Southern Africa has a gourmet tradition that is both rich and diverse. Given its history, the region is unlikely to lack a diverse culinary offering, but there’s no denying that meat is a universal favorite, and the favored meat is beef. Meat, fish, and chicken are certainly essentials; yet, in many regions of rural Africa, these commodities are very simple to come by, which has contributed to the deliciousness and simplicity of the country’s diverse indigenous meals, such as Seswaa and uJeqe.
On the plate » uJeqe with Seswaa (mixed with sweet chilli sauce) and a garnish of fresh basil.
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