raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney. Cape Malay curry—a curry most often made with chicken and spiced with mild masala. Spices include cinnamon, ginger, cardamom, cayenne pepper, coriander, garlic, turmeric, bay leaves, and fenugreek. Zulu, Xhosa and Sotho Dombolo—dumplings, usually steamed in a pot. Isidudu—soft porridge made from ground corn known as "mealie meal". Mala mogodu—a local dish similar to tripe, usually eaten with hot pap and spinach. Iinkobe—summer salad made with boiled corn. Sigwaqani—boiled beans mixed with mealie-meal. Mqhavunyeko—wet corn mixed with beans. Trotters and beans—from the Cape, made from boiled pig's or sheep's trotters and onions and beans. Ugali—maize porridge in South Africa, traditional porridge/polenta and a staple food of the African peoples Umngqusho—a dish made from white maize and sugar beans, a staple food for the Xhosa people. Umphokoqo—an African salad made of maize meal. Umvubo—sour milk mixed with dry pap, commonly eaten by the Xhosa. Breads Afrikaans Braaibroodjie—a sandwich consisting of two slices of bread with a filling of sliced tomato, cheese, onion, South African peach chutney (traditional Mrs. H.S. Balls) seasoned with salt and pepper. The braaibroodjie is placed in a folding braai grid (Gridiron) and slowly grilled over medium-hot coals until the cheese melts and the bread is browned. Gatsby—a sandwich popular in Cape Town, a long roll with fillings of anything ranging from polony (bologna) to chicken or steak and hot chips. Potbrood (pot bread or boerbrood)—savoury bread baked over coals in cast-iron pots. Indian Samosa, or samoosa—a savoury stuffed Indian pastry that is fried. Very popular in South Africa. Kota, Skhambane (aka Bunny Chow)—a sandwich, quarter-loaf of bread usually stuffed with polony (bologna), cheese, atchar (South Asian pickle) and chips (French fries). Relishes Chakalaka—a spicy South African vegetable relish. blatjang, or Mrs Balls Chutney, a sweet sauce made from fruit that is usually poured on meat. Monkey gland sauce—made of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine (there are no monkeys involved.) Fruits and plants Makataan—a wild fruit that grows in the Kalahari desert. It is soaked in limewater overnight (to remove the bitter taste) before processing into a jam known as Makataan konfyt. Marula—the yellow fruit of a local tree. This fruit is eaten and beloved by both the people and animals. Amarula liqueur is made