South Africa cooking is sometimes called rainbow cuisine because the foods are a blend of many cultures, (indigenous African triba societies, European and Asian). There is various amount of native people in South Africa. One of the largest group (Bantu-speakers) identify themselves in subgroups called, Ndebele, Zulu, Xhosa, Swazi, Sotho, Tswana, Pedi, Shangaan and Tsonga. The brought crops cultivation, animal husbandry and iron toolmaking. They grew mainly crops and raised cattle, sheep's and goats. The also grow pumpkins, beans and vegetables. They ate dishes that contained grain, meat, milk and vegetables.
They enjoyed milk products like, sour milk, yogurt, buttermilk and sour cream. The basic ingredients that are similar used in Australia is prawns, tuna, lobsters, oysters and calamari. Typically they enjoy having just fruit as dessert but in Australia we have cake, lamingtons or ice creams. There meat products are mostly lamb, game meat like, venison, ostrich and impala. While in Australia we have beef, pork and chicken. We both enjoy our traditional and modern beer.
They enjoyed milk products like, sour milk, yogurt, buttermilk and sour cream. The basic ingredients that are similar used in Australia is prawns, tuna, lobsters, oysters and calamari. Typically they enjoy having just fruit as dessert but in Australia we have cake, lamingtons or ice creams. There meat products are mostly lamb, game meat like, venison, ostrich and impala. While in Australia we have beef, pork and chicken. We both enjoy our traditional and modern beer.