Ive only been to South Africa once and found the food to be some of the best i have ever had.
my two favorites were country fried kudu and a pumpkin tart. we only got to sample eland , wildebeest, and kudu on this trip.(hopefully try some more when we go over in 09)
cant describe the pumpkin tart other than it was out of this world.
would like to hear what all of you that have been over like the best.

Hippo schnitzel, and warthog chops.

Cape buffalo steaks seared hot and fast over mopane coals like a rare beef steak and hippo testicles floured and fried as hors dourves. Hard to beat!

You missed out on the Gemsbok! I like Eland, but Gemsbok takes the price, IMHO.

- mike

Always had Gemsbok Summer Sausage available at all meals and for snacks, good stuff.

Use Enough Gun and I had country fried kudu in 2003 in RSA. I've not had it since, but I agree, it's excellent!

Fire roasted warthog spare ribs....Mmmm.

Kudu cottage pie... uhmmmmmmm good! Also try cape buffalo liver, sliced thin, a little salt and pepper, then on to the grill. But, my alltime favorite is ox(buffalo)-tail stew...fantastic.

Geronimo

We had what looked to be a deep fried pumpkin fritter and I made my self sick on them!!!
"Ox" tail... cape buff.... cooked like a good ole pot roast with carrots, onion, tatters and gravy was to die for! Blue wildebeest what looked like a BIG pot pie was wonderful!
I could go on but I just got hungry and need to go get something to eat.

Whole springbok backstrap roasted (rare of course) over leadwood coals, followed closely by zebra backstrap. The fresh bread we were served way out in the sticks in Namibia was probably some of the best baked goods I've ever eaten.

The Kongoni steak, rare with all the trimmings, was my highlight in the Selous. Good shooting.

Guinea cassarole followed by more Guinea cassarole. Eland steaks are pretty good and Sable roast isn't too bad either. In fact the only African game I DIDN'T really care for was Impala. My favorite biltong is Reedbuck followed by Kudu. But then all biltong is good.

Roasted Impala Rear leg!! Served medium rare,encrusted with salt. still cant find anything as good, fallow deer close but still the Impala has it.
It is one of my favourite memories of my Namibian experience, That meal!! counts for something I think

Nyama dujour. Banoffi for desert. Damn it's a long time 'til April '09!

Mark

Sudza with a tripe stew poured over the top along with a few dashes of a local Zimbabwe made habernero pepper sauce. This was followed by a hot rum cake with a warm cream poured over it. And of course a strong cup of coffee. Damn now I got myself all excited again.

Visit us on the 19th of Jan in Sabie for Bushpig on the spit.

my Favourite is venison fillet or rump over hot fire meduim rare with a sweet chilli dip we call it MANCHONCHANS.

as the meat comes of the fire you cut it in strips and dip it in the sauce of the cutting board no plates is used its the best way to eat steak.

Fresh liver, Springbuck with my special sauce, makes we want to shoot something now

Eland steak, buffalo steak and guinea fowl and rice!

all of these seem mouth watering except HAYMAN's
Dude , that had to hurt the next morning ????
Cant wait for May of 09 !!!!!!

kudu sausages filled with cheese and impala liver rapped in fat and barbqued out of the world

When I was in Cameroon, I had 2 meals that were simply spectactular.

The first consisted of a lunch that was pretty much simple sandwiches, but the meat was roan toungue, slow cooked in some sort of spices, chilled, sliced thin on homemade bread with onion slices. It was unbelieveable.

The second was my farewell meal the last night of the safari and it consisted of frog legs, fresh from the Ngong River, vegetables fresh from the camp garden and wild honey still in the comb for desert. I'd almost pay for another trip over there just for that meal again.

I've done the kudu, eland etc.., but those meals took the cake.

Mac

EJ,

We did this topic about six-eight weeks ago and centered on various animals, their steaks, roasts and innards. You might be able to find that thread.

I'd add this time that a bird pie of guinea fowl, sandgrouse and pigeon is fine eating.

Among the vegetables I'd never tasted until going to Southern Africa is the softball sized gem squash which is cut in half, butter and a little brown sugar added and then baked.

Start your morning out with coffee (you may have to bring your own as some safari operators still think Nescafe is the best coffee created )and dunk a rusk into it. Mighty fine.

Regards, Tim

a sardine mixed veg and condensed milk salad

we need to hear about eating from a real expert on the matter - Walter where are you??

Pofadder, and salt crusted baby warthog, also blesbok sauage rolls great for lunch in the field, buffalo or other mountain oysters, guinea and sausage gumbo, crocodile on the brai kabob style. I coud go on and on there has been so much good food eveywhere I traveled

Filet of elephant trunk! Pan seared medallions with a porto/apricot/ginger/peppercorn reduction sauce. Ala carte served with a garnish of smoked croc. tail Carpaccio & Fire roasted Salsola!

Snifter of Ratzeputz for good measure!!

On our last trip to Tintshaba, near Phalaborwa, South Africa in July, we had a gourmet chef who had been hired to cook for us on Safari. Everything that he cooked and prepared was incredible. The buffalo, bushbuck, impala, nyala and warthog dishes were out of this world. Come to think of it, on all of our Safaris to South Africa the food has been wonderful!

There is a restuarant that can do any dish you can think off in 30 minutes. So a man ordered mermaid tits on toast. the waiter came back and said sorry sir this is the 1st order in 10 years we cannot do because we ran out of bread but can we give you chips instead

My experience is mighty thin, but the cold kudu and gemsbok schnitzel sure tasted good just before sunrise.

Anykind of biltong! All kinds of game meat and Amanda´s sweet corn casserole...

While the fresh venisons were great, my most memorable food was boerwurst. I had it at several different ranches and even ate some in a meatpie from a store in Outjo. For me the flavor captures the friendship, sun, dust and mopane smoke that is rural Africa.
Bfly