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Boerewors, biltong and braaivleis are pretty much standard fare. Then there's the Vleis-Rys-en-Aardappels (meat, rice and potatoes) people. Traditional African food is "pap" or "putu-pap", a stiff porridge made from ground corn rolled into balls and eaten with the hands, usually dipped into some kind of sauce, be it tomato-based (chakalaka) or meat drippings. (This is the "pap en sous" that yellowdanger was talking about.)
South Africa has a diverse climate, which leads to a great variety of fruits and fruit juices; papaya (pawpaw), grenadilla (passion fruit), lietjie/lychee, peach, pear, apricot, mango, orange, grapefruit, naartjie (clementine), tangerine, guava, etc, etc, etc...
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