Surviving South Africa!! Extreme Food Tour from Joburg to Cape Town!!

[Music] this area is not flat at all there could be hiding anywhere these bushes here I don't have the eye for this [Music] oh my God [Applause] [Music] South Africa a country of 60 million with Africa's third largest economy the continent's second biggest city and some of the most passionate food mines I've ever met is this what you would normally serve one person ridiculous but South Africa is a complicated country with a dark past apartheid an institutionalized system of segregation favoring whites and marginalizing all other communities we are right now in the township of Alexandra it was abolished barely 30 years ago what is a Township is different social environments so maybe if you had more money you live in a different area basically a place you were just put there it's not like a place you chose to come to Now The Echoes of apartheides devastating effects can still be seen throughout the country sometimes we don't have woods and also electricity and many of the youth yeah they're not working it gives Rises to Christ you think Alex is safe it's not safe you are our head chef today right yeah thank you and no thank you but when we're talking about food that's delicious I'm gonna need a nap it's clear is this a pretty traditional way of cooking yes everyone here has influenced what we now know as modern day South African cuisine oh wow in this series it's my mission to learn about the life culture and food from people of every background how many calories do you think are right here all week your whole week like black South Africans who make up 75 percent of this country's population they like staying here in South Africa if you drink this you become a big even within this majority you'll find a variety of tribes ethnic groups cultures and languages everybody is just trying to mix their cultures together to see what works you know what I think we should mix together what some hot sauce wow so we call it transition kids then there's the nine percent who classify themselves as color when you say colored people here in South Africa who does that refer to it refers to me I'm a proud Khaled a word used openly today referring to members of Multicultural ethnic communities you usually just eat a whole plate of this or you can only eat a few what happens if you eat too much you get bloated yes and you have to go to the toilets white South Africans account for eight and a half percent did you grow up near Elon Musk a population mainly descended from Dutch settlers who colonize this country hundreds of years ago the white people they move from one side of the country to other areas so they had to learn to make more food on fire in two weeks of travel starting from Johannesburg and moving all the way to Cape Town's Coastline I learned the immense diversity of this country's people is reflected in the diversity of its food I gotta say what I've had in the past is nothing like this I was actually waiting for that thank you like johannesburg's bustling street food scene with iconic recipes that have influenced countries all over southern Africa like the doughy delicious fried fat cakes I had pancakes when I was in Namibia or the cow head smiling what I like about eating faces it's a weird way to start a sentence there's the undeniable africanor influence found in foods like Bill talk seasoned and dried beef or kudu and it never gets rotten even the word Bry is an afrikan's word meaning barbecue people they come here they sit down they order a ton of meat and they drink a bunch of boots it's my kind of place on the west coast the Atlantic waters are rich with seafood is this a big one yeah it's a big one I'm getting pretty good at this cooked up with pride and precision by South Africa's colored people it's mainly our Colored food do all of you speak Afrikaans yes yes and English yes anything else no pretty good in Cape Town you'll find the cape Mallette you need Seafood providing significant contributions to South African cuisine this is a whole different style of cooking and culture that we've not yet witnessed here in South Africa I cannot wait to meet these people to try out their food but first they're going to need one of these this food series isn't meant to divide individuals along racial lines but rather to celebrate the collective cultural contributions that together make up the one and only South Africa our first stop in this cross country South African info brings us to the Johannesburg a city of over 5 million and the second largest in all of Africa here their iconic street food has influenced countries all over southern Africa and I'm gonna try them all [Music] it all starts here this neighborhood we're in right now it's got a lot of characters sure tell me about Sundays in Johannesburg because I'm wondering if what I'm witnessing on the streets is something that happens every day obviously said today people went out partying and they're trying to find do you know what pavalas is no it's a hangover it feels like people never stop partying from Saturday we probably from Thursday and then when does it end never okay so I heard this is like the perfect drinking food this is called the smiley it all starts with a cow head sliced down before cooking now I had this before when I was in Namibia I think it was a goat head or a sheephead but when I ate it then it was actually smiling at me so but here it's just you know it's cut up it's on a plate the only difference here is cow so you can't put a cow on hot wait how is it gonna fit the hit is too big that's a good point there's different types to make it but the original way to make it is boil it salt if you want to add spices you don't actually you add spices when it's already here chili beef seasoning best thing in South Africa and Peri-Peri sauce this Smiley usually pairs with putu the recipe is cheap and simple start with corn flour and add just a little bit of water I've seen something similar in different parts of Africa in Tanzania they might call it ugali except for this looks like a more like dry version of it this one we cook with a full cook it up until it becomes fluffy finally the dish isn't complete without a potent Savory cup of hot broth you're going to pour over your meat just so it goes down smoothly because you're gonna you're gonna choke let's do what we have to do pair that with the photo then you're gonna pick the one that you want and then you're gonna go in oh you already went for it no no joining me today the funny Chef level and she's a chef actress and a comedian oh wow thank you born and raised in Pretoria nearby Johannesburg what I like about eating faces it's a weird way to start what I like about eating animal heads is that every bite's a little bit different I understand why you kind of have to pour the stuff back on it's like all the flavor has boiled out of it so you pour the flavor back on you pair it with this this is really dry I'm not used to it but but if you eat it with some really soupy meat it kind of balances out my question is is Johannesburg a Street Food City definitely I come from Pretoria we come to Johannesburg for street food we have 11 different languages we have different cultures everybody is just trying to mix their cultures together to see what works and that's what you get in street food here in Johannesburg do you know what I think we should mix together what some hot sauce wow that's what we call transition kids there's your beer juice over here what kind of a seasoning is that yep do you know what's in there that's chili beef seasoning what do you think before it tastes are like 100 beef now it's like 110 beef the beef is so much more beefy it's potent very nice how about that hot sauce let's go see what I mean very spicy but extra sour lots of vinegar in there that's very addictive yeah it's juicy it's very very heavy and salty I can see why people when they're a little bit wasted want to come here cheers how do you feel telling people to Cheers when you're not offering the meat oh yeah that is offensive okay hold on give them a little bit not a lot can I just have people mean all right our next stop brings us to the bustling GHB Market a mix of commercial buildings and outdoor vendors peppered throughout the crowd you'll find purveyors of Street Food Magic frying bread roasting meats and handing out hearty portions of protein first on my list a joburg classic chicken dust why they call it chicken dust because I think I don't know what do you think are you the local expert turns out chicken dust ain't about the chicken it's about the dust or the seasoning they put on it a blend of dried parsley garlic powder oregano thyme cayenne pepper and black pepper dust it on the chicken and Grill it over charcoal halfway through Slither on barbecue and finish grilling when it comes to street food how much do people here love meat street food everybody wants me why meat and not just more carbs or bread or you know something vegetarian [Laughter] a bunch of flavor on the outside when you first bite it the dusting it's super Savory the meat as fatty is Juicy it's dark meat and sweet but you had a little bit sweet chicken and meat we're gonna do something I've been wanting to do for a long time I've seen it in other countries around South Africa talking about the bride is an Afrikaans word that literally means barbecue especially an open outdoor grill meant for brine pounds and pounds of animal protein you can eat it standing up or sitting down day or night alone or with the groom later today we'll be meeting some real Bry Masters but first a dish only reserved for Sundays we call it seven colors black South Africans mostly we know seven colors every Sunday we go to church we come back and we cook this and it sits the whole week traditional seven colors include rice as a base and for the protein chicken or beef then an array of vibrantly colored sides like this there's actually several colors but because we are gangster we call it seven colors right so is this seven colors though how many colors do you count how about you name the colors green why do I sound like I'm in preschool green red brown light brown okay white how many colors that was fine so but you should add the little okay yeah there's sub Colors Let's round it up it starts with sliced red green and yellow bell pepper white onion and red onion all stir-fried in olive oil add shredded carrot some seasonings and beef stock after a few minutes add in boiled spinach and finally cream of mushrooms next the protein in lieu of the usual chicken or beef we're going with Ox liver it's stir-fried in a wok along with peppers and onions hit it with a little bit of secret seasoning and a portion of the not so secret Al's chili sauce the liver and veggies pair with pop the most commonly eaten softer preparation of corn flour and water on the side salsa and cabbage so you grab the pop and then you're gonna go wherever you wish so I'm picking up the spinach I'm guessing they threw in some tomato and carrots mmm I like the carrots it gives it a little bit different texture what else let's go for the Cabbage now I'm curious if these are all going to taste similar like have some kind of a uniting thread they won't oh yeah it tastes a bit fermented it tastes almost like sauerkraut let's go for the salsa now the heat is there so be ready I'm looking forward to heat because I haven't had anything too spicy yet oh there's no water at all what do people drink here I really deserve a seat in hell um is that spicy do you not think it's spicy I think it's like a fork I mean it's Pleasant I don't need for it to be painful so I'm not trying to give child birth with no painkillers over here for the protein we could have gone with fried chicken instead right here we have the ox liver it's a little bit gaming like it's got some personality it's a bit intense but pretty soft I like they didn't overcook it mmm oh it's really nice I love all the different colors represent the different flavors the protein yeah look anybody can get fried chicken we already know fried chicken is good but it's fun to try the oxtail it's a bit gamey but when you mix it with all the other flavors in there smooth [Music] just around the corner take a few steps down the street and you'll stumble upon a food stall that has customers lining up as early as 4am what's the most people you might serve in a day more than 100 is this something you've been doing your whole life seven to eight years ago at first it was just me and my mom and then as times goes on you're like okay now this is getting serious we need more people to come and help us these are called fat cakes fat cakes yes but you can say or fat cakes are treasured treats enjoyed across the African continent it requires just one ingredient all-purpose flour turned into a dough shaped and fried in hot oil I have Diet cakes when I was in Namibia when I had this I don't think I had anything with it but here you have a bunch of different stuff you can eat it with what are some of the most popular ones special garlic so what's on our plate right here Dr Fried mango mixed up with spices but I've heard that Ultra can be kind of off-putting did you say pudding is that what you said yes I'm leaving the show guys do you just kind of rip it in half right yeah and then you put liver obviously it really is like a stuffing it's a spirit one it was everything no the thing is it's spread so just put one one and a half just put one okay one and a half let's go for it oh yeah oh that's nice it's got a bold Flavor I don't know I'm trying to figure out the outside taste because the liver is so strong the acid makes a difference if you eat this alone it's going to be a bit dry and with the oil the spices it infuses every flavor that you put in it it's absolutely steady it's a bit sour and I can taste the other spices in there too it's a nice mix with the liver because the liver is very bold you remember how old you were when you first had fat cakes no I don't it's a South African thing everybody has this in the morning you don't feel like making a sandwich and it's easier you say because you can make it in bulk you know you're gonna eat for the whole week oh you make it at home yeah but I juice things up you juice it up I do I'm curious how it works here now I think some people weren't familiar with street food they might assume that someone just takes a table they fold it out they plunk it down and then that's their spot but this is all real estate you pay rent there right yes we do how important is it to find the right space very very important you cannot just go and be like I wanna stay here without checking it is you can see the children down there at Scott station this road everybody who goes to train they use the street like I'll say what I've had in the past is nothing like this it's a completely different experience I was actually waiting for that thank you foreign [Applause] rain or shine people are out here this is a spectacle it's a giant parking lot on the periphery there are tons of grills and barbecues like this people they come here they sit down they order a ton of meat and they drink a bunch of boots it's my kind of place to my side mazondi is that right thank you in this historically complicated country Bry is one thing that brings everyone together people from every background partake this Primal Act of roasting meat over a fire is something everyone connects to and it's an essential part of South African culture we're gonna get everything possible here the beef the organs the sausages and maybe a 40 on the side I love that people here in South Africa at least in Johannesburg they don't mess around with the beer sizes you might be asking yourself well Sunny why are people getting so wasted on a Monday at 2PM I don't know why not before hitting the grill the meat is seasoned with barbecue spice and Peri Peri chili sauce is beef one of the more popular proteins in this country yes religion wise they don't eat pork so we all strive for beef when it comes to Bry gas grills are forbidden a proper brine should utilize local hardwood adding distinct flavor to the meat Brian what are you looking at this looks incredible I think we got it all there's kidney there's heart there's liver there's beef chunks and then the sausage too would you finish this whole platter yeah in a month I'm gonna try the kidney please break me off a piece oh the kidneys are great slightly gaming but I like it I'm gonna throw back some around here they're cooking they don't ask you if you want it rare well done no that's not how it happened that's my experience pretty much every time I go to Africa not a lot of medium rare do you know why that is when they see blood it reminds them of apartheid really no Jesus Christ that's so intense let's try the liver oh my God this is awesome is that what is that oh that's that's got to be hard you go for that I'll go for this I like that they're taking the heart and they've kind of cut it thin so it all Cooks evenly through them that is a beautiful piece of meat right there let's try this beef up all right that's pretty nice the key did you get it hot from the grill so soft and juicy and thin enough to keep it kind of tender and then the sausage yes [Applause] it's an Afrikaans word for a sausage that originated here in South Africa and they take it pretty seriously government regulations hold that Border Wars must contain at least 90 percent meat usually beef and it can contain no more than 30 percent fat mix in South African seasonings and you've got one of this country's most incredible meat experiences [Music] that's undeniable oh Lord oh my God super medium juicing perfect balance between protein and fat it's so delicious and just tons of spices inside mmm oh I love this because there's nothing better than fire meat and then something that gets you a little bit drunk I mean this around the world is like a beloved type of experience you know in Korea essentially be doing the same thing but you're going to be cooking at your table it takes slightly different forms and variations depending on where you go and here you're outside you're seeing them Grill your food and then just bring it straight to you incredible experience getting my first taste of South African cuisine with you it was a pleasure thank you oh welcome to South Africa even though apartheid ended nearly 30 years ago its echoing effects can still be seen in the underdeveloped once racially segregated urban areas known as townships over time townships became known for innovating unique Street Foods what people lacked in resources they made up for with creativity and skill we're starting out in the township of Alexandra one of the poorest urban areas in the entire country here scarcity is a fertilized bed for creativity proven by the food you'll soon see this is River Park Cafe located on the periphery of Alexandra this is how I usually make my entrance okay no not really not really joining my companion for the day Fried Chicken expert and restaurateur Andrew next to him restaurant owner Chef zanell they both grew up in townships she grew up here in Alexandria is this what you would normally serve one person I thought you were doing this for the show this is ridiculous it's huge this is Chef Janelle's signature stewed sheep tripe and intestines or mohodu her recipe actually starts with more cleaning than cooking you have to make sure that you wash it or wash it wash it you wash it so that when you eat it you just don't feel the sand all the little rocks in the mouth next she boils it for two hours the makura has to be soft very soft and then the taste you want it to taste gamey or not because it smells like it has some power to it that's desirable right yeah the ingredients are cut into bite-sized pieces and tossed back in the pot the chef adds beef stock and white pepper after another hour of stewing it's ready to serve and then you have this on the side you call it a dumpling growing up I think my mom would call this like a pop over flour yeast sugar salt butter and sliced carrots come together in a dough Let It Rise into a bubbly mass and load it into muffin trays Steam for 30 minutes to achieve this fluffy cloud-like dumpling I love the texture of it it's like big steamy and soft this is so good so we take that we put it into the sauce oh yeah super Savory gravy it's interesting it does have kind of a wild sheepy taste to it but really good it's got personality it's not one of the chicks that holds the suitcase and Deal or No Deal it's Howie Mandel so we try the meat now it's definitely tender yeah very nice soft texture but once you get into it you forget about the gaming smell and I don't mean it as an insult it's like it has a gamey smell to it but then when you eat it it's like cheese It might smell strong but you eat it and it tastes delicious so how long have you been cooking this recipe here it's been years and we keep on improving it Jeff Sanel took over a small Eatery from her mother in deep Alexandra four years ago she moved it here I find when people say deep here it has a certain meaning what do you mean when you say deep ah hey it's deep because that's where you go into the call of Alexandra you know it's the camera part of Alexandra foreign the Deep or the belly the core of the township where all the social issues erupt amid people densely packed against one another it's where zanel grew up sometimes we don't have water and also electricity and sometimes I feel like they've neglected us so much there's too many potholes and also many of the youth yeah they're not working so when it comes to employment it's very rough and also that gives Rises to Crime so there's too many challenges around here do you think Alex is safe it's not safe it's not safe more than 60 percent of Alexandra's households earn less than 2 300 a year only five clinics cater to almost 180 000 residents having a stable life here is like standing in quicksand but Sanel is proof that anything is possible in my family most of them they didn't finish school but then I made it a point that I myself I'm just gonna challenge myself and go even further you know by acquiring a diploma in civil engineering but this is what you love and this is what you want to pursue yeah I always told God that I want to open my restaurant one day and I was saving money saving saving money until it came to fruition do you think there's a lot of people here who feel defeated yeah there's too much there's a lot of people there's too much too many to better understand the inner workings of Alex Andrew and I head deeper into the densely packed belly of this Township the population of Alexandra is four times more than its infrastructure was designed for it's uh congested you know a lot of people from different places occupy in the same space so it's definitely hot with the area so densely populated folks here struggle with low water pressure sewer blockage and flooding when I see a place like this I'm looking around I see kind of improvised homes borrowed wood corrugated steel kind of a patchwork to make these small spaces where people live in now but I gotta say the mood here much lighter than I expected as people are shooting here there's people visiting oh it's you can walk through see that's what I'm talking about this woman lives here she's literally trying to duck through our shot we came here of course we asked permission but people are so accommodating welcoming this is what they have and they're open and willing to share it the way they use Ubuntu like people coming together and trying to make the space work so people are different from different environments from different places and they just try to make things work [Music] when it comes to the townships do you think the townships are responsible for creating their own types of unique food and cuisine food is basically a modulation of a lot of things in terms of culture in terms of where you're from and in terms of survival a good example of that would be the slide I think we should find that I know a couple of places but I'll take you to one slide it's a guilty pleasure bordering on Vice an unhealthy heap of delicious deep-fried processed food the recipe here kicks off with bologna and salami on sandwich bread then a fried egg another slice of bread cheese and a burger patty smothered with barbecue sauce but don't stop there load the boat with Russian sausage Vienna sausage and well-seasoned french fries you can find this Cavalry bomb exclusively here in Alexandra the cost for all this one and a half dollars so how would you approach eating this because there's so much food here I don't even know how to fit this in my face so you go into the middle pots and then you just grab it where you can and it just bite the bottle most of the time in the middle oh you're going directly in the middle I'll go straight to the middle we have no tissues you know what let's go for it delicious processed Meats so salty I just got my sodium for the week this is something what keeps you away from home for a day because that's what you want to do on a drink and have more the rush is such that the pork sausage has been smoked no relations to Russians no and this is very similar it's a Vienna like a hot dog sausage so what they've done is I think they've taken pretty cheap ingredients and they've prepared them the best way possible yes so if you have a cheap kind of sausage like this you don't want to just boil it in some water it's going to be limp a little tickle flavor out as well but if you fry it you crisp it up you give it some texture and then you just have a little burst of flavor each bite how many calories do you think are right here the whole week it strikes me when I come to places like this some people use the word slum especially for parts of it yeah Islam a bad word the word Islam it does it is derived from a bad word but at the same time it also shows your struggles and the diversity and it's like the story right from the slums to the wood you know it's just a story to it Andrew is no stranger to adversity he was born and bred in Soweto the biggest Township in South Africa he took himself from entry-level restaurant gigs to starting his own business dishing out some of the best fried chicken in town now he lives in the city but he still visits Soweto to experience the unique Township food he grew up on like this stuff a meaty favorite we're gonna try soon so Soweto I'm told it's a huge Township this is originally people came from different areas from the country Soweto was one of many hundreds of townships created under the infamous group areas act implemented by the apartheid government [Music] to remove thousands of non-whites from most developed areas and assigned them to separate townships depending on their race black colored or Indian today Soweto is home to over 1.2 million people 98 percent of those being black Africans so where are we right now right now we're in the DK deep blue in the cultural markets there's a very popular marketing service in this corner of Soweto you'll find rows of storage sheds that have transformed into an improvised Market hopes Here Sell live chickens beer by the carton and food of all kinds well our meat is getting ready to heat up Andrew has invited me to one stall for an appetizer I'm told these are called rocks I mean you could build a house with this I should eat it but you could also eat it this is Calabash chalk a type of edible clay found mainly in West African countries so they break it into smaller pieces take it and they just put in their mouth okay I'm gonna take a smaller piece [Music] I don't want to be rude am I rude if I put the dirt back on the ground Hospital though that's where he comes from the floor it actually has a nice texture when you chew it it's like uh you're not supposed to chew it it's supposed to suck it oh terrible texture for Joy so because it's Clay what happens is it's gonna melt in your mouth it's like cake to my teeth right now it has kind of a fun silty texture I don't hate it I've had something similar in other countries but it's much more Sandy and this is much less Sandy it's very fine it just creates like a strange Play-Doh texture stuck to the side of my teeth that slowly dissipates and gets swallowed over time in contrast to Haitian mud cookies which are believed to compensate for a lack of nutrients the Calabash chalk is consumed by African women as a cure for pregnancy nausea cool so this is nice we actually came here for meat I was gonna say food this is down food but we came here for meat foreign just on the opposite side of the storage sheds a clever Twisted frame of corrugated steel and foul materials formed into a carnivore's paradise they have the menu on the wall some of these words I don't know is like uh okay papa is amazing and salad today we're going straight protein with beef liver and beef heart the organs are sliced and tossed on the grill then comes a generous shower of seasonings [Applause] okay [Music] the hot and steamy organs are further chopped into smaller pieces and smothered with more spice salt and Peri-Peri sauce [Music] drink after that okay let's do it [Music] I've got it's not beefy there's no lack of flavor here they've seasoned the heck out of everything here super salty I'm gonna try to break it up with some of this we got the basically just the salsa right yeah it's just a little tomato and chili it's fresh almost cleans up so you can go again orb beer a creamy Brown sorghum beer it's a communal drink you don't use a cup so we're gonna have it through this plastic contain over here very creamy fermented it reminds me a little bit of Korean makkali but more of a sorghumi flavor every culture has something similar to this this is our version of that well I noticed here it's like kind of off Cuts heart liver head is this food cheaper than like a steak yes it is cheaper so do you think that might be one reason that it's here it could be one of the reasons but the main reason is to show that what type of man they are usually man men it's cow hearts and liver how important is that in a neighborhood like this to reinforce your identity it's important to show people who you on how they perceive you image is everything it's just the way they cost themselves I mean now you live in the city but when you lived in Soweto did it matter more yeah it did you know if you look cool you get all the girls I gotta try this oh wait I'm married now I'm ready for the liver and this is low doing seasoning oh well it's not gay me it's clean beef liver easy to make it very dry and just borderline uneatable chalky this is really soft almost like a little Pate these guys grow tons of the supplements they know exactly how to cook it I'm curious you know yesterday I ate a lot of difference tree food throughout Johannesburg and I can see that people here really like and appreciate meat but in a place like this in Soweto or in this part is so wet dope what kind of meat is most available chicken is very popular it's the daily staple around a lot of our communities then processed meats are big as you're gonna see compared to Alexandra Soweto is a wide-ranging Township here you'll find densely populated improvised slums rows of cookie cutter homes and modern suburbs food is equally wide-ranging from nose to tail street side dining [Music] the vibrant bistros like this they're selling a silhouetto signature a prize many Travelers hunt for they called it Cota so we have a base of toasted bread and then I'm not sure I probably explained it in the voiceover the kofta starts with the whole freaking loaf of bread cut into quarters buttered up and toasted each toasted section is carved up to form a vessel now we must attend to the feelings most quotes have the basics what would be the chips processed meat like bologna and Russian but we've got a premium quarter today beef patties are grilled and onion rings are battered and made crispy but Kota is the brainchild of the banicha so the banicha original is from Indian people who live in Durban and they used to have a curry inside and people moved to jealous but we adopted that stuff but then we sort of put our own spin on them time for the build the hollowed bread is filled with french fries and topped with coleslaw on top of that rice is a tower of triple beef patties with layers of melted cheese tap it off with onion rings and garnish with pickle all right show me how to eat this do you just go from top to bottom because it's so big I'm gonna take away the two bigger patches patties put them on the side just temporarily put the top part smash it a bit and try to get into it oh I like that handle ability 10 out of 10. we're having a real cultural moment right now it was fantastic okay we got to hear your review I can taste the beef this is definitely different because they're using like 100 pure beef on there I like the fries they're not thin they're nice and thick and wide and then the onion rings crispy they're crunchy I love the garlic bread though essentially like a garlic toast it has buns so flavorful I'm gonna try just the Patty here [Music] super juicy the fat ratio is a nice ratio oh my God four dollars 80 cents this is ridiculous for four dollars and eighty cents it looks like a hurricane came through going from Alex to here it feels completely different how would you describe the difference Alex still has new settlers people are coming from outside Johannesburg and still moving into Alex so way too small where people are generations and grandfather my father now me now this is a good girl Community it's a more suburbish than we have places like Orlando West so if any Deep kloof belakazi Street where Nelson Mandela and this one used to love so it's a diverse area when you look at the township whether it's Alex or Soweto what do you think are the biggest struggles people are facing there there's a lot of issues electricity uh good roads but opportunities a big one for you in your story do you think opportunities were given to you or did you have to just make your own opportunities you know the harder you work the luck you become I wash dishes from the beginning I moved around I had to sleep on the road sometimes it's all the sacrifices brought me to where I was but you see so many people here who seem kind of deflated like they've just been defeated so what do you say to those people I know you can't solve all these problems but you know when you come across people who just seem kind of defeated they're like ah it's a Tuesday it's noon I'm just gonna drink that's sad story because you can't convince them it'll be a better day because they have to change before you can change them the government can only do so much a community can only do so much but it's always up to the individual beautiful angel thank you thank you so much can I have a sloppy handshake South Africa is a complicated and diverse country with four ethnic groups multiple tribes and 11 official languages these days about eight to nine percent of the country's population is made up of white South Africans most of whom descended from the original Dutch colonists went on to be known as ever Connors today I'll be joining Alfred Connor Herman on his farm does that protect you from like a hangover is that science his family has been in South Africa for five generations I gotta say the place you have here is gorgeous even just the view from here stunning I'm on a mission to witness the unique food contributions of the Opera Potter people and to learn how Dutch cooking methods and recipes came to few new ingredients in stately new land it all starts with breakfast [Music] house is preparing a protein-packed breakfast but there's a Twist her omelets aren't stuffed with ham or bacon rather a sheep organ in Oregon I'm not used to eating this early in the morning fresh kidneys extracted just moments ago from a Merino sheep this is a dual purpose breed producing high quality wool and plenty of delicious meat [Music] [Applause] it was first imported into South Africa from Europe in 1932. a move the wild jackals here absolutely adored the kidney is chopped into palatable pieces seasoned with salt and pepper then rolled in flour our second early morning opal sheep's liver also sliced into small bits and rolled in flour in a frying pan add onions liver kidney chopped green pepper and South Africa's favorite flavor enhancer Miss balls chutney she cracks her eggs whisks seasons and fries the rest of the sheep will be used soon but first breakfast well good morning good morning this looks fantastic this is an omelet but not just any type of omelette it's an omelette a filled with kittens cheap kidney a bit of Mrs Rose Chutney balls Chutney Mrs balls Chutney I think I'm hearing that word wrong not testicles right no how do you spell bowls oh it's the same balls but a different type of judgments yes on the side this is Pop right yes a staple food in many parts of South Africa here they prepare a drier version served with tomato stew made fresh from the farm oh yeah that's delicious it tastes like a tomato paste kind of flavor but with texture and the pop has a feeling of Parmesan cheese yeah but not the taste if you eat the sporridge you find for the day I can't wait to dig into this omelette this omelette is gorgeous oh my gosh I'm gonna cut a big piece of that [Music] I thought it would be a little bit more gamey or very minerally but it's almost like if there's something sweet in here too that's a bit of check the egg is beautifully cooked and that pairs perfectly with this organ meat really delicious [Music] so I'm very curious the Dutch came here long ago and at some point the Dutch just became Alfred Connor people do you know when that happened 1652 a couple of years after that because Jan van riebia came to South Africa and they stayed here but I still spoke dachshund for quite a bit Yeah I think when graph net was formed in 18 something the people started speaking in Afrikaans so Afrikaans came with a time yeah with the time yeah my mission today is just to learn more about africanor people and the food culture of the africanor people and to see how maybe it's influenced some other Foods here in South Africa most of the things that the Dutch people started when I came here we are still making it at the stage you know just maybe we've got better equipment to do it and so on so today the Sheep has been dispatched already Yes part of it's here yes now here yeah what else are we gonna do with that sheep today we're going to cut the shanks up and we're going to put it in the Poteet with a bit of veggies and a bit of Curry and then we're also going to cut the one drop off and put it on the fire that's also like a braai and then we can do the awful that's the tribe part of the Jaws and we're gonna say good evening so you eat everything yeah we do all right we got a lot of work to do yes we have thank you for breakfast let's get to it Van Der vultzel that's the name of Herman's farm and it's been running for Generations ever since the 1860s he specializes in raising Merino sheep and cattle but in the wild you'll find a vast array of plants and animals from tortoises to Guru I'll be trying one of those soon sir What's this called again oh the boy where's that name come from that idea oh okay Pokey is a round cast iron three-legged cauldron it's descended from the Dutch oven brought from the Netherlands to South Africa ages ago this is also a way that you would still cook day to day or just for special occasions it's used for cooking poikitos literally meaning small pot food a traditional africano preparation made Outdoors after the Sundays we're doing because then you've got time this is a time consuming it takes about three hours right now he's doing up lamb shank hoikos add olive oil onions green and yellow peppers garlic cloves and then the lamb shanks a secret sauce the Chutney and a bit of mixed seasoning from the grocery store finally add some water and let those tough Shanks simmer for hours I'm so curious about the Sheep because even just driving to your home today I saw monkeys I saw a turtle I mean it looked vicious itself and yeah a big one my thought was just there must be a number of animals out there that compete with the Sheep if you form a sheep you have to check them every week you have to shift them to certain camps if you've got something completing like a jackal that catches you then you have to work on it in the country these sheep originally came from they didn't have to worry about Jackal attacks here they do as much as the jackals love the juicy easy to catch prey attacks like these are a big problem for Farmers here especially when the Predators lacked wild prey so how do you work on a jackal oh that's knocked on shooting now okay yeah after the quickie simmers for 30 minutes toss in potatoes carrots zucchini and pumpkin then a final flavor blend of curry powder salt chutney sauce and water leave it to simmer what are some of the different types of meat that you eat here outside of the typical you know beef pork chicken who do we eat a lot it's actually such a healthy food and it's organic you never feed them or never give them anything it's a meat that is very good yeah what about when you're making Bilton what animal is best for making Bilt off really as I said it's got a very nice smelling meat it works nice it makes beautiful can we see where you make the Bilton yes let's go kudu they consist of two of spiral horned antelopes the Lesser kudu and the greater kudu which grow up to five feet at the shoulder it's trophies but up red clean heck in South Africa you can even find kudu in grocery stores boom builtong right here you have a fresh batch of the raw meat yes what part of the kudu is best to use the backstraps and then also your iron colored quarters and the others who make sausages the Kuru meat is first cut into strips [Music] what is absolutely required for it to be called builtong because most people from Minnesota would just call this jerky Brown vinegar and then you've got vinegar more specifically Brown vinegar is a key differentiating ingredient separating biltong from jerky in his marination vessel he adds a layer of vinegar then build tone spices then kudu strips add even more vinegar and more spices on top the key is to let the vinegar soak into the meat for hours the build tone do you know how far this goes back oh no I think the first people that shot the first animal Master build tone comes from the Dutch words Bill meaning meat and tone meaning strip but preserving meat far predates the arrival of the Dutch native African tribes were curing meat in salt as early as the 1600s vinegar was later introduced by European settlers who arrived to South Africa in the 1800s the result is a dried and semi-soft meat absolutely packed with flavor can I try Simone yes yeah how long has this been hanging here this has only been here six days and it's completely dry maybe like a tiny bit of moisture on the inside oh that's nice it does feel a bit different from Turkey traditional jerky that I've had before could just be so hard and you're like really bringing your teeth like crunching on it trying to hydrate it with your own spit and this is not like that it's much more soft it's very enjoyable then inside you can feel the fatty oils and some people like it the way it is now and some people hang it that it gets very dry but this is the best and you've got a beer that seems perfect I'll keep taking more if you're gonna keep cutting it preparation for our final meal is already underway chair in a small army of cooks prepare the sides while Herman tends to the meat including this let's call it an appetizer cooked up all for Connor's style boom okay time for barbecue what are you putting on right now this is a fact of the stomach we call it Netflix skill [ __ ] is a traditional Africana recipe combining Lamb's liver and call Fat the fatty membrane that surrounds the shape's internal organs start with call fat and sliced red pepper on top add a bit of onion puree then put the liver on top of the coal fat add a bit of barbecue seasoning before holding it in place with a toothpick now they're ready to hit the grill how do you know when it's done if they get a better order okay you can feel them by not jumping anymore are you trying to get it well or just maybe medium no it must be just under medium so it's been a couple minutes here they're looking good I like the call fat as it Cooks It kind of tightens up and wraps tighter around the liver I can't wait to try this out guess what looks really good oh yeah it looks like a thin piece of melted mozzarella [Music] wow this is one of the best pieces of liver I've ever had you see that piece of effect you don't have to yeah it's so soft the fat from the coal fat is so juicy and Lee South Africans also do it because it gives you a lining in your stomach before you start drinking or farting it's good for you does that fat protect you from like a hangover no oh yeah is that science it almost tastes like eating a big burger patty like a beef patty and the seasonings you put on there are so lovely and also fresh if you put your liver the next time it does not taste the same as in the day that I just wanted I love it I'm curious and maybe this is a strange question do you see yourself more as South African or African or coming to the next question we are all sell them we come out of the African background but I mean the studies we South Africa yeah and have you felt that way your whole life all right fantastic this is our appetizer now we just need beer and the rest of the food our final Epic Meal will consist of four meat dishes all made from different parts of the Merino sheet I want to say thank you to both of you just for having me in your home but allowing me to experience foods like these everything looks outstanding where should we start the first flight here it's a fourth order oh Father it's a traditional South African type of sausage usually made from the organs of a sheep all right so he's pulled out the pocket knife and then he just goes for big chunks thank you that's beautiful they start by chopping the liver heart and lungs into smaller pieces so this is interesting because it is just really big chunks of meat mix it with red pepper lemon juice mashed onion barbecue spice salt and pepper this evenly mixed blend is ready to head inside the Sheep's intestine once finished it's time to hit the grill foreign type seasoning yeah and then the outside because it's just grilled for a short time so the intestine is still really juicy and fatty similar to the call fat around the liver what else we have here this is in a similar poiki pot add olive oil and onions then sheep tripe and cheeks this would typically be the main course hit it with garlic cloves and bicarbonate soda to kill any tribe gaminess close the lid and let it cook usually from people that I like are fall so when you're visiting a phone the first thing that I also do you eat at fall after a bit add curry powder and potatoes for that final flavor punch a blend of curry powder salt chutney sauce and water I'm not gonna take a lot and then maybe help yourself to a pumpkin cake do you put butter or Jam or just eat it straight up it is combine eggs Mash pumpkin baking powder salt and flour fry the batter in sizzling hot oil until it's crispy oh almond love plant finally sprinkle a bit of sugar on top it's simple it's sweet it's perfect that's really nice sweet and then really rich just like delicious fried bread with some nice pumpkin flavor in there where did you learn these recipes and it's very easy all these recipes come from our grandmothers it's not a new recipe let's pair that with some stomach [Music] it's very chewing but the thick Curry comes through a little bit of kick a little spicy I think it takes a bit of the fried taste away yeah you don't want it to be too gaming and then it goes so well with the pumpkin cake [Music] you are growing up as a sheep farmer yeah we were sheep farmers and we've gone over to cattle farm how often were you eating sheep every day morning afternoon and night and you're not sick of it and I think sheep you'll get sick of it there's so many ways to prepare the land so you can make a chop you can make a leg you can drive you can pop it you can do whatever you want that's a great point this is course one those two course two yes if you're looking for diversity in your sheet meat preparation try this grilled sheep ribs is this normal weather weather it's like violent rain sometimes here well as long as you're dry it's very nice so I think we're okay right now here we have the whole rib section of the sheep all just grilled by the fire the meat is scored to better allow his barbecue sauce and local seasonings to soak in oh that is crispy thank you then aim those ribs straight for the fire roasting slowly until they're cooked through I feel like I'm trying all the greatest hits today there's no way you would make this much food in one day would you so I'm gonna open up these ribs oh wow this is delicious the skin like it is almost flaky on the outside like a croissant just looking at it I thought no way this is gonna be a little bit dry it's not dry it's got real good texture and then it's just so nice and juicy on the inside and you know you must have a nice spectator never mind this is one of those moments I'm having where I love it but it makes me sad because I'm never going to find this species of sheep cooked in this way again this is really top level well let's talk about this right here our final dish of the day lamb shank poikos stew over the fire since this morning now it's finally ready to eat this looks incredible should we try it out yes thank you oh my gosh you could see some of the meat and skin is already falling off the bone yes as soon as it comes off about then you know it is perfect oh it's perfect soft but not too soft I still have some bite to it the Sheep seems to be naturally sweet but of course there's a sweetness from the balls as well such a nice pairing a really Savory fatty deep delicious flavor and just really tender meat yes what I just want to say why we do it this way we actually do it also as a Sunday lunch you just put everything in the pot there's actually no work nobody has to sit stand around and do exactly right it just takes time but not a lot of effort no just got to make sure the jackals don't get it yes yes that's it love it well done [Music] and just riding from Johannesburg to here I can see South Africa is a vast wide-ranging country a country that means so much to different people so I want to ask both of you what do you love about South Africa and being South Africa the friendly people the families come together rise on weekends we like the social that's something you don't see in every country I think we've got the Open Spaces also your weather is nice we've got the sea we've got the Inland we've got beautiful rainforest as a South African you've got an option of doing anything and we've got a lot of animals yeah and you get to eat some of them too yeah yes that's really cool [Music] hunting in Africa is nothing short of controversial some claim it's cruel that it's wasteful or that it reduces animal populations today I'm on a mission to learn how this industry works and I'm doing it from the inside we're looking for a male that's just traveling alone yes I thought I'd be shooting into a big pack and then just hoping for the best getting my hands dirty doing what some Hunters pay tens of thousands of dollars to experience [Music] all right [Applause] in the end all samples some of the most uncommon game needs you can find here [Music] what do we got here what does it look like it looks like sausage well this is actually the same as we're almost but this is the Smoke Box most born of Wars these days are made from beef but for hunters with access to game meat the sausage making possibilities are endless is it wild boar it's actually a crossbreed between a wild boar and the Durock big red but we kind of put them together with a big black that sounds like three pigs yeah that's right we used salami spice inside this box sausage and then we smoke it and it comes out like this in a skillet add sausage smoked pork belly and potatoes saute and dive in this pork belly looks stunning it's so crispy and I like how you cut it real thin [Music] mmm really good texture it's very dense but crunchy kind of sweet and that should support belly this is a sausage here oh yeah it's interesting because a lot of the sausage I've had here so far has been either like sheep or beef it seems like there's several people who don't eat pork it is pork only really became more familiar in the last few years because red meat been a very expensive in South Africa so a lot of guys went and started eating pork but this is three range pork and that also makes a huge difference that's delicious I'm gonna need a nap I mean this is really heavy sitting next to me my high school buddy Greg he's obsessed with hunting deer turkey ducks pretty much anything so I've invited him to South Africa to witness hunting on a whole nother level I'm so curious how things work here my only experience being in places like this would be like in Tanzania in the Serengeti where I went on Safari and you get to look at the animals but you definitely cannot shoot them here this is a private game reserve that's right what does that mean and how is that different these brothers Phillip and Hendrick are the owners of Beijing game reserve they'll be guiding me through my journey here and providing Insight on the big business that is the game reserve hunting industry difference is that the natural reserve is left as it is in its natural stone and Game Reserve is what we have here we kind of do commercially so it's three legs in a game reserve you have commercial hunting and then you have the ecotourism side you have people coming here staying over go out in the field see the game and then also then the meat processing is the third where we take the meat we put it through our slaughterhouse and we sell it so nothing of it gets wasted it goes into the community it goes into the economy of what we have and what's keeping this thriving I mean it's sustainable farming absolutely we call it conservation through utilization before we wrap our breakfast I must ask you I need you to explain to me why I'm not a terrible person for hunting a zebra commercial hunting put simply you own an animal I pay money to hunt it this is part of management you know Mother Nature is much cooler than any human I mean if it gets dry there's no food that animal dies so we have to look at the numbers we have and control those numbers in that sense the hunter is fulfilling the same role that a pride of lions would in nature so what we normally do is you'll shoot the older ones yeah the stallion has been kicked out of the group of zebra and I won't ever accept him again back into the group good I like this metaphor hey if you're an outcast it's okay someone will come murder you yeah lonely not for long South African hunting regulations State all non-residents must be joined by a licensed pH or professional hunter that is Hendrick's role so we're on our way to the camp where we're going to hunt the mountain zebra we call it a Quaker is this whole game reserve fenced in it is I know a lot of people don't like fences but you know it's all about management at the end of the day some claim fences like these mean the animals had no ability to escape thus taking the sport out of the hunt but here this plot gets a little more than three miles by five miles full of Hills rocks foliage and trees the person who owns this land do they own all the animals on the land yes we do yeah wow layers of fencing keep the animals inside and unwanted animals like jackals on the outside how do you know if you're shooting too many animals so what you do is say every five years and you do a head count on the animals and make sure you can get your numbers right for the next hunting season we want Anthem if not a lot of them populated on the property so it's an ongoing balance it is an ongoing balance today I'm hunting a zebra because of their large population here but also if I'm honest I've always been curious how zebra meat tastes and soon I'm gonna find out this is the mountain range of The Root River Valley on the west side of Eastern Cape a semi-arid grassland it's beautiful it's breathtaking and I don't see any zebras what do you think well they're not getting this open plane area so I think they moved up we're gonna cut through that little Valley day and we're going to walk around with bale and see if we can spot them at the back there all right what's your hope meter at out of ten four that's pretty rough the higher than mine usually is hunting a zebra is a game of spotting and stalking area it's not flat at all so there could be zebras hiding anywhere amongst these bushes here they're in open terrain I can see one the stock could be impossible as they have excellent eyesight and they're always watching their back for Predators our large Hunting Party is working against us time to change strategies have you ever used a drone to like Drive the animals somewhere no let's try the old-fashioned way first Avril an experienced koisan tracker will move up the hill to get a better look while all of us head to the valley if he spots a group of zebra Avril will try to push them our way my God always wanted poor zebra we're trying to track him down right now they're too far away to shoot this is the cape Mountain zebra the smallest of all existing zebra species they have a tape only in certain mountainous regions of South Africa's Western and Eastern Cape provinces they definitely are aware of us and he said they're very skittish they're moving around constantly wind direction is critical if the wind is pushing your scent toward the animal they'll get spooked if they sense any sign of danger I see Antelope even from other game species they'll run moving with the crowd you're patient enough you may have the chance to close the gap Avril the tracker checks in he spotted a small boot that's about to come our way shot placement for a zebra is easy to recognize follow their front leg up to where you see an inverted V that's the spot a clean shot there will rip through the animal's vitals putting it down almost immediately with as little pain as possible that is the goal take your time this is a very far shot for me sorry I feel like I'm squeezing and it's just like not going okay okay it's so tiny in my scalp I can hardly freaking see it and now I'm like shaking trying to shoot it trying to breathe I'm trying to squeeze the trigger and like the trigger's not squeezing and I'm getting more and more shaky it's still there right it's still day they very unpredictable should I go for it thank you right on the shoulder from about 250 yards I take aim I breathe in I breathe out slowly and I squeeze the trigger is like a good shot that looks like a very good shot he's behind that tree and let's just move yeah okay the acceleration of a hit is undeniable but my shot was off missing the vitals and breaking the animal's front leg a sense of guilt and Duty creep over me as I aim to finish the job foreign [Applause] [Music] just chase down a zebra in Africa oh my God that's pretty nice that was like really like exhilarating is the only word I can think of because every single moment just like trying to track it hide behind bushes and then finally we got it a little jittery a little shaky but um my first feeling hitting it it's like equal parts feeling accomplished and then feeling guilty because I just want to finish it you know so the poor guy is probably almost dead now holy cow man fully dead beautiful shot man it looks like the first shot just broke its leg Yeah it was a little bit too low second shots almost on the V yeah see what I mean oh my God yeah a little nervous on the first one and then it's a little more solid in the second one wow well congratulations it's a beautiful animal oh my gosh yes thank you zebra for your life uh this is incredible and you will not go to waste [Music] come on [Music] every part of the zebra will be utilized its skin is carefully removed it'll be used to make a rug or other upholstery the meat and organs are suctioned up front quarters hindquarters ribs tenderloins some will hang and some will brine overnight today we're taking a break from hunting and enjoying the treasures this animal offers Phillip and his wife Adriana will prepare zebra meat in four very different ways first up a combination of the Wild and the West a zebra burger with patties made of minced zebra meat seasoned with salt pepper and local Six Gun seasoning we'll on a skillet until the edges are brown and the juices start to accumulate now for the burger build spread butter on both buns then tomatoes pickles and a zebra Patty topped with a slice of cheese little little way I love this touch right here what is this Porky that's keeping it together it's very unique looking well hold on is that a bun or a pancake what's going on the outside that's like a bundt pancake this is a fat Patty right here pickles tomato cheese I think we should try it out yeah let's go for it um [Music] tasty oh wow really a neutral flavor it's slightly beefy it's a dark meat dark red well seasoned I like it because it's a burger but I could taste the meat still I also like little Pancakes on the outside that's unique for me but I enjoy it very much oh man not gamey at all but still really juicy succulent cooked maybe about medium awesome what about this little guy these guys looking desperate right now he's like there's no way they don't drop some of that yeah this is our first course we have a lot we're going to be trying today we have this right here that's Mountain zebra it's really thick the tenderloin was brined overnight in salt water then rubbed down with Phillips seasoning made of brown sugar salt black pepper and coriander add Thyme and place on a Hot Grill Let the Fire do the work then serve with tequila sauce the first bite though I just want the pure zebra no sauce because I just really want to get a sense for the zebra meat oh this looks insanely juicy let's go for it ourselves oh wow it doesn't taste like the softest meat ever but the way you prepared it has made it tender it's soft and juicy on the inside but is zebra known for being a little on the tougher side or softer side I think it's just the way it is there's a certain wild flavor it's not gamey but it's so flavorful maybe it just tastes like the plants it eats all day like I had the guru lamb it's eating the guru plant it made it some of the most sweet meat I've ever had and this meat has a certain type of wild hard to describe flavor it's like zebra tastes like zebra I can't quite put my finger on it but it's very delicious how much was the zebra it was a thousand dollars you know I'm curious how does the pricing work for people who come out here to hunt animals baboon even giraffe are on the hunting menu here the most expensive of all five costing a total of ten thousand dollars so it's all about demand and Supply it works on that basis if it's an abundance you'll get it obviously a lower price but everybody's kind of have the same kind of process it's made over time most hunters flying into a game reserve likely spend 20 to 30 thousand dollars and opt for a package of up to five animals but that price that just gets you the hunt not the animal meat itself so if the car comes he thinks his trophy the skin or their shoulder Mount whatever it takes with but the meat normally studies the property of the farm then what we do at the meat most of the time we either cook the meat work process the meat or give it away to some of the communities do you ever sell them in yes we sell it to restaurants also it's a kind of forms part of the economy of the whole area this is round one we still have a couple more zebra dishes to try so let's get to it our next course zebra organ stew liver heart and kidney all get chopped in a pot add oil onions and the organs season salt and pepper add white wine and simmer it for about three hours in the meantime Philip is checking in on his final course did you build the smoker yes it was actually a covet project okay yeah you had a little extra free time that's right what's inside inside here we have the smoked Mountain zebra leg that it's brine before you put it in the smoke if you just put in the smoker beforehand you lose all that moisture the tension is killing me let's see it it's already marinated in red wine overnight before placing it in the smoker for about five hours I like the pattern of this because usually it might be like grill marks or something like that but here we have like a beehive texture on the outside the color has already changed it's getting a nice bark on the outside it looks juicy it looks delicious it looks like you removed I don't know what somebody else is more relevant it looks like you removed a bodybuilder's quadricep and just laid it down there that is a fit piece of meat right there how many more hours for this this is about ready all right yes sir have you ever eaten the organs of a zebra before to be honest to you not really let's try it out oh wow you know what's funny is it smells like zebra hair what do you think of the smell it's delicious man I'm gonna dig into it now let's try it out [Music] oh wow it's quite nice the meat is super soft I cannot get over this taste I like it though it tastes exactly how a horse smells I would say the sirloin that we had super neutral really delicious succulent not horsey if anything it was you know kind of along the lines of beef this is something completely different but I like it because it has so much personality it's just so different from any other food I've tried before oh my God it's like I was making out with a horse we have one more course here this is what we just saw outside this is the smoked leg of the zebra now I don't know if I've seen anyone smoke a leg before and usually I see people smoke stuff that has a lot more fat in it like ribs or brisket what's important about the process is that with the brine you secure the moist inside a big beautiful pink smoke ring on the outside oh juicy it almost smells like ham [Music] hmm I'm impressed it's a tough cut right because very little fat still very juicy full of flavor I just feel like we've had four vastly different experiences with the same animal yeah depending on which body part you chose and then how you cooked it too nobody would ever guess this was worse I'm sorry zebra mountain horse stripy horse you're not coming here those cameras are it's like a whole new education it's a whole new industry I knew nothing about and that's why I wanted to come here and not just observe but to involve myself in what you do here to understand better but for you guys especially you Hendrick what are the misconceptions that people have about game hunting like this from my side as a professional Hunter my job is to take people out there and make it happen ethically I think people's gonna specific plan of trophy hunting of animal on a wall but if I feel if you do it respectfully towards the animal I mean that's my job and I make sure I do it right so [Music] Mountain zebra one of the species in South Africa that was almost extinct the one that I hunted yes the last 10 years things changed around because of our mountain and zebra Park areas private owners the numbers were up Suddenly over 2000 to the extent where it's now listed as a societies too so meaning it's actually saved from Extinction so what happened is the parks can now sell them to private owners we can buy them up and then present them in the field to full ecotourism or frantic oh wow and this is exactly what's happening now you shot the zebra you had to meet take the skin with and it's a whole new economy that we can now go buy new Mountain zebra in from the money we get from you basically and it's sustainable it is sustainable I think what you're doing here is an argument for the privatization of animal conservation where oftentimes I don't know even in my country those things which have been privatized seem to function a lot better than those that fall under a government program and here you two have a lot of incentive to make sure the animals procreate repopulate and live strong healthy lives gentlemen thank you so much I really appreciate this thanks sunny what kind of danger are we talking about if you go from one to ten I would say we're talking eight nine right now we'll be hunting one of Africa's Big Five meaning one of the five most dangerous animals you can hunt on the planet if we're successful we'll donate the meat to a local Village if we're not we could walk away injured or not away no no no at all but before the hunt begins it's gorgeous we got a few of us this is a kudu back extract it's one of the tender parts of the Kuru that you can utilize for anything Kuru is widely distributed in South Africa loved for its sweet soft premium quality some say it's similar to venison with a slight bit of gaminess the best way to prepare it by doing as little as possible the long strip of kudu tenderloin is marinated in red wine olive oil lemon juice and garlic before Philip rubs it down with his own dry seasoning cook it on a hot Skillet along with a splash of their local Spirit clip trip [Applause] oh you just start right in the middle that's looking great can I introduce you to this almost certainly and do you the big piece thank you sir it does feel firm it's not falling apart like some piece of A5 wagyu but let's try another one oh wow it kind of reminds me of a filet mignon it has little to no fat really no striations of fat going through it but it still manages to be very soft especially if you just cook it barely enough that's the secrets of innocent is that if you overcook it it's wasted you gotta cook it medium medium rare that's where you get the base flavors out of it it's disgusting with flavor oh my God it's beefy but it's venison it's really busy yeah when it comes to hunting I'm a hobbyist I do it about once a year and I do it from a YouTube channel my friend Greg has been hunting basically non-stop since the time he was a child Greg has come all the way here to South Africa so he could hunt down one of these things can you tell us a big five well lime elephant Rhino leopard and buffalo originally coined by European hunters in the 19th century the big five referred to Africa Africa cult and dangerous animals to hunt the Cape buffalo the most dangerous thing you could hunt here what kind of danger are we talking about if you go from one to ten I would say we're talking eight nine they're unpredictable on a hunt just you need something small to happen towards way you become the one the victim the Cape buffalo or Black Death are the deadliest animals in Africa responsible for killing up to 200 people a year some people might be thinking that this is a lot of risk a lot of danger for nothing except that there's a good cause behind all of this which is that all the meat from this Buffalo is going to be donated to a nearby Village and that's a village where you live yeah everyone what is your biggest concern when hunting the Buffalo before my life it's on your life so I told my wife there was nothing to worry about so there's nothing to worry about right no [Music] look right now we're heading to a completely different place than where I did my zebra hunt it seems the first step is to try to find some Buffalo tracks and then track the Buffalo from there so I brought you out here obviously because you love hunting we both grew up in the same town I don't love hunting I don't hate it I just don't do it much it's not something that drives me it's not a passion why do you like hunting that's a passion that I've had forever always been something that's called to me and super fulfilling as far as just being out in nature and doing all that stuff so yeah oh awesome that was nature yeah sure my buddy Greg has hunted the meanest beasts in Minnesota those just happened to be deer and turkey today it's a whole new ball game luckily we're not alone Hendrick and another backup professional Hunter Brutus are here to guide us through what we hope will be a safe hunt you just went up to the top of the peak you went to a different Peak would you see we saw to Cape buffalo and there are ways off down to the bottom of the valley looks like they're down there for water but we got eyes on them well I think what we're going to do now is we're going to circle around and just get right with the wind because it is important so right now the wind is blowing from us to them to them yeah Greg's wearing ax body spray right now yeah Old Spice and that was going to Spook more than just buffalos it's also going to Spook single women [Music] foreign no sudden movements and please keep as quiet as possible we don't want to alert them that they know where we are and if you move try and move slowly with our plan in action Avril our tracker takes the lead that's right Avril is koisa and the koisan historically are known to be among the best trackers in the world at one point in time their survival depended on it Avril now uses these Generations old tracking skills to assist modern day Hunters like us as a hunter if you look up cape buffalo hunting gone wrong you'll lose a serious amount of confidence hey Buffalo can weigh up to 2 000 pounds with short legs a massive head and heavy horns if wounded they become aggressive willing to destroy anyone in their path run attacks we'll have just moments to react right now the wind's not perfect the Buffalo are a little skittish they know we're here but they don't know what we are so we're gonna wait it out and maybe get a constantly Direction because right now it's kind of swirling around so we don't wait to approach her up so for now it's sit wait um biggest thing right now is that he could shoot him you want to have a certain shot it has to be 100 certain you're gonna put it down right now we're gonna sneak at forward if we can let's see what he does you don't want to injure the Buffalo you want to put it down quick even with a high powered rifle being close and accurate is a must I'm ready when you are the one that's not moving oh he's not moving he's standing there just wait for an opening give him another one just wait for opening there what here we go down yep down as soon as that first shot went off all the Buffalo took off they spread out but now they're slowly coming back possibly for Revenge we're gonna wait it out here for a little while and see if it's safe to go in what if those Buffalo are filming a food travel show over there and they're gonna eat you oh is that that's possible I think they eat grass how do you feel I feel good yeah yeah that was epic yeah anything like you expected honestly I came in with no expectations I just wanted to let the whole hunt happen you didn't think we'd get closer I thought we'd be closer it felt close it felt close enough hi hi right now we can see the down buffalo but all the live Buffalo almost 20 meters behind it staring at us all right so we're not done yet oh he looks pissed wait they are not backing up okay there they go oh they're turning around now [Music] that is awesome it is a beautiful giant Beast right well done yeah he made a perfect shot the first one and uh it's a really old Buffalo bull you can see all the character on his own she's got a real nice hard boss how many kilograms would you say this is between 600 and 700 just the animal itself over a thousand pounds yeah this is not the end of this experience it's just a halfway point all of this being is going to be donated Avril from here we're taking this to your village okay nice back at the lodge the skin is removed the organs are separated the meat is sectioned and hanged overnight [Music] about 30 minutes outside willowmore you'll find Fullerton Village a humble community of about 60. right now we're setting up for today's big Feast the fire is lit vegetables and other ingredients are being prepared all that's missing is the protein [Music] [Applause] [Music] most of the meat will be stored in a local freezer and saved for future use the rest will be chopped sectioned and made into several dishes [Music] making amounts of meat for a massive crowd it never fails to cut it down into bite-sized pieces and toss it into a giant cauldron to braise for hours you are our head chef today right okay yeah thank you yeah no thank you avril's white Mama polka is Banning her station ready to turn these raw ingredients into a refined vessel of flavor you have Buffalo cooking in here what are you making I'm making us a buffalo stew with potatoes carrots my onion is in and my spices salt pepper garlic and cuminum then the buffalo meat and a lot of it ribs bones legs loins all of it goes in have you cooked Buffalo before yes how long should this cook here two to three hours I understand the people here aren't eating buffalo very often maybe never but what kind of meat do you usually eat people in this area sheep pork chicken and sausages we have a lot of cooking to do today soon when everything is finished a lot of people will join together we'll have some drinks and we're going to have plenty of Buffalo oh hey wow a little a little Community Applause [Music] the Buffalo like meat then flavor with salt in their homemade seasoning blend place it on the grill over a bed of charcoal cooking our final meal will take hours but nearly every culture I've visited in Africa from Egypt to well here has a tradition of starting off with the ovals in this case the Cape buffalo liver I love it to turn like black the liver is sliced into big strips season with salt pepper and their homemade blend then it's dredged in flour before it's shallow fried in hot oil with Chef polka's homemade salsa made by boiling onions green chilies and tomato sauce [Music] I should but it's got a good chill certainly Livery got a little bit of gaminess to it well intensity a little personality I think that's why people here like to dress it up yeah I'm gonna give it a try looks like salsa kind of tastes like salsa a little you think so I do and give some nice acid and then it's a bit salty and a bit sweet but it's really fresh too that's exactly what that liver was missing Avril what do you think very good Avril how old are you pumpkin 57 you have great hair did you also get a hair transplant no no that's a gift from God my friend this Village used to be avril's home but for years now he and polka lived on Phillips game reserve on YouTube work together 22 years were you a Tracker before you met Philip yes my understanding is that historically the koisan people were known for tracking animals so how far back does that go long before the first settlers arrived on South Africa's Shores groups of koisan were spread out sparsely across the land they were hunter-gatherers with their own language and culture they possessed remarkable skill and insight into wild animals and the environments they inhabited so how did you learn about tracking where did you learn that from my father what kind of animals were they tracking 50 years ago 100 years ago first thing is if you look at the poison paintings they still today in the mountains you find that Ilan was probably one of the main food sources because that's most seen on the um and games you know so in a time before farming or herding the poisson possessed skills essential for survival what is modern ways of life creep into every corner of the Earth the skill of animal tracking is becoming obsolete fading with each new generation what are most of the people out here doing like for work most of them are Farm Workers when you say Farm Workers they're working at The Game Preserve Farms where the kudu and the Springbok and stuff like that are yeah what do you think are the biggest challenges for the community out here the availability of water the water and algae it's a very small gesture but I do hope that the meat we brought here today can help out in some small way at least for some families they don't have to worry about a couple of meals and then they can focus on using those resources to buy water or whatever else they need the meal is almost finished that Stu has been stewing for a good three four five hours but in the meantime we have an appetizer Greg you probably can't tell but right here I have a p [Laughter] what did you order [Music] you are a penis joining us avril's brother Winery he's lived in this Village his whole life across from him Toki a community representative who serves people in and around this area have you ever had Buffalo tongue it's my first time what about you Buffalo um well let's try it out boiled Buffalo tongue with a side of onion and carrot once it Cooks through slice and remove the outer tongue shell before serving [Music] it's got some bite to it well I like that it's raised a bit to get a bit soft it could be brace even more it actually does a lot like beef tongue that's pretty good I hope you like the tongue First Taste of Buffalo not bad what do you usually eat what kind of proteins are you usually eating in this area mostly it's spring Bowl kudu what do you get kudu are you just going to the store to buy kudu yeah which is wild to me that here all these game animals are just like common yeah there's eat them at home no big deal you like kudu not anymore now you eat buffalo tongue word is out that a feast is brewing and everybody is invited the crowd begins to grow as this meal service nears its crescendo the roasted meat thoroughly cooked through is taken off the grill and sliced still full of tender delicious beef nearing its final form Mama polka adds carrots potatoes and more water to the pot now for some steamy carbs dough is made from wheat flour it's portioned into smaller bits than each dough ball is placed on top of the stew where it'll Steam foreign 's life was traded for a village full of satisfied stomachs and happy faces some graciously provided resources their time or skills While others graciously accepted the gesture together at least for a short time a community is able to put their challenges out of mind and enjoy the moment I believe it was a big success first of all it all started with you and the hunt yeah right now everybody's gotten their food they're eating it's finally time for us to take a bite they cook the Buffalo a few different ways here they've still this meat forever it looks delicious yeah it looks really good I love how they boiled almost like bread dumplings on top of the stew and then we have some of the grilled meat right here I think we should start with this I gotta say when I looked at this mean earlier it was like charred black now it is not uncommon when you have meat in Africa the people here will cook it well but after they've cut it open it looks a little bit more juicy and succulent than I expected yep there's definitely some pink still left in it so let's try it out [Music] buffalo meat your first Chase ever that's good it's good at first when I bit it I thought it was gonna be more earthy than I like but it wasn't it was super good it's definitely a bit tough I think in the USA we really value really soft soft tender meat and I think we just assumed then everybody would want their meat to be that way but some places in Africa even in Vietnam they appreciate something they have to kind of chew through something with some real like texture to it I can appreciate both I personally don't mind a chew though it tastes like beef it's pretty darn beefy I think we have to eat a little more to find out this is the stewed version right here we've got carrots we've got potatoes mmm oh the carrots are delicious oh this is super tender you can see the fibers breaking apart almost sticky though tendons and fat have become almost gummy really simple straightforward spices salt and pepper garlic and some other magic she put in there too my favorite part is I didn't know what to expect I didn't know how many people would show up how many people would want to be part of this but when they were dishing out the meat I thought we would have too much meat they gave every person here like two pounds of meat yeah everyone was going Thanksgiving style yes pretty soon everyone's gonna be falling asleep right here this is the bread this is not supposed to be eaten alone though right here we have some marrow see the buffalo's thigh bone now chopped up season with salt and pepper and brought to a boil until it's cooked through what I've discovered with marrow is it's not always the more the better it's like you have to get the appropriate ratio cheers [Music] that's the thing that's good that's super good I like this bread it's super super doughy really soft and like sticks to your teeth but that marrow it's like satisfying it's kind of like when you have a piece of bread with too much butter on it Ah that's kind of what it's doing it's super rich and super buttery it's probably my favorite thing so far what's amazing is the only time I really see marrow is at high-end restaurants but I'm told that out here sometimes these folks the only stuff they can get their hands on is animal bones right and so they're boiling just the bones and eating this really rich delicious food coincidentally yeah it's freaking delicious and it's all the trend now too like with bone broths and Marrow and people are chasing this it's because everyone's trying to go back to their roots and this is the roots welcome to Africa right it's your first time in Africa right you've got a very like tiny slice of Africa in the even of South Africa but what are your general thoughts so far it's pretty big as far as like the mountain ranges like yes I've been around mountain ranges but these are imposing I know it's only been three days but it feels very familiar anything from the roads to the people and communicating feels closer to home than I expected how would you compare hunting in the USA versus hunting here it's definitely different my absolute passion when I'm hunting in the United States comes from the cat and mouse game with the animal and when you come to a place like Africa you rely on a guide to really figure out the land figure out the Quarry figure out the animal so a lot of that cat and mouse game is just not there because that's somebody else is doing that for you they're locating animals they're doing the scouting when it comes down to it in those last seconds the Final Approach it's the same thing yeah and watching people enjoy all this awesome protein makes it all come together and there is purpose there is meaning everybody's so stoked everyone's full everyone jammed at least one to two pounds of meat in their stomach I'm pumped I'm happy and uh I'm glad we can make it happen together my man boom I was gonna do a pound but let's do this should we do a pound yeah boom no that yeah uh hug stand up hug you smell good [Music] [Music] today I'm on a mission to experience fresh vibrant colored South African cuisine food with an identity all its own what is this from Beachside Lobster cookouts oh these are huge to The Culinary contributions of the Cape Malay it sounds like you're saying they borrowed the best elements from each other and made one super Cuisine I'm ready it all starts here [Music] header nasta found on the west coast of South Africa is the oldest fishing Village in this area this is about to be my first taste of seafood here in South Africa I've had a lot of food I've had zebra beautiful shot man but I've never shot a lobster wait what [Music] Atlantic Waters you'll find these West Coast rock lobsters only here they're not known as lobsters at all what do you call them crayfish these are some crazy crayfish destroyed it up crayfish will be prepared with a rusted combination of garlic and butter roasted over charcoal [Music] Pit Master Tracy I'm a local grew up 46 years earning my way on the sea recently Tracy traded in a life of fishing for food catering though she still oversees many fishermen in the area you guys don't have it's my mom that's your mom is that your mom too it's my cousin so I've been to a few different parts of South Africa now and I'm trying to talk to people from all different backgrounds now South Africa is a little confusing for me because they use different terms than we do in the USA people frequently refer to black South Africans white South Africans and then there's another category right now if I say that I'll be canceled from the internet people used to say that 40 years ago 30 years ago in the USA and then at some point that wasn't okay but when you say colored people here in South Africa who does that refer to it refers to me I'm a proud Khalid I'm not black I'm not white I'm in between so I'm a colored long ago the apartheid regime categorized South Africans into four racial groups black white Indian and colored colored South Africans stand out as having some of the most diverse genetic backgrounds in the world folks like Tracy are descendants of two or more ethnicities including indigenous African European settlers and Asian slave workers and do colored people here have a different culture than black or white South Africans yeah I think so yes we don't eat the same food black people eat pop we don't eat pups Seafood is mainly our Colored food we live from the sea we have a couple dishes we're going to be trying today of course these are on the fire now the giant crayfish and then you have this in here what is this [Laughter] [Music] butter a colorful array of bell peppers garlic onion potato and tomato come together in a pot to share this tongue twisting dish that bears an afro continent do all of you speak Afrikaans yes and English yes anything else no pretty good the veggies are dressed up with various spices and welcome the shredded snook a type of fish that looks like this Tracy adds some water and lets the pot stew before bringing it to our picnic thank you yeah a little bit more it'll look nice for the camera this looks fantastic I love the way the fish has cooked here it's become just like a beautiful meaty mush mixed up with all these vegetables like a very hearty meal right here oh how are you doing there with the dust kind of used to it okay oh yeah delicious yeah super flaky juicy fish fresh vegetables hearty potatoes the occasional mystery bone that could end your life but not today is your special time or day of the week where you eat this no anytime I grew up with this food so there's already there's a clear difference in food is there a difference in geography where are most of the colored people living in the west coast the Western Cape area once held some of the first and busiest ports for European settlers and slaves coming to South Africa this resulted in the largest colored community in this country a community known as Cape Colorado the geographic characteristics here make fishing the cape colored's livelihood what is it that separates patronosta from any other coast in South Africa it's only our water here along our Coast that's ice cold that's why our fish is the best I've heard that very cold seafood tends to be a little bit more fatty and bad is Flavor yes like these guys boiling up right here these are gorgeous it's the best move here on your plate a squeeze of lemon and there you go what part of the lobster is your favorite [Music] oh my God it's so delicious the butter you put on here it's brilliant because traveling around the world I've seen a lot of people take Lobster or take crabs they tried to step it up they try to elevate it they ruin it just give it a little bit of butter maybe some garlic we're good this is a bad chunk right here that is what I call a crayfish it's delicious it's juicy it's Super Fresh I love the way you've prepared it over the hot coals I love that there's a little bit of charcoal dust floating up on here too it's absolutely delicious now what is the best part you can do this every day the Western Cape is a pillar in the South African commercial fishing business accounting for over 70 percent of the industry's employment among the commonly found local seafood Southern mullet holds a special place for one reason it's the ingredient for the renowned delicacy known as Boko a delicacy will soon try after being plucked from the sea the mullet make a short journey to a series of processing houses in beldrift city also known as the Volcom capital good day sir good day to you also greeting me to this welcome Factory Llewellyn he's been here for four years every day he and his Seafood Sidekicks process an actual ton of mullet fish so we organized the smaller one used for a Poco the bigger one we sell is okay I want to get in here I want to get my hands dirty I want my hands to smell like fish for at least a week so you don't have a ruler how do you know if it's big or small is it small small so I do think most of these are small I'm digging through I'm trying to look for a big one this is a bigger one okay this might be a typical small one this is a big one a bit bigger not super easy to tell off the bat but here they haven't experienced eye not bad I guess you get used to it after a while once we have all the small fish what do we do next first we make pickles we start throwing salt a layer salt and a layer of fish and a layer of salt until it's full so it stays for three days welcome first came about in the 1700s introduced to this country by European settlers today it's a crucial part of the fishing industry it's Bountiful affordable and folks here love it after three days what happens next [Music] thing and then we're gonna hang it outside for one day and then is it fully dry no it takes a four days inside 95 of South Africa's Qualcomm comes right here from veldrift besides ideal weather and dry Summers beldrift never runs low on a steady supply of salt what is it that people like about Boko it's like Balto but it's just Facebook I was thinking that too Phil Tong is so famous here in South Africa it's probably one of the most famous foods to come out of this country but you don't exactly see it being made with fish you see kudu beef mainly those two this is like a fish builtong and it goes well with a beer do you have some in your fridge I know we don't ever probably the worst hiding spot ever in the company fridge with everybody going in there foreign I want to try some of this fish there is already the shaved down version here but I would like to see how you cut this down so this has been tried already right it's edible good that's something I look for in my food so the first move cut out the belly [Music] take off his head all right then the skin on each side and the tail so now we're basically just left with the meat and what some ribs this still looks wet on the inside this is an oily one so what are you cutting out now it's a metal boat [Music] so we start with a fish like this big and in the end we have two of these that's not that much food but it looks good should we try some it's not overly dried it feels a little bit soft in the middle insanely salty that's why I have this but it has a nice fishy taste and it's a little bit oily I like that too and the bones that remain are just kind of crunchy a little bit of texture it's very delicious I can see why people like it when you eat this you usually just eat a whole plate of this with some beer now you can only a few what happens if you eat too much you get bloated yes and you have to go to the toilet so that is bokum but I actually have a surprise for you because maybe you've never heard of this right here I have some bokum cheese go a short distance from these dry fish factories and you'll find this man a mad food scientist combining unexpected cheese flavors like this one infused with dry fish this sounds completely Reckless let's try I can't do it at the same time or else I'll throw off the reaction I actually like it but why'd you use the word actually because it's very nice I actually like you thank you [Music] it looks like little shredded fish chunks in here but it's not overly fishy it doesn't really have a fishy taste rice totally agree I'm gonna throw some on a cracker I'm sure you're doing good soft creamy the cheese has given it some Umami some savoryness but it's not really fishy do you know what goes perfect with the cheese when talking about the foodscape of the Western Cape it would be a mistake not to mention the Cape Malay a Muslim subgroup of colored South Africans this is a whole different style of cooking and culture that we've not yet witnessed here in South Africa I cannot wait to meet these people to try out their food but first they're gonna need one of these no not the seal although they do look plump and juicy here we've come to a fish market this morning to get this the snook snook is a long thin species of snake mackerel found in the southern hemisphere it's the foundation for many Cape Malay dishes this particular snook will soon become a Charming dish under expert hands this is a super Cuisine here we go bow cap with the Cape Malay Community resides is a vibrant corner of Cape Town here you'll find faldella with her superb recipes and an attitude she describes as right now she's making a dish from Boca one of her favorite dishes to work with I'm not really a fan of it okay well maybe it's in her top 100. why are you cooking it right now did we ask you to yes you did and I was wondering why you want to cook Boku yeah well we're telling a story we just went to a place where they're drawing bokum and then we came here in your cooking with polka is that a fun connection not really oh okay remind me to fire my producer after rehydrating the bokum paldella removes the fins and Tails then chops them into finer pieces are their bones still in there what so you have to be like 12 or older to eat this food there you go this is dangerous it is in a pot she adds onion chili garlic and a splash of water she fills the pot with potatoes and cabbage gives it some spices and lets it stew until it softens it's not a dish that we would cook every day or once a week or once a month so it's rare and therefore special only for the people that really likes it that's you not me now the Balkan joins the pot simmer for five minutes and serve with rice are you gonna try some welcome too yes I am I didn't cook it for nothing ah okay this is what you do a little bit of Chutney this is Main Ingredient just be careful for the boat right this is a choking hazard and not safe for children it's very Pokey spiky so if you soak the fish to try to get kind of that Briny saltiness out yeah the fish is very salty the cabbage is great to help curb a little bit of that but when you mix it with some rice it's very joyful there you go it's well rounded I actually enjoy it yes good podella has spent many years perfecting her Kate Malay recipes she offers cooking classes giving her the opportunity to share Cape Malay culture and history through food when I think Malay reminds me of Malaysia are the Malay people hear descendants of Malaysia they are actually the same dance from India Malaysia Indonesia the Cape Malay or Cape Muslims were originally made up of Muslim slaves brought to Cape Town from India and Southeast Asia during Dutch colonization the East African and madagascan slaves later converted to Islam and joined this minority group do you know where your personal background comes from India and Malaysia the Malay language was adopted for communication among slaves from different countries establishing the moniker Malay for all Muslims on the cave so then what is Kate mole cooking Cape Malay cooking is a Fusion from all of these countries you will find different types of food on the table League of Legends Islamic of the sheep they make it into a curry chicken you will find the seafood you will find everything on the table it sounds like you're saying they borrowed best elements from each other and made one super Cuisine there you go this is a super green only let's talk about this here we have Snoop Sala then marinated with a combination of fish Masala garlic cooking oil and lemon juice if you had to compare the bokun to the Snoop what would that look like the fish in the oven until the fragrance tells her it's ready should I give it a squeeze of lemon if you want to you May and then also you can add some sweet tomato to it you may have to remember snook is a very Pony fish as well oh my God there's so many bones they're way bigger this is what we normally do oh yes because then I can feel the bones with my fingers and this is the best way of enjoying your food eating with your hands [Music] mmm oh yeah oh that's delicious you put some kind of Masala on here that makes me sound smart my salad literally just means seasoning blend tastes like an abundance of flavor it's very Dynamic lots of different seasonings we're heating together some of the Sweet Tomato the lemon gives it some acid and then it makes it with some rice to give it a little bit more body and the fish has some bite to it all together it's not super flaky it's not falling apart if you can take the time and have the patience to pick out every single bone and if you don't choke to death that is really delicious this is like my final meal right now in South Africa I find it to be a very complicated country and there's several different groups of people some represented more than others some that get more attention and focus than others as you see it in what ways have kmla people contributed to South Africa a lot remember we came from different places they developed this area and also be our religion is function is one of the most prominent State Farms righteous religion they can be and there's a great influence in South Africa so we as Muslims we play a very big role in this country for you do you consider yourself more Cape Moon lane or South Africa I'm a human being I'm not a colored I'm not the black I'm not the Indian I'm not a white person I'm a human being amazing thank you so much for your time for letting me come to your home and for sharing your food with me it's been an absolute pleasure foreign guys that is the end of our adventure here in South Africa six videos down I hope you enjoyed it all the way from Johannesburg here to cavetown this is an incredibly vast vibrant expansive country with so much to see and we just scraped the surface in these six videos but I hope you enjoyed it anyways otherwise that is it for this one thank you so much for watching I will see you next time all right I'm gonna go check for a realtor because I want a pink house look at these pink houses

Channel: Best Ever Food Review Show

Views: 3,214,573

Keywords: best ever food review show, befrs team, sonny side, Black, White, Colored, south africa, african, Food in Africa’s Most Complicated Country, where to eat in south africa, street food, Cape Town, Johannesburg, hunting wild game, big five, fish market

Id: NNBjmyTG7m4

Length: 104min 51sec (6291 seconds)

Published: Wed Feb 08 2023