SADZA

White maize meal worked by hand until smooth and yielding. Served hot in the old way — no utensils needed, just your right hand and a bowl of something worth dipping into.

Slow-braised goat shoulder with ground peanuts, tomatoes, and a handful of dried mushrooms that came from someone's uncle's farm. The sauce coats the back of a spoon and doesn't apologize for it.

Collards cooked down with onion, tomato, and a spoon of peanut butter until they surrender completely. Not a side dish — a whole thing.

Short ribs rubbed with coriander, black pepper, and wood smoke. Finished over charcoal until the bark forms and the meat pulls clean. Served with a chilli vinegar that will make you sweat and smile.