Johannesburg's street food culture has gained international recognition after the city was included in a list of top global destinations. Time Out ranked Johannesburg as the eighth best city in the world for street food in its global rating for 2026.
This ranking places South Africa alongside well-known gastronomic centers such as Bangkok, Mexico City, Kuala Lumpur, and Ho Chi Minh City.
The annual list was compiled based on a global survey of city residents, and Johannesburg scored 56 percent, highlighting the city's rich and diverse culinary heritage that attracts both locals and tourists seeking authentic flavors.
Although South Africa has a strong reputation thanks to award-winning restaurants and famous wineries, many believe that the country's most memorable dishes can be found on bustling sidewalks, taxi markets, and neighborhoods. Johannesburg's street food reflects the city's history, culture, and community in every bite—from perfectly assembled kota to braai and pap fried meat served with hearty stews.
Aisha Mohamed, General Manager of Time Out South Africa, noted that this recognition shines a light on the people behind these everyday culinary experiences. She stated: 'Johannesburg's street food has always been extraordinary. If you sit on a plastic chair next to a street vendor in Johannesburg, it's rarely just about what's on the plate. Our city guides share part of the community from which this food comes, and the recipes that have shaped generations of South Africans. We are very happy that this is attracting deserved attention.'
Her comments align with a growing global trend where visitors increasingly seek an authentic local experience rather than simply visiting famous landmarks.
One of the standout dishes highlighted by Time Out is the iconic kota—a neighborhood favorite that has become a signature dish of Johannesburg. Time Out's writer in Johannesburg, Nhlalala Mthembi, singled out Amanda's in Soweto, where a R14 kota embodies the essence of this beloved dish.
Mthembi described it as: 'A quarter loaf, sliced and filled with chips, sausage, special sauce, and achar, through which you go—it's something you just eat and feel full.' She added that at Amanda's 'you don't eat the kota and think about technique. It holds itself as something satisfying and balanced with the ease of someone who knows the craft down to muscle memory.' For many South Africans, the kota is more than just an affordable meal; it is nostalgic food that has become part of Johannesburg's culinary identity.
The ranking also demonstrates how Johannesburg's street food scene continues to evolve while remaining rooted in local traditions. Among the city's notable gastronomic spots is the food truck The Hot Pot Kitchen in Midrand, founded by TK and Pablo Tshiololi after losing their jobs. The venue's menu celebrates local ingredients and neighborhood cuisine, offering dishes such as grilled mala, masanga cooked with tomatoes and onions, and fire-grilled tilapia served with pap.
Nick Hamman, a Time Out culture specialist, believes that it is places like these that change perceptions of South African cuisine. He noted: 'It is one of the best places in Joburg to eat South African food based on local ingredients, neighborhood flavors, and home cooking. It deserves to be in serious culinary conversation.'
This recognition serves as another reminder that South African cuisine is attracting growing international attention not only because of fine dining but also because of the vibrant, accessible dishes prepared daily by local vendors who have fed their communities for decades. According to Time Out's 2026 ranking, Ho Chi Minh City took first place, followed by Kuala Lumpur and Jakarta, with Johannesburg confidently securing the eighth spot, ahead of Bangkok and Mumbai. However, for locals, this result only confirms what many have always known: some of the country's best dishes have always been found on its streets.
Making a delicious Kota at home is possible with this simple recipe. This humble South African street fast food has gained immense popularity, becoming an iconic dish in townships.
A Kota consists of a quarter piece of bread from which the soft center is removed, and then it is filled with crispy chips, spicy relish, savory polony, melted cheese, and other fillings. It is eaten after school, during lunch breaks, or as a late evening dessert.
Although the classic version remains a favorite, modern variations may include different ingredients such as steak, bacon, chicken, fried eggs, or Russian sausages. Making a Kota yourself is not only more economical than buying it at a snack bar but also allows you to fully customize the filling to your preferences.
To prepare, you will need: one quarter of unsliced white bread; two large potatoes cut into chips; two tablespoons of vegetable oil (or frying oil); one teaspoon of paprika; half a teaspoon of garlic powder; salt to taste; four slices of polony; one cooked and lengthwise-cut Russian sausage; two eggs; four slices of cheddar cheese; four tablespoons of relish; four tablespoons of chakalaka; two tablespoons of tomato sauce; two tablespoons of mayonnaise; butter for spreading (optional).
First, peel the potatoes and cut them into thick chips. Then, fry the chips in deep fat or in an air fryer until golden and crispy. Immediately after cooking, season them with salt, paprika, and garlic powder.
Fry the polony until lightly browned on both sides. The Russian sausage is cooked according to the package instructions, then sliced lengthwise. Fry the eggs until the whites are cooked, leaving the yolks slightly runny if preferred.
Carefully remove the soft central part from each quarter of bread, leaving the thick bread casing to hold the filling. If desired, spread the inside of the bread with butter. Place a generous portion of relish and chakalaka inside each bun.
Next, layer the chips, followed by the polony, Russian sausage, and fried egg. Add the slices of cheese while the filling is still hot so that the cheese begins to melt. Finish the dish with tomato sauce and mayonnaise before immediate serving.
