Cooking began in the open, says Justin Bonello, and the challenges are unlimited.
No sport event, arts festival, theme park, carnival, or really any gathering of the public in South Africa is complete without the boerewors roll.
In almost any London restaurant you can order rooibos tea. Fortnum and Mason's exotic food hall range once carried vacuum-packed salted Mopani worms.
We take a look at South Africa Eats, a new book exploring some exotic personalities who have changed the way people around them cook.
Following the national observation of Heritage Day, Kate Schirire samples our edible indigenous heritage.