IT MAGAZINE IT MAGAZINE - FEBRUARY ISSUE | Page 37

TRAVEL TALES
Explore and Discover Food
in South Africa
An article by : LAW , Wai Chung , Rosetta
Renowned for its extensive history, South
Africa became one of the must-visit countries
on my travel list. I went to the Southernmost
country in Africa last Christmas out of
admiration for its varied topography, great
natural beauty and most importantly, mouth-
watering cuisine.
South African food did not let me down! As a
big fan of seafood, I dropped in a European
and When talking about South Africa, ostriches,
ordered a seafood platter without doubts. which are the world’s largest birds with long
There were a whole golden cheese-and-garlic- legs and necks, and large bodies covered with
baked lobster, fried calamari rings and grilled shaggy feathers, is the first word that comes to
White Stumpnose fillet which was claimed to be my mind. I visited a zoo where there were
one of the most sought-after seafood in South many different kinds of animals, ostriches
Africa for its tasty white flesh when grilled. included. Here’s a little fun fact: an ostrich’s
Though it tasted good, it was not comparable to eye is bigger than its brain! Being intellectually
that of the giant grouper which is getting rare less advanced, they bury their heads when
now due to overfishing. To me, giant groupers faced with danger and consider themselves
can be said to be “the King of seafood” whose invisible
flesh is always scrumptiously sweet with the The sad thing was that after taking pictures
right amount of fishiness (if it is fresh). Not to with the ostriches, the zoo arranged a meal
forget its translucent and chewy layer of fat with the theme of “ostrich” for visitors. The
beneath its skin which is very rich in collagen. staff explained that the abundance of ostriches 
restaurant
in
IT Magazine / February Issue
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Johannesburg
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