In a country as diverse as South Africa, we should be celebrating the unique ingredients and flavours that tell the stories of our people and our places. From biltong and droëwors, braai and shisanyama, to Cape Malay cooking, koeksisters, chakalaka, pap, and bunny chow.      With this in mind, chef Jerry Kennedy and his team at Nederburg's The Manor restaurant are launching a fun series of eight-course dinners…