South African cuisine tends to be meat-based, with grilled steaks/sausages, meat stews, and minced meat dishes dominating most restaurant menus. Increasingly, though, you also find a menu section dedicated to different varieties of flatbreads.
The toppings generally involve brie, in combination with fruit as well as ham or biltong/bacon. Avocados and nuts sometimes make an appearance, too. There are endless variations – and they can be absolutely fabulous.
Often there is some rocket on top and a bit of balsamic vinegar to round things off, so you don’t really need a side salad. A glass or two of a good South African red—there are very few bad ones—makes for a perfect accompaniment.
As you can gather from the photos here, I have become quite a fan of the concept.
