I Traveled to South Africa for Street Food!! (Underrated)

What's the best South African street food? Welcome to Soweto, the biggest township in Johannesburg, South Africa, home to over 1.2 million people and some of the best food you'll find in the country. Today we're eating only South African food for 24 hours, including this gigantic sandwich. Let's see what happens. A lunch that attracts a huge local crowd serving something called hard bodies. We'll dig into a shisanyama feast and a lot more food you don't want to miss. And at the end of this video, I'll tell you the unexpected best South African food of the day. And we're going to be meeting up and hanging out with Cindy. Good morning, Cindy. Very good, very good. And you're actually from Soweto, right? I was born and raised here and I still live here. Okay, amazing. And we're starting with breakfast right now. I can't wait. All right. Okay, South African style breakfast in Soweto. Township breakfast. This would be common for a township breakfast. Yeah. And thank you for preparing it. They're hot and fresh. And what is it called again? Okay. And then we open. So you open it up. All right. I'll try to. Oh, you guys have a good technique for opening it up. This is how you do it. Okay. I need some practice still. Okay. Then we add the liver spread. Okay. So you kind of mash that into the center. All right. Okay. Oh, and then you wrap it back up like a little sandwich. Oh, okay. Oh, what a technique. Yes. Oh, you're an expert. You're an expert. All right. I gotta make mine now. The liver. Mash it in. Spread it. Spread it into the center there. Okay. Then I'll go in for the garlic. The garlic bologna. Okay. Should I go fries in mine or chips? Sorry. Chips. A few of the chips in there. You can kind of mix and match whatever you like. And then you re-close it up. Seal it up. And then all the goodies are stuffed on the inside. It's really spongy. Has a nice airy texture to it. So if it's in a gloomy weather, we serve this with tea or coffee. Oh, yeah. That would be good. But if it's a sunny weather like today, you can have it with your cold drink. Oh, okay. Depends on the weather. Whatever your preference. Okay. But I like how that dough, it has a really nice texture to it. Yeah. It's really fluffy. Almost like a ball pancake, almost. And then it's fried, so it's a little bit crispy and golden on the outside. And then you've got that savory, garlicky meat on the inside. But really, the texture is really, really nice. Yeah. That texture. And so would this be commonly eaten on a daily basis? Breakfast, easy, on the go. Yes. So all places like this, in the mornings, we get long queues. People coming to queue for the pancakes because they love them hot. Okay. From the pot straight to you. Definitely. Okay. This is a delicious way to start your day when you're in Johannesburg. But wait till you see what's coming next. Additionally, we're going to be trying something called a kota, which is a very unique sandwich to the townships. And we're going to see the whole process of them making it right now. Oh, and there's so many things that go into it. It's such a unique and interesting sandwich and an ultimate dish. So the chips are going, the fried egg. Oh, some burger patties. Oh, the sausage or the hot dog goes directly into the oil. Okay. And a slice of polony goes in the oil as well. All right. So the chips are ready. You can hear how crispy they are and seasoned. Oh, with a vinegar spray. Nice. Okay. And now getting started on the bread. Just like a quarter of a loaf of bread. But the way they prepare it is very unique. Okay. So you hollow out the inside, take out some of the white bread on the inside. Oh, this is the acha. Is it made from mango? Yes. Oh, okay. Like a mango chutney, an achar. Oh, like a mango pickle. Oh, into the bottom of it. Okay. So now the Vienna. We're going to see as she builds the entire kota. Oh, it's hanging out the end. Now a bunch of chips go into the center. Oh, that's a lot of chips go in and just kind of mashed into the center there. Nice sauce. Okay. The chip sauce goes on top. Tomato sauce. Barbecue. Okay. Whoa. So many sauces go on. Okay. All the meats are prepared over here. Okay. Then lettuce goes on top of that. Basically, the entire variety of meats and proteins are either a griddle fried or deep fried, and then they set them aside. And now we're going to see the entire process of how they construct this sandwich. And let me tell you, it is a work of engineering. The egg goes on top. Okay. Well, the cheese goes on top of the egg. All right. It keeps on growing. Then the bologna goes on top of that. Special. Okay. That one is called special. It's growing and growing. It's becoming a tower. I think there's still more things coming. Oh, what is that? Like a Russian sausage. Oh, so that entire Russian goes on top. Okay. And now the toasted bread. No way. Oh, and a stick through to hold it all together. Is that everything? Okay. It's complete. Wow. Thank you very much. That is impressive. Dakota. It's a tower. There's so many. It's like a dozen different things in between in a quarter of a loaf of bread. Look at the size of this. It's huge. There it is. Dakota. Yes. Where does it get its name from? The name came from Dakota bread. Yes, because the bread is cut into a quarter size. That's where the name came from. Now I get it. Okay. Like a quarter of a loaf of bread. Exactly. Oh, that's incredible. I love all the terminology. I don't even know whether you can call this a sandwich or a tower or a hot dog or a burger. It's everything. Yes, it's everything all together in one quarter of a loaf of bread. And what is the best way to eat it? It's to hold it like that. You pick up the whole thing? With your two hands and then you start chowing. Yes, okay. And is this typically for one person or is it shared? It's for one person. For like a couple of people. Typically for one person. So when you've eaten that it fills you up throughout the day. Yeah, this is significant. Yeah. This is a mission. Oh, it's amazing. This is unbelievable. I've never been so intimidated by a sandwich bite in my life. You might, you need to fully extend your jaw. So you smash it down a little bit. Okay, here we go. And then you start chowing. Find out what happens. Let's see what happens. Yes. Very nice. That is a lot going on in your mouth all at the same time. I don't quite know how to process what just happened. You need to fully, the bigger the jaw you have, the more advantage you have for eating this. But in that bite, I got a piece of the Russian sausage. I got a bite of the burger. I got some of that egg. I got all those different sauces with the barbecue sauce with the tomato sauce, the tanginess of it. You'll get that bread just holding it together. The chips adding that extra starch. And then the crunch of the lettuce, of course, just to balance all the proteins. What a creation. This is how we eat. Yeah. You just end up with this mound. This is hearty and significant. It's massive. It is huge. Would you like a bite? Oh, yes. Cyndia is the best. I can only go that much. Nicely done, though. Would you like a bite? But it's nice, eh? I think it's one of those things, too. Once you pick it up like this, your fingers are imprinted into it. You cannot set it down. I'm stuck with this for life right now in my hands. It's like, oh, yeah, okay. I'm losing a little on the side. I need to work on my kota eating game. But it's like with every bite, it's a new adventure. On that bite, I got some of that mango achar, which is like a chutney, like a pickle of mango with the spices. I almost had forgot that she put it at the bottom of the bread. You know, every now and then you get that burst of flavor in there as well. And then the meats, the half a dozen of different fried meats in the center. This is a meal you might need to shower afterwards. After you eat a kota, you need a full bath. You'll be covered in it. Another bite. I don't know if there's any more single fun sandwich to eat on earth. Bye-bye. Thank you very much. Bye-bye. Thank you. Bye-bye. That was tasty. And they're so nice, so friendly and hospitable and welcoming. But this is only the start. We have a lot more South African street food coming up. We've just arrived here. I love this place already. There's a bunch of tables. There's a huge crowd of people standing outside. It is busy. Yeah, I love the atmosphere. And actually, it was like about a 15-minute drive to get here from where we were at last. And we're still in Soweto. But actually, Soweto is really big. We're going to learn more about Soweto later. But for now, let's start eating. And first, we're going to go into the kitchen, right? To see what they're cooking. Yeah, we eat. We eat and eat and eat and eat. The place is a bit small. Yes, but they do all the cooking right here, right? Yes, everything is cooked here, as you can see, in this big pot. Because a lot of people come in numbers to eat. And we have the organic chicken. Okay. Like a freeway chicken. Okay, cool. Oh, yes. That's the pap? Yes. You see how they display it? Nice. Yeah. This is this part of the cow. Oh, okay. The cow heads meat. They call it inyamayento. All right. Served with pap? Yes. Okay. Oh, smells delicious. This is, what is this, Cindy? Ox tripe. Mohodu. The insides of the cow. So the people outside, they tell you how authentic this is. And how nice it is. Because they come in numbers here. The crowd. The food, by one o'clock, it's almost done. Wow. All done. How is it? It's nice? The chefs are so cool. So friendly back here. And you come here for a variety of different dishes. But one of their main dishes is the free-range local South African chicken. Which they stew up here. There's a pot ready. But then they're in the process making another pot. Because the dish is so popular. They stew it down with tomatoes and onions and salt. Until it's tender. And it has to be cooked for a long time. Because it's a free-range chicken. So it's a bit tougher. But that is definitely better flavor. Oh, and the fresh batch is ready. Oh, yes. Oh, that smells incredible. These are the sides. Oh, okay. Served with it. Oh, the sides. Uh-huh. And mango acha. Okay. And they make their own mango acha. Okay. Their cabbage comes from their garden. Wow. Yes. So it's fresh. Yes, fresh. Here comes the chicken. Okay, Cindy. You ready to eat? Yes. Always looking forward. This food looks incredible. All like home cooking. All right here. On spot. All local. Yes. The chickens are local. The ingredients are fresh. What is the first step? What should we dig into first, Cindy? We start with pop. Okay. And then we dig on the meat. Followed by the veg and the acha. All right. Let's dig. Okay. And so you grab some of that pop. This is what we do. And so the pop is made just from ground maize? Okay. It's the maize that they grind to be fine. Okay. And then it comes out to be that. And this would be the staple, the everyday staple? Yes, everyday staple food. Yes. And then we take the cabbage. Okay. Let's grab some of the cabbage first. You grab meat of your choice. Depending on where you want to start. It's up to you. Oh, the cabbage is fresh. Very. Fresh. It's crisp. It's just been sauteed down. But really sweet. Really flavorful. Okay. Let's move into that. And then we move into the meat. Grab a piece of that ox tripe. There's different. Oh, it looks like there's some intestine, some tripe in here too. How is it? Very good. Nice and clean. Oh, it's tender as well. And you need to clean that up and cook for a very long time for it to be soft and yeah. And it also tastes very clean. Sometimes, I mean, tripe is one of the stomachs of the ox, of the cow. So it definitely can have like a little bit of a grassy. Strong flavor, a strong flavor. You know? Yeah. So you definitely know, you need to know how to cook it and also how to clean it for the taste to be so good. But that's really tasty. Tender as well. Very tender. Very good. Cindy, let's go for the chicken next. I'm just going to go for this piece. Okay, sure. And also very tender. You can cause it for the fact that you can break. Yeah. Oh. Oh yeah. That is really tender. Yeah. And because it is a natural chicken. I mean, I would take natural free range chicken over a factory chicken any day because the flavor is so much more rich and complex and it doesn't have like that fatty lacing on the inside. It's just that natural yard running, roaming around chicken. So the texture is really nice. And no much spices used, you know? Natural as it comes. She said in the kitchen, they said they added a little bit of tomatoes, a little bit of onions, and then just salt. So you really get the natural flavor of that chicken. The freshness of it again. Chicken. Chicken is amazing. Oh, it's so good. Cindy, what about the achar? Yeah, no. Would you just add one? You can dip the meat or the pot or whatever you want. Yes, it's up to you. Whether you dip the meat there, it's up to you. So this is what I'll do for now. Oh yeah. You can try it. I can't wait to try that. And so it's like a mango pickle. Mm-hmm. So made with green mango. Lovely. That's amazing, yes. Oh, the sourness of the green mango. Then maybe a little bit of chili. It's not very spicy, but a little bit of chili in there for flavoring. Yeah. Slight fermentation giving a little bit of acidity and complexity to it. I'll grab some of the pop. Maybe flatten it into a little bite like that. Then you can scoop up some of the cabbage and then top it with the achar. So you do it all together in a combination. You take this. Chicken. And then taste it with the chicken. Love that achar. Oh, it takes every bite to the next level of flavor. That way you have all the flavors in your mouth all at once. And how does it feel? Does it taste good? Amazing. Okay, next I'm going to try the cow head. It's like the cheeks, right? Yeah. I think it's a whole cow head chopped up into pieces. You can tell it's just melting. It's cooked in its own juices, in its own fat. It's so meaty, so rich and juicy. It is so tender. It sort of melts with the fattiness. And one of the great things about a cow head is all the different textures of it. Yeah, it's boneless. Well, it's been boneless for us, but you've got like all these different textures, some creamy bits, some fatty, juicy bits, some meatier bits, some gelatinous. But all those textures together create something that's super tasty and just wonderful. Oh, and if you dig down below there, you're going to just saturate your pops with the meat juice. A little bit of achar. Oh. Yeah, that's the bite right there. The melting cow head with the acidity and sourness of that achar. And there's some chili on the table as well. Should I sprinkle it onto, okay, on the side here? Just pour, just pour. Let me go for another piece of the head. Okay, and then you can use that juiciness to let it stick. Okay, is it hot? It should be. Is it hot? Oh. Is it like the one from last night? Very good. Is it? A little bit hot, not too much, but it does kind of like tingle your tongue immediately. But really good, yeah. That adds an extra boost of chili to your bite. Where are they two? It's nice and hot. The hotness that we want. Exactly. Cindy, you like to eat spicy. Because I like being spicy. Yeah, all the dishes are good and they're all so different as well. But I mean, the cow head is awesomely tasty, I do know. Now we know why the cow head is the number one top seller here, yeah. It is so good. That chicken though is a very close second. How's the food? Lovely. We're continuing with our South African street food tour in Johannesburg in Soweto. And just down the road is another place that we're gonna try a kota, which we already had earlier today. But this is gonna be a totally different version of a kota. Let's see how they make it. Thank you, very good, very good. Nice to meet you. What's your name? My name is Christabel. Christabel, okay. Okay, I'm excited to see your version of kota. Thank you, Christabel. Okay, can I take you through? Yes, sure, sure. This is a mince kota. Okay, mince kota. Yeah, mince kota. It's potatoes. Okay, oh, so that's like mashed potatoes. Yes, it's a mash. Okay. I put turmeric, salt, and a bit of butter. Nice. Yes, for a taste. Then I go here, chicken feet. Yes. Chicken feet. Okay. People love mince kota with chicken feet, right? Okay. Yeah. Whenever I said chicken feet, there's no chicken feet. It's like, it's not a good thing to them. Then I move to my mince. Wow. Yes. Mince. This is my mince. Okay. Yes, I use ground mince. Okay, so what is mince exactly? Mince, actually it's a beef. Okay, like minced beef. Yeah, minced beef, yeah. And it looks like it's made into like a stew almost? Yes, yes. Okay, and so all of this is gonna go into the kota? Yes, and after, on top of the kota, I put this. It's acha. That's our African salad. Yes. That's what I put. Okay, and that's made from green mango? Yes. Okay. It's from green mango. Green mango. It's spiced with garlic and some other spices. Wonderful. Okay, so Cristobal, thank you. Thank you for having us into your home. And so you're running, like a lot of businesses here, you can run it out of your home. So it's not only a restaurant, but it's actually home cooking. Yay. Home cooking. Exactly. And I love it. And it's my passion, cooking. Oh, I can already tell. Cooking, baking. I already love your passion and your energy and your, oh, you're warm. Thank you very much. Yes. Thank you very much. Okay, let's make a kota. Yeah, let me make one kota so that you can have it and wow. Yes, you are amazing. Okay, let's go. Okay, cool. Let me start. I'll take a bread. Okay. Oh, so we have the quarter of the bread already to go. Firstly, it's a bread. Okay. So I've got the quarter of a loaf here. Yes, I cut it already. Like a canoe. Like a canoe of bread. Yeah. And we're going to get some of that mashed potatoes. Mashed potatoes. Don't put a lot, just put it nicely. Nice. Yep. Okay. And then after, you put a mince. The mince. Okay. The mince goes on top. Yes. Oh, that looks hearty. You put African salad. Oh, yes, the achar. Yes, achar. People love it, eh? Yeah. So far, I've really loved the achar as well. Put a bit of gravy of achar. Okay. Then I come in. Oh, yeah. Cannot forget the chicken feet. Yes. Then I put two chicken feet. Yes. Okay, on the side there. Yep. Then I close it. All right. Then that's how it looks like. And the cost of 23 rands. Yes, that's a good meal. Very good meal. So that's complete. Yeah, it's complete. Okay. Our next meal. And it is. It's a similar concept, but a completely different meal, actually, than the kota we had before. So this one would be a kota mince. Yeah. So we have a bit of a different eating strategy here. You don't pick up this whole thing because. Yeah. Yeah, I think because it's so saucy. It's saucy. Yes. You can grab a piece of the bread. It's up to you where you want to start. Okay. The crepe. Scoop in with some of the mashed potatoes. All of the, get all those different layers. Scoop it in. Oh, and the highlight. Nice and juicy. I'm already only been in South Africa first day, but I'm already learning that the achar is a key. It's a key. It's a key to key ingredient. It makes the food to be food. For sure. Oh. Lovely. Amazing. All the mashed potatoes has this incredible creamy texture to them. The beef is melt in your mouth. It's so tender. And it has this really thick beefy brown gravy with the sweetness of the carrots and the onions in there. And then again, that achar to give it that acidity. Yeah. To like level, give the everything another layer of complexity of flavor. And then the bread is so soft and fluffy that just kind of absorbs all that sauce. So it works perfectly. And it tastes like, rather than the last kota, which is kind of like the ultimate fast food kind of kota. This one is more like almost like a home cooking. Homely. It's a homely kota. Yeah. So the greatest thing about this is that it's like a plate in a bowl and it's all edible. You just keep on eating and digging down. Yeah. Nice, eh? You're eating the whole thing. And that's the oil from the achar. So fragrant. When it gets to the bread, it does something. It gives a different flavor. The hydration. The hydration, exactly. The achar hydration. Okay, Cindy, we got to try the chicken feet next, right? So this is how we eat a chicken feet. Okay. The South African way? You start with the meaty part, which is the middle part. Kind of like that. It's like the inside of the hand. Exactly that. The palm. The palm of the chicken. Nicely cooked. Nice and soft. Yeah. No spices used. The salt is minimal. But it's nice and gelatinous. Exactly. But also tender at the same time. Very. It's really good, yeah. Nice, eh? Yeah. The sauces is what really... I think when you have a kota like this, you really rely on those sauces in this. The juices. Yes. Because you want to... You have a lot of bread, so you want to scoop it up. You want it to all absorb into the bread. The more sauce, yeah. Yeah. The more tastier. For sure. You can do a combo bite. And chase with some foot. You're loving it, eh? That beef mince is incredible. It's so hearty. Yes. And thank you so much to... In the back. Yeah, Christabel. Christabel in the back there. She is... She does the things. She's incredible. And you can taste her love and her passion directly in her kota. Bye-bye. Thank you. Bye. Thank you. Thank you so much. Yes. Thank you. Thank you very much. Bye-bye. You must come visit again, eh? Thank you. I hope so. Next time. That was another amazing spot. And next up, we're heading to a street corner for one of the most surprising dishes of the day. Cindy, where are we at next? Yes, now we are at Sibindini, which is the ox liver and the ox heart. That's deep fried, also served with pork. This is like your quickest food that one can have while on the road, where the Texas travel all the time. Okay. In the back here on the side of the street there, here they have this entire... It's like a grill, but not with fire. Filled with oil and simmering ox liver. Oh, wow. He has ox heart and ox liver is what people come here for. And it just looks like it's continually smoldering away in its fat, in oil, just boiling. And it's actually like a confit of ox heart. And he just keeps feeding in more organs. Okay, some fresh liver goes in. Fresh heart. And then the liver. Yeah. Slow simmering in the... And it looks like its own fat is the... Okay. And now he's gonna slice it up and show us how to make it. You slice it into bite-sized pieces. Oh yeah, that looks tender. This is heart? Okay. Then go for a piece of the liver. Slice it up into bite-sized pieces. Okay, the seasoning. The good seasoning. Yes. The spices, now the spice. Yeah, very good, very good. Oh yes, all hydration. When he ladles on some of the fat. Five plates, all at once. Okay, okay. Oh, and that goes directly onto the pot. Okay. Just scoots that on. Juice included. It's a little waterfall of meat juice. Okay, not forgetting the tomato salad on the side. You need that tomato salad. Thank you. Thank you, Cindy, for eating a lot today. Yeah, no, I have... I've been eating. We're eating well, very well today. And this is another hearty meal. All right, Cindy, you ready? Yeah. Let's go. Yeah. Oh yeah, nice and soft and... Yes. Oh, the pops is nice and pillowy soft. And then you can grab some of the tomato. Okay. Tomato, a little bit of chilies and onions in here maybe. And then you just kind of reach in and see what you get. Also nice and tender. Really rich and flavorful too. With the different texture. I think on that bite, I got the heart. So it has more of a chewier texture. Whereas probably the liver has more of a softer, crumblier texture to it. And the heart is really good. Oh yes. Oh, that's what we need, Cindy. Some chili. Yes. Okay, going in for another bite. I'll go. Let's see if I can get a liver bite this time. Tasting the chili. I think that's... Oh, that's definitely liver bite there. I'm going to dip it into the tomato sauce and then dip in the chili. Yes. Let it absorb that chili. Oh, that liver. And the heart. I think the heart is this, the one that looks, this is the heart. The heart is more, it's more firm, right? And the liver has more of a crumbly, more of a creamy texture to it. But that, those organs are so rich. They add fat to it too. She cooks them to braise it in the fat. And to make it juicy again. Yeah, so it's so rich because not only with the organs also, they kind of absorb all that fat and that oil. It's not only the flavor of the organs, but you get that fat embedded into it and that caramelization of that. You don't get to see the oil here again. Yeah, that's the best move. When he pours on that oil from the trough onto your chopped up organs and that rehydrates it, gives it again another layer of flavor and juice. I'm not sure if it's the same chili. Oh, there's more chili. That looks like a different chili. This one has more herbs in it, you see? And then this one, this is another chili sauce? Yes. Okay. And if you can get a bite with both liver and heart in one bite, I think we got it right here. Yes. Dab it into that tomato salsa and the chili. Nice one. Yeah, the pop is so good. How's the taste? It's just so fluffy and pillowy. Yeah. And a little bit sticky. And then there's that heart, the texture, the fattiness. That is very tasty. Yeah, and I'd say that the organs, they taste really clean. Not too irony or gamey. Really clean tasting. Yeah, definitely not too dry. That's very key. Okay, so Cindy, how would you say delicious? Oh, it's gumnandi. Gumnandi. This food is very tasty. Is that in Zulu? That is in Zulu. That's in Zulu, okay. Gumnandi. That is gumnandi. Gumnandi. It's made of maize. It's a drink. And what is it called again? Maheo. So mostly people just, it's homemade. We have the one that's been sold in stores, but this is the authentic one. Okay. Oh yeah, it's like a milkshake. Look at how thick it is. Yeah, it is very thick. So this fills you up. Come on, cheers, man. Cheers. Wow. It's a coarsely like ground corn, so you still feel the chunkiness of it. And then it is nicely sour, but not like an alcoholy taste. But it's sweet, okay. And a little bit sweet. The sourness, though. But that is truly like a meal supplement right there. Yeah, it's thick, really thick. So thick, in fact, you need to kind of like chew and drink at the same time. It fills you up. Yes, it does. And it makes you happy. It fills you up and it makes you happy. Probably after enough of this, you would be very happy. Oh, starting. We had a really nice day today, but it's starting to rain. But we didn't want to just come to Soweto without learning about the history, even though we're eating a lot of food. But it's really important to know about the history of Soweto. So I wanted Cindy to just explain to us a little bit about Soweto and the history here. And you see my t-shirt? Yes, and also because you're from Soweto, right? Yes, southwestern township, which is exactly what Soweto means. Oh, really? So it means it's situated in the southwestern part of Johannesburg. We are in the most popular street in the world, which is known as Vilagaze Street. And it became the most popular street in the world because it's the street that used to house the two Nobel Peace Prize laureates, Archbishop Guzman Tutu, who was awarded his in 1984. And then we have the popular Nelson Mandela. He lived here and he was also awarded his Nobel Peace Prize in 1993. What exactly in South Africa when you say a township? A township is a place where you normally find the majority black people. So these were given the name township from way back when people were moved from the mining town. So they created areas for black people. Townships became that, where most of the black people were taken to. We had areas that were created for Indians. We had areas that were created for white people and areas that were created for colored people in South Africa. Soweto played a major role in the history and ending of apartheid in South Africa. And from here, we're on our way to eat a meal that's ingrained into the culture of every South African. Will this be the best food of the day? Unfortunately, it's still pretty rainy, but we are stopping for the next meal for shisanyama. We're gonna see what is shisanyama. Some of the South African terminology, you need to be familiar with the difference between a braai and a shisanyama. They're similar, but a braai is typically a home-style barbecue, whereas a shisanyama is... Traditionally, it has a car wash. So you would wash your car, you see your car washing, and as it's being washed, then you order some meat, you sit, you chill, you have a drink, you barbecue some meat and sit and eat. So we're here at a shisanyama, and we're about to choose our meat now. And she's the owner? Yes. Okay, very nice to meet you. Thank you very much. And then over here, we have the grill, the grill master. The braai master. The braai master, the braai master. Hey, man. Yes, nice to meet you. Oh, look at that sauce. Some of the peri-peri and the pele-pele, pele-pele. Oh yeah, bora-bors? How do you pronounce it? Bora-bors. B-O-R-A-B-O-R-S, bora-bors. Bora-bors. Okay, I've always seen it, but I'm always a little scared to pronounce it. But it's bora-bors, bora-bors. It's the famous South African sausage, something you have to try in South Africa. They have some big strands of it, right? Bora-bors over there. But the chicken is on the grill, the steak, the meat is there. It smells so good. And I love how he's cooking it over a really low fire, burning wood, so it's just kind of absorbing that smoke while cooking low and slow. Okay, the braai master, what's your name? Air Force. Air Force, yes. Oh, very cool name. Okay, man, thank you so much. I can't wait to eat it. Thank you. So this is what it comes down to. And when you think about South Africa, definitely you think about braai, barbecue, shisanyama. South Africa is known for meat, right? Yes. And it looks so good. But before we dig in, we gotta try the soup. And with my soup, I always add the chili to give it a nice chili taste. Okay. Yes, it becomes even more nicer. Very good, very good. Okay, I'll taste it first and then I'll add some chili. Let me taste the real flavor of that soup. It looks thick, though. And this is the soup from the meat, right? From the meat. Okay. And it keeps you warm perfectly. Oh, wow. Hot tea. Oh, that's unbelievable. Yeah. That's like, that's not just a soup. It's like a, like a melted meat gravy. It's like a gravy. It's like a stew almost. Yes. It's a stew. Oh, it's so thick and warming. Oh, that's the definition of liquid meat. Wow. Yeah, with some chili sauce, it will be really good. Yeah. Okay, then mix it around a little bit. Yes. Just look at the thickness of it. It sticks to the fork. That's a good sign. Those are the particles of the meat. Yes, the particles of the meat. Cheers. What a day. Oh, look at that chili. That soup is unbelievable. Like, you'd be hard to find a more flavorful beef soup than that in your life. All right, Cindy, what should we dig into first? Put it. So when we grab, we grab like this. All right. Then you... Compress it? Yes. You eat, then you can take the meat and, you know? All right, here we go. Grab. Don't be scared of grabbing. Okay. Just grab. Compress? Yes, compress. It feels dense. Like that, then it's easy for you to eat. Oh, yeah. All at once. Okay. Okay, I will do this. I'll do this. Oh, Cindy's a pro. Yeah. Let's see. All right. Mash it together, and then you can... It almost is like bread. Like it's bready, but more dense. Like it has the texture of bread. Then you can grab any meat of your choice. Let's try the meat, the steaks. Thinly cut, and he just continually grills it over that smoldering fire, continually also basting it with that chili sauce and that chili oil. Here. Let's break. Okay. That smoky smell, the smoky taste. Oh, yeah. Oh, that's fantastic. Yeah, you really taste the smoke of the wood. And they're not even using charcoal. They're burning wood, so that makes a huge difference. And then that sauce that he continually bastes it with, that chili oil, keeps the flames... Like when it drips down, the smoke comes up and absorbs into the meat. And it's cooked, so it's well done, but it's still juicy at the same time. Yeah, it remains moist. I think because he continued... Because it's such a low fire. Yeah. All right, Cindy, cheers again. Cheers. The South African way. That's ultimate combination satisfaction. All right. Let's move into the Budovores. Oh, I wanna do the snap. Oh, with that casing. Look at that chunky, coarse texture on the inside. And as soon as you snap that Budovores, you can smell that aroma. Mmm, lovely. The taste. That's so good. It's so fatty and crumbly and moist and juicy and absorbed with that smoke. Is there like some... Do they add some chili to it a little bit? Just for the flavoring? Okay, because it's red. Yeah, it is red in color when he puts it onto the grill. It's not spicy, but you do taste the flavor of that chili. That is some quality sausage. Okay, now let's move into the chicken next. All right. You can also taste that smoke. The smoke is what really stands out. It looks like it's been cooked on the fire for quite a long time, so you might think it's dry, but actually, on the contrary, it's not dry at all. Very tasty and smoky. No dry at all. And the skin is also crispy as well. Mmm, lovely. Because of that slow heat. Oh, really good. Okay, and I'll take some more of the putu. Yes. Then you gotta go back in for more of that beef. The flavor of that beef is phenomenal. Yeah, this place is excellent. Real deal. Shisan Yama, South African style. Oh, everything is tasty. Okay, that Shisan Yama was incredible. And today has been an unbelievable day of eating South African street food in Soweto. Cindy, what was your favorite food of the day? I think it was the second place we went to, where they serve mokodu. The chicken in the chicken restaurant? Yeah. Oh, the cow head. Oh, yeah, the cow jaw. That was one of the best dishes. Okay, that was one of the best dishes of the day for sure. Okay. It's a really tough decision because we had a lot of great dishes. That definitely is one of the best dishes. But also that liver, heart, ox liver, heart combo was also, that might be my favorite dish of the day. And then followed by the cow jaw, then followed by the Shisan Yama. Anyway, yeah, we'll go with that. But it's a really tough choice because it was all good. And yeah, the people we met were so friendly and welcoming. And it was great to hang out with Cindy. Oh, thank you to Cindy and to Gumbo for setting everything up. And thank you for watching this video. Remember to give it a thumbs up. And also remember to watch all the videos in this series. We're traveling around South Africa, eating some of the best South African food. You're not going to want to miss any of it. See you on the next video.