The Sporting Chef Season 6 Episode 5 South African Hospitality

In the fifth episode of season six of The Sporting Chef, host Scott Leysath travels to South Africa to experience their unique style of hospitality and cuisine.

Leysath starts his journey in the small town of Graaff-Reinet, where he meets up with local hunting outfitter Andre Stewart and his family. They head out on a hunt for impala, an antelope species that is common in South Africa. Leysath explains the importance of ethical hunting practices and using every part of the animal, including the meat and organs that many hunters might discard.

Back at the Stewart family's home, Leysath helps prepare a traditional South African braai, or barbecue. They grill up the impala meat, along with some sausages and veggies, and enjoy a delicious outdoor meal together. Along the way, Leysath shares his tips on cooking wild game and creating flavorful marinades and seasonings.

Next, Leysath travels to a private game reserve in the Eastern Cape province, where he meets up with another local outfitter and guide, Johnny Smit. They go on a hunt for warthogs, a species that is both fun to hunt and delicious to eat. Leysath shares his technique for preparing warthog meat, which involves slow-cooking the meat with a variety of spices and seasonings.

After the hunt, Leysath heads to a local market in the town of Port Elizabeth, where he gets a taste of some of the unique foods and flavors of South Africa. He tries boerewors, a type of sausage that is popular throughout the country, as well as biltong, a dried and cured meat that is similar to beef jerky. He also samples some of the local produce and spices, and learns about the role that food plays in South African culture.

Finally, Leysath heads to the city of Cape Town, where he meets up with some local chefs to learn about the city's vibrant food scene. He tries some of the city's signature dishes, such as snoek fish cakes and bobotie, a curried meat dish that is a South African favorite. Along the way, he learns about the influences that have shaped South African cuisine, from indigenous African flavors to European and Indian influences.

Throughout the episode, Leysath emphasizes the importance of using local and sustainable ingredients, as well as the importance of respecting and preserving traditional hunting and cooking practices. He also showcases the warmth and hospitality that he encounters in South Africa, and the role that food and meals play in bringing people together.