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Fish:
Perlemoen (abalone) are so prized internationally that they are difficult to obtain locally. Crayfish (Cape rock lobster) are available but expensive. Local sea fish like kingklip, Cape salmon, and kabeljou rival the best in Japan according to local sushi chefs. A lekker local dish is Smoorsnoek - a stew of snoek fish, potatoes and tomatoes. Slightly smelly, salted dried mullet known as Bokkoms, take some getting used but are prized by some (read West Coast section to find out more).
Meat:
Ostrich, springbok, and even more exotic meats such as zebra, kudu and crocodile are seen on many menus. Bobotie is a favourite Cape Malay dish of curried and sweetened minced lamb or beef topped with a savoury egg custard. A tasty Waterblommetjiebredie stew of water lily buds and lamb is something a bit different found in the Cape. Indian inspired Samoosas of curried meat or vegetables, fried in a pastry pocket are on sale at most corner shops. Biltong is another traditional South African snack of raw beef or game meat spiced and dried, then shaved finely or left in chunks.
Tea & Cakes:
Rooibos tea is a locally produced, caffeine-free tea whose fans claim it has major health benefits. Rusks are twice baked, hard-as-rock, coffee dunking biscuits originally made by the Voortrekkers for long journeys. Melktert (custard tart) and koeksusters (twisted deep-fried donuts dripping in syrup) are traditional local desserts.
We also highly recommend the new Cape Town Food book, which you can order here.
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