Iftar Recipes from South Africa

Iftar in South Africa

South Africa has long-established Muslim communities, and their Ramadan tables have a distinctive character. Two traditions are especially well known: the Cape Malay community of the Western Cape, whose cooking blends Southeast Asian, Indian and local influences, and the Indian South African communities, notably around Durban, with strong ties to Gujarati and other South Asian foods. Homes and families vary, so treat the dishes below as typical examples and not a fixed rule.

For a broader look at the holy month’s food, see our Ramadan feast food guide.

What is a traditional iftar meal?

In most places, iftar starts simply: dates and water (or another light drink) at sunset, followed by the evening prayer and a larger meal. Soup often comes first, then snacks, then a main dish. In South Africa, that pattern holds, with a particular emphasis on fried or baked savory snacks and sweet treats.

Starting the meal: dates, water, soup

After dates, many households serve a warm soup. Lentil, bean or vegetable-and-barley soups are common, as is a spiced broth. Harira-style soups are also served in some homes. Soup is gentle on an empty stomach and warms the table on cool Cape winter evenings, depending on when Ramadan falls in the year.

Savory snacks

Snacks are a highlight of South African iftar tables:

• Samoosas: triangular pastries filled with spiced mince, vegetables, cheese or sweetcorn, then fried. Folded from thin pastry sheets.
• Dhaltjies (chilli bites): small fritters of chickpea flour with chilli, herbs and onion or spinach. Chickpea flour is also the base of India’s crisp snack, covered in our sev recipes.
• Pies, rolls and savory pastries: filled with chicken, mince or vegetables.
• Spicy fish cakes or fried fish in some homes.

Recipe: dhaltjies (chilli bites)

These are quick, vegetarian and a good starting point. Quantities and spicing vary by family.

Makes about 20.

• 1 cup chickpea flour (besan)
• 1/4 cup rice flour or plain flour, optional for crispness
• 1 small onion or a handful of spinach, finely chopped
• 1 to 2 green chilies, finely chopped
• 2 tablespoons chopped coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon baking powder
• Salt
• Water, to make a thick batter
• Oil for deep frying

1. Mix the dry ingredients, then stir in the vegetables, chilies and herbs.
2. Add water gradually, stirring to a thick, dropping batter. It should hold together on a spoon.
3. Heat oil to a moderately hot temperature (a drop of batter should sizzle and rise steadily).
4. Drop in spoonfuls of batter and fry, turning, until deep golden and cooked through.
5. Drain on paper towels and serve hot with chutney or a sweet chili sauce.

Take care when deep-frying hot oil, and never leave it unattended.

Mains

After snacks and a short break for prayer, a main meal may follow. Typical dishes in South African Muslim homes include:

• Tomato bredie, a slow-cooked stew of lamb or mutton with tomatoes, and sometimes potatoes, served with rice. Other bredies use pumpkin, green beans or cabbage.
• Breyani (biryani) and akhni (a spiced rice and meat dish), common in Indian South African households.
• Curries of chicken, lamb or vegetables, served with rice or roti (see Indian side dishes explained for the usual accompaniments).
• Bobotie, a spiced baked mince dish with an egg topping, associated with Cape cooking.
• Yellow rice with raisins, a classic side at Cape Malay meals.

Sweets and drinks

Sweets are an important part of Ramadan in South Africa:

• Koesisters (Cape Malay): fried dough, spiced with cinnamon, ginger and aniseed, dipped in syrup and rolled in coconut. These differ from the plaited, syrup-soaked “koeksisters” that are more commonly associated with Afrikaner cooking.
• Boeber: a sweet, milky drink with vermicelli, sago and spices, widely associated with Ramadan in Cape Town.
• Milk tarts, malva pudding, and fruit salads at some tables.
• Rooibos tea, rose syrup drinks and fresh juices.

Sample South African iftar menu

1. Dates and water
2. Lentil soup
3. Samoosas and dhaltjies with chutney
4. Tomato bredie or chicken curry with yellow rice
5. A simple salad
6. Fruit salad and boeber, or koesisters with tea

Dinner party and other menu ideas

Readers often ask about menus for a South African dinner party in general, or for other cuisines at iftar, such as a Pakistani menu. A few thoughts:

• For a South African dinner party: a starter of samoosas or soup, a main of bobotie or bredie with yellow rice, and malva pudding to finish. For a halal table, keep wine and pork out of the recipes.
• For a Pakistani-style iftar: pakoras, chana chaat, fruit chaat, biryani or haleem, and a sweet such as kheer (our vegetarian chaat recipes explain the chaat side).
• For Arab-style dishes: fattoush, lentil soup, stuffed vegetables and rice. See our Levant cuisine recipes for ideas.

Tips

• Prepare samoosa filling and fold pastries ahead, then freeze them uncooked. Fry or bake just before serving.
• Balance rich, fried food with soup, salad and fruit.
• If you are hosting guests who are not Muslim, a small plate of dates and a short explanation of the day’s rhythm is often welcome.
• Check ingredient labels if you are cooking for guests who follow halal rules.