Cape Town – South Africa – The most beautiful city in the world!
Cape Town is a favorite holiday destination for so many people this time of the year and I want to predict that towards 2010 when the World Cup will be hosted here, more and more visitors will arrive in our beautiful city.
People from the Northern Hemisphere are here, because they are trying to escape the severe cold weather and locals are here for the wonderful beaches, tourist attractions and the glorious weather so close to the sea. Cape Town really has a lot to offer and caters for young and old alike.
The most prominent landmark of course is the beautiful Table Mountain. The most beautiful views of Cape Town can be seen from the top of Table Mountain and the Cableway will take you to the summit in +-10 minutes.
South Africa has some of the most beautiful beaches in the world and 19 of these beaches have been awarded Blue flag status which gives local and foreign visitors the knowledge that these beaches are clean and safe. A total of 9 of these Blue Flag beaches are in Cape Town and Clifton 4th beach is probably the busiest of them all.
Other tourism attractions in and around Cape Town that might be be of interest to you are Robben Island where Nelson Mandela spent most of his years in prison, Cape Point(a nature Reserve), VNA Waterfront with more than 400 shops and the Aquarium to mention but a few.
When we move over to the culinary scene, Cape Town is as diverse. The Cape Malay cooking style is endemic to our city and dishes like curries, Cape Malay bobotie, Cape Malay tomato bredie, curried fish and breyani are to be found in many restaurants and kitchens.
Today I want to share with you a marinade that I use for chicken. It can be chicken Kebabs(or sosaties as we call it here) or chicken pieces for the grill. It’s very simple, but the flavors are complex and delicious.
2 cups of Buttermilk
1/2 cup chunky chutney- I used apricot
2 tsp curry powder
1/2 tsp garamasala
1/2 tsp fennel seeds
4 sundried tomatoes – I used the ones in olive oil.
zest of a lemon
2 tsp sugar.
1 thumbsize piece ginger
2 cloves of garlic
Place all the ingredients in a blender and blitz until smooth. Pour over chicken pieces and marinade for at least 1 hour, overnight is better. Prepare your grill, shake the excess marinade off the chicken and grill over medium heat until cooked. I served mine with a delicious mango salsa.