Cape Malay is a distinctive type of cooking brought to South Africa by the Indonesian and Malaysian slaves during the Dutch colonial era.  It is characterized by the use of spices like nutmeg, allspice and chilli.  Bobotie is a classic example of a dish influenced by the Cape Malays.

In the nineteenth century and under British Colonial rule, there was an influx of Indian labourers (predominantly to work on sugar plantations in what is now known as Kwa-Zulu Natal). As a result, a number of new Indian influenced ingredients and dishes were brought to South Africa, including a variety of Chutneys, sweets, samoosas and additional spices.

Indigenous African influences on modern day South African food are a result of distinct, yet remarkably similar, dishes from different African subcultures; like Zulu, Xhosa, Sotho, Tswana and Ndebele. Starch based maize (and mealies) being an example of the staple food throughout most cultures.