The 2026 World Cup starts this Thursday. South Africa and Mexico face each other in a match valid for the first round of the competition. To get in the mood, there’s nothing better than exploring the rich cuisine of the South African nation. Known as “rainbow cuisine”, the country’s cuisine combines multiple influences, from indigenous roots to the legacies left by people who passed through there, such as the English, Malays, French and Indians.

This cultural diversity helped shape the country’s intangible heritage, marked by simple and exotic meats and egg-based desserts, which today attracts tourists from around the world looking to experience unforgettable flavors that reflect local identity.

Next, check out 4 traditional South African recipes to celebrate the start of the World Cup. Check it out:

1. Bobotie

Ingredients

• 500 g the minced meat
• 3 slices of crustless bread
• 1 onion peeled and chopped
• 2 garlic cloves, peeled and crushed
• 3 eggs
• 1 cup of whole milk
• 1 tablespoon olive oil
• 1 tablespoon of butter
• 1/2 cup tomato sauce
• 1/2 cup grated parmesan cheese
• 1 cup of cream
• Salt, ground black pepper, chopped green chilli, curry powder, turmeric powder and black raisins to taste

Preparation mode

In a pan, heat the olive oil with the butter over medium heat. Add the onion and garlic and sauté until golden. Add the turmeric and curry and mix. Add the ground meat and season with salt and black pepper. Saute until it loses its reddish color. Add the tomato sauce and stir to combine. In a container, hydrate the sliced ​​bread in milk and arrange it in the pan. Mix and turn off the heat.

Adjust the salt and add the green scent. Add the raisins, mix and transfer to a platter. Book. In a bowl, beat the eggs with the cream and salt until smooth. Pour the mixture over the meat and finish with parmesan cheese. Bake in a preheated oven at medium temperature until golden. Serve then.

2. Milk tart

Ingredients

Massa

• 240 g of wheat flour
• 90 g unsalted butter
• 120 g of refined sugar
• 1 ovo

Filling

• 400 g of milk
• 6 g of vanilla essence
• 60 g of refined sugar
• 12 g cornstarch
• 12 g of wheat flour
• 100 g of egg
• 2 cinnamon sticks
• Cinnamon powder to sprinkle

Preparation mode

Massa

In a mixer, beat the butter and sugar until creamy. Add the eggs and, little by little, the wheat flour. Beat at maximum speed until a dough forms. Cover with plastic wrap and refrigerate for 25 minutes. Afterwards, roll out the dough with the help of a rolling pin and place it in tart pans. Bake in a preheated oven at 180°C for 20 minutes. Book.

Filling

In a pan, boil the milk with the vanilla essence and cinnamon stick over medium heat. In a bowl, mix the eggs, cornstarch, wheat flour and sugar. Add the milk and cook until it thickens, stirring constantly. Turn off the heat, wait for it to cool and remove the cinnamon stick. Pour the cream over the pie base and place in the fridge to chill. Sprinkle with cinnamon and serve immediately.

3. Malva pudding

Ingredients

Pudding

• 2 eggs
• 260 g brown sugar
• 26 g of butter
• 4 ml white wine vinegar
• 240 ml of milk
• 110 g apricot compote
• 180 g of wheat flour
• 10 g of sodium bicarbonate
• 10 g of chemical yeast powder
• Salt to taste
• Coconut oil spread

Hot

• 225 ml of milk
• 225 ml of cream
• 25 g of butter
• 150 g of sugar
• Vanilla essence to taste

Preparation mode

Pudding

In a container, beat the eggs with the brown sugar until creamy. Book. In another container, mix the butter, white wine vinegar, milk and apricot preserves. Add to the cream, mix and set aside. In a container, sift the wheat flour and add the baking soda and salt. Mix with the reserved cream until you obtain a homogeneous consistency. Lastly, add the chemical yeast and mix gently. Transfer to a dish greased with coconut oil and place in a preheated oven at 180°C for 35 minutes. Book.

Hot

In a pan, place the milk, cream, sugar and butter and cook over medium heat, stirring constantly, until it thickens slightly. Turn off the heat, add the vanilla essence, mix and set aside. With a fork, make small holes in the surface of the pudding and pour the syrup over it. Serve then.

4. Chakalaka

Ingredients

• 2 tablespoons olive oil
• 1 chopped onion
• 1 chopped red pepper
• 1 pepper chopped green
• 2 grated carrots
• 2 cloves of garlic, chopped
• 2 ripe tomatoes, chopped
• 2 tablespoons of tomato paste
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 1 pinch of red pepper
• 1 cup of cooked beans
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

Over medium heat, heat the oil in a large pan and sauté the onion until translucent. Add the garlic and pepper, stirring for about 3 minutes. Add the carrot and cook for another 2 minutes. Combine tomatoes, tomato paste, curry powder, paprika and red pepper. Mix well. Cook over medium heat for approximately 10 minutes, until the vegetables are soft and the sauce thickens. Add the cooked beans and mix gently. Season with salt and black pepper and cook for another 5 minutes. Finish with green scent and serve hot.