Foodie report #4 - Southern Africa

Day 120 of the project,
Heathrow airport, England

Aside from bunny chow and pinotage, I had little knowledge about and no expectations for cuisine in Southern Africa. I was not surprised by the high meat consumption but by the obsession of dried meats and jerky. South Africa's colonial legacy and physical location on the Indian trade route could be tasted in the various curries. In contrast, the German influence did not extend as far as anticipated in the Namibian beers. In short, meals were generally high protein and fat and washed down with mediocre light beers. There were some highlights:

South Africa

Ostrich kebobs, Kruger National Park - while I have had ostrich in the US, the kebobs at the Berg-en-daal camp restaurant were outstanding. Gamey, perfectly grilled chunks of meat along with roasted vegetables. Delicious.

Lamb and chicken bunny chow, Eastern Food Bazaar, Cape Town - a row of southeast Asian food stalls crammed into a narrow corridor, the EMB offers some of the best (and cheapest) Afro-Indian-Cape Malay dishes in Cape Town. And while the city is not as famous as Durban for bunny chow, the dish was excellent. Spicy, rich and a good balance of meat and veggies/potatoes. The bread bowls were enormous and better to be shared.

Highlanders' Chenin Blanc and Shiraz, Klawer region (Cederberg Mountains) - one of the stops on the drive from Namibia to Cape Town included a wine tasting in the northern Klawer region. The Chenin Blanc was crisp and acidic with hints of lemongrass and pears. It was perfect to drink while waiting for dinner. From the reds, the pinotage was okay, but the shiraz was outstanding. Deep, inky red with notes of blackberry and strong tannins to stand up with the enormous South African steaks.

The verdict on South Africa = 4 stars

Namibia

Peanut butter curry - I was skeptical of this dish on the vegetarian menu in Windhoek, but the waitress assured me it was delicious. She was right. A spicy, nutty glaze made from curry seasonings and peanut butter is added into sauted spring vegetables and served over fluffy couscous. It went well with the somewhat weak national beer, Windhoek Lager.

Camelthorn weisbier - Swakopmund was my best opportunity for solid German style beers and the old stalwart, the Swakopmund Bierhaus, did not disappoint. I tried the Camelthorn weisbier, which was a welcome wheat jolt to my over-lagered tastebuds. Deliciously unfiltered with hints of clove and pepper, it was a great way to pass a quiet afternoon.

The verdict on Namibia = 3.5 stars

Overall verdict = 3.75 stars