Cape Town Street Food

5 dishes in South Africa

5 street foods from Cape Town, South Africa: The Gatsby, Cape Malay Koesisters, Cape Malay Pickled Fish, Snoek and Roosterkoek. Each one has its own page with the story behind it and what to look for.

Street foods of Cape Town

Sandwich · Cape Flats Icon The Gatsby The Gatsby was invented in one of the most turbulent years of apartheid-era unrest, 1976, yet it went on to become one of the most unifying… A footlong bread roll stuffed with slap chips (vinegar-soaked fries), a protein such as polony, steak, calamari or masala fish, and lashings of atchar, then sliced into shareable wedges… Cape Malay Doughnut · Bo-Kaap Cape Malay Koesisters Despite the near-identical name, Cape Malay koesisters and Afrikaner koeksisters are genuinely different pastries — one soft and coconut-dusted, the… Soft, spiced yeast-dough balls flavoured with cinnamon, cardamom, ginger and dried naartjie peel, deep-fried, dunked briefly in hot syrup, and rolled in desiccated coconut while still… 🐟 Easter Tradition · Cape Malay Cape Malay Pickled Fish (Ingelegde Vis) What began purely as a preservation technique for surplus summer fish has become one of the most anticipated dishes of the Western Cape Easter… Fried fish fillets — usually yellowtail, snoek or hake — steeped in a tangy, curry-spiced vinegar sauce with onions, bay leaves and sugar, served cold on buttered white bread. Markets and… Grilled Fish · Cape Coast Snoek After the Second World War, Britain imported tinned South African snoek to ease rationing; British shoppers disliked it so much that much of it went… A long, oily-fleshed fish caught off the Cape coast, traditionally split open and grilled whole over braai coals with a glaze of apricot jam, garlic and lemon, or salted and dried for sale… Grilled Bread · Braai Staple Roosterkoek Many South Africans consider roosterkoek, not the meat, the highlight of a braai — freshly grilled and split open at the table while still steaming. Soft yeast-dough rolls cooked directly on the braai grid over open coals until charred outside and pillowy within, then split and slathered with butter, jam or cheese. Farm stalls and…

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