South Africa has a "rainbow cuisine": pap and umngqusho from Zulu, Xhosa, and Sotho kitchens, biltong and boerewors from Dutch and Afrikaner settlers, koeksisters and curries from the Cape Malay, and chutneys from the Indian community (and more). Bobotie, one of our most famous dishes, is that mixing on a plate. Cape Malay cooks brought to the Cape had no coconut milk or tamarind to work with, so they reached for cumin, coriander, turmeric, and rice, and turned a plain meatloaf into something worth remembering.
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