TJOP, DOP AND AN OPSKOP
Karoo people refuse to do anything half-heartedly. Especially when it comes to food. Thatʼs my experience of the land and its people, anyway.
If someone from the Karoo invites you to a seat at their table, you know that the food youʼre about to receive will be sacred – whether your plate is graced by the Karooʼs own designated “lamb of origin” (spiced on the hoof with iconic Karoobossie), or youʼre enjoying a breakfast bowl of umphokoqo at the break of dawn.
Even if the lunch table is laid with something as simple as bread, butter and homemade jam. Or biltong. Everything you eat is a representation of an entire seasonʼs work. Thatʼs because so much of it is homemade, fresh, determined by the harvest.
There is nothing dubious in the stick of butter that was churned, beaten and salted the day before. Or the meat, processed from scratch in
