South African soups are typically very thick and contain all sort of meat. The variety of stews found in this cuisine is extremely large, and are served in deep soup dishes with fresh corn or wheat bread. An example of a more unusual soup is biltong soup (containg biltong, a cured dried meat). Hake and onion soup is another great specialty, made with sliced onions, olive oil, hake cutlets, French bread, garlic cloves and white pepper. There are also some other great delicious dishes in this category, such as the chili carrot soup, the rock lobster soup, and the cold buttermilk soup. They are usually served as appetizers or as the first course in a thee-course meal, and can be accompanied by slices of corn and wheat bread. Chicken is sometimes used for the noodle creamy soup, or for a vegetable lighter one.

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