SAVOR THE SPIRIT

Today, I’ve got to share some of the amazing schweet flavours of Africa that we had the pleasure of exploring. Imagine sitting down and going on a journey through the heart of the continent with each bite and sip, and all the stories that go along with it.

We started with a classic South African duo – beer and biltong. Now, biltong might not technically be a dessert, but it’s undeniably a favourite, and there’s no better beer to go with it than CBC from the Cape Brewing Company. For the curious minds, “biltong” comes from
the Dutch words bil, meaning “buttocks,” and tong, meaning “tongue.” It’s believed that the strips of dried beef resembled a tongue, hence the name. Whether that story is true or not, biltong is pure nostalgia for South Africans. It’s summer Braai, holidays, cricket, rugby – all the best parts of home.

Then came the Three Ships Bourbon Cask Whisky. It’s a beautiful blend of Scottish single malt and South African whisky made from maize. Aged in bourbon casks under the hot South African sun, the whisky matures faster, absorbing all those sweet vanilla and caramel flavours. Paired with simple roasted almonds, it’s a match made in heaven. I loved how you could taste the whisky, nibble on a few almonds, and then sip again – it completely transforms the flavour in your mouth.

We also got a taste of something a little more exotic – the masau fruit, or as some might know it, Indian Jujube or Chinese Apple. It’s a fruit that trekked all the way from Central Asia and has now found a home in Zimbabwe. It was used in a gin from a distillery called MASAU in
Johannesburg and is owned by the Pafuri family. This gin is crafted from sugar cane, and they infuse it with masau, juniper, and other botanicals. They even make a masau liqueur, which is like a deliciously sweet shot of sunshine, aged in sherry casks for two years. And, just to keep things extra indulgent, we had it alongside a masau berry tart. Pure bliss.

A FLAVOUR-PACKED

Speaking of sweet indulgences, we moved on to Amarula – that creamy, dreamy South
African liqueur made from the fruit of the Amarula tree. It was served with a traditional
Koeksister, which is basically a South African doughnut with a twist. Legend has it the name
comes from two sisters who often braided each other’s hair and then started braiding dough
together, but honestly, who cares where the name came from when it tastes this good? Eating
it with your fingers, dunking it in Amarula, and mopping up the sauce – This dessert was the
brainchild of Chef Nelda of The Catalyst Hotel. A self-saucing Koeksister -that’s what food
dreams are made of.

And of course, we couldn’t miss out on Melk Tert – the beloved South African milk tart. This
dessert has a long history, brought over by Dutch settlers and passed down through
generations. Each family has its own version, from firm to wobbly, but the cinnamon sprinkle
on top is non-negotiable. Today’s version came with a cheeky twist – Tante Sannie’s Melk
Tert liqueur, which is basically what happens when someone adds a little extra magic (read:
booze) to the mix. The result? A dessert and a drink that are best enjoyed together.
After all of that, you’d think we’d be done, right? Nope. To wrap up this heritage feast, we
indulged in Allesverloren port, paired with some rich African cheeses, and if you had any
room left, a slab of African dark chocolate. Because honestly, is there a better way to end the
day than with a perfect piece of chocolate and a good cup of coffee?

It’s afternoons like these that remind me why African food is so special. It’s more than just a
meal – it’s a connection to home, to history, to family. Each bite brings a flood of memories, a
sense of pride, and a deep appreciation for the heritage that shapes every dish. Here’s to
celebrating those roots, one delicious bite at a time.