Destination: South Africa: Cape Town
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Cape Town has a bewildering amount of great places to eat, and new restaurants seem to open every month. While there is no native South African cuisine exactly, there are strong culinary influences—gently spiced curries among them—from the local Cape Malay population, who brought the cooking traditions of Indonesia (then known as the Dutch East Indies) with them when they arrived as slaves in the late-17th and early-18th centuries. The staple starch for most black South Africans is “pap,” a stiff maize porridge like polenta, often served with a meat stew. But most restaurants offer sophisticated fare that is perhaps most like Australian cooking, with its emphasis on fresh seafood and inventive modern cooking.
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