South Africa: South Africa Food Recap

South African cuisine is a l mix of indigenous African, Dutch, and British influences. By far the number one element in Soith Africa is the braai tradition – South Africa’s version of a barbecue, featuring meats like boerewors (spiced sausage), lamb chops, steak, and a lot of variety of farmed game meats (kudu, springbok, gemsbok, ostrich, etc) often cooked over an open fire. Next, even more unique, are biltong and droewors – cured, dried meats, somewhat like beef jerky but thicker, juicier and more flavorful (with a lot of coriander in the spice blend). We also tried potjiekos – a slow-cooked stew made in a cast-iron pot, containing meat, vegetables, and spices (the one we tried was from warthogs). Burgers are also cute common – from super-layered with cheese and garnishes to more simple at Wimpy’s (still delicious). South Africa is also has a lot of quality wines, good crispy beers, fantastic gins (perhaps best in the world), Amarula liqueur, and of course robois tea!