Ethiopia is known for its coffee, but also its outstanding cuisine, centering around shared pots and dipping/holding bread, where the utensil becomes part of the meal.
The bread is called Injera and is a spongy bread, resembling a crepe or pancake which is traditionally made from Teff flour.
Have the Shiro Wot, a popular vegetarian stew, Shiro Wot is made from chickpea flour and simmered with garlic and onions in a berbere sauce (a combination of peppers, garlic, onion and other spices which are dried and ground into powder form, and used to spice many dishes). For your meat option, we suggest you try the Tibs, tender beef or lamb cubes sautéed and cooked with pepper and onion.
The food is rich, with deep and tantalizing flavor profiles, but it is also welcoming and tactile, obviously prepared with great love and care.
Heading out into the Paarl winelands, we delve deep into the Karoo inspired foods beautifully prepared at Knus Karoo Kombius (Kitchen). The interior is a nostalgic haven with bric-a-brac reminiscent of a farmstall, a kitchen and a cozy dining room.
The first thing you will smell when you arrive is the delicious aroma of Roosterkoek (freshly made bread prepared over the coals in the stone fireplace) served with cheddar cheese, apricot jam and butter.
Another amazing dish is the “Breadless Burger”, which is a homemade Karoo beef patty served with mushrooms, roasted peppers, aubergine, baby marrow, caramelised onions, cream cheese and bone marrow, a meat lovers delight!
Top all of that off with a great cup of Moerkoffie (a strong farmer coffee) and a slice of milk tart, or a koeksister (confectionery made of fried dough infused in syrup or honey), and you’re all set.
A cultural foodie extravaganza, The Africa Café brings you flavours from across the continent. Starting from humble beginnings, this venue has flourished over the past 15 years into the amazing kitchen it is today.
A standout dish was the Ethiopian Doro Wat, chicken thighs cooked in a rich
Berbere /paprika sauce. Also amazing was the Malawi Mwana wa Nkhosa Tender, a free-range lamb stew in a succulent, rich gravy.
Fifteen different African dishes are brought to your table simultaneously and you indulge in the “communal feast”, a truly outstanding experience!
There are great vegetarian options, and you can order individual dishes too, if that is to your preference.
The first light of human consciousness and the world's first civilizations were in Africa.”
-John Henrik Clarke
In part three of our three-part series, we’re not dashing off to far corners of the globe, but rather, keeping it close to home. We’re looking at culinary gems that celebrate African cuisine in all its glory.
Bringing the joys of Asian street food to Cape Town, SCDSB has opened minds and palettes to new flavours and fast Asian favourites.
The venue is small, the wait staff complement is small, but the service is fast and friendly, and the food is always freshly prepared and (where applicable) steaming). The menu changes with the seasons, but there are a few staples that are just amazing.
The delicious chicken wontons, the cold sesame-noodle salad (with, or without the salad) and a variety of potstickers. Share, experiment, taste everything, go back for more, the food is outstanding. With the ever-changing menu, we’re sure you won’t get a chance to become bored.
Chef Cheyne Morrisby has brought his unique and divine talent to this Japanese restaurant in The Grey Hotel in De Waterkant. This has resulted in them winning “The Best Asian Eatery” Award at the 2017 Eat Out Awards.
Cleverly they have subdivided the menu into Umi (ocean), Tochi (land), Chikyuu (earth) and Amai (sweet), to give your palate the opportunity to explore the full length and breadth of its capabilities.
You are encouraged to try 2-3 Japanese tapas options and we can highly recommend the nori tuna tacos, the beef short-rib gyoza (pan-fried dumplings) and the firecracker prawns. Each of the dishes was created with care, cooked with attention to detail and presented beautifully. The eating experience is very communal, and sharing is encouraged.
All menu items to be enjoyed with imported Sake and a selection of Japanese beers (remember to Uber!).
Yindees has been serving Cape Town a fantastic selection of Thai cuisine for over twenty years, and is a must-visit taste experience!
The dishes are as fun to eat as they are to mispronounce, with a generous lashing of heat.
For starters we had the Man Tord Nam Jim Ma Kam, which are Sweet potato strips , crispy–fried in a light sesame seed batter and served with a tamarind sauce. For mains we went with the Kaeng Khiew Wann (Green Curry) prepared with coconut milk, green chillies, lemongrass, lime leaves, basil and coriander. Accompanied by your choice of duck breast, prawns, mixed seafood, fish, calamari, beef, chicken, vegetables or tofu.
The food is authentic, the décor is minimal and the vibe is relaxed, even more so if you choose to eat sitting in the “pillow” section in the back.
In part two of our three-part series, we’re off to the far east, to China and also the land of the rising sun, with a dip across to the Indonesian islands to discover then sublime delicacies from the other side of the globe.
Chefs Warehouse & Canteen creator and food visionary Liam Tomlin has opened another venue using the same mix of outstanding food in a laid-back environment with unfussy service.
They don’t take reservations and the menu is set, offering up at least eight individual tapas courses that span the length and breadth of India.
You start with chaat, an Indian street food replica, with poppadoms to dip into chickpea and spiced potato cups.
After that tandoori chicken and minced lamb skewers, tempura pork belly and a whole range of exotic sauces and curry strengths to spice to your taste.
You progress to a vegetarian black dhal and a wonderful cauliflower dish.
This is followed by two curries which create the highlight of the dining experience. One is a golden lamb curry with turmeric, ginger and saffron strings. The other is a thick chicken curry in a beautifully fresh coriander and mint sauce.
While you’re there, grab a mango lassi (or anything off the extensive wine list).
While spicy, you will not be needing gallons of icy water to make it through the meal(s), and generally you can decide how hot you want to make it.