South Africa

South Africa's most alarmingly named dish contains no monkey and no glands. What it does contain is a glossy, sweet-sharp sauce of ketchup, chutney, Worcestershire and garlic, spooned over a steak seared hard and fast. It is a steakhouse classic, a braai fixture, and one of the great pantry sauces of the world.

This potjiekos recipe honors the traditional South African cooking method while incorporating a blend of flavors that pay homage to the country's rich cultural heritage. This recipe is designed to be flexible and to encourage experimentation, much like the potjiekos tradition itself. Enjoy the process of making it as much as the meal!

A harmonious blend of sweet, spicy, and savory flavors, with tender pieces of chicken enveloped in a fragrant tomato-based sauce, highlighted by the distinct Cape Malay masala.

A spongy, caramelized texture and a rich, creamy sauce that is absorbed into the cake, creating a delectably moist dessert, as rich in flavor as it is in history.

This is a traditional pap served with a spicy tomato relish, combining the comforting texture of maize porridge with the tangy and sweet flavors of a homemade chakalaka-inspired relish.

A very sticky South African treat originated from the Malayan cuisine.

A South African BBQ skewer recipe with a marinade that makes the dish.

This melktert recipe offers a creamy, indulgent filling with a delicate balance of vanilla and cinnamon, encased in a buttery, flaky crust. It's a modern take on the classic, maintaining the traditional flavors but with a twist in technique for added texture and taste.