Mielies - Maize or corn!  In Afrikaans maize or corn on the cob is known as mielies while in Xhosa it is called umbhone.  It is a staple grain all over Africa and is eaten in a variety of forms from porridge, bread and dumplings to deep fried as a snack or fermented into a beer.

Pap/Phutu - A stiff porridge made from mielie meal which is ground maize.  Women across the entire African continent spend hours grinding the dried maize kernels in a very big version of a pestle and mortar. This is a staple food throughout Africa but is known by different names depending on where in Africa you are.  It is mainly consumed by the Zulu tribe in South Africa while the Xhosa’s usually eat samp as their staple food.  In Kenya and Tanzania it is known as Ugali, in Zambia and Malawi as Nshima while Zimbabwians call it Sadza. It is a similar texture to polenta but it is whiter in colour.  Pap is an Afrikaans word.

Samp - is made from the whole maize kernel.  It is boiled up with beans and other vegetables and is known as Gnush.  A traditional dish enjoyed by the Xhosa tribe in the Transkei and Eastern Cape (Nelson Mandela’s home!) of South Africa and also enjoyed in Swaziland (known as umngqusho).

Sous - Translated from Afrikaans it means sauce.  This is a traditional South African sauce made of fresh tomatoes, onions and herbs.  The slang term for this sauce is Train Smash!

Vleis - Translated from Afrikaans this means meat!  And you will get a whole lot of it chargrilled African style and basted in our Serengeti sauce.

Cheddarmelt Sauce - Slice of tangy cheese topped with a creamy mushroom sauce.

Monkeygland Sauce - Is NOT made from the glands or any other part of the monkey!  It is a completely vegetarian sauce which is slightly sweet due to the fruit chutney used in its preparation.  It is not known where the name comes from but it is such an inherent part of South African cuisine that most of us pay little attention to the literal meaning of the name!  A delicious accompaniment to red meat such as steak, burgers and ostrich steak.

Oxtail - is really made from the ox’s tail.  It is slow cooked to the point of the meat falling off the bone in our classic old farmhouse recipe stew – delicious!

Morrocan Lamb Shank - Another slow cooked dish with typical Morroccan dukka, apricots and figs.  Moroccan Dukka is a blend of toasted nuts, seeds and frangrant spices.  

Ostrich Steak - Prime Ostrich fillet grilled to your liking.  We recommend you have it exactly the same as you would order your beef steak.  It is not suggested that you have it well done though as it has no fat and can be dry when overdone.  It is the meat of the future as even though it is a red meat it contains zero % cholesterol, unlike beef.  It is a rich tasting meat but is not “gamey” or “wild tasting” like venison.  It is best accompanied by a fruity/sweet sauce such as monkeygland sauce.

Zanzibar Mtuzi wa Samaki - One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup). A fish curry from Zanzibar shouldn't come as a surprise, since Zanzibar is also known as the Spice Island.

Boerewors - The Afrikaans word for homemade spiced sausage, using beef or pork.