Australia is not the king of barbecue – but this country probably is
Food: Braai, South Africa
Tanning
What is the most obsessed country about the barbecue? Because it’s not Australia. When it comes to passion for singing meat, we eliminate the best grills. The winner may be Argentina or perhaps Brazil. It may be the US or Probably Spain. Or it could be South Africa. Because if you went to South Africa and even meet a South African, you certainly know the Brai culture.
It is a Brai a barbecue, but also a ritual, a long afternoon meat – almost only meat – and socializing with your family and friends. Join the South Africans for a Braai, and you will definitely be served almost BoereWors, traditional spiral -shaped sausage, and perhaps beef, lamb, chicken or pork or powerful, warthog, ostrich or springbok). These meats will be cooked on wood or wood charcoal and will be served with bread or pap – Maizemeal Oat Porridge – Mrs. Ball’s Chutney and maybe a beer or pinotage wine.
First service
Braai has a very versatile history in South Africa as much as a cultural staple. Although the word is Africaans and the Netherlands, which means frying, comes from “Braden ,, there are people who have been cooking meat on fire in South Africa for thousands of years. When the Dutch settlers arrived in the 17th century, as the British did in the 19th century, Indian and Malay immigrants added their effects that resulted in the existing obsession with grid and socialization, and added the cultures of the local peoples to the local peoples.
Order there
Although a classic Braai usually has a friend’s house (or yourself), visitors coming to South Africa can exemplify the perfect barbecue in Rosebank on the grill in Johannesburg (Thegrillhouse.co.za).
Order here
Try Meat & Wine Co in the city for Braai -style meats in Sydney (themesatandwineco.com). Go to South African shop to stock in Melbourne (Thesoufricanshop.com.au). And call Africola in Adelaide (Africola.com.au).
One more thing
In many Braais, called the monkey gland sauce, there is another classic accompanying that it tastes much better than it seems. Chutney and tomato sauce with onions, vinegar, garlic and Worcestershire sauce.
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Ben groundwater is a Sydney -based travel writer, columnist, publisher, writer and occasional tour guide with an experience in the media for more than 25 years. Specializing in food and wine – he writes and consumes about it – and at any time, I probably thinks about Ramen in Tokyo, Pintxos in San Sebastian or Carbonara in Rome. Follow him on Instagram @bengroundwaterConnect with E -Posta.
