CAPE MALAY & AFRICAN FOOD SAFARI

SOUTH AFRICAN TOMATO SOUP There’s a delicious zing in this South African tomato soup which is flavoured with pounded green chillies, garlic and ginger.

AFRICAN POT BREADS These little breads are baked and served in earthenware pots.

MOZAMBICAN SWEET CHILLI PRAWNS This Mozambican seafood speciality honours Portuguese seafarers who called at the Cape during the 16th century while on voyages of discovery searching for gold, precious stones, ivory, amber and spices.

EGYPTIAN PHYLO SHELLS We celebrate the pulses which are used extensively in African cooking by filling these phylo shells with butterbean mash sprinkled with dukkah

CAMEROON CORN CUP Mielie Meal (similar to Polenta) is a staple throughout Africa. A tropical mixture of mango and avocado is mixed with fresh ginger, coriander and a splash of lime juice then spooned into our corn cups.

BEEF KEEMA SEEKH KEBABS WITH DHAI This Indian spiced minced meat delicacy emanated from the royal cuisine adopted from Moghul emperors who invaded India in centuries past. It is accompanied by Cape Malay dhai, which is the perfect foil for any spicy dish.

NAMIBIAN VENISON PIE A baby venison pie filled with a Springbok that could not run faster than our chef. Served with a light pastry

HALAAL SUBSTITUTION: OSTRICH BOBOTIE

CAPE MALAY CHICKEN CURRY This is a fine example of a gently-spiced curry created by Cape Malay cooks whose skills were eloquently summed up thus by celebrated culinary historian, C Louis Leipoldt:

“Their outstanding characteristics are the free, almost heroic, use of spices and aromatic flavourings, the prolonged, steady but slow application of moist heat to meat dishes, and the skillful blending of many diverse constituents into a combination that still holds the essential goodness of each.”

CAPE MALAY YELLOW RICE WITH RAISINS Rice is a menu cornerstone of our multi-cultural community including , Indian and Cape Dutch. It is traditionally flavoured and coloured with (called borrie here).

SOUTH AFRICAN SPINACH, ONIONS, FRESH TOMATOES AND ROASTED PUMPKIN SEEDS A variety of wild, nutritious greens are gathered by rural blacks from the open veld and near streams. The Nguni call it imifino; the Sotho name is or moroho. It is sorted, washed and simply cooked as a vegetable or served with meat and pap. Spinach is a good substitute for the wild greens.

MOROCCAN HERB SALAD A fresh twist on a traditional curry sambaal. Fresh tomatoes and onions are mixed with mint, coriander and a hint of chilli.

CAPE MALAY LENTIL DAHL WITH ROASTED BUTTERNUT Lentils are an important part of an Indian meal, and we offer a nourishing vegetarian dish that comprises of seductively-spiced brown lentils and yoghurt mixed with nuggets of roasted butternut.

ALGERIAN ALMOND FRITTERS WITH MASCARPONE AND GOLD DUST A gorgeous sweet treat from Algeria

FRESH FRUIT PLATTERS