I Ate the Best SOUTH AFRICAN Street Food in Cape Town for 24 Hours!!

This is the ultimate Cape Town Gatsby. One of the greatest South African foods you have to try in your lifetime. And in this video, we're eating Cape Town's most iconic food, including fish and chips with an ocean view. It's like boat to oil to table. Cape Malay cuisine you won't find anywhere else. And of course, we'll try Cape Town's most famous sandwich that was invented by accident. Good morning from the beautiful city of Cape Town, South Africa. And we're starting with what is probably the most iconic dish in all of Cape Town. And we're beginning at the place where they invented it. Hey, what's up, Caleb? Are you doing well? Very good, very good. Okay, Caleb, what are we getting here? Yeah, so we're gonna get the calamari gatsby. So there it is on the menu, the super gatsbys. And then we can take it from there. This is a nice large, that's the size of the roll. And then, yeah, it's gonna be stacked. Let's do it, man. This place is extremely legendary, an institution in Cape Town. And it's actually a fish and chips shop. Actually, and they even have fresh fish that you can buy like a fish market. But again, the most famous thing here is the gatsby. And we're gonna find out all about it coming up. So it starts with the bread. Okay, we're going in. Thank you very much. Okay, thank you, amazing. Oh, hello. Hello, good morning. How are you today? I'm fine, thank you. Good, thank you. Oh, look at that bread, it's so fluffy. Okay, so now we come over to the vegetable room. First it starts with some shredded lettuce, some tomatoes go in, and then onions. Look at the size of that. Okay, I think these are the South African slap chips go in. Look at just how deep that sandwich is. It's massive. Whoa, then back over to the next station. Some salt, vinegar, okay, great. And this is the achar? What is the achar made from? Mixed veg. Mixed veg, okay. Oh, a spread of it goes on top. And now over for the fish, we got the mix. It's all freshly fried. Oh, a whole ladleful is gonna go in. More, more salt, more vinegar goes on top. Spice goes on, incoming the fresh calamari. All right. Oh, that's an extreme amount of ingredients go in. I'm not sure how it will close. It's so big. More seasoning goes on. Seafood sauce, okay. Look at how it's overloaded. It's unbelievable. How much does it weigh? A few kilos? One and a half to two kilos. Wow, that is unbelievable. We're about to taste it. I cannot wait to try it. He is the greatest sandwich Gatsby engineer. There we go, 2.2 kilos. You could work out with this. You could rock it. You need two hands to carry this. Super Fisheries is takeaway only, so there's no seating. We're just gonna go to the car, and I can't wait to dig in. We're gonna set it right here on this little stool. We'll just roll it over. Roll it. It's absolutely massive. Caleb. Are you excited? Very, I'm nervous as well. For this giant Gatsby. It's intimidating. How many people would a Gatsby like this normally feed? Normally four people, because we normally cut it into four, but here we see we're gonna try and stuff this up through our bodies. For sure, try and stuff it into our bodies, yes. Here we go. Look at the cross section. Look, it's loaded with the slap chips, with tomatoes. There are some vegetables down there, the calamari, the fish, and the achar. Caleb, cheers. We're gonna have an incredible day. The fish melts in your mouth. It has that batter, but then the actual fish is buttery, smooth and silky in texture. The achar brings the taste of the calamari. Yeah, the achar has a nice acidity to it. Then you've got the chewiness of the squid, and the slap chips, right, which are the South African style of chips, which are a little bit crispy and a little bit starchy, and then everything's soaked with vinegar. It's really windy today in Japan as well. It got so wind. Just gotta put your entire face into it. It's gonna go up your nose. You're definitely gonna get some sauces up your nose, on your face, but it's so tasty. And it's falling, very falling. Yeah. And what actually is amazing to me is the actual bread. The bread is so deep. It's not just like a baguette that's very narrow. It goes so deep, so they can load in so many toppings. It can really hold up to all of those juices and sauces and all the wet ingredients. And it provides that cradle, but then the inside of it is really fluffy and just kind of absorbs all those ingredients, so all of that together. And I think that's key in any Gatsby. And I think before I take my next bite though, we gotta know how the Gatsby was invented, because it was invented right here at Super Fisheries. The Gatsby is one of those foods that was accidentally invented. And it all dates back to 1976 by Mr. Rashad Pandey, the owner of Super Fisheries. He was looking for a way to feed hungry workers who he had hired to renovate his shop. So Pandey filled a round Portuguese loaf with the only ingredients he had left for the day, slap chips, poloni, and achar. After tasting it and loving it, one of the workers, whose nickname was Froggy, exclaimed, it was a Gatsby smash, referencing the book and the film, The Great Gatsby, which had recently played at the local cinema. In other words, it was a blockbuster hit. Pandey decided to put the sandwich on the menu the next day, eventually switching to the signature long French loaf to make it easier to share. Now you'll find Cape Town's most iconic sandwich available in many different forms and served at just about every fast food restaurant in the city. It's like the bread is a canvas for your sandwich creativity. And as much as you can stuff into that loaf is, I mean, the sky is the limit for the amount of variations in a Gatsby. My first ever Gatsby in Cape Town was a smash hit. And later on, we'll try another Gatsby where they take things to the next level. But first we're stopping for some of Cape Town's best grilled chicken. And this is the spot here, it's called Arshad's. Look at that exhaust system. You can smell the smoke in the air. They have kebabs, but I think they're most famous for their chicken tikka. He's putting on a fresh batch. Chicken goes on. I'm in the grill room now at Arshad's and they're grilling the, that's a lot of heat coming off that grill, but you can see how long that grill is. It stretches all the way down. It's like the size of a van. But right now we're here in the middle of the day, so it's not as busy, but he's still grilling up here. Right now we're gonna see the process. He hasn't added on the tikka sauce yet, but this is gonna be chicken tikka. Look at the chicken sizzling. It's starting to boil. That fat is starting to melt. So along with the chicken tikka, they also have kebabs. We gotta try a kebab as well. Wow, that smoke as he paints on that tikka sauce, it's thick and he just paint brushes it on all the smoke. And as that reacts with the smoke, that's gonna provide so much flavor. You are very good, man. My face is melted from that fire. It is so hot, but let's first try the kebab first and then after that we'll have the chicken tikka. Yes. And when it was on the grill, it was just boiling. You can see the green color too. It must come from a lot of dhania, coriander or? Yeah, dhania, yeah. Oh, and comes with a thin roti. It's very thin. But I think let's just try that kebab first. Break it in half. Yeah, break it in half. Oh, look at that color. You can see how juicy and fatty it is. Take a bite. Yeah, here we go. Oh, wow. I like how it's so herbal. Yeah, once you swallow it, you get that sting. You're right. It's smoky, it's absorbed all that fire. It has a nice spice to it. Oh man, that's good. Break a piece of naan quick, roti. Roll it in a little bit of roti as well. Maybe get a different taste of it. Lemon over there. Thank you. Lemon there just to easy the spiciness. And on that bite, I tasted some cumin seeds as well. In case I should try it with some of the yogurt sauce. Okay, thank you. Okay, man, here we go. Now we're doing the yogurt spice, eh? Yogurt. Dip it. That's extraordinary. The plain yogurt just breaks the taste of the spice. It's cool. Cool and refreshing. And now let's try that chicken tikka. So that chicken, once it's about half cooked, he gives it multiple coats of masala until it's all completely coated. It just cakes onto the chicken. Then once that's dried up, dehydrated onto the chicken, it's ready to be served. That smells incredible. And now we have the chicken tikka right off the grill. With a naan bread. Yeah, so there's a whole piece of naan absorbing it all. And then over on this side, here we go. Oh, just smashed in with chips and the whole piece of chicken tikka, all of that sauce, plastered, baked on. Here we go, the leg and the thigh combination. Yeah, we call it the gun. Okay, nice. I love the moment it's wet. Spicy. It is full of flavor. The chili's in there. And I love, it absorbs all that smoke. And when he's cooking it back there, you just see this cloud of smoke that all embeds within the chicken, charred to perfection. It's juicy. You taste the lemon, a little bit of lemon in there as well. What you need to do is break a piece of naan off. Okay, so we'll do the next piece where we take a piece of the naan and then. Then you dab it on. With that. Dab it with the chicken to get the spice on it. And you get your flavors with the garlic on the naan. Yes. And the spices around the chicken with a piece of chicken in it. The naan just takes the wetness of the chicken away. Yes, the wetness of the chicken. That is what you want. You want your chicken to be wet. That's the only way. That's how you know, they know what they're doing on the grill. I like how the thickness of the masala, he coats it like three times. Coats it, then he dries it out, coats it again. So there's multiple layers of that masala that's just cooked up onto it. But definitely if we would come here, I think in the evening is when they'd get really busy. He'll probably, we'd see the whole grill full. It'd probably be a crowd of people out here. Cape Town street food, Pakistani style. Yeah. We call it Kapstat. Kapstat. Afrikaans. That's mixed Afrikaans. And then I see a lot of people, they get an extra hit of the masala. Yes. You can never have enough of that. As I was standing here, I saw so many people, they order, then they come over here to the grill room and they get another paintbrush of the masala. So it's a move I had to make. Oh, wow. The caramelized masala plus the fresh one. I think there's some yogurt in there. Oh, that masala is drinkable. It's so tasty. That extra dab of the masala takes it to the next level. You take some of the naan, then you grab some of the chicken, then some of the chips, all in one juicy masala bite. Oh, wow. Arshad's, this place is, they're doing it right. These guys are doing incredible grills, kebabs, chicken tikka in the heart of Cape Town. Next up on our Cape Town food tour today, we're gonna have another gatsby at a place called Golden Dish. And this place might be the most famous gatsby in all of Cape Town. And it's gonna be completely different from the gatsby we already had. The menu is all plastered onto the window. And I think it's only takeaway as well. But if you look at their gatsby, I love their slogan, often eaten, always remembered. And they say the gatsby serves, the large serves up to five people. And there's dozens of different gatsby combinations. You can get different meats, different toppings, different fillings, but there's one specific gatsby you have to try when you come here. Welcome to Cape Town. Thank you very much. Welcome to Cape Town. Thank you, thank you. It is packed. It's just a little standing space. It's only takeaway again. And there's a whole lining, queuing system. You gotta all go through the line, you order your gatsby, they make it hot, they make it fresh and serve it to you. How long have you been eating at Golden Dish? 1985. 1985? 1985. You are a loyal customer. Great. Very long time. So I'm with their whole family now and generations, right? Correct. So you are? I'm from the second generation. Second generation? These are my two nephews. Okay. He's the third generation. Third generation. So still family run. This place is the real deal. This is where you wanna be when you're in Cape Town. We officially started trading in 1969. At that time, we only sold sandwiches, burgers, roti wraps, curry and rice, grilled chicken. Over the time, people's needs have evolved. So there were new items added to our menu. Gatsby being one of them. We haven't created the gatsby. We've just perfected the taste and the art of gatsby. When you have your first gatsby from Golden Dish today, you'll regret coming here now only. You'll actually say to yourself that you should have been here much earlier. Yes, you should have come here much earlier. I can't wait. So now we're gonna see how it's made. He's our main chef. He's been doing it for 35 permanent years. 35 years. Amazing experience. Hello, chef. Hello, boss. So what is that? This is our famous masala steak. Yes. Renowned worldwide. Smoldering all the spices in there. That smells amazing. That's gonna go into the gatsby. Can you see the overflowing goodness? The overflowing goodness. That's how you know it's a good sign of a good masala right there. That's correct. And this is our renowned sauce. Oh, okay. Our homemade sauce. And that's gonna go on the gatsby as well? Yes, we do. Okay. We got a whole tub of sauce here. We've got smoldering dishes and sauces. But what you have to order when you come here is the full house steak masala. But even as they're preparing the ingredients and seeing the ingredients in the kitchen, you know this is gonna be monumental. So starting with the chips. This is our speciality. It's designed for us. Oh, loaded. And we make it thoroughly so each and every chip on each and every corner gets spice. Loaded up with that special masala seasoning. Oh, that smells unbelievable. Chips are ready. Ready for you. Oh, and here comes the bread. Hello. Look at the size of that bread. Look at the soft fluffiness of it. It's huge. You have to admire that bread. How fluffy it is. First step, lettuce goes in. Shredded lettuce. And we've got not one, not two, but four slices of cheese. Oh, and now things are getting serious. The masala steak that we saw simmering in the pot. Just spoonfuls of masala steak. Oh, with the gravy. All the masala gravy goes on top. Oh, that's gonna absorb into the bread. All the fried eggs. Yes. Now the absolute essential part. Those spiced masala chips. That's a lot of chips. There's so many ingredients and it's just growing and getting bigger and bigger. More masala gravy on top of the chips. Oh, what is this? The chutney. Yes. Next up for the vegetables and cucumbers go on. Oh, look at that. Look at the face of the sandwich. Nothing, absolutely nothing will prepare you for the full house at Golden Dish. It's the sandwich of your dreams. Just look how many toppings are in there. It is like an entire feast within a bread. And typically, I think they would slice it into four or five, four pieces? Five pieces? Five pieces because it's so huge and shared among five or so people. This is a sandwich that could feed your entire family. But I think we might just have it in half because you gotta have that satisfaction of just picking up the entire thing to take a bite. Oh, my mouth is watering. We're just getting it sliced into two pieces. It's even an art to slice it. All right, now that's gonna be wrapped in paper. Oh, this is gonna need multiple layers of paper for all that juiciness. Thank you. They said you have to... Whoa. You have to cradle this one. Literally, you cannot hold it in front of you. It gets too heavy. You have to cross your arms and hold it like you're first born. You have this special bond between yourself and the Gatsby. The Capetonian way is called a geipa, actually, so it's even shortened from the Gatsby. To eat this, we're gonna eat it the real Cape Town way. We are being taken care of so well by their entire family. So this is the Cape Town way, right? This is the proper old school Capetonian way of having a Gatsby. You pull up your car, you open it on the bonnet. That's a must. That's a must, that's a must. Yes. Are you ready for this? You gotta unwrap. You keep it supported and secured. Keep rolling it, okay. You're not quite sure which way is up, which way is down, but I don't think it matters. Oh, saturation is at an all-time high. Are you ready? Oh, nice. We're upside. This is one of the great experiences you can have in South Africa. They said this is the iconic shot I have to have. This is the full house masala steak golden dish. Oh, you gotta admire this. Pick up. It's so heavy. Are you ready for the insides of this? Look at the insides of this, just loaded with the chips, loaded with the masala steak. Look at the ooziness. Oh, wow. The combination of the chutney, all of that masala seasoning, the chips, all within this package, within the bread. There's so many flavors in there. It's like on your first bite, you can't even analyze it correctly. You need to just keep going before you can even fully analyze everything that's going on. Mm. You get the pieces of steak. Oh, the egg. Then you bite into the egg, the creaminess of the egg. What a creation. What a unbelievable invention, and it's so good. There are a lot of rules, actually, to eating a Gatsby, and one of them is that, guaranteed, you're gonna have a lot of spillage. That's just inevitable. But you have it in your hands, and what's in your hands is yours, but what falls down onto the paper is fair game for anyone to eat. It doesn't belong to you anymore. It's all up for grabs, whoever's eating with you. It's the type of sandwich, once you pick it up, it's impossible to set down. Number one, it's so tasty. Number two, my fingers are actually cemented into the sandwich. I can't set it down until it's gone. Mm. So we started off eating on the bonnet of the car, but the sun is really intense, but he had to get that iconic shot because that's the traditional way. Mm. So this is the tropica. Tropica. This is a must to have it with, with the tapioca, you know. With the gaba. With the gaba, okay. So please. Uh-oh, I made a bad mistake. It's okay, we'll balance it. I took away one hand. Okay. Oh yeah, that's very sweet, but you taste the flavor of the pineapple. You taste the milkiness, and that kind of contrasts with all those spices in the masala. That combination, oh. With every bite, it just gets messier and more delicious. And it's one of those sandwiches where you keep discovering new ingredients. I totally forgot about the cheese. And the cucumber. Look at the cross-section now. Is this the right way to eat a gatsby? Ha ha ha ha ha. That's a very messy way of eating. Yeah. Oh wow. Hello, hello. So I did also want to show you, cut into four pieces, the quarter size. And this is like the normal single-sized portion for a single person, a manageable. Manageable, but unbelievable sandwich. And what's incredible is there's so many things going on, but they all fit together in a perfect harmony. Without a doubt, it's one of the great sandwiches of the world. Something you cannot miss. Something that's worth coming to Cape Town to eat. For dessert, it's a famous Cape Malay, kind of a donut, but it's called a koksister. And it is a spicy fried ball of dough. Let's try it out. It's really pillowy and airy. And immediately, you really taste the cinnamon in there. The cinnamon that's really strong, like so strong that you can almost feel it up your nose a little bit. It's just like clover, cardamom in there too. It's crispy and kind of has a glaze on the outside. And then it's really puffy and bubbly on the inside. It's really good. And I love how this place is still family run. The full house masala steak, must eat when you're in Cape Town. Thank you very much, this was amazing. Thank you, thank you very much. Oh, what a family. That's some of the greatest hospitality I've ever seen. And they're just so passionate, so, so friendly, so hospitable. Golden dish, what a spot. We drove through the backside around Table Mountain and we're now in a place which is called Hout Bay. It is a big fishing port and also home to the next meal that we're gonna eat, which is actually fish and chips, legendary fish and chips. I think this is a place you have to come when you're in Cape Town. Caleb, man, tell us about Hout Bay. So Hout Bay is basically mostly for the commercial fishing. Here you can see your snook, your ache, your yellowtail, especially when it's Easter, it's famous for that. And mostly also famous people come here to see the seals. Oh, okay, cool. So this place is called Fish on the Rocks. It's another legendary place in Cape Town, actually in Hout Bay, right along the bay, right along the water. And you come here especially for, they have two types of main fish, hake and snook. And we're gonna try them both. Okay, putting in a fresh batch of the fish, the fresh fish, local fish. Is that the? It's hake, yes. Hake? Yes. Okay, okay. Oh, and the batter goes in. Oh, it is a very cool production in here. Two main types of fish. There's hake, there's snook, and it goes into a thick batter, then directly into the oil, fries until golden crispy. They have the system down. The chips look fresh. One of the great things about coming here to Hout Bay is you're coming to the source, where the fishing boats come in, so you're getting the fresh catch. That fish looks great. Not frozen, fresh fish, and then the chips look really good quality as well. Fresh batch of the chips are ready. Oh, those look quality. Oh, and there's also calamari as well. So next fish is the snook, which is a very popular local South African fish. That's a big piece of fish. And the snook goes in. Oh, they just fly through the fish here, just in the batter, deep fried until golden crispy. Then it comes out. You can actually hear the crispiness as it rattles around in the metal pan. It's so crispy. When you come here, you're guaranteed it's as fresh as possible, from the fish directly from the boats to being deep fried directly to being served and directly to you eating it. So let's go eat. Thank you very much. Bye-bye, thank you. Oh, my mouth is watering. Okay. Ready? Another food you can't come to Cape Town without eating, right? Yeah. Fish and chips, it's classic. It's loved by everyone. And from what I saw in the kitchen, it looks absolute quality. Pull open the bag. Oh, nestled below there. This one is the snook, right? Yeah, that's the snook. The snook. Look at how much fish there is. That is so meaty. This one should be the hake then? Open this bag up. Oh, I love how it's just served in a massive bag overflowing the chips. Look at that piece of fish. That is a work of art. It's another work of art. All right, Caleb. Yeah, what should we start with? We start with the snook. Start with the snook? Okay, I'm gonna check out this piece of snook. Maybe break it. Yeah, break it. That batter, the crispiness. It's meaty too. Oh, it's really firm as well. Yeah. You can feel the firmness of it. It's nice and juicy. Yeah. Okay, here we go. Mm, you can taste the seanness in it. Mm-hmm. The salt. But it's really clean-tasting. Fresh, very fresh. You can tell how fresh it is. It's actually like almost stringy. Yeah. The texture of snook is almost stringy. And I think snook is, I believe it's a snake mackerel. But the texture, it's actually almost chickeny. Yeah, it's like a chicken mackerel. It's like the chicken of the sea. It's like the breast of a chicken. But really flavor, it has this complexity, this depth of flavor. Delicious. And that batter is perfect. Not so oily. That's the one, number one. Because for most, some of the fisheries you will go to, your fish is soaked in oil. Yeah, true. That's fattiness, there's no fattiness in it. It's very fresh. You're right. It's not an oil sponge. It's like a piece of chicken that you're eating. They've fried it at just the right temperature, so it's not an oil sponge. It just keeps the batter crispy without absorbing the oil, which is the way it should be done. But just look at the inside of that snook. Yeah, it's so meaty. It really is almost chickeny. And if I can just break off a piece, you'll see the... Tastes amazing. Yeah, it's extremely fresh. It's bony, but the bones are big. Yeah, there's not a lot of bones in this one. It's very manageable. But be careful for the kids that's watching this. Be careful of the bones. Be careful of the bones, yeah, there are bones. But wow, that is quality and fresh. Okay, we gotta taste that with some of the chips, though. Good fries, crispy on the edges, soft. Not soaked in the oil? No, no, no, they don't taste drenched at all, yeah. Almost a clean fish and chips. Okay, let's try the hake. This is a big, big piece of hake here. So you either call it hake or you call it stockfish. Mm, okay. Now let's check the interior of that. I'm ready for the interior. And this is a nice filet. Look at the flakiness of that. Usually, hake is pretty flaky and oily, like oily from the fish juice. Okay, here we go. Oh, wow. The hake has a totally different texture. It is more buttery, more oily, and has a flakier texture, whereas the more stringy texture of the snook. It's very unique compared to the snook. They have a similar taste as a crayfish tail. Especially with that flakiness, that flakiness, too, and the sweetness of the fish. Wow. Amazing. And the batter is incredible, too. Not overpowering, but it's crispy. Has a little bit of a seasoning to it, but not overpowering, again. Not too fishy. Focusing on the fish. Batter is not too thick. Just cooked or fried well. Superb. The hake is amazing. I mean, both fish. You can't go wrong. You can get some chips with fish all together in one bite. Maybe I'll do a little bit of vinegar seasoning, maybe with the tomato sauce. Just add some extra tang, some extra acidity. Oh, yeah. Really, really good. It's one of the greatest places to eat fish and chips when you're in Cape Town, in and around Cape Town. Actually, in Hout Bay. In Hout Bay. In the Hout Bay. But it's worth the drive, for sure. And again, just the, you're sitting here, the sea breeze is blowing in our face. We have a view over the bay. The mountains, the dramatic mountains. It's so beautiful. What a location. Cape Town will just blow you away. What a day. Incredible people, incredible food, and the nature. The lady here said I couldn't leave without trying the peri-peri prawns. Wow, that looks good. Drenched in the peri-peri sauce. Looks like they've been cooked and then tossed in that chili oil peri-peri. And it's the type of prawn you can actually eat the shell. It's soft enough. Oh, and the meatiness of that prawn. That peri-peri sauce is so good. It's almost like hot wings. These are like shrimp hot wings, almost. Almost tastes buttery. The flavor of the chili, the lemon, the acidity. That is incredibly tasty. And again, just like the fish, the shrimp are so fresh. Yeah, this is also a must-eat when you're here. Fish and chips were fantastic. And from Hout Bay, we drove back to the center of Cape Town to a neighborhood called Bukap. Wow, it's gotten pretty windy today. But to have an ultimate Cape Town food tour, there's still another key, very important meal that we are still missing. And we're about to have more and also learn more right now. And the restaurant is called Bukap Kombuis. Nice to meet you. Very nice to meet you. My name is Yusuf. Thank you. I'd love to know a little bit about what does Cape Malay mean and who are the Cape Malay people? And also about Bukap. Okay, firstly, let me immediately up front tell you there's no race as Cape Malay. The term Malay derives from the fact when the Dutch took over this part of South Africa, which is the Western Cape. They colonized the Western Cape, but what they still didn't tell us that simultaneously, they also colonized some of the islands of the Malaysian archipelago. So the people there also were resistant in terms of these Dutch people want to occupy. But what they did, they took some of those people as slaves and they brought them to the colony here, which is South Africa, Western Cape. And these people came as slaves and they let these people all live here in the Bukap. And from that point onwards, the story of the different colorful homes started there. But firstly, to answer your question about the Cape Malay term, these people that were here, that took over the Western Cape, the Dutch, they called the Muslim faith people here, Malayers. It was an Afrikaans term, Malayers. When South Africa then became a member of the global community, many words, many things in the Afrikaans language or the English language were anglicized. So the term Malayers became Malay. And hence, when people say the Cape Malay is people from Malaysia, that is not the case. Malay does not come from the term Malaysians. I normally say people in Malaysia who live there and born there are Malaysians, not Malays, you understand? So therefore, that supports the notion that the term Malays comes from the Afrikaans or the Dutch term Malayers, which means Muslim people. But we are happy to be called Malays, but we are not from Malaysia. Ah, okay. Thank you for clarifying and thank you for the incredible history. Oh, thank you. So did most of the recipes, were they passed down to you? Yes. As kids, we were always in the kitchen because we always waited for that. My mom would make cake and we would lick that bowl. So all the kids were always around, my granny and aunties. But I think people of those years loved cooking. They would start soup. I come home this afternoon from school. The soup was on, we're cooking the whole morning, slow cook. And that's where we learned about slow cooking. Oh, nice, nice. And still you're preserving the traditional recipes. I think what we're trying to do is to keep the authenticity and hold on to their style, the legacy and the flavors and the aromas and things like that. I try to do my own spice and roasted myself. Oh, amazing. I am very excited. Only that has made my mouth water. I'm ready to start eating. No, no, you can have a nice meal. Thank you very much. The nicest couple in all of Cape Town, without a doubt. They're so friendly. And so they have a buffet, but auntie has just suggested she's just gonna bring us food. So we'll wait to see what comes out, but we're definitely gonna be trying some of the main Cape Malay dishes, including the Boboti, including some of the, she said the fish curry, the lamb curry. Yeah, we're in good hands. Okay. Boboti, the fish curry, and the prawn curry. Thank you very much. It looks amazing. Thank you. Oh man, Caleb, this is another feast today. The varieties. There's so many dishes. We have like a dozen different dishes on the table, and they're like dishes that have some familiar looks and smells, but at the same time, totally unique and totally different. Yeah, totally unique. Very, very, it looks very tasty. Can't wait to jump in them. Yeah. And yeah, my mouth is watering. I think, let's try the Boboti. That's one of the staple Cape Malay dishes. Dishes, yeah. Okay, what's that on top? Is it like? I think that is like pastry. Oh yeah, so that's like minced meat. Yeah. Oh, with some of the rice. I can't wait to try it. Boboti. You just taste the different spices coming through. And it has like a sweet, fruity flavor almost. And you taste like the, more of that cinnamon-y, nutmeg-y flavor to it. A little bit of curry powder coming through. And then the minced meat is really smooth. That's delicious. Like, you won't really expect that flavor when you dig into it. But it's delicious. Okay, from here, let's try the dending place. With some. Oh, thanks, man. With the sauce. Okay, I'm gonna just go spoon first. Look at all the. With the sauce. Yeah, it's like a thick. This is lamb, right? It's lamb, yeah. She said lamb? Yeah. Lamb with that sauce. Braised in tamarind. Oh wow, the lamb. Breaks, just breaks off your tongue. It melts in your mouth, it's so tender. You've got the sweetness of the tamarind. It's just kind of sweet and sour, yeah. It's just like soothing the flavor, the aromatics, the tamarind. Very divine, very divine. And that lamb melts in your mouth. Okay, I'm gonna put some rice onto my plate. So the next dish. Is this the butter chicken? Butter chicken, yeah. Okay, Cape Malay butter chicken. It's different. I'm gonna put this onto my rice. Some butter chicken. Nice and creamy. It is, and nutty. Definitely like way different from any other butter chicken you've had. It's more, like a little more mellow in flavor. Chicken is very soft. Very well balanced. And the creamy sauce. Oh, yeah. Very tasty. The rice, the gravy, the juiciness of the chicken. Tasty. Okay, we gotta move on. We have a lot to eat. We gotta go straight to the next. Anthony really recommended her fish curry. This one I cannot wait to try. It's like a ikari. It's a ik. Yeah. So you see the mustard seeds in there too. We love ikari. That might be my favorite dish so far. Oh, wow. The flavor of the mustard seed and that gravy is a little more spicy than the other dishes so far. You feel a little bit of the warmth of the gravy. And? With the dhania coming through. Oh, man. Yeah, that fish curry is sensational. Oh, my God. Pure home cooking. And again, it is familiar ingredients, but it somehow has a different twist to it. Like maybe a fruitier, almost a fruitier flavor. Everything has a fruitier flavor. It's the secret ingredients and the perfect touch of the female that makes it. So, Caleb, would these be a lot of the dishes that you grew up eating? Yeah, with my late granny, which is also, was, is Muslim. My daddy is Muslim, so I grew up with some of these dishes. A lot of similar. With the dal, I don't see any dal here, but I grew up with some of these dishes. Okay, cool. Okay, I think we're going in for next for this one. Tomato bridi. Tomato bridi, okay. Is that potato? Potato, yes. Potato or an egg, maybe potato? Okay. Oh, this is like a thick tomato. Pieces of beef or lamb in here. Oh, yeah. Wow. Like a sweet tomato. Very sweet. But it's good. The lamb is very soft, also. And it's tart, as well. Sweet and sour. It's like sweet and sour, as well. Yeah. Very juicy coming through. Really unique and like a tomato stew, almost. Oh, delicious. Okay, let's try the next one. These are, there's beans in here. Yeah. Again, it has this like fruity flavor, this fruity, peppery flavor. And the beans are just melting in your mouth. This is a totally different taste. Every dish. Very unique. Every dish is different. Like, it's like almost nutty and mango-y. Mango, yeah? But it almost tastes like a mild achar, almost. Like the whole sauce of it. Incredible. Okay, we'll move to the next one. Okay, these are the prawns, right? Yeah. Again, you see this curry with the sauce, with the mustard seeds. Oh, my God. That has a similar flavor as the fish curry, I think. Heavier on the spice. And maybe that's black pepper in there. Gives your mouth a little warmth. And such an incredible variety of different dishes as well. But, it helps. I don't know which one is gonna be the best. I don't think there is a best. I think they're all good. You gotta try them all. Yeah. Yeah, they're all 10 out of 10 for me. For sure. And what you can tell is that every dish is prepared with. With love. With passion. With a preservation of their family's history and culture and heritage. Brings back memories. And I can say this Cape Malay cuisine is unlike any other food I've had, actually. It's different. You should come try this out. And incredible. Okay, now I'm gonna try that. The frikadel, which is like a spice, almost like a meatball sausage. Almost feels like meat bread in your mouth. Well seasoned, crumbly, very tasty. And the flavors just keep on coming and the seasonings and the spices in there. Amazing food and even better hospitality. That, I think, is the meaning of delicious food. What a place. And also just an opportunity to learn about Cape Malay, what it actually means. It has been an unbelievable day in Cape Town and we've tried some of the greatest foods that you have to try when you come to Cape Town. All the way from the Gatsby's to Cape Malay cuisine. And along with the delicious food, what I can say 100% is Cape Town is about the friendliness, it's about the hospitality of the people. And that's what makes this city so special. Along with the majestic scenery that is unlike anywhere else in the world. This city is unbelievable. You have to visit Cape Town. And I wanna say a big thank you for watching this video. I'm gonna link the next video right here. We're traveling around South Africa, eating some of the best South African food. You're not gonna wanna miss any of the videos in this series. So go check out more videos from South Africa. And again, a big thank you for watching. See you on the next video.