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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 desc ... [...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 mo ... [...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] |
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] |
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] |
Afrikaners
Afrikaners () are a South African ethnic group descended from predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: Brain to Casting''. Encyclopædia Britannica, Inc. 1933. James Louis Garvin, editor. They traditionally dominated South Africa's politics and commercial agricultural sector prior to 1994. Afrikaans, South Africa's third most widely spoken home language, evolved as the mother tongue of Afrikaners and most Cape Coloureds. It originated from the Dutch vernacular of South Holland, incorporating words brought from the Dutch East Indies (now Indonesia) and Madagascar by slaves. Afrikaners make up approximately 5.2% of the total South African population, based upon the number of White South Africans who speak Afrikaans as a first language in the South African National Census of 2011. The arrival of Portuguese explorer Vasco da Gama at Calicut, Indi ... [...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 bottom |
