Traditional South African Food Tour | Van Life Ep. 7

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athompson

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Traditional South African Food Tour | Van Life Ep. 7


Greetings from South Africa! Traditional South African Food Tour | Van Life Ep. 7

VAN LIFE SA EPISODES HERE https://youtube.com/playlist?list=PLTUihl5_NXpwYhWYnpg6fZYRr9_Xy_huh

Special thanks to CU Camper for making this dream trip a reality! You can find more of their vehicles available to hire in a number of different countries here…

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21 Comments

  1. Welcome to Limpopo , please come back again ,maybe with a 4×4 visit the beautiful camps in Blouberg , and makuya camp site .

  2. Im from both the places you guys are from…born in Durbs living in EL 15years. You guys are really adventurous, I started watching this series because I want to get into van life but I wouldn't try this stuff….

  3. I had such a good laugh with this. You 2 are so funny. But it's all in the culture in which we grew up. My experience in South Korea teaching English trying food outside your culture is daunting. Very good narration.

  4. Wow, foreigners need to try this. But i must say, you are very brave trying out the African cuisine, but for the purpose of your vids, a very important part in showing off South Africa.

  5. – You two have a lot of courage.

    I've eaten something similar to that chicken dish before, in Mexico. Those cuts are basically scraps that the butcher tosses on the floor, or maybe that a super-thrifty grandmother adds to a soup stock, along with the butts and necks that she found in the meat market trashcan. But if you absolutely have-to eat that particular dish, the chicken feet are the best part (as you found out); because they are nothing but little bones with fatty skin on them. The skin seems to soak up the flavor of any sauce really well, so, the better the sauce, the more delicious the chicken feet are. (Personally I love the sauce on Chinese "Dim Sum" chicken feet. It is reddish, and flavored with 5-Spice powder, chili oil, and fermented black beans. A single dim sum order has about four chicken feet in it (nails snipped off): and boy do those clawless feet soak up that spicy black-bean sauce. I hope you both get the chance to try that dish one day. And think of me when you do. Those Chinese Dim Sum Hen-Talons are actually super delicious.)

    As far as that tiny chicken head goes, (you know, the one that disturbed you both so much,) there's almost no real meat on it, as you discovered. But that's not the part that you eat. If you suck on the back of the head hard, as you would on a big shrimp-head, you can suck the brains out, which are creamy and taste like silken tofu (which means there is no taste).

    But those chicken intestines (the Mexicans call them "Tripi") are full of poop, and they desperately need to have some kind of tiny tube-like hose blast some hot water through them to get all of the gunk out. Lucky for me the Mexicans tend to do this (they like their guts clean as a whistle). But from the TV food shows I've seen on African "bush-cooking", this labor-intensive sanitation duty is usually not practiced. And if not, there can be, what we in the "weird-food" eating business call, "a bullet in the chamber". But don't fret, it's not too terrible with chicken intestines. However, with pig intestines things can get pretty gross. So when chowing down on those dangly bad boys, you need to make certain that the chef has really cleaned those guts out well.

    Regarding the worms, (although they look more like caterpillars to me), I've never eaten those particular ones before – and I probably never will after seeing this video. But recalling the "Agave Worms" and the "Jumbo Crickets" that I HAVE munched on, in Mexico and Thailand, those types of weird creepy crawly things really need to have their guts removed before they're cooked – otherwise all of the dirt and sand, and the partially digested wood, and moldy leaves that they've been eating make their innards gritty and bitter – and also, a torso full of mushy guts can be pretty darned nauseating when it pops in your mouth. These little nasties should be clean, dry, and fried until they're crispy. Only then can a good chef add the sauce and seasonings with no fear of a squirty explosion. And just to be extra safe from a tongue laceration, the head should come off too, because it usually holds a hidden razor-sharp beak for ripping bark and leaves apart.

    So, I am impressed. Kudos to you both – for going all the way on all that you do. Yes, many, many Kudos.