This week Food Safari explores the many cuisines that are part of South Africa's culinary landscape. Cape Town-born chef Graeme Shapiro introduces Maeve to indigenous staples like mealie meal and the sweet-sour Cape Malay dishes that were a legacy of the spice traders - and comfort classics inherited from the Dutch, German and British settlers. Another favourite comes from Philile Zwane who grew up in Kwa Zulu Natal where a samp (white corn) and beans dish known as umngqusho is a staple. One of Perth's finest biltong producers Johann du Plooy shows Maeve the secrets to perfect air-dried meat. The South African barbeque - or braai is a national past time and restaurant owner Lance Rosen demonstrates how to grill perfect boerewors, marinated chicken and the adored marinated lamb skewers known as sosaties. Maeve also learns the secrets to the South African one-pot-wonder, the potjiekos, and finishes her journey with the comfort and sweetness of a malva pudding.

Maeve O'Meara

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