Wild spinach, the most popular being thepe; delicious when boiled, softened and served with stiff porridge.

A dish of the Tswana people. Thoroughly washed, then boiled mixture of tripe, intestines and lungs. They are cut into small pieces with a pair of scissors before being spiced to add taste.

Traditional Afrikaner food, generally a rich stew, cooked in a three-legged cast-iron pot over a fire. The word means "little-pot food" in Afrikaans. (Image: Wikimedia Commons

Imported to South Africa by migrant Indians, achaar is a pickle made of mango and oil - comes spiced. Eaten in excess, it could trigger an offensive smell of the armpits.

A hoof of a cow, pig or sheep. It is boiled, then spiced for taste. It is very delicious but sticky.

Dried and salted raw meat similar to the beef jerky made in the USA. An older Afrikaner delicacy, can be made of ostrich, beef, kudu or anyother red meat.

Of Malay origin, made with minced meat and curried spices. An egg sauce is poured on top of this and it is then baked.

A traditional spicy South African sausage made of beef or lamb. Popular at open-air braais

Delicious and cheap food on the go, bunny chow is curry served in a hollowed-out half-loaf of bread, generally sold in greasy-spoon cafés.

A salad of Indian / Malay origin made of onion, garlic, ginger,green pepper, carrots and cauliflower spiced with chillies and curry.