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Braai
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braai Boerewors
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braai
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing mor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boerewors
Boerewors, () is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words ("farmer") and ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated). History Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors contains a high proportion of fat, and is pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grill (cooking)
A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkey Gland Sauce
Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes. Ingredients The main components of monkey gland sauce are chutney and tomato sauce – which result in a sweet mixture. Then an addition of onions, vinegar, garlic and Worcestershire sauce, give it a savoury-sweet flavour Naming Despite its name, the sauce does not contain any monkey glands. There are various theories on the origins of the sauce but the most likely is that it originated with French chefs at the old Carlton Hotel in Johannesburg. South African diners added sauces such as chutney, tomato sauce, and Worcester sauce to the French dishes before eating it. Thus, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pap (food)
Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African language term derived from Swahili; it is also widely known as ''nsima'' in Malawian languages such as Chichewa and Chitumbuka. In parts of Kenya, the dish also goes by the informal, "street" name of ''nguna'' or donee. The Afrikaans name ''(mielie)pap'' comes from Dutch, where the term means "(corn) porridge". History Ugali was introduced shortly after maize was int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jasus Lalandii
''Jasus lalandii'', the Cape rock lobster or West Coast rock lobster, is a species of spiny lobster found off the coast of Southern Africa. It is not known whom the specific epithet ''lalandii'' commemorates, although it may the French naturalist and taxonomer Pierre Antoine Delalande. Distribution ''Jasus lalandii'' occurs in shallow waters from Cape Cross, Namibia to Algoa Bay, South Africa, straddling the Cape of Good Hope. It may be found as deep as and is usually found on rocky bottoms. Culinary use It is called ''crayfish'' ( af, kreef) and is often braaied, particularly in the coastal areas along its range, however overfishing has depleted stocks. Description Jasus lalandii - Annals of the South African Museum (1950) (18412149782).jpg, Larval forms Orange to red-brown, with long antennae extending from the front of the head. Tail fan orange, blue and green. Thorax spiny. Eyes black and stalked.Jones, Georgina. ''A field guide to the marine animals of the Cape Peninsul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparerib
Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef. Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine, in which they are generally called ''paigu'' (), and in the cuisine of the Southern United States. Preparation Chinese spare ribs Basted spare ribs on an outdoor grill Chinese In Chinese cuisine, pork spare ribs are generally first cut into sections, which then may be fried, steamed, or braised. In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of ''si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sosatie
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from ''sate'' ("skewered meat") and ''saus'' (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Preparation To prepare, mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes. See also * List of African dishes * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potluck
A potluck is a communal gathering where each guest or group contributes a different, often homemade, dish of food to be shared. Other names for a "potluck" include: potluck dinner, pitch-in, shared lunch, spread, faith supper, carry-in dinner, covered-dish-supper, fuddle, Jacob's Join, bring a plate, and fellowship meal. Etymology The word ''pot-luck'' appears in the 16th century English work of Thomas Nashe, and used to mean "food provided for an unexpected or uninvited guest, the luck of the pot". The modern execution of a "communal meal, where guests bring their own food", most likely originated in the 1930s during the Great Depression. Some speakers believe that it is an eggcorn of the North American indigenous communal meal known as a ''potlatch'' (meaning "to give away"). Description Potluck dinners are events where the attendees bring a dish to a meal. Potluck dinners are often organized by religious or community groups, since they simplify the meal planning an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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