Cape Malay South African Cuisine

Available for over a year

Writer and broadcaster Lindsay Johns completes his exploration of South African food, as he discusses the national dish, and what it says about the Rainbow Nation. South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay has delved into its different cuisines 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. In today's final Essay, Lindsay strolls through the picture postcard community of Bo-Kaap in Cape Town, on his way to eat a personal favourite - tomato bredie. His lunch companion, meanwhile, orders bobotie - a meal which originated in the country's Cape Malay community but has now become the national dish. And as he reflects on the series, Lindsay wonders what this development says about finding a balance between acknowledging South Africa's troubling past and making a future together. Producer: Giles Edwards