Food in South Africa is one of the things I enjoyed the most while visiting. South Africa has a culture mix from English, Portuguese, Dutch, French, and the Germans. These nations brought all of their culinary delights and extended taste buds with them. The essence of Africa mixed with so many other cultures has created a really diverse variety of flavors and styles in their food. South

Meat is everywhere in South Africa. Most of the meat is very lean with a unique taste regardless of what type of meat you’re eating. Kudu, ostrich, wart hog, and springbok are different types of wild game meats that are abundant all over South African restaurants. They all can taste exquisite when you’re at the right place. I probably enjoyed the kudu the most. The texture felt like a combination of a filet mignon and a ahi tuna. When I first started eating a kudu steak in a restaurant, I thought that they brought me the wrong dish after expecting it to be tough and gamey. It was outstanding. The springbok was probably the most popular of the wild game meats. Filet mignon, rump steaks, and oxtail are on most menus as well. Every oxtail I touched in South Africa was packed with mouth-watering flavor, and that is putting it lightly.

I stuck mainly with meat in South Africa and didn’t regret that for a single second.




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Here below is the bobotie-spiced springbok. It has cardamom-scented sweet potato puree, almond crumble, and caramelized orange juice. The meat from the springbok was extremely rare and juicy for a lean piece of meat. The almond crumble and other ingredients gave the entire dish a ton of flavors that just danced in your mouth. The almond crumble was my favorite extra ingredient that gave this dish some bang. The ostrich eye-filet is also below that had more of pork tenderloin type of texture, but a beef flavor. It was delicious with the sauce and made me change my thoughts on ostrich meat. Signal is located at Cape Town’s Waterfront at Cape Grace. Signal is a restaurant you have to dine at for a night if you’re in Cape Town.

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In these pictures below, you can see a few plates we had at Piccolo Mondo in Johannesburg at Nelson Mandela Time Square. There is the slow roast karoo lamb loin. It has a braised shank, lamb belly, crisp confit potato, fresh garden peas, and pan-fried morels. There is also the slow cooked chicken breast with pont neuf potatoes, peanut butter aubergine, carrot puree, turnip, and chicken jus. The Carpaccio was an appetizer that had jello and a ton of other flavors mixed in as you can see.

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I really liked South African wines before going to South Africa, but I left there with a huge gratification for their flavors. In Cape Town, we took a visit to Constantia Glen, and I was in awe of the place. The views were incredible, and the place just felt extremely relaxing, while sampling different flavors of types of wine. My favorite in South Africa was the Pinotage, which is a blend of Pino Noir and Cincault. I wish that I had taken time to visit more vineyards in Cape Town honestly. They were a great trademark for Cape Town and a nice relaxing thing to do for the day. I look forward to going back.