Lõuna Aafrika rahvusköök
sirloins to fried caterpillars to sheep heads. All three are reputed to be delicious. For
the not-quite so brave, there are myriad 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 much different in the other major centres, such as Cape Town or Durban.
annaabi.ee 
