With urbanization, the dismantling of racial discrimination and the rise of inter-racial harmony, South Africans began to re-evaluate the colonial history of long separation from each other.

Urban blacks fully embraced Western cuisine, leading to the demise of traditional dishes and cooking techniques.

Frying replaces the tried-and-true roasting.

Corn meal is sold in bags and is no longer ground in stone mills.

Young people rarely ask old people for traditional cooking skills.

Hominy, beans, and hairy Pennyworms cross the line between white and black.

Root-seeking and reflection, the whole of South Africa began to enter a harmonious and multi-faceted whole.

Breakfast for South Africans may be as simple as a piece of dry bread soaked in coffee, or a bowl of porridge, a glass of juice, and a few dried fruits, or it may be the country's most famous fruit salad.

Sometimes, a well-prepared breakfast includes eggs, bacon, tomatoes, mushrooms, sausages, or steak, fried liver and kidneys.

Breakfast for rural black people is as simple as a bowl of curdled milk, or cereal porridge with milk, cream or honey.

Polenta is the most common.

Corn millet was introduced from America.

As time goes by, rural people still cook in earthen pots on campfires in open spaces.

The rhythmic sound of stirring cornmeal porridge shows traditional cooking techniques.

The Vawenda women ladle the porridge into wooden plates and stack them layer by layer like a pyramid.

In many communities, a wife's love for her husband is shown by adding a corn cob as a garnish to the porridge.

Breakfast in coastal areas may consist of fresh shellfish and fish.

In trout-producing areas, fresh or smoked trout is common.

In some areas, raisins are added to porridge or jam is spread on bread for breakfast.

A collection of modern South African recipes: Polenta has been around for centuries. There are so many varieties of polenta and processed bags of cornmeal that the traditional art of grinding it by hand between two stones has been lost.

The most fragrant polenta must be ground by hand, simmered over slow heat, and stirred constantly with a wooden spoon.

You can add butter, salt, milk or cream, add tomato paste or curd when eating, you can also add vegetables, broth.

(Eunice: You have to eat cornmeal thick porridge throughout Africa to get a good introductory course on African food!) For snacks, appetizers and soups, stir-fry various nuts until fragrant and cooked, add honey and vegetable oil, stir-fry, and sprinkle

Raisins, let cool and eat with yogurt.

Stew all kinds of dried fruits, citrus juice, lemon juice and zest, brown sugar, and cinnamon over low heat for 5 minutes. Let cool and store in the refrigerator for up to 5 days.

Just like the early pioneers chewed a few pieces of bacon jerky when they were hungry, the delicious and nutritious hairy worms were the staple food of the black tribes and are now becoming increasingly rare.

Women travel all the way to Boswana to collect it, dry it and take it home or sell it in the market.

Use a tin can to weigh.

It also appears on the menus of some urban restaurants, but the most traditional and best way to maintain its deliciousness is to boil it in a little salt water for about 10 minutes, absorb the water, fry it in oil for 5 minutes, and then bake it until crispy before eating.

(Eunice: Close your eyes while eating! It’s absolutely delicious! The more you chew, the better it tastes. Don’t swallow it!) Grilled Seafood For seaside dwellers, what could be fresher than freshly roasted from the embers of a campfire?

Are shellfish more delicious?

The soup is made to order using fresh ingredients readily available - an improvised work of art by the chef.

Sometimes it's light, sometimes it's a traditional vegetable soup with some flour, rice, eggs, cream or wine, and a pinch of curry powder or cardamom powder.

It used to be served with beets, spinach, or figs.

Seafood soup is often served with a handful of fresh green seaweed.

Meat and fish stew in stock, served with ravioli, noodles and croutons.

Or serve with fried rice.

Dried meat BILTONG's salty meat jerky is always people's favorite. Cut into thin slices with a sharp knife and can be served with salads, soups and vegetables.

Rub the meat strips with salt and coriander, marinate them with vinegar, and fry them dry in the pot.

Black tribes would dry the meat of animals that died accidentally or naturally.

Coriander seeds from Asia are key to making jerky.

Lean meat of deer, ostrich, beef with salt, black pepper and coriander seeds.

Fry the coriander seeds in a pan until fragrant, add black pepper and salt and grind them, sprinkle them layer by layer on the meat strips, put them in the refrigerator for a day, turn them over from time to time, and then dry them in a well-ventilated place.

Hang with clips.

It will take about 5 days.

(Eunice: Fresh dried venison is pink and transparent and sprinkled with paprika. It is absolutely delicious and stimulates the taste buds! All the way to heaven!) Grilled corn on the cob Corn on the cob is brushed with a layer of butter and grilled or cooked over coals.

Mash it with roasted peanuts to make a cake-like cold snack.

The West Coast favorite, dried salted fish, is available in local shops and hangs in skewers in airy restaurants as an appetizer for seafood feasts.

Nice garnish for soup.

Soak in water to remove some saltiness and then simmer.

Marinate them with salt overnight, rinse them, and hang them in a cool but well-ventilated place for about 10 days.

Take it back to the house at night to prevent dew.

Pumpkin Seeds Salty pumpkin seeds are popular in the black community as a snack or eaten with porridge.

It used to be sold in markets, but now it is replaced by potato chips.

Method: Add salt and stir-fry in a pan until crispy. Serve with a drink or salad.