There’s a warm, unmistakable pride that comes with sharing a meal in the Free State. From fragrant pots of lamb stew bubbling on a weekend stove, to rusks served with early-morning coffee on the stoep, the province’s culinary culture is rooted in generosity, nostalgia, and big, comforting flavours. At the heart of it all is a deep affection for boerekos—traditional farm-style food that doesn’t fuss, doesn’t hurry, and never leaves you hungry. Add to that the unmistakable sizzle of a proper braai, and it’s clear why the Free State is one of South Africa’s most underappreciated food regions.

The beauty of boerekos is in its simplicity and heartiness. It’s not about cutting-edge gastronomy or reinventing the wheel—it’s about feeding a table full of family with real food, often slow-cooked, and always made with love. One of the most beloved dishes across the province is bobotie. While bobotie has its Cape Malay roots, the Free State has made the dish its own: curried mince infused with sweet spices, topped with a golden egg custard, and served with geelrys (yellow rice), raisins, and chutney. It’s the kind of meal that brings people together on a Sunday afternoon and tastes even better reheated the next day.

Not far behind on the favourites list is the classic lamb stew—often slow-braised with carrots, potatoes, and a generous handful of boontjies. The key is time. In towns like Bethlehem, Clarens, and Fouriesburg, it’s common to find small bistros or guesthouses serving up lamb that’s been simmering for hours, with meat so tender it falls apart with a spoon. If you’re in Clarens, make a stop at Clementines Restaurant, where the local flavours are paired with Free State hospitality and cosy mountain views.

Of course, no exploration of Free State comfort food would be complete without talking about braai culture. A braai here isn’t just a way to cook—it’s a way of life. Whether it’s a farmyard gathering or a rugby game weekend, the braai stands as the centrepiece of connection. Expect perfectly grilled boerewors, skaap tjops (lamb chops), and sosaties marinated in a secret family recipe. Sides often include braaibroodjies—toasted sandwiches with tomato, onion, and cheese—and the ever-present potato salad, made with mayo, mustard, and sometimes a hint of curry powder.

One thing visitors often note is that food in the Free State is interwoven with tradition. Recipes are passed down from generation to generation, often with a slight tweak or addition that makes them unique to that particular household. It’s not unusual to find homemade karringmelk beskuit (buttermilk rusks) drying out in the oven, ready to be dunked into strong coffee before the sun is even up. These rusks aren’t just breakfast—they’re a ritual. If you’re road-tripping through Parys or Philippolis, make a point of stopping at a local farm stall like Oude Kraal Country Estate or Smilin’ Thru Resort & Country Lodge for a fresh batch, often wrapped in brown paper and ribbon.

Desserts hold their own too. Think warm malva pudding soaked in syrup and cream, or a slice of milk tart with a dusting of cinnamon. These dishes are less about presentation and more about comfort—desserts you serve to people you love. In Bloemfontein, Avanti Restaurant has long been a local favourite for hearty, homemade desserts with a refined twist, blending traditional flavours with an Italian flair.

What’s particularly endearing about the Free State’s culinary scene is how strongly it’s tied to hospitality. Meals aren’t rushed. Coffee is always on offer. And if you stay long enough, you’ll be invited to join someone’s table—even if you only popped in to ask for directions. This is food that brings people together: that honours seasonality, celebrates simplicity, and turns the act of eating into a shared experience rather than a transaction.

Beyond the plate, food also forms part of the province’s tourism appeal. Many guesthouses and B&Bs take pride in offering traditional breakfasts and dinners, often cooked by the owners themselves. There’s a growing number of food-and-wine pairings, particularly in the Gariep Dam and Vrede areas, where local chefs are experimenting with modern twists on age-old dishes. Yet, even with these developments, the essence of Free State cuisine remains unchanged: it’s about nourishment, family, and finding joy in the everyday.

You won’t find too many fine-dining tasting menus here—and honestly, you won’t miss them. Instead, you’ll leave with a sense of fullness that goes beyond the food itself. There’s a rare kind of satisfaction in a well-made plate of boerekos—one that connects you to the land, the people, and the stories that continue to shape this special province.