (usually lamb or chicken) with dried fruit, grilled on a braai. The marinade is sweet, tangy, and spicy – a Cape Malay contribution.
Cape Malay Curry
Milder than Indian curries but aromatic and flavourful, made with meat, vegetables, and rich spices like turmeric, cinnamon, and coriander.
Roosterkoek
Traditional Afrikaner bread rolls cooked over open coals, often served with butter, jam, or meat.
Vetkoek with Mince
Fried dough balls split and stuffed with spicy ground beef – a common comfort food found in townships and the countryside alike.
Mavrou
Very colourful dish, usually made with steak. A Cape Malay traditional dish which is usually served at weddings.
Traditional Beverages of the Western Cape
Rooibos Tea
Indigenous to the Cederberg region, rooibos is a caffeine-free herbal tea enjoyed hot or iced. It’s known for its health benefits and earthy flavour.
Honeybush Tea
A naturally sweet herbal tea similar to rooibos, also native to the Western Cape.
Amasi (Fermented Milk)
Though common across South Africa, amasi is consumed by Xhosa communities in the Eastern and Western Cape. It’s traditionally served with pap or drunk on its own.
Witblits
A clear, strong spirit distilled from fruit, known as “white lightning.” It’s homemade in many Cape farming communities and not for the faint-hearted!
Cape Wines
The Western Cape is the heart of South Africa’s wine industry. With centuries-old vineyards in Stellenbosch, Franschhoek, and Paarl, wines like Pinotage (a local red grape variety) are internationally recognized.
Ginger Beer (Homemade)
A traditional fermented drink made with ginger, sugar, lemon, and yeast — slightly fizzy and refreshing.
The Must-Try Local Cuisine of the Western Cape are a reflection of its complex cultural tapestry. From the earthy stews of indigenous peoples to the fragrant curries of Cape Malay cuisine and the refined vintages of French-descended winemakers, the province offers a feast of flavours rooted in history and nature.
Reviving and celebrating these indigenous and traditional recipes not only sustains cultural heritage but also promotes biodiversity, food security, and tourism. Whether you’re savouring waterblommetjiebredie in the winelands or sipping rooibos on the coast, the Western Cape offers an authentic taste of South African soul.
