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The cuisine of South Africa is generally divided into two, the indigenous cookery and the settler cookery. The former pertains to the dishes devised by the indigenous people of the country through their own methods of preparation and service. On the other hand, the latter pertains to the cooking that began during the colonial period. The methods utilized in this kind of cooking is mostly borrowed from Western countries and slightly modified.
Aside from the origins, what distinguishes the former from the latter are the ingredients used in making the dishes. Indigenous cooking is mostly made with a wide variety of fruits, nuts, bulbs, leaves and other products scattered in the wild. There are also hints of milk and other dairy products in these foods as domestication was already practiced during the pre-colonial period. As compared to this, settler cookery involves ingredients which typically originate from the colonists' country.
Because of two distinct kinds of cooking, the country has now a very colorful line of dishes that are inviting even at first sight and and also taste good. Some of the dishes include Amasi (sour milk), Frikkadelle (meat balls), Chutney (sweet fruit sauce topped on meat dishes), Isidudu (pumpkin pap) and Mageu (a drink made from fermented mealie pap).