Food is more than just sustenance. Every dish tells a story about different cultures, histories, and identities, and there’s nothing more exciting (and delicious) than trying new flavours from around the world. At Wildlife Escapes it is one of our favorite things to do when travelling – we love letting our palate guide the way!
Here’s what to taste next on your worldly travels based on some of our recommendations!
SOUTH AFRICA
South Africa’s culinary scene is a delicious fusion of cultures. Don’t worry, there’s still plenty of meat to satisfy, but here you’ll find it incorporated into fragrant curries and stews. From Bunny Chows, a unique “bread bowl” concept, often sold as a late night take-away for party people out enjoying the night-life in South Africa’s cities, to a firm family favourite many South Africans grew up eating, the humble Bobotie, prepare to have your taste buds surprised and delighted!
Bobotie
Considered the national dish, Bobotie is a Cape Town specialty with a fascinating past. Debates swirl around its origin, with some crediting Indonesian slaves and others Dutch settlers. Regardless, this comforting dish has won South African hearts. Ground meat (lamb or beef) simmers in a sweet-savory blend of spices, raisins, apricots, and a touch of apricot jam. Topped with a creamy custard, it’s baked until golden. Expect a symphony of flavors – sweet, spiced, and oh-so-satisfying. Often served with yellow rice and tangy sambals, Bobotie is a true South African experience.
Bunny Chow
No one’s quite sure how it came to be named, but Bunny Chow is one of South Africa’s most treasured street foods. Originating from Indian indentured sugar cane labourers living in Durban in the 19th century, this beloved bread-bowl is basically a loaf of bread hollowed-out and filled with a blistering hot curry of whatever ground meat or veggie is available, from potatoes and beans to almost always chickpeas. Today, you’ll find bunny chow as takeaways in all major cities, but the best bunnies still come from Durban.
INDIA
Are you ready to explore beyond the “chicken tikka masala” you enjoy so much at home? In India street food is a whole new world of deliciousness. Think explosions of flavour in bite-sized wonders! Chaat is a symphony of textures and tastes, with crispy fried snacks, tangy chutneys, creamy yogurt, and a sprinkle of magic (aka chaat masala spice). For those wanting something completely different, Vada Pav is the ultimate veggie burger – a crispy potato fritter tucked into a soft roll and dressed with chutneys for a flavour punch. Get ready for a taste adventure!
Chaat
The name chaat encompasses a wide variety of Indian street foods, snacks, or small meals which usually combine salty, spicy, sweet, and sour flavors. They are usually small, consumed on their own as a snack, or combined with other dishes to form a big meal. Throughout India, chaat can be found at chaatwallas – street vendors serving various dishes, from stuffed bread to deep-fried pastries with accompanying dipping sauces.
Vada Pav
Vada Pav is a favorite sandwich-style snack from Mumbai, named after its ingredients: vada, or spicy mashed potatoes, which are deep-fried in chickpea batter; and pav, or white bread rolls. This iconic street food is said to have originated from a street vendor named Ashok Vaidya, who worked near the Dadar train station in the sixties and seventies, and came up with a way to satiate the hungry workers.
SRI LANKA
Sri Lankan cuisine is a vibrant blend of flavors, influenced by its rich history and diverse cultures. Dive into two staples: lamprais, a fragrant rice and curry dish steamed in a banana leaf, and hoppers, thin rice noodle pancakes enjoyed for breakfast or dinner. Both dishes showcase the unique ingredients and cooking techniques of this beautiful island nation.
Lamprais
Lamprais, a Sri Lankan dish influenced by Dutch Burghers, combines meat, rice, and sambal in a steamed banana leaf packet. Fragrant rice cooked in meat stock is layered with curry, frikkadels (Dutch meatballs), blachan (shrimp paste), and a vegetable like ash plantain. This flavorful dish reflects the Burgher fondness for sweet spices like clove and cinnamon.
Hoppers
Hoppers are the Sri Lankan answer to the pancake. The batter is made from a slightly fermented concoction of rice flour, coconut milk, sometimes coconut water and a hint of sugar. A ladle of batter is fried in a small wok and swirled around to even it out. Hoppers can be sweet or savory, but one of the local favorites is egg hoppers. An egg is cracked into the bowl-shaped pancake, creating the Sri Lankan version of an “egg in the hole.” Egg hoppers are garnished with lunu miris, a sambol of onions, chilies, lemon juice and salt.
