butchery, restaurant and themed museum. i just don t know how i feel about this place. it doesn t fit in with my white liberal guilt sensibility. with this paraphernalia in it, it just wouldn t be accepted. couldn t exist. as any south african butcher would, they sprinkle salt, brown sugar, malt vinegar, pack in layers, repeat. after 24 hours, remove and hang to air dry for a week. voila. a tasty jerky treat we can all get behind. chef andrea ener, south african by birth, english and german by background, can usually be found in the trenches of her joburg restaurant, the leopard. she s known for her playful menus but loathes culinary fashion. she strives for a locally grounded cuisine. today, however, she s my guide through this twilight zone. it s weird here. and though i m told the place usually reflects the changing