Braais and barbecues across cultures

It seems that no matter how far people have evolved – we still love to hang out and cook food on a fire!

Gabriel Sithole - local radio personality

Come summer, the world’s backyards and public places are full of people gathering around charcoal or wood fires cooking up various meaty meals.

 Americans believe their barbeque skills are the best in the world, but we at Blue Strawberry know that no other nation can sizzle and sear a piece of meat like that of the meat-charring culture of South African’s on National Braai Day.

Blue Strawberry caterers know the importance of the perfect fire cooked meal and have taken time to break down the world’s best braai master countries.

First up, because we are a proudly KZN catering company we understand our nation’s top culinary custom and that’s to braai. It’s all about a gathering of friends and family, a work get together, a special function or just an easy or rather sociable way to make food.

In the townships, shisa nyama (“burn meat” in Zulu) is popular and various venues even offer this on their menu. The venue then becomes a place where everyone hangs out, cooking, drinking and in some cases includes party-starting DJs.

 After much reading on the history of the word “barbecue” it’s not really cut and dried – but one explanation is that when the Spanish landed in the Caribbean, they used the word “barbacoa,” referring to the local peoples method of slow cooking meat over a fire. 

 Barbecuing as we know it covers multiple cooking methods being on grills, above fire pits, under the ground and in clay ovens.

Countries that are commonly known for burning meat and many believe (outside of our SA borders) that Argentina is the top dog of barbecues or “Asado” as it’s called. Its culture is very similar to those of South Africans and they grill a lot more than the Americans. Prior to grilling, meats are generally marinated with herbs and garlic, before being placed on the cooking grate. 

 While in Brazil, what’s interesting is that most barbecues are served in restaurants where endless supplies of grilled meat cuts and vegetables are served to diners at their tables.

 Surprisingly, Japan is also top of the list with what they call “Yakitori”, where they grill diced chicken on bamboo skewers and cook them over smoldering charcoal.  Options of skewers include vegetables, seafood, pork and beef.

 The Philippines and Puerto Ricans are best known for spit braais where they impale entire pigs and roast over a charcoal bed.

 In India, Tandoori is their signature barbecue dish and is also loved worldwide. It’s cooked in a tandoor clay like oven and dishes such as naan bread, chicken, seafoods and other meats are cooked under high heat charcoal. This method was introduced in the 1940s where instead of cooking on a spit, the tandoori took centre stage in the barbecue department.

 In Samoa, a country comprising the western most group of the Samoan Islands, in Polynesia they do special Sunday feasts where they wrap fish in taro leaves before cooking. They wrap the fish hoursbefore a traditional Sunday feast commences. “Umu”, Samoa’s version of the barbecue, is similar to the underground cooking customs of Fijians and it’s traditionally the young men of the traditionally extended Samoan family who gather and catch the fish, slaughter the pig, collect the taro leaves as well as breadfruit from the family’s agricultural plot and do the cooking.

There are many more versions of barbecue that can be tracked across our planet but at Blue Strawberry we know we do it best. So if anyone wants to enjoy a unique lamb on the spit option already cooked to perfection and delivered to your private function,  they have two awesome options. The Traditional Spit Braai featuring spit roasted tender lamb basted with rosemary and garlic as well as a char grilled peri-peri /lemon her chicken quarters accompanied by baby potatoes, onion and mushrooms cooked in the lambs juices with homemade 5 spiced pumpkin fritters, delicious fresh creamed spinach, tossed green salad with dressing with rolls.

 The other option is the upmarket spit braai – featuring rosemary and garlic basted lamb and zesty lemon and herb marinated chicken with all of the above but included are cinnamon roasted butternut wedges and Blue Strawberry’s famous chilli and feta stuffed ciabatta loaf as well as a selection of three fresh salads, either ruby red coleslaw, French potato salad, Greek salad, Thai sweet potato salad or tossed green salad served with rolls. Included in this option is dessert, white chocolate eclairs, decadent chocolate brownies with a ganache topping and mini milk tarts. So enjoy a full spit braai already cooked to perfection and delivered to your special event. So easy!

 For more information contact Blue Strawberry on 031 579 1463.

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