African Cuisine
More and more African food is being showcased around South Africa, with Moroccan and East-African foods in particular, often prepared alongside more local offerings. In days of old, African food was cooked over an open fire or in a three-legged pot, so today, meat tends to arrive in either stewed or grilled form. Beetroot, carrots, cabbage, potatoes and all manner of maize products dominate the vegetable choices. Restaurants like the Africa Café in Cape Town and Moyo in Johannesburg are doing an excellent job of serving wonderful modern African food that appeals to all comers. For example Moyo serves a Palava chicken, which is cooked in palm oil and coconut milk, complemented by peanuts and green chilies before being topped with lovely fresh, chopped coriander.
