anthony: monkey gland sauce? andrea: every steakhouse has monkey gland sauce. it s barbecue sauce. anthony: they cook it up, along with some pap and fries, and presto a colon-clogging pile of meat in the ruins of empire. andrea: yeah, i mean, meat is a very big thing. this is the monkey gland. there s enough of it, i think. anthony: good lord, i mean, i could swim in it. mm, tastes like oppression. after this show airs, i m gonna get a huge amount of mail saying, why didn t you go to cape town? great modern restaurants, cutting-edge chefs. is it all right that i missed all of that? andrea: i feel like those particular restaurants in cape town are not really representative of what most people in this country are eating. i think a lot of our most basic stuff is really what we do best. this food has absolutely got no interest in fashion. it s never gonna change. there ll still be the monkey gland sauce and the boerewors and the steak and the pap. anthony: do you think th
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?
a very big thing. this is the monkey gland. there s enough of it, i think. anthony: good lord, i mean, i could swim in it. mm, tastes like oppression. after this show airs, i m gonna get a huge amount of mail saying, why didn t you go to cape town? great modern restaurants, cutting-edge chefs. is it all right that i missed all of that? andrea: i feel like those particular restaurants in cape town are not really representative of what most people in this country are eating. i think a lot of our most basic stuff is really what we do best. this food has absolutely got no interest in fashion. it s never gonna change. there ll still be the monkey gland sauce and the boerewors anthony: do you think that white chefs here understand that the greatest advantage they have is that this enormous pan-african larder of ingredients and flavors? andrea: hmm, no. if you re a whitey in the city, you re probably gonna eat the worst food of anyone in the city, quite honestly. in every country, i
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? anthony: monkey gland sauce? andrea: every steakhouse has monkey gland sauce. it s barbecue sauce. anthony: they cook it up, along with some pap and fries, and presto a colon-clogging pile of meat in the ruins of empire. andrea: yeah, i mean, meat is