South Africa’s sweet and spicy flavors

It was a chutney marinade that made the chef’s chicken sosaties so tender and delicious.

By FAYE LEVY, YAKIR LEVY
November 14, 2013 15:27
OUR FAVORITE dish was the colorful grain salad. It was made of quinoa in three colors.

3 quinoa 521. (photo credit: Yakir Levy)

 
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A couple of weeks ago we went to a braai, or South African barbecue – not in Cape Town or Johannesburg, but in Los Angeles, at the Wines of South Africa USA Braai Tour.

Our favorite wine was pinotage, South Africa’s signature wine, a fruity red that went well with the South African coriander-spiced dried beef sausage. The small pieces of meat that were served as an appetizer on trays with dried fruits provided a hint of the flavors to come.

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