Chicken is the number one source of protein for those of South African descent, and I’ll fly by that. Having recently become a member of Dias Tavern’s exclusive 150 Club, an honour bestowed upon those who have consumed a century-and-a-half of the Tavern’s legendary peri-peri chickens, I have taken the modest liberty of calling myself an expert on chicken-serving restaurants. This excludes the KFC chain, as I still have to be convinced that the putrid stringy pale flesh lurking under the scab-like crust of vile spices is, in fact, chicken and not some sort of medical waste.
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