From South African chakalaka to North African dukkah and chermoula, Joburg restaurants are drawing on flavour profiles from across the continent.
Potgieter and Willemse try to work with local, sustainable ingredients when they’re in season, instead of cooking with imported produce. Urban Moyo is the more modern, urban version of the popular national chain. Their menu ranges from South African tapas-style small plates like biltong,flatbreads, North African lamb tagine, and West African jollof rice.
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