Last night’s episode 9 had little to do with Woolworths, it being odd to have chosen Johannesburg as a sustainable destination, but this was defined more broadly in terms of transportation and how it impacts on climate change.

The episode was different to others before, with most of the content shown in the first 20 minutes, with little advertising, and then one concentrated burst of commercials.  Hayden met with Chef Citrum Khumalo of Asidle Gourmet Catering, the two of them cooking on top of the 22 storey Randlords building, to test Hayden’s fear of heights.  Chef Citrum showed Hayden how to make a colourful Chakalaka, its vibrant colours reflecting the diversity of the population of Johannesburg. The chakalaka was to be served with mango atjar (pickled in Oriental spices), beetroot, free-range chicken, ostrich, boerewors, and dumplings.  Chef Citrum made the chakalaka with onions, parsley, beetroot, garlic, onions, and stock, frying them at high heat, and then adding white wine.  Amazi (sour milk) was added too, as was chili, mustard seed, carrots, celery, spinach, black and sugar beans, and tomato paste.

Chef Citrum told Hayden that one hasn’t experienced Johannesburg if one has not been to Soweto (a name created from its original name South Western Townships), the most densely populated area in South Africa, in which 2 million persons live.  Orlando is the best known suburb, and it is here that the well-known Vilakazi Street can be found, with the houses of the late Nelson Mandela and Continue reading →