Who would have thought that the arrival of French Huguenots in the 1600's could possibly have shaped any kind of a wine industry in the wild and beautiful lands of South Africa? Over the next 200 years, the South African wineries made quite a worldwide name for themselves with wines such as the legendary dessert wine of Constantia, desired in many a European Aristocratic court. South Africa's wine industry has survived endless colonial wars, revolts and apartheid. Since the 90's, the country has been gaining market share for its wonderful wines from Stellenbosch, Paarl and Elgin, to name a few of the best wine regions.

South Africa offers some fairly amazing sounding dishes from crocodile sirloins to fried caterpillars to sheep heads. You can also find impala, wart hog and locust on various menus throughout the country, all of which sound like dares but are said to be quite tasty. South Africa's Dutch and British colonial past can also be seen in dishes such as "Bobotie" (a version of Shepherd's pie), "Boerewors" (farm sausages, grilled on an open flame) and "Biltong" (dried, salted meat). The national cuisine has been shaped by history. The Dutch transported spices and slaves from Java to Europe in the 1600's, with South Africa being the half way stopping point. Malay cooking has come to be the best-known of all South African cooking styles.

12 days • Air & Land
9 days • Nairobi/Nairobi

Tanzania Extension
17 days • Air & Land
14 days • Nairobi/Nairobi
from $2094 land only
(TC 55)

16 days u Air & Land
14 days u Cape Town/ Johannesburg
from $2736 land only
(TC 55)