Johannesburg Food Guide: What to Eat in South Africa's Biggest City

Joburg’s food culture is less obvious than Durban’s or Cape Town’s — there’s no single defining dish as clear as bunny chow or a Cape Malay curry. Instead it’s a city of influences: Afrikaner braai culture, Indian curry traditions that arrived via Durban, West African street food, and the Portuguese-Mozambican peri-peri heritage that produced Nando’s. The shisa nyama scene in Soweto is among the most characterful eating experiences in the country. For restaurants, see best restaurants in Johannesburg.

Braai

Braai is the word (from Afrikaans braaivleis, meaning “grilled meat”) and the institution. Every South African family has opinions on braai technique that other cultures reserve for religion: wood vs. charcoal, low-and-slow vs. hot-and-fast, the correct internal temperature for a boerewors ring.

As a visitor, the easiest access to braai culture is through shisa nyama — a township term (isiZulu: “burn the meat”) for outdoor BBQ spots where you choose raw cuts and watch them grilled. In Soweto, these operate primarily on weekends around Vilakazi Street and in the Orlando area. The experience: point at what you want (boerewors sausage ZAR 35–60 per 500g; lamb chops ZAR 60–100; half chicken ZAR 80–100), it’s grilled over coals, served with pap (maize porridge) and chakalaka (spiced tomato relish), total bill ZAR 100–180 per person. A cold beer (ZAR 25–35) is standard.

The Neighbourgoods Market in Braamfontein (Saturday mornings) has excellent braai stalls in a more market context — boerewors rolls (ZAR 45–60) being the most common format.

Boerewors

Literally “farmer’s sausage” — a coiled pork-and-beef sausage seasoned with coriander, nutmeg, and vinegar. One of South Africa’s defining flavours. At a braai, the boerewors ring sits coiled on the grill and is served whole or sliced.

Boerewors roll (or “boerie roll”) is the street food format: a thick coil in a soft roll with fried onions and tomato sauce. ZAR 45–60 at markets. Joburg’s best versions are at the Neighbourgoods Market and the various braai stalls in Soweto.

Available raw for home braai at every South African supermarket and butcher — Woolworths Food’s boerewors (ZAR 90–120 per kg) is reliably good.

Pap and Vleis

Pap (stiff maize porridge, the equivalent of ugali in East Africa or sadza in Zimbabwe) is the staple carbohydrate of South African township cooking. Vleis means meat. Together they’re the everyday combination: thick white porridge alongside grilled or stewed meat, often with chakalaka (spiced tomato-onion-pepper relish) or a tomato gravy.

At a shisa nyama, pap is typically included with meat — ZAR 20–35 extra. In restaurants, it appears as a side or as the base of a more composed dish. The texture is dense and unfamiliar to those raised on rice-based diets — start with a small portion if you’re uncertain.

Stywe pap (stiff pap — the standard version) versus slap pap (runny, like porridge) — both exist. The stiff version is typical at braai.

Bunny Chow in Joburg

Bunny chow originated in Durban (see Durban food guide), but it’s widely available in Johannesburg — particularly in Indian-owned cafés and takeaways. The format: a loaf of white bread (quarter, half, or full) hollowed out and filled with curry (bean, lamb, chicken, or mutton). ZAR 45–80 depending on size and filling.

In Joburg, the Indian Quarter around Fordsburg (just west of the CBD) and Lenasia (a predominantly Indian suburb to the southwest) have the most authentic versions. More accessible options appear at the Neighbourgoods Market on Saturdays.

Biltong

South Africa’s great cured meat tradition. Beef is the most common base, but kudu, ostrich, springbok, and eland are also used. The curing process: marinated in vinegar, coated in spices (typically coriander, black pepper, salt), and air-dried for several days. The result ranges from moist and tender to very dry and hard depending on preference.

ZAR 80–150 per 100g depending on cut, moisture level, and whether it’s standard beef or game. Available at every supermarket, petrol station, and most sports events. For the best biltong in Joburg, buy from a dedicated biltong butcher rather than a supermarket — Joburg has dozens, particularly in the northern suburbs.

Droëwors (dried sausage) follows the same process applied to boerewors — a good snack version of biltong culture. ZAR 60–100 per 100g.

Koeksisters

A fried dough pastry soaked in a cold spiced syrup — the Cape Malay version (from Cape Town) is braided, the Afrikaner version is a single plait. Intensely sweet, sticky, eaten cold. ZAR 15–25 each at bakeries and markets.

Not a Joburg-specific dish — they’re sold across South Africa — but they appear at every market and are worth trying. The Neighbourgoods Market stalls typically have them.

Potjiekos

A traditional one-pot stew cooked over coals in a cast-iron potjie (flat-bottomed pot). Layers of meat, vegetables, and liquid are added sequentially and cooked slowly without stirring — the opposite of braai’s high-heat approach. Lamb, chicken, or game are common protein bases. The result is a rich, slow-cooked stew that takes several hours to prepare.

Potjiekos isn’t a restaurant dish you’ll easily find on a menu — it’s home and event cooking. The best way to encounter it is at a private braai or through a cooking experience. Some Soweto cultural tours include a potjiekos component.

Food Markets

Neighbourgoods Market — 73 Juta Street, Braamfontein. Saturday 09:00–15:00. The best food market in Joburg: craft bread, braai meat, Ethiopian injera, bunny chow, Mexican, coffee, and juice. A Saturday morning institution. ZAR 150–250 for a full morning of eating. Fine to visit in daylight; Braamfontein is manageable on Saturday mornings.

Sunday Market on Main — Maboneng Precinct. Sunday mornings approximately 10:00–15:00. Similar in format but more artisan-craft oriented. Food stalls from multiple cuisines at ZAR 80–150 per dish. The Sunday highlight in Maboneng.

Bryanston Organic Market — Bryanston, Sunday mornings. More suburban and family-oriented than the Neighbourgoods Market. Good for organic produce, cheese, and specialty food items. Budget ZAR 100–200 for food.

The Nando’s Origin

Nando’s first restaurant opened in Rosettenville, Johannesburg, in 1987 — making Joburg the birthplace of what is now a global chain in 35 countries. The peri-peri (African Bird’s Eye chilli) marinade and flame-grilled chicken were consistent from day one. The Rosettenville original still operates. The local chain remains ubiquitous across South Africa — a Nando’s quarter chicken with peri-peri chips (ZAR 80–120) is the most democratic good meal in the country.

Quick Price Reference

Food	Where to find	Approximate cost
Boerewors roll	Markets, braai stalls	ZAR 45–60
Shisa nyama (meat + pap)	Soweto, township areas	ZAR 100–180
Biltong	Butchers, supermarkets	ZAR 80–150/100g
Bunny chow	Fordsburg, Indian cafés	ZAR 45–80
Koeksister	Bakeries, markets	ZAR 15–25 each
Droëwors	Petrol stations, butchers	ZAR 60–100/100g
Pap with relish	Shisa nyama, restaurants	ZAR 20–40
Nando’s quarter chicken	Nando’s (everywhere)	ZAR 80–120

For restaurant recommendations across all budgets, see best restaurants in Johannesburg.