Botswana's finest chefs
Follow-up to My Family and Other Primates, Kruger Park 2007 Part 6 from Transversality - Robert O'Toole
Billy goat gruff is now legless (click to enlarge)
“Dullstroom” – what a great name for a dorp in the middle of knowhere. I suspect that it is actually a little misleading. I bet there’s excitement if not intrigue to be found along its dusty dry streets. Well at least the fishermen are happy, the game fish growing large in the fresh and lively waters of the area. Several monster specimens are displayed around the bar, preserved in cases. A smaller but much more edible individual was served up on my plate. Possibly the best wild trout that i have eaten.
A comfortable night’s rest was had in an apartment at the Courtyard Hotel in the Arcadia district of Pretoria/Tshwane, followed by a short drive through the Magalisberg Mountains, across the Marico, and home to Gaborone, Botswana.
And the goat is served (ckick to enlarge)
And what of Botswana? Somehow it has acquired a reputation for dull food. Our friends Peter and Johanna are working hard to disprove that claim. The kalahari being goat country, they prepared and cooked a fat juicy leg, marinated in garlic. Fantastic! When slaughtering their own goat, they discovered an extraordinary world of beaurocracy, so now they prefer to buy their meat at JT Butcheries. No matter, it was perfect. Goat is a fine meat, with more depth to its flavour than all but the finest lamb. And yet even in Botswana it is known through the euphemism of “mutton”. At the Taj Indian restaurant, for example, many great goat curries (not curried goat) are served, amongst their other nice dishes.
More evidence of great cooking in Botswana may be found at the Sanitas Garden Centre near to Gaborone Dam. Seswaa, the classic dish of the Batswana, is often on the menu. It is a tasty dish, but hard work to make. Essentially a cow, pounded and smashed to smitherenes, it is slowly cooked to a dry and stringy result, with plenty of fragments of bone and attendant marrow. Alongside the pulverised bovine, one traditionally recieves a good helping of mealie pap (polenta), gravy, and a concoction of green vegetables called ‘morogo’. Spinach seems to be part of the mix, however I’m also told that various kalahari grown wild herbs are essential exotic requirements.
Another southern African classic from Sanitas, bobotie and rice. Minced beef, with a combination of fruit, curry and pepper typical of Karoo cooking, and topped with an egg mix. Again excellent.
A further recommendation: the patio of the Grand Palms Hotel, next to its lake, swimming pool, and play area, serves good home made burgers and salads.
Botswana then is a place for good food. Yes, there are many second or third rate restaurants springing up amongst the brash new shopping malls. And yes, Motswana are adicted to badly fried chicken. But if you know where to look, there are some world class gems.
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