South African food is called “rainbow cuisine”, as it has had a variety of multicultural sources and stages. It can be divided generalized as:
- Cookery practiced by indigenous people of Africa- the Sotho- and Nguni-speaking people.
- Colonial cookery that emerged from the colonial period of white European people of Dutch, German, French, Italian, Greek and British descent and their Indo-Asian slaves/servants – e.g. Cape Malay people, which has many characteristics of Indonesia and cooking styles of neighbouring cultures such as Portuguese Mozambique.