When you dine in the Cape Karoo you get the feeling you’re back at your grandmother’s house and you also get the feeling that a lot of feeling is put into each and every dish. Why is Karoo lamb so popular, why do people flock from all parts of the country and the world to taste it? It’s soft, succulent and rich in flavour. It’s the perfect ‘feel good food’ and is as hearty as the people who cook it.
There are many places to taste Cape Karoo cuisine and some of it is unusual (but delightful) like “pofadder”, which is spiced sausage made from liver, kidneys and tripes. Skilpadjies is braaied (barbequed) fat parcels of Karoo lamb liver and potjiekos (made in a little tradional pot) and kebabs are regular sights on the menu. The Boer (farmers) wives have always been excellent bakers and the Roosterbrood, biscuits and tarts are testimony to this. An entire cooking trend has been developed over the three-legged potjie, which slow cooks stews, soups, broths and more. Visit Matjiesfontein, Laingsburg, Beaufort West, Prince Albert and many smaller towns such as Murraysburg and Leeu Gamka for a taste of local flavour. Laingsburg even has a town mascot, “Choppie” the Dorper Lamb because it draws many travellers looking for the ‘delicious Laingsburg Lamb’. You’ll find cooking courses available and might want to try your hand at recreating some our province’s best dishes.
