In traditional ceremonies across Mzansi, red meat is more than a meal; it is a powerful cultural statement. Every part of it carries deep symbolic meaning that links people to their ancestors, traditions, and community.
The foods served alongside the meat are carefully chosen, each with its own significance, creating meals that are meaningful and rich in tradition. These rituals show that food is a way of honouring heritage and strengthening bonds.
Cultural significance of red meat
Momelezi kaDinga, a traditionalist and African spirituality activist, researcher and analyst from Tsomo, Eastern Cape, says red meat in traditional ceremonies is a symbol of dignity, sacrifice, and cultural bond with ancestors.
Animals with horns and skins have been used for centuries by their forefathers, as they hold sacred meaning and spiritual connection with the ancestral world, KaDinga explains. These elements help create bonds, send messages, honour ancestors, and invite guidance and healing.
KaDinga says this meat is often paired with herbs and indigenous tree leaves with healing properties, chosen according to their significance for each clan.
He notes that the preparation of red meat begins with braaing over an open fire with just salt, emphasising its nutritional value without the additives found in sauces.
Meals that honour heritage
Considering cattle, sheep, and goats, Phindile Mntonga, known as Mkhulu Gilindoda in the traditional realm from Cape Town, explains that the meat often holds a central place in ceremonies that honour culture.
He says red meat carries messages to the ancestors. With goats, the breed is carefully chosen depending on the ceremony.
“The aroma of the goat’s meat carries meaning, not only on the journey of a traditional healer but also for each person, depending on the clan. It is most often used in the context of a traditional healing journey.”
Phindile Mntonga
Mntonga notes that the foods served alongside the meat hold their own significance and are an important part of the ceremony.
Traditionally, the meat is cooked with care and without seasoning, though salt is sometimes added today. Indigenous foods commonly included in ceremonies are maize, sorghum, mahewu, and amasi, all adding layers of cultural meaning to the meal.
Serving tradition and nutrition
Shihaam Domingo, known as the Food Witch from Retreat, Cape Town, says that for her, growing up in a Muslim community, red meat has always carried deep significance, especially when a baby is born.
“With Muslims and Islam, we eat red meat when someone is ill and when a baby is born,” she explains.
“Even what we do with that meat and how it gets shared, the bond, the culture, the togetherness, speaks volumes. It is our heritage. It speaks with us and for us, and the aura around that time is powerful.”
Nondyebo Mgoboza, the head chef at Bertha House in Mowbray, Cape Town, says cooking red meat during traditional ceremonies for a crowd requires mindfulness. You need to be mindful of the seasoning you add and the ingredients you pair with your meat.
“I always consider the age group and the occasion. That way, I can decide how to prepare the meal to suit the people,” she explains.
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Red meat done right
For traditional ceremonies, Mgoboza carefully cooks the meat using the boiling method, with just salt and a little black pepper to complement the occasion.
For sides, she prefers simple vegetables to balance the nutrition of the meat. Whole samp without beans pairs perfectly with red meat, along with fried cabbage, a dash of green spinach, and carrots.
“These meals usually don’t need salads, but for those who insist, beetroot and potato salad with chakalaka always works. Nothing fancy, just a usual Mzansi meal, simple and tasty.”
Chef Nondyebo Mgoboza
Red meat is often high in fat, says registered dietitian Zandile Mengwai, based in Tshwane, Gauteng. However, trimming excess fat not only helps manage cholesterol but also makes red meat healthier overall.
Mengwai notes that red meat pairs well with widely known indigenous ingredients like mabele and sorghum. Adding beans or lentils can boost fibre content, especially in traditional ceremonies.
Red meat can be made healthier when paired with vegetables such as peppers, tomatoes, onions, celery, and cabbage, she adds, noting these among the top vegetables to choose for a balanced diet.
When firing up the braai to celebrate Heritage Day or gathering with loved ones, choose leaner beef cuts such as sirloin, tenderloin, or fillet. For lamb, opt for leg, loin, or shoulder. These cuts are not only flavourful but also lower in saturated fat and rich in protein, iron, and essential nutrients that support energy and overall health.
- This story is part of a special series in partnership with the Red Meat Producers’ Organisation (RPO) – a tribute to the farmers feeding our nation, one meal at a time.
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