Menu Sampling in Africa
Marty Martindale

We are hearing more and more sophisticated things from Africa as she continues to get on her feet, attracting more tourists and opening new resorts. Keep in mind a country relies on its geography and learned kitchen skills to develop favorite and legacy dishes. With each Menu Sampling, we look for the most intriguing dishes we discover and bring them to your attention:

Menu Sampling – HEMINGWAY’S RESORT, KENYA, AFRICA –Tuna Carpaccio with Smoked Mussels & Herb Salad; Thai Crab, Shrimp & Noodle Soup; Lobster Thermidor with Mustard Mushrooms and Shallots, flamed with French Cognac; Platter of Rock Lobster, Calamari, Crab, Line Fish and King Prawns served with Garlic Lemon, Hot & Sour Chilli and Bombay Sauces; Homemade Open Ravioli served with Spinach, Butternut, Ricotta Cheese, Black Olive & Saffron Sauce; Tuile Cones with Ginger Mousse;

Menu Sampling — ONOMOHOTEL, DAKAR, SENEGAL, AFRICA – Thiebou Dieun; Chicken Yassa; Fish Kebab; Meat or Rice Thiebou Yapp; Soupoukandia, a soup of rice, fish, shellfish with an okra sauce;

Menu Sampling — LOOKOUT RESTAURANT, PLETTENBERG BAY, SOUTH AFRICA – Holoumi Salad; Spicy Bombay Chicken Salad; Mussel Pot; Chicken Schnitzel; Chicken Livers Peri-Peri; Pint O Prawns; Mutton Curry; Cape Malay Samoosas;

HILLCREST HOTEL, SHAMROCK ROSE, LAGOS, NIGERIA – Fis h Pepper Soup, Crispy Orange Beef, Pork Fillet with Chili-Cumin-Cinnamon, Nigerian Style Jambalaya, Peppered Snail, Goat Ribs, Crevettes Felicia Thermidor

SAXENBURG WINE FARM, KUILS RIVER, S. AFRICA – Platter of Smoked Antelope-Trout-Duck, Pave of Beef Fillet garnished with Venison Pate, Reibekuchen Seasonal Vegetables, Warm Chocolate & Banana Pudding

LA PETITE FERME, FRANSCHHOEK, S. AFRICA – Smoked Salmon Cheesecake, Auburgine-Wrapped Lamb, Rabbit with Honey and Mustard, Bobotie Pumpkin Fritter, Kudu Fillet Medellions, Bread Pudding Puzzle

QUAY4 TAVERN, CAPE TOWN, S. AFRICA —  Chicken Livers Peri Peri, Mussels in Creamy Garlic, Smoked Salmon Salad, Calamari Steaks, Blackened Baby Calamari, Quay Four Prego Roll, Hake and Calamari Combo

GRANDE ROCHE HOTEL, CAPE TOWN, S. AFRICA – Quail in Cauliflower Crème, Calamari Stuffed with Spinach and Salmon Trout, Glazed Kingklip, Black-Pepper Poached Springbok Loin, Beetroot-Guiness-Liquorice Mousse

BLACK MARLIN, SIMON’S TOWN, S. AFRICA – Saldanha Mussels, Black Marlin Carpaccio, Malay Style Fish Cakes, Crayfish Four Ways, Karoo Lamb Cutlets, Cape Malay Mushroom Curry, Malva South African Pudding

MT. NELSON HOTEL, OASIS RESTAURANT, CAPETOWN, S. AFRICA – Kippers-Haddock-Eggs, Watermelon and Feta Salad, Flatbread with Smoked Salmon Trout, Parma Ham, Brie, Chilli Jam with Brinjal Puree, Cake of the Day

HOTEL ESPADON, SENAGAL, AFRICA – Find Fish Tartare with Hazelnut Oil, Calamari a la Plancha, Dressed Grilled Lobster, Chicken or Fish Yassa, Mafe Lamb, Penne with Candied Tomatoes, Frozen Nougat with Berries Sauce, Chocolate Mousse with Candied Orange Zest

THE KIMBERLEY CLUB, KIMBERLEY SOUTH AFRICA – Butternut and Lentil Boboti, Super-Aged Rump Steak, Karoo Lamb Chops, Springbok Leg Steak

12 APOSTLES HOTEL, CAPE TOWN, – At Bea Tollman’s Azure Restaurant, find Bea’s Eggs Royal, Durban Style Lamb Curry, Carpaccio of Salmon & Tuna, Warm Chicken Barbecue Chicken Salad, West Coast Crayfish Velloute, Fnybos Vegetable Curry, Seafood Espetada, Namaqualand Springbok Medalians.

Smoked Potato Soup, Smoked Crocodile Nicoise, Braised Rabbit Bruschetta, Pan-fried Linefish, Lentil & Butternut Bobotie, Olive-Crusted Chicken, Sticky Braised Pork Belly, Malay-Spiced Ostrich, Grilled Springbok (Antelope) Loin


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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