A thriving agricultural sector yields excellent fresh produce, meat, fruit and wines and the long coastline produces very fresh and cheap. Bars/cocktail lounges have bartender service. ‘Liquor stores’ are open weekdays 0900-1800 and Sat 0900-1300, although alcohol is now available in supermarkets outside these hours and under certain circumstances on a Sunday.
National specialties:• Sosaties (a type of kebab).
• Bobotie (a curried mince dish, of which
waterbolmmetjiebredie, made with a local water plant, is particularly good).
• Potjiekos, a casserole cooked
for hours in an iron pot, usually outside.
• Bredies (meat, tomato and vegetable casseroles).
• Biltong (seasoned dried meat).
• Poetoepap, a sort of polenta made with white maize, is widely eaten with meat.
• Seafood including oysters, crayfish (or rock lobster) and linefish (examples of which are Kingklip, Kabbeljou, Cob and Red Roman).
National drinks:• Umqombothi, a home-brewed sorghum beer.
• Excellent local red and white wines (including chardonnay), sherries, brandies and some unusual liqueurs.
Tipping: Normally 10 to 15 per cent if service is not included. It is customary to tip porters, waiters, taxi drivers, caddies and room service. By law, hotel rates do not include a service charge.
NightlifeCinemas show a variety of international films. In the large cities, there are regular plays, operas and symphony concerts. The local music scene is thriving, and there is a unique South African ‘township’ jazz style, exponents of which can be seen in all large cities. There are a number of nightclubs and discos open until late. The large hotels usually have live music or cabaret.
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