Every year on 24 September, Heritage Day invites South Africans – and visitors – to pause and celebrate the country’s diverse cultures, traditions, and flavours. At Thornybush, we believe there’s no better way to honour heritage than through the food and rituals that connect us.

Here are some of our iconic delicacies and experiences you’ll encounter on safari with us:

Rusks with Morning Coffee

There’s nothing more South African than waking up before sunrise and dipping a crunchy, homemade rusk into your steaming coffee or tea. This age-old tradition has its roots in the Voortrekkers, who baked rusks as a means of preserving bread for long journeys. On safari, it’s the perfect pre-game-drive ritual.

Amarula Coffee

A morning safari stop is not complete without a delicious mug of hot coffee laced with Amarula, South Africa’s world-famous cream liqueur made from the fruit of the marula tree. It’s indulgent, velvety and will have you hooked! Served on ice is the perfect nightcap!

Rooibos Tea, indigenous to South Africa, is more than just a herbal tea – it’s an integral part of our national identity. Caffeine-free, antioxidant-rich, and naturally soothing, rooibos is enjoyed at any time of day, whether steaming hot in winter or brewed into a refreshing iced tea.

Biltong and Droëwors

No game drive is complete without these savoury, air-dried snacks. Biltong (marinated strips of beef or game meat) and droëwors (dried spiced sausage) are mixed with secret blends of local herbs and spices, so packed with flavour, high in protein, making them the ultimate safari snack.  Paired with a G&T and a sunset = perfection!

 Braai Under the Stars

The braai is far more than a meal – it’s a cultural cornerstone in South Africa. At Thornybush, guests can enjoy this proudly South African tradition in a magical boma setting, under a canopy of stars with the sounds of the bush as a soundtrack. Think sizzling meats, pap (maize meal), chakalaka, Solly’s oxtail potjie  – our chefs can’t wait to invite you to sit around our fires and share our South African tastes and traditions with you.

Amagwinya

Leeyah Rahim, Head Chef at Simbambili, says her favourite South African dish has to be amagwinya, deep-fried bread traditionally stuffed with curried mince. It’s crisp on the outside and soft and pillowy on the inside. It goes by many names – amagwinya, vetkoek, fat cakes, magwinya – but one thing is certain, it’s the ultimate comfort food! She loves its versatility, as it can be served either sweet or savoury. “It is commonly sold by street vendors to busy individuals always on the move, but here at Simbambili, we’ve added a gourmet twist. Our amagwinyas are stuffed with Cape Malay-style curried beef mince and topped with homemade fruit chutney. Our guests absolutely love this unique taste of South Africa.” Click for the recipe

Xinkwa xa Mabele (Corn Bread)

Our chefs at Saseka say that a must on any South African menu is a homemade cornbread called Xinkwa xa Mabele, which translates to “sorghum bread” or “sorghum cake” in the Xitsonga language. Sorghum, known as ‘mabele’ in many Southern African languages, is a gluten-free grain that is a staple food in many parts of Africa.

In some contexts, the phrase can also refer to foods made from sorghum that are prepared in a bread-like or solid porridge form, and it can be served either sweet for breakfast or savoury with a main meal,  including:

• Vuswa bya mabele: A thick sorghum porridge that can be served with stews and side dishes, similar to maize meal pap.
• Fermented sorghum: Recipes often involve fermenting sorghum flour to impart a tangy or sour taste. This can be cooked into a soft or thick porridge, like ‘ting ya mabele’.
• Baked goods: As a gluten-free alternative, sorghum flour can also be used to make bread, cakes, and cookies.

Recipes to try out!

Amagwingywa stuffed with curried mince & homemade fruit chutney

Ingredients

Serves 10

Amagwingya

• 625ml bread flour
• 10ml dried instant yeast
• 80ml castor sugar
• 5ml fine sea salt
• 60ml olive oil
• 2 cups lukewarm water

Cape Malay Curried Mince

• 500g lean beef mince
• 1 medium white onion – finely chopped
• 2 bay leaves
• 2 tbsp tomato paste
• Salt and pepper to taste
• 2 tbsp Rajah medium curry powder
• 1 tsp fine cumin
• ½ tsp fine cloves
• 1 tbsp finely grated fresh ginger
• 1 tbsp finely grated fresh garlic
• 2 tbsp vegetable oil – for cooking
• 3 tbsp Mrs Balls Peach Bladjang (fruit chutney)

Homemade Fruit Chutney

• 1 medium pineapple, cleaned & finely diced
• 1 large red onion, finely diced
• 2 cups dried Turkish apricots, roughly chopped
• 3 large peaches, peeled and cut into 1cm cubes
• 2 large cloves of garlic, finely minced
• 1 cup dried sultanas
• ½ cup medium dried raisins
• 1 tbsp finely grated fresh ginger
• 1 tbsp good quality medium curry powder – like Rajah
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 500gr white sugar
• 125ml brown spirit vinegar
• 1 ½ cups boiling water

Method

1. For the Amagwingya, combine the flour, sugar, yeast, and salt in the bowl of a stand mixer. Make a well in the centre of the flour, and pour in the oil. Add the lukewarm water, starting with 1 1/2 cups. Using the dough hook attachment, mix the dough on low speed until it comes together. If it is dry, add the remaining ½ cup of lukewarm water gradually. Knead on medium speed for 6-8 minutes, until you have a soft, smooth dough. Turn the dough out into a greased large bowl, cover it with cling wrap, and allow it to prove for 1 hour in a warm place.
2. While the dough is rising, prepare the curried mince. In a heavy-bottomed saucepan over medium heat, sauté the onions in the oil until soft and translucent. Add the garlic, ginger, spices, bay leaves and curry powder and fry for 1 minute. Add the mince and fry for 5 minutes, until browned. Stir in the tomato paste and allow to simmer on medium until the mince is dry. Season to taste. Stir in the bladjang once cooked.
3. For the fruit chutney, soak the raisins, sultanas and apricots in the boiling water. Cover with foil and allow to soften for an hour. While the fruits are soaking, start preparing your chutney base. In a medium, heavy-bottomed pot, sauté the red onions, garlic, and ginger for 1 minute, until soft – do not brown. Stir in the spices and fry for an additional 1 minute. Add the pineapple, peaches, and your soaked and softened dried fruits, along with the soaking liquid, to the pot. Pour in the vinegar and sugar, and allow the mixture to simmer uncovered on medium heat until all the water has cooked out and the chutney has a thick yet runny consistency. This should take 60 to 90 minutes. For those who love a little bite in their chutney, finely chop 2-3 medium fresh jalapenos or green chillies and add them to the chutney at the end.
4. Once your Amagwingya has risen, do not knock it down! Gently turn the dough out onto a lightly oiled surface, and shape into 50-60g round dough balls. Place onto a lightly floured tray, cover and allow to rise for 15 minutes. In the meantime, prepare the oil for frying the Amamgwingya. Heat up vegetable oil to 160 degrees Celsius. Place the Amagwingya in the hot oil and deep-fry for 4-5 minutes on each side, until golden brown. Remove and allow to drain on a paper towel.
5. To serve, cut open the Amagwingya, spoon some curried mince inside, and top with the fruit chutney and enjoy! Tip – Amamgwingya is best served warm, and on the same day it was prepared.

Xinkwa xa Mabele (Corn Bread)

INGREDIENTS:

• 2 tins Creamed Sweetcorn
• 2cups self-raising flour
• ½ cup sugar
• 1tsp fine salt

METHOD:

1. Combine all ingredients in a large bowl. Do not overmix the dough and set it aside.
2. Place a medium-sized stockpot filled with water on the stove to use as a double boiler.
3. Put your dough in a big bowl that will fit on top of the pot. Place a lid or foil over the top and allow to steam.
4. Do not open the pot during the initial steaming process, as your dough will fall flat. Allow to steam for at least 20 minutes before opening the pot.
5. Poke the bread in the centre with a wooden/bamboo skewer stick. If the stick comes out clean, then you know your bread is ready.
6. When ready, remove the mixture from the heat and allow it to cool slightly before transferring it to a bowl. Slice as desired and enjoy simply with some good, salted butter or as a side for any of your favourite dishes.

Let us know how your meals turned out! Follow us on Instagram @thornybush.safari to keep up with our safari dining experiences!