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Regional Variations Of Barbecue
Barbecue varies by the type of meat, sauce, Spice rub, 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 Spice rub, 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 Grilling, 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 language, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Briquette
A briquette (; also spelled briquet) is a compressed block of coal dust or other combustible biomass material (e.g. charcoal, sawdust, wood chips, peat, or paper) used for fuel and kindling to start a combustion, fire. The term is a diminutive derived from the List_of_English_words_of_French_origin_(A–C)#B, French word ''brique'', meaning brick. Coal briquettes Coal briquettes have long been produced as a means of using up 'small coal', the finely broken coal inevitably produced during the coal mining, mining process. Otherwise this is difficult to burn as it is hard to arrange adequate airflow through a fire of these small pieces; also such fuel tends to be drawn up and out of the chimney by the chimney draught, draught, giving visible black smoke. The first briquettes were known as culm bombs and were hand-moulded with a little wet clay as a binder. These could be difficult to burn efficiently, as the unburned clay produced a large ash content, blocking airflow through a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noun
In grammar, a noun is a word that represents a concrete or abstract thing, like living creatures, places, actions, qualities, states of existence, and ideas. A noun may serve as an Object (grammar), object or Subject (grammar), subject within a phrase, clause, or sentence.Example nouns for: * Living creatures (including people, alive, dead, or imaginary): ''mushrooms, dogs, Afro-Caribbeans, rosebushes, Mandela, bacteria, Klingons'', etc. * Physical objects: ''hammers, pencils, Earth, guitars, atoms, stones, boots, shadows'', etc. * Places: ''closets, temples, rivers, Antarctica, houses, Uluru, utopia'', etc. * Actions of individuals or groups: ''swimming, exercises, cough, explosions, flight, electrification, embezzlement'', etc. * Physical qualities: ''colors, lengths, porosity, weights, roundness, symmetry, solidity,'' etc. * Mental or bodily states: ''jealousy, sleep, joy, headache, confusion'', etc. In linguistics, nouns constitute a lexical category (part of speech) defined ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkey Gland Sauce
Monkey gland sauce is a dark-coloured, thick, sweet and tangy sauce from South Africa. 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 chips, or on roasted potatoes. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment. Ingredients The main components of monkey gland sauce are chutney and tomato sauce (ketchup) – which result in a sweet mixture. Then, the addition of onions, vinegar, garlic and Worcestershire sauce, gives 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 them. Thus, the di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pap (food)
Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and other names, is a type of corn meal made from maize or corn or ''mahindi'' flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana and South Africa, and in West Africa by the Ewes of Togo, Ghana, Benin, Nigeria and Côte d'Ivoire. 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 on the list. Names This dish is eaten widely across Africa, where it has different local names: Etymology The word ''ugali'' is an African 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jasus Lalandii
''Jasus lalandii'', the Cape rock lobster or West Coast rock lobster or South African rock lobster, is a species of spiny lobster found off the coast of Southern Africa. It is not known whom the specific name (zoology), 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'' () 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 gui ... [...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. Meat and fat cover the bones. Spare ribs (pork) are distinguished from short ribs. Spareribs are typically cooked low and slow, either smoked, grilled, or braised. 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 Asia 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sosatie
Sosatie 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 * List of ... [...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 cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words (literally, a farmer) and ('sausage'). According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. 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 other than the casings, or any mechanically separated meat (as recovered through a process where meat and bone are mechanically separated). History Boerewors is made from coarsely minced beef, minced pork, lamb and or goat. When locally available antelopes such as springbok or oryx are included, the sausage must be labeled with the species from which the meat originates. It also contains spices (usually toasted coriander seed, black pepper, nutmeg, clove ... [...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, pot-providence and fellowship meal. Etymology The word ''pot-lucke'' appears in the 16th-century English work of Thomas Nashe discussing wine, and in his play "Summer's Last Will and Testament", spoken in a dialogue concerning wine. 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"). There are others who acknowledge the mixed traditions of Potluck. Description Potluck dinners are events where the attendees bring a dish to a meal. The only traditi ... [...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 d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invasive Plant
An invasive species is an introduced species that harms its new environment. Invasive species adversely affect habitats and bioregions, causing ecological, environmental, and/or economic damage. The term can also be used for native species that become harmful to their native environment after human alterations to its food web. Since the 20th century, invasive species have become serious economic, social, and environmental threats worldwide. Invasion of long-established ecosystems by organisms is a natural phenomenon, but human-facilitated introductions have greatly increased the rate, scale, and geographic range of invasion. For millennia, humans have served as both accidental and deliberate dispersal agents, beginning with their earliest migrations, accelerating in the Age of Discovery, and accelerating again with the spread of international trade. Notable invasive plant species include the kudzu vine, giant hogweed (''Heracleum mantegazzianum''), Japanese knotwe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Government Of South Africa
The Government of South Africa, or South African Government, is the national government of the Republic of South Africa, a parliamentary republic with a three-tier system of government and an independent judiciary, operating in a parliamentary system. Legislative authority is held by the Parliament of South Africa. Executive authority is vested in the President of South Africa who is head of state and head of government, and their Cabinet. The President is elected by the Parliament to serve a fixed term. South Africa's government differs from those of other Commonwealth nations. The national, provincial and local levels of government all have legislative and executive authority in their own spheres, and are defined in the South African Constitution as "distinctive, interdependent and interrelated". Operating at both national and provincial levels ("domes") are advisory bodies drawn from South Africa's traditional leaders. It is a stated intention in the Constitution that the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
