My family moved to my mother’s homeland, Zimbabwe, in 1989 after several years in San Diego, California. As a ten-year old child, I instantly fell in love with the people, sights, smells and tastes of Southern Africa. My family enjoyed canoeing safaris on the Zambezi River, white water rafting below Victoria Falls, and holidays spent scraping mussels off the rocks at Camps Bay Beach. I was changed forever.
After returning to the states, I attended the University of Virginia to study economics and earn my degree, during which I worked for various restaurants and catering companies in Charlottesville. These experiences have led to the opening of The Shebeen Pub & Braai, my culinary interpretation of an enchanted South African childhood.
I truly hope you enjoy it as much as I do.
Walter Theo Xavier Slawski
Some South African Cuisine Terms You May See on Our Menu!
Peri-peri A traditional African sauce made from spicy African Bird’s Eye chilis. We make ours in-house and bottled it so you can take some home!
Mealie Pap or “Pap” A maize meal similar to American grits, known as mielies or mealies in Southern Africa.
Voodoo Sauce This West African inspired hot sauce will cast a spell over you, made with smoked pepper mash. Spicy warning!
Monkeygland Sauce A tangy sauce found in South African restaurants that includes a blend of fruit and spices, and is often served with steaks.
Samp (& Beans) An African food consisting of dried corn kernels that have been stamped and chopped until broken but not as fine as Mealie Pap.
Yellow Rice Our version has sultanas, and is based on a traditional South African recipe, coming from the great culinary tradition of the Cape Malays.
Chakalaka A South African vegetable relish, ours is more of a spicy stew, that is traditionally served with bread, pap, samp, stews, or curries.
Boerwors A type of sausage which originated in South Africa, that is an important part of the cuisine and is popular across Southern Africa.