Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.
Some of the ingredients are:
A strain of wild rosemary.
Bright, purple berries from a nightshade plant.
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.