3-Day South Africa
Itinerary

Braai

South Africa's most sacred social ritual — a wood fire or charcoal grill on which boerewors sausage coils, lamb chops, pork ribs and chicken are slow-cooked over long hours by a designated braaimaster; the braai is a cultural event, not merely a meal; a National Braai Day was established by legislation; wood choice (rooikrans acacia is the standard) and fire management are matters of lifelong expertise.

Bobotie

South Africa's national dish and its most complex — Cape Malay-origin spiced minced beef or lamb with onion, dried fruit (raisins, apricot), almonds and curry-infused in a sauce, topped with a bay-leaf-studded savoury egg custard and baked until set and golden; the sweet-spiced-savoury combination reflects 300 years of Cape Malay cooking tradition; served with yellow rice, chutney and sambal.

Biltong

South Africa's defining snack and one of the world's great cured meats — thick strips of beef, ostrich or game (kudu, springbok) marinated in vinegar, then rubbed with coriander, black pepper and salt and air-dried for 5 to 7 days in a ventilated drying box; the texture ranges from moist (nat) to dry and crumbly (droog); carried in the pockets of every South African; sold in every petrol station, sports stadium and airport.