“We make our food with the best meat and the most aMAIZEing mielies.”
Woza restaurant, a traditional food restaurant conveniently situated on the corner of Burg and Church streets prides itself in sourcing the freshest ingredients straight from the plot to the pot.
Menu on the wall
I visited Woza restaurant last week on a sunny spring afternoon. The interior walls of the restuarant are adorned by beautifully coloured African artwork. The restaurant was packed with people from different walks of life. One lady was on her laptop enjoying a beer, a group of young entrepreneurs were sitting on the corner concentrating on their laptops seemingly having a lunch meeting, one middle aged lad having lunch while reading a newspaper. That’s not all, two guys were enjoying a meal, downing it with Chibuku Shake Shake, a traditional Zimbabwean beer made from fermented maize and sorghum. Two mature ladies walked in with one senior gentleman appeared to be worn out from a shopping trip and needed to sit down, fuel up and relax.
Breakfast is served all day, however that is not the main attraction – the menu consists of items such as vetkoek (amagwinya), roosterkoek, steam bread etc. These items come in generous sizes and the prices are not bad considering that you are buying them from a restaurant in the middle of Cape Town.
I started off with a strawberry milkshake, the waiter mentioned that they make it themselves and for that reason I wanted to try it. It was good and it got me to look forward to other items on the menu. I ordered my favourite, umgqusho (samp and beans) with beef stew. I also got to taste their tripe with muriwo and pap.
Umngqusho (samp and beans) with Beef Stew
The other interesting aspect of the menu is that one gets to make their own combinations, one gets to choose a meat dish whether its beef chops, chicken stew, tripe, beef stew or grilled chicken. The meat items can be combined with either pap, samp, fries, steam bread etc. Relishes include chakalaka, muriwo (green leafy vegetables) and gravy. It’s all up to you. Prices range from R13 to R60 for meat dishes and R5 to R10.50 for starch items like vetkoek, pap, rice or samp.
The food is affordable, anyone whether a local or tourist can just walk in just grab meal or have a take away. I had fun just sitting there enjoying my meal while watching passersby.
The food was delicious, more like the food one would have at home or at a traditional ceremony. The vibe laid-back and unpretentious. The waiters are friendly with a warm South African hospitality. Free wifi is just a cherry on top! However, I would love to see items like maotwana (chicken feet), atchar and gemere (ginger beer) on the menu. I’ve been asked countless times to refer people to a Cape Town restaurant that offers chicken feet and it would be interesting to have them at Woza. Other than that, it is an awesome hangout with great food.
Update: The Woza team added some Maotwana on their menu after reading this review. Isn’t that cool? Hope you get to try them out!
— WOZA (@wozafood) September 11, 2014
Contact on: 021 422 0053
Visit the website: www.wozafoods.co.za
Opening times: Monday to Friday 7am-5pm and from 09:00 – 15:00 on Saturdays
Like the WOZAfood on facebook
Follow on twitter and join the conversation by using the hashtag #wozafood
Thankx very much, we're coming over for lunch. The best Tripe in Cape Town… Cooked in true African style. ~Keep a plate warm! @wozafood
— Bantu Wear (@BantuWearStyle) August 13, 2014
— #lovecapetown (@lovecapetown) August 29, 2014
Enjoying the fast wifi and soothing sounds after a splendid supper meal @wozafood
— Vuyolwethu (@Dzubharisto) August 13, 2014
Woza! The only place in Cape Town to get Chibuku!
— WOZA (@wozafood) June 14, 2014
— WOZA (@wozafood) September 1, 2014
How do you prepare your samp? Most of us would answer by saying we boil it, add some flavouring or even an additional ingredient such as peas then serve……
BlueWolf has different ideas. You may be asking yourself who the hell is BlueWolf? He is one follower and fan of Mzansi Style Cuisine, grew up in the Eastern Cape, the Transkei region. He was inspired by the samp and bean (umngqusho) recipe (we call it “gnush” thanks to Bret, another follower for giving us the name) I posted earlier.
I tried the recipe, even got some friends and colleagues to taste it. Everyone loved it! However, it may fool some into thinking that its macaroni and cheese dish i.e. until they dig in and taste.
If you are really challenged in the kitchen, you are having visitors over or even a hot date, this recipe is for you. It’s easy to prepare and it fills your kitchen with a nice aroma while it is baking in the oven.
A lot of my friends always ask for a recipe to prepare for a date. This recipe I would recommend. It’ll leave your guests thinking you are a domestic goddess. Don’t thank me, thank BlueWolf.
I also would like to thank you BlueWolf for submitting the recipe, encouraging words and for being such a loyal fan and a proud South African! Thank you for the support homie! Amade ngawetyala! (Long speeches are for court hearings)
BlueWolf’s Samp Recipe
Serves: 8-10 people
500ml (2 cups) samp
4 cups boiling water
750ml (3 cups) milk
1.5 tsp salt
250ml (1 cup) cheddar cheese, grated
15ml (1 tbsp) butter/margarine
2 russian sausages, sliced (optional)
Umngqusho is my favourite dish of all time. I promise you I never get tired of eating it. Some of my friends and family always complain that it gives them gas. To be honest that never bothered me because it just means there’ll be more left for me. Haha!
It’s a lovely dish that you can serve with meat or as a vegetarian dish just as is. Because it’s my family won’t touch it due to the gas I’m always left with more as a result I’ve tried it with a variety of ingredients even baked it with cheese on top. Yum! I love it best when it’s served with affal (amaphaphu) mmmmmh! Infact the latter is my welcome home dish because my mom prepares it for me whenever I go home. This time my mom gave me her base recipe to work from and I’ve prepared it with some mushrooms, baby marrows and onion on red peppers and served with succulent lamb chops. I hope you enjoy the dish as much as I do! Bon appetit!
My Mom’s Samp and Bean Recipe
1 cup (250ml) white samp
1 cup (250ml) sugar beans
1 tsp (2.5ml) salt
1 tsp (2.5ml) white pepper or 1 stock cube
1 tbsp (15ml olive oil
2.5L boiling water
2 baby marrows, sliced
2-3 button mushrooms, cleaned and sliced
1 onion, chopped
5ml italian herbs
2ml hot curry powder
25ml cooking oil
For Peppers: Heat the oven to 200۫C. Line a pan with foil, spray the foil with a cooking spray. Brush the outside and the cut edges of two peppers with olive oil. Place the peppers cut side open on the greased foil and bake for 15 minutes. Remove from the oven and let cool for 5 minutes. If removed immediately they lose shape and break.
For mushroom mix: Heat the oil in a large saucepan and sauté the onion until golden brown. Add the baby marrows and mushrooms stirring occasionally. Add the cooked samp and beans as well as the rest of the ingredients. Spoon into the halved peppers, decorate with parsley and serve with lamb chops. Voila!