A Taste of South Africa

In South Africa, everyone cooks over open flame. whether it be on street corners, backyards or fancy restaurants it is literally everywhere you look. Host Matt Tebbutt explores the local community to see how fire is not only a tool but a catalyst for the culture.

Matt Tebbutt discovers there is more to brandy than he knew. In Whales where he grew up it was synonymous with stuffy old men and women in smoking lounges. In Africa it is a staple. It is drunk by rich, poor, old and young in both casual and formal settings and is even used to connect people to their ancestors.

In the UK and many other places in the world, a cow is a cow. It is only meat and milk. Matt discovers that in South Africa, a cow is so much more than just lunch. While it is eaten, unlike in many middle eastern cultures, every sip of milk and bite of steak means something.

Maize is South Africa's most important crop. Not only does it feed the people and the livestock as well, it is also one of the countries top exports. While maize is irreplaceable in the economy, it is also irreplaceable in the traditional cuisine.

Don't Worry! No bunnies harmed in the making of this episode! Matt visits areas mostly predominated by Indian culture and sees how the cuisine there has become a special blend of Indian and African flavors.

Just like the chicken and the egg, no one really knows what came first. Koesisters or Koeksisters. These two variations of fried dough are a perfect representation of Cape cuisine and culture known for its eccentric blend of flavors and spices.