For the more
diner, South Africa has FANTASTIC culinary delights from
crocodile sirloins to fried caterpillars to sheep
heads. All these are reputed to be delicious. For
the not-quite so brave, there are lots of other of indigenous
delicacies such as biltong (dried, salted meat), bobotie (a much-improved version of Shepherd's pie)
and boerewors (hand-made farm sausages, grilled on
an open flame).
Those who prefer to play it altogether safe will
find that most eateries offer a familiar global menu
- anything from hamburgers to sushi to pad thai to
spaghetti bolognaise. And you can drink the water.
On a single street in
a Johannesburg suburb, one finds Italian
restaurants, two or three varieties of Chinese
cookery, Japanese, Moroccan, French, Portuguese and
Indian food, both Tandoor and Gujarati. Not far away
are Congolese restaurants, Greek, even Brazilian and
Korean establishments, and, everywhere, fusion,
displaying the fantasies of creative chefs.
It's not that much different in the other major centres,
such as Cape Town or Durban. Restaurant guides that
categorise eateries by national style list close to
two dozen, including Vietnamese and Swiss.
Those in search of
authentic South African cuisine have to look harder
for those few establishments that specialise in it -
like the justly famous Gramadoelas in central
Johannesburg, Wandie's Place in Soweto, the Africa
Café in central Cape Town or smaller restaurants in
that city's Bo-Kaap, in Khayelitsha and Langa.
Or one can watch for glimmers of the real thing.
There are varieties of biltong in every café, in big
cities and little dorps. Every weekend there wafts
from neighbourhoods rich and poor the smell of spicy
sosaties being grilled over the braai. Steak houses
may specialise in flame-grilled aged sirloin, but
they also offer boerewors.
kitchen appliances • kitchens • kitchenware • recipes • restaurants
Design by 2ko
International © - all rights reserved. SEO by 1st Place - Sitemap