Thuladu Mngadi

South Africa’s Heritage Day table looks different depending on where you sit. Umngqusho and umleqwa in some households, Cape Malay curries in others, meat from the braai, Durban bunny chows, or steamed bread alongside slow-cooked stews. The diversity of flavours and cooking techniques tells the broader story of who South Africans are, and the country’s culinary landscape carries the weight of migration, cultural exchange and family traditions passed down across generations.