Capetown is a modern, cosmopolitan city with a lot of history. As a stepping off point for some African safaris, many visitors spend a few days either before or after their Big Five game hunts to experience all that the city has to offer. Table Mountain looms over the city and a hike (or a cable car ride) to the top gives you unforgettable views of the city below and some of Capetown’s iconic beaches, including Camp’s Bay and Robben Island, the site of Nelson Mandela’s imprisonment. Its temperate climate makes it a prime location for the production of fine wines. The Stellenbosch and Franschhoek vineyards are located on large estates, and tours and tastings there offer a glimpse into the region’s rich culture. Flora and fauna? Capetown has both – visit the Kirstenbosch Botanical Garden to stroll the Tree Canopy Walkway, and don’t miss Boulder’s Beach, a favorite haunt of African penguins. Surfers of all levels can enjoy Big Bay Beach, and Capetown is rated in the top ten of world’s best food cities!
Signature cocktail – Rooibos Gin and Tonic
Ingredients:
- 2 oz South African gin (gin infused with rooibos extract) like Capetown Rooibos Red Gin
- 4-6 oz premium tonic water
- Highball glass filled with ice
- Twist of orange peel or orange slice
Instructions:
- Chill highball glass and fill with ice
- Add gin
- Pour tonic along the side of the glass to preserve the carbonation
- Add garnish (orange garnish replaces the traditional lime slice as it complements the rooibos gin flavor)
Signature wine – Pinotage (a distinctive red varietal of pinot noir and cinsault grapes)
Signature Dish – Babotie ( ground meat casserole)
Ingredients:
- 3 slices white or wheat bread with crusts removed
- 1 ½ c milk
- 2 T vegetable oil
- 2 t butter
- 2 sliced medium onions
- 4 garlic cloves minced
- 2 T mild curry powder
- 4 T chutney
- 4 T apricot jam
- 1 T worcestershire sauce
- 1 t turmeric
- 1 t fresh ginger, minced
- ½ t ground cinnamon
- 2 T red wine vinegar
- 2 lb beef ground fine
- 6 T sultana raisins
- Salt and pepper to taste
- 1 cube beef stock, crumbled
- 1 egg lightly beaten
Topping ingredients:
- 2 eggs
- ½ t salt
- ¼ t turmeric
- 6 bay leaves
Preparation:
- Tear bread into pieces and cover with milk
- Preheat oven to 350 degrees
- Heat oil and butter in large skillet, add onions and garlic and fry gently until soft (4-5 minute
- Add spices, chutney, jam, worcestershire and vinegar to the onions and gently fry until warmed through and fragrant
- Drain the bread (keep the milk for later) and add to the onion mixture along with the beef mince, raisins and salt and pepper. Crumble the beef stock cube into the mixture and stir thoroughly until the beef mince is no longer pink.
- Remove from heat and stir in the beaten egg. Pour into a greased oven dish and smooth the top.
For topping:
- Beat eggs in the remaining milk from the bread soak, add the salt and turmeric and beat thoroughly.
- Pour the mixture over the meat mixture in the oven dish and top with bay leaves
- Bake at 350 degrees for 50-60 minutes until edges become crusty, but not burnt
- Serve with yellow rice mixed with sultana raisins
