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Demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabilia. really they just come for the meat. you pick your meat at the butcher counter. choose t-bone, rum steak. spicy sausage made from beef and pork. >> and they mask it. the secret ingredient is monkey gland sauce. do you know what that is? >> monkey gland sauce? >> every steak house has monkey gland sauce. it's barbecue sauce. >> they cook it up along with some pap and fries and presto. a colon clogging pile of meat in the ruins of empire. >> yeah. i mean, meat is a v...

Afrikaner memorabilia. really they just come for the meat. choose t-bone, rum steak. spicy sausage made from beef and pork. >> our secret ingredient is monkey gland sauce. do you know what that is? >> monkey gland sauce? >> every steak house has monkey gland sauce. it's barbecue sauce. >> they cook it up along with some pap and fries and presto. a colon clogging pile of meat in the ruins of empire. >> yeah. i mean, meat is a very big thing. there's enough of it, i think. >> good lord. i bet i could swim in it. tastes like oppression. after this show airs, i'm going to get a huge amount of mail...

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 afrikaner memorabilia. really they just come for the meat. choose t-bone, rum steak. spicy sausage made from bee...

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 afrikaner memorabilia. really they just come for the meat. choose t-bone, rum steak. spicy sausage made from bee...

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 ...