Black South African Cuisine
Writer and broadcaster Lindsay Johns explores the food of the Rainbow Nation, starting with the cuisine of South Africa’s Xhosa and Zulu township communities.
Writer and broadcaster Lindsay Johns explores the food of South Africa.
South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay will delve into the foods of the Rainbow Nation 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.
For his first Essay, Lindsay invites listeners to join him as he samples the cuisine of South Africa’s Xhosa and Zulu township communities – smiley (a boiled sheep’s head in a drum), amangina (chicken, cow, pig, lamb and sheep’s feet served with hot sauce), and pap – a cornmeal porridge so popular it appears on the menu at South African branches of KFC. Lindsay says it does what it ought to do - "placate the belly and nourish the soul."
Producer: Giles Edwards
Last on
Broadcasts
- Mon 16 Jan 2023 22:45Βι¶ΉΤΌΕΔ Radio 3
- Mon 4 Nov 2024 21:45Βι¶ΉΤΌΕΔ Radio 3
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