Explore SA Food Fights & Patisserie Courses: A Tasty Journey

South Africa’s culinary landscape is a tapestry of diverse cultures, flavours, and traditions. The country’s rich heritage is beautifully reflected in its cuisine, where various dishes tell stories of different communities coming together. In this “Food Fight” edition, we pit some of South Africa’s most iconic foods against each other to celebrate the unique blend of flavours and cultural heritage they represent. From the sweet to the savoury, let’s explore these delectable rivals.

Koeksister vs. Koesister

The first battle on our plate is between the koeksister and the koesister. Although their names are almost identical, these two sweet treats are distinct in preparation and cultural significance.

The koeksister is a sticky, twisted doughnut, typically enjoyed by the Afrikaner community. It’s made by frying plaited dough until golden brown, then immediately soaking it in a sugary syrup. The result is a glossy, crunchy, and syrupy delight that’s hard to resist.

On the other hand, the koesister, rooted in Cape Malay heritage, is a spiced, oval-shaped doughnut with a distinct texture. After frying, it’s dipped in syrup and sprinkled with coconut, offering a soft, chewy interior with hints of cinnamon, aniseed, and ginger. The koesister is traditionally enjoyed on Sunday mornings, often with tea.

While both are undeniably delicious, the koesister’s warm spices and coconut coating provide a flavour profile that’s complex and inviting, whereas the koeksister’s sheer sweetness is perfect for those with an insatiable sweet tooth.

Pap vs. Phutu

Next is the classic battle between pap and phutu, two maize-based staples integral to South African cuisine, especially among the Bantu-speaking communities.

Pap is a smooth, soft maize dish that is typically served with a tomato and onion relish or as a side to a hearty braai (barbecue). It has a creamy consistency, similar to polenta, making it perfect for absorbing the rich, saucy flavours of meat stews or chakalaka.

Phutu, on the other hand, has a coarser, grainy texture, more like crumbly couscous. It’s less moist than pap and is often paired with sour milk (amasi) or served as a base for meat dishes. Its crumbly nature gives it a delightful contrast when mixed with flavourful stews or sauces.

The choice between pap and phutu often comes down to personal preference and regional tradition. Some prefer the smooth, comforting nature of pap, while others enjoy the hearty, textured bite of phutu. Either way, both dishes are a testament to the versatility of maize and its significance in South African cuisine.

Bunny Chow vs. Kota

In the world of street food, the rivalry between bunny chow and kota is fierce. Both are humble, affordable, and incredibly satisfying, but they hail from different culinary traditions.

 The bunny chow originated in Durban’s Indian community and consists of a hollowed-out half or quarter loaf of white bread filled with spicy curry. It’s a flavourful, fiery dish, with options ranging from beans to chicken or lamb curry. The bread soaks up the curry, making every bite a delightful explosion of flavours.

Kota, on the other hand, is a township favourite, particularly in Gauteng. It’s a quarter loaf of bread filled with an assortment of ingredients such as polony, chips, atchar, cheese, and even fried eggs. Essentially a South African take on a sandwich, the kota is a hearty, indulgent meal that offers a little bit of everything with every bite.

Both dishes are iconic. While the bunny chow is celebrated for its rich, spicy heritage, the kota stands out for its playful, customisable nature. Choosing between them is a tough call for any street food enthusiast.

Melktert vs. Milk Tart

On the dessert front, the debate between melktert and milk tart is less about competition and more about semantics. Essentially, these two names refer to the same thing: a sweet, creamy custard tart dusted with cinnamon.

The melktert has a thin, buttery crust and a filling made from milk, sugar, and eggs, thickened with flour or cornflour. It’s a light, delicate dessert, not too sweet, making it perfect for a teatime treat.

The real debate here isn’t about the ingredients but the name. Some argue that “melktert” is the authentic, Afrikaans term, while “milk tart” is simply the English translation. Whichever name you prefer, this beloved dessert remains a quintessential part of South African cuisine.