about this place. it doesn t fit in with my white liberal guilt sensibility. with this paraphernalia in it, it just wouldn t be accepted. couldn t exist. as any south african butcher would, they sprinkle salt, brown sugar, malt vin denver, vinegar, pack in layers, repeat. after 24 hours, remove and hang to air dry for a week. voila. a tasty jerky treat we can all get behind. chef andrea burgener, south african by birth, english and german by background, can usually be found in the trenches of her joburg restaurant, the leopard. she s known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, however, she s my guide through this twilight zone. it s weird here. and though i m told the place usually reflects the changing
got him. [ gunshots ] got him. i think that was very good. it s a little sad. is it sad. but you know what? that is such good meat. that s really what we do. though this one weighs in around a ton, rest assured, every bite, every scrap, will be eaten. some of that, tonight at dinner. chef andrea burgener, deon, a local hunting expert, and myself join prospera bailey on his game farm.
hominid fossils, but they re found more here in the last ten years than they re found anywhere. so you re home. this is where you started. this is my ancestral homeland? this is your ancestral homeland. that sound makes me happy. what does that sound remind you of, guys? what does that evoke for you, that sound? primeval. you know? happy childhood? meat sizzling over the fire? parental love? your enemy s genitals frying in hot oil? nothing? no. fire and fresh-killed eland. i get to work on the heart. something i strongly suspect will be delicious. and i m right. andrea works her magic on the liver. dredged in flour and sauteed. this loin seared and glazed with booze.
hot oil? nothing? i get to work on the heart. something i strongly suspect will be delicious. and i m right. andrea works her magic on the liver. dredged in flour and sauteed. this loin seared and glazed with booze. there s eland paprikash. a riff on the hungarian stew with paprika, peppers, onion, tomatoes and cream. as the sunsets over the belt, johannesburg lights blinking in the distance, a feast. meat on the plate. blood on my pants. life is good. i ve been very, very, very confused by my visit here. you ve got basically a ghoulash here. the bread someone referred to as portuguese? yep. portuguese but it s from madera.
would, they sprinkle salt, brown sugar, more vinegar. pack in layers, repeat. after 24 hours, remove and hang to air dry for a week. voila. a tasty jerky treat we can all get behind. chef andrea burgener, south african by birth, english and german by background, can usually be found in the trenches of her joburg restaurant, the leopard. she s known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, however, she s my guide through this twilight zone. it s weird here. and though i m told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the