“I felt like I was the only kid in the world who was let in on this South African secret.”
Like so many people, I had a close childhood friend whose family had immigrated to North America. The Joubert’s were a South African family that moved into the neighbourhood when I was in third grade. Their youngest Adam and I quickly bonded over sports and schoolyard mischief and pretty soon I was spending many afternoons at the Joubert residence. It was a gateway to a new world, we gnawed on South African candy called “Fizzers”, punted around rugby balls and ate fiery peri-peri chicken for supper.
But the big treat? Biltong. A type of air dried jerky coated in coriander and chili. Adam’s dad Michael used to make it in the garage, hanging spice coated beef and ostrich in a heated shoe closet he had jerry rigged into a drying cabinet. It was wild and exotic and tasted like nothing I had ever had before, I felt like I was the only kid in the world who was let in on this South African secret.
This season at Mantry, we want to push the envelope of discovery, our focus will be to showcase American made as always, but we want to take you on mouthwatering journey through different cultures and flavors, we hope you enjoy, Biltong and all.
Reggie Milligan, Co-Founder
August 2016 Curator’s Letter | “Out of Africa” Mantry
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