chef andrea burgener, 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 is my guide through this twilight zone. it s weird here. and though i am told the place usually reflects the changing demographic of modern south africa, today, not so much. the customers may or may not have feelings about the afrikaner memorabilia, but really, they just come for the meat. you pick your meat at the butcher counter. we choose some t-bone, some rump steak, some boerewors, spicy sausage made from beef and pork. andrea: and then what we must get, because i assume it s separate, is monkey gland sauce. do you know what monkey gland sauce is?
that s it, that s it. neo-fascist butchery. anthony: oh, the good old days. andrea: it doesn t really look like any butcher i ve ever been into. anthony: an hour north by northwest of johannesburg, is pretoria, still the administrative center of south africa, once the heart of the apartheid. here you can find maders a father-son butchery, restaurant, and theme museum. i just don t know how i feel about this place. it doesn t fit in with my white liberal guilt sensibility. andrea: a room like this, with all of this kind of afrikaner paraphernalia in it, it just wouldn t be accepted an hour away. it couldn t exist. anthony: as any south african butcher would, they sell biltong. sprinkle some salt, brown sugar, some 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 burgener, south african by birth, english and german by background, can usually be found in the trenches of her
andrea: a room like this, with all of this kind of afrikaner paraphernalia in it, it just wouldn t be accepted an hour away. it couldn t exist. anthony: as any south african butcher would, they sell biltong. sprinkle some salt, brown sugar, some 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 burgener, 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 is my guide through this twilight zone. it s weird here. and though i am told the place usually reflects the changing demographic of modern south africa, today, not so much.
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