and i'm right. andrea works some magic on the liver. dredged in flour and sautéed. there's some eland loin seared and glazed with booze. and there's eland paprikash, a riff on the hungarian stew with paprika, peppers, onions, tomatoes, and cream. as the sun sets over the veldt, johannesburg's lights winking in the distance, a feast. meat on the plate, blood on my pants, life is good. [ laughter ] i've been very, very, very confused by my visit here. i mean, you've got basically a goulash here, italian-inflected liver thing going on here, the bread someone referred to as portuguese? >> prospero: yup, portuguese. but it's from madeira, that bread, that flatbread. >> anthony: south africa, depending on who i talk to, it's a completely different construct. to some people, it's whoever comes to south africa from