White South African Food

Available for over a year

Writer and broadcaster Lindsay Johns explores the food of South Africa. South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay will delve into the foods of the Rainbow Nation for five personal and lyrical ruminations on what these foods evoke for him. Each Essay - covering one of South Africa's racial groups - offers distinct memories of different aspects of his many experiences in South Africa. We'll sample the different cuisines, and experience these nuanced and complex communities through Lindsay's eyes, ears, and taste buds. For this second Essay, we find Lindsay walking up Table Mountain in Cape Town, and munching on biltong, what he calls "the most regal and masculine of all amuse-bouches". We'll hear, too, about the importance of the braai, and about the central place of meat in white South African cuisine. But as Lindsay chews this all over, he mulls an important question: for many years this cuisine was seen as the ‘Oppressors’ food’ – so should he still be reluctant to eat it? Producer: Giles Edwards