Out of Africa

IMAGINE it a safari, but instead of the spectacle of wild animals, it’s the culinary essences of South Africa you savor.

At the invitation of the Ambassador of South Africa Pieter Vermeulen and his wife Chrisma, with the cooperation of TheCebu Chamber of Commerce and Industry, Marco Polo Plaza Cebu and Darras + Bowler, members of society, industry and media were treated to a fine South African meal. It is something most of us have not had the opportunity to experience before.

It’s not roots and grubs and exotic ingredients; rather, the meal we had was as gourmet as can be, with the ingredients imported from South Africa. The extraordinary dishes were prepared by chef Beate and chef Susina, also flown in especially for the occasion.

A cream-based soup started the meal, and it signaled the beginning of our foray into the cuisine of South Africa. The creamy soup base was poured over pieces of blue cheese and air-dried beef jerky known as biltong. I’d read about this a long time ago, being mentioned in Wilbur Smith novels, and I’d always wanted to taste it. I would have to say that my expectations were surpassed; it was better than I ever expected it to be. The soup course was followed by braised snoek, which is a kind of elongated fish found in the Atlantic Ocean.

The carpaccio that night was made from an antelope called a kudu, and it had sort of the same texture as deer meat.It was as tasty as any carpaccio made from beef that I’ve ever eaten. The bobotie was also pretty interesting, made from minced meat and had a very faint citrus taste.
Overall, it tastes like a top-of-the-line sisig, something Pinoy beer drinkers would definitely enjoy. Barbecued lamb was served with the bobotie, and was excellent as well, although my favorite that night would have to be the sausage South Africans call boerewors, probably derived from boer or farmer, and wurst for sausage. Sidings were couscous, pickled mangoes and chackalaka, similar to the local atchara.

South Africa has always conjured up images of adventure, exploration and discovery, and it was indeed a night of adventure, and discovery that night at the South African food and wine festival at the Marco Polo.