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The Sotho-Tswana call this fermented pap, "ting." The vegetable is often some sort of pumpkin, varieties of which are indigenous to South Africa, although now many people eat pumpkins that originated in other countries.
Rice and beans are also very popular even though they are not indigenous.
Traditional rural families (and many urban ones) often ferment their pap for a few days – especially if it is sorghum instead of maize – which gives it a tangy flavor.
Another common vegetable dish, which arrived in South Africa with its many Irish immigrants, but which has been adopted by South Africans, is shredded cabbage and white potatoes cooked with butter.
For many South Africans meat is the centre of any meal.
As in the past, when men kept cattle as their prized possession in the rural areas, South Africans have a preference for beef.
Today, South Africans enjoy not only beef, but mutton, goat, chicken and other meats as a centrepiece of a meal.
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