Impala – Jo’burg’s Traditional Meat

The Impala has been described as nature’s pantry on legs and in good seasons it breeds prolifically. Before the 1886 gold rush, Johannesburg, the area we live in today, was grasslands with a few small rocky hills which had a light covering of bushes and very small trees which suited the Impala.

Thus Impala can be viewed as a traditional Johannesburg meat. Today, there are still some small herds of Impala on large Gold Mining Company owned properties such as Goldfields West and the South African Mint.

Unfortunately, Impala meat is no longer freely available and must be sourced from speciality butchers or game farmers. Slow Food members, Jan and Nanette Nel, have generously donated the Impala for our meal.

Even though we consider Impala to be a traditional meat, we won’t be cooking it the traditional way. Instead, we’ll use a mix of modern ingredients with old-fashioned techniques to make the most of this delicious antelope.

The Menu
Amuse bouche: Tradoux-Joubert estate wines with sliced Impala biltong.
Starter: rare-roasted, de-boned, and thinly carved Impala saddle served with green beans.
First course: Roasted de-boned hind leg served with baked potatoes.
Main course: Traditional potjie made from the shoulder and neck with a rich gravy of carrots and onions served on a bed of yellow maize meal.
Dessert: Malva pudding


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