Beyond the braai: Heritage Day ideas for every plate

With Heritage Day just here and food prices still climbing, it might feel like pulling off a long weekend feast requires endless planning. But sometimes the simplest dishes, the ones tied to memory and everyday comfort, are the ones that take you the furthest.

In South Africa, our diversity isn’t only cultural, it’s on our plates too. And while the braai might be the star of 24 September, there are plenty of other ways to celebrate our food heritage. From Cape Town restaurants serving South African soul on a plate to humble home-cooked favourites, here are some ideas to mark the day without firing up the coals.

COY: Mielie samp with slow-cooked beef shin

Served with chakalaka and just a whisper of Aromat, this dish is comfort and culture in one. Samp has long been a pantry hero in South African kitchens, nutty, hearty, and deeply nourishing. Paired with beef shin and chakalaka, it calls up memories of Sunday lunch, school canteens, or winter evenings. The Aromat? A playful nod to the pantry staple that has seasoned generations of South African meals.

At COY, nestled at the V&A between the marina and harbour, chefs Teenola Govender and Geoffrey Abrahams use southern Africa’s shoreline as their muse. This dish, though, is deeply rooted in home soil, a love letter to South African heritage.

Mielie samp with slow-cooked beef shin, served with chakalaka and a hint of Aromat. Photo: Jan Ras

Marble Cape Town: Snoek pâté with amagwinya (Vetkoek)

Snoek is a Cape classic — smoked, grilled, or curried, it’s been at the heart of coastal kitchens for generations. At Marble Cape Town, it’s reimagined as salted snoek pâté, paired with amagwinya: soft, yeasty fried dough beloved in townships. It’s a bite that bridges sea and street, fine dining and comfort food.

Marble Cape Town: Salted snoek pâté paired with soft, yeasty amagwinya (vetkoek). Photo: Jan Ras

Located in the historic Union Castle building at the V&A Waterfront, Marble brings its fire-driven philosophy to a menu shaped by the city’s multicultural foodscape, with nods to masala, mebos and more.

Low-budget Heritage favourites at home

If dining out isn’t the plan, heritage lives in the simplest dishes too. Some favourites that never fail:

• Amasi with uphautu: A refined pap made from mealie meal, topped with tangy amasi (fermented milk similar to yoghurt or buttermilk). It’s creamy, simple, and timeless. For a simple recipe, click here.

• Chakalala: The ultimate braai side, or a quick flavour boost for boerewors rolls. A mix of chopped veggies, beans, and spices, it’s now easy to grab in tins for convenience.

• Ujeque (steamed bread): Slightly sweet, soft bread that pairs perfectly with stews, veggie dishes, or even fried eggs and atchar. A dish that turns any meal into comfort food.

Whether you’re sitting down to Michelin-level plates, a humble serving of samp, or warm slices of steamed bread, Heritage Day is about honouring the stories our food carries. You don’t need a braai to celebrate South Africa’s rich food culture — just a plate filled with memory, flavour, and love.