South African recipes from a local

South African recipes from a local

If you too think that discovering a country is also about cooking, take 3 hours out of your day to meet Gamidah from Lekka Kombuis. Gamidah is a Malay from Cape Town, meaning a Muslim from the first waves of immigration to South Africa from South Asia. I’m telling you this because Gamidah’s cuisine has its origins close to India. She welcomes you to her charming home, and offers to show you some of her culinary riches, reflecting one of the culinary facets of South Africa.

➡️ Book a cooking class and check availability


I invite you to consult all our other articles on South Africa to help you prepare for your trip:



| Chili bites

| Curry chicken

| Rotis

| Samosas





✖️ Quantities : All quantities are based on 4 people







Chili bites are a kind of filled doughnut. It’s quite good and fragrant.





  • 1 Onion
  • 4 spinach leaves
  • 1 tablespoon chickpea flour
  • 1 teaspoon each of 6 spices (cumin, coriander, fennel, massala leaf, turmeric, chili powder)
  • 1 tablespoon wheat flour
  • 1/2 sachet yeast





  • In a small bowl, combine the chopped onions, finely chopped spinach leaves, chickpea and wheat flours, curry spices and yeast.
  • The dough becomes sticky and thick, this is normal
  • Refrigerate for 1 hour before baking.
  • Spoon the dough into the oil, which will form a ball when cooked.









  • 1 onion
  • 1/2 tomato
  • 6 spices (coriander powder, turmeric, cumin, fennel, chilli powder, massala leaf powder)
  • 20 cl water
  • 4 pieces of chicken (thighs or wings)
  • 4 potatoes





  1. Thinly slice 1 onion and cook in a saucepan without oil, stirring constantly. When it browns, add 10cl water and 1/2 finely sliced tomato.
  2. Add 1 teaspoon each of coriander, turmeric, cumin, fennel, chili powder and massala leaf powder.
  3. Add 3 potatoes, cut into large cubes, and the chicken.
  4. Leave to cook over a low heat, uncovered, until the potatoes are cooked. Add a little water as you go along (depending on the texture) so that there’s always a sauce base.
  5. Reserve for the service.




Rotis are also known as chapati in India. It’s a kind of unleavened bread from the Indian subcontinent that we eat like bread here. They go well with all sauced dishes.





  • 300 grams flour
  • 12 cl water
  • 50 grams butter





  1. Mix 250 grams of flour and 12cl of water to make a dough. Work it until it no longer sticks.
  2. Cut the dough into 5-6 similar-sized pieces.
  3. Mash them lengthwise and finely to form a pancake.
  4. Spread with butter and roll lengthwise to form a “cigar”.
  5. Roll each end into an “S”, then fold the 2 ends over each other. Lightly crush the dough and refrigerate for 10 minutes.
  6. Take out the rotis and roll them out on flour to form a fine dough.
  7. In a hot frying pan (such as a hot crêpe pan), spread a small amount of oil, then cook the dough on both sides very quickly so that the rösti is crispy on the surface and soft on the inside.









  • 8 samosa leaves
  • 1 red onion
  • 100g grated Gouda cheese
  • Barbecue spices
  • A little flour and water (as glue)





  1. Mix grated cheese, finely chopped onion and barbecue spices (1 teaspoon)
  2. Fold your samosa into a triangle, 2 times, to make a pocket.
  3. Fill with the cheese, onion and spice filling, then continue folding into triangles to close, gluing them together with the flour/water mixture.
  4. Be careful not to overfill them so as to close them without breaking them.
  5. Place the samosas in the hot oil, but be careful not to boil so as not to open them during cooking.
  6. Cook to a lovely brown color, then pat dry on paper towels before serving.
  7. Serve with fingers for a more authentic tasting experience….


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