Chef Jamie Rowntree says to come and enjoy “the best South African cuisine in the world” at Karibu Restaurant in the V&A Waterfront, with Table Mountain as a picturesque backdrop and you can experience the vibrant flavours of our country and be part of a unique theatre of dining.
“You can encounter the ruggedness of South Africa within the luxurious setting of our restaurant, where a mixed fusion of South African ambience blends itself with the flavours of our rich and diverse cultural and culinary heritage,” he elaborates.
The award-winning Karibu chefs bring passion, based on many years of experience, to all their dishes. They use only the finest ingredients, and prepare the best South Africa has to offer – from tender succulent steaks and delicious fresh seafood, to aromatic Cape Malay and traditional local favourites such as bobotie, potjiekos, game, snoek, putu, chakalaka and koeksisters. Jamie says he knows that you will enjoy the traditional ‘braaivleis’ (BBQ) where top-grade, prime cuts of meat, fish and poultry are grilled to perfection in true South African style.
The experienced sommeliers are on duty to assist you in selecting that special wine to accompany your meal. The award-winning wine menu boasts a wide selection of the best wines South Africa has to offer, many of them by the glass, Jamie continues. I booked a table for some friends visiting from London and they had the three course winter special, which was so inexpensive at only R195 per person. My friend Jake fell in love with the Butternut and Naartjie soup and begged me to ask the chef for the recipe. A lot of the time (although by no means all of the time – working on it) what Jenny wants Jenny gets and in this instance I got the soup recipe out of Chef Jamie, so I’m sharing it with you.
BUTTERNUT AND NAARTJIE SOUP
2.3kg butternut peeled, deseeded and diced
350g onions halved
3 naartjies halved
10g garlic fresh chopped
8g cinnamon sticks
5g coriander fresh chopped
2l vegetable stock (chicken stock)
1g white pepper
Place all above ingredients in a large pot except the cream, salt and coriander, cover with a pot lid and bring to the boil. Cook until butternut is very soft, stirring occasionally, about 1 and a half hours. Remove the cinnamon sticks and the naartjies and scoop out the remaining naartjie flesh and place it back into the soup. Blend and add the cream and coriander, season to taste with salt but be careful that your stock isn’t already salty.
Serve with freshly braaied roosterkoek with lots of butter.