My uncle studied for 2 years in Massachusets (im not really sure) many years ago,he went to a butchery and asked for Tripe, discovered that they threw the tripe away, he asked them to keep it for him cas he missed home. From that day they kept it for him, even call him to come and collect, even when he did not want 😂😂😂😂.
And also we don’t braai hamburgers or hotdogs or bacon. It’s normally pieces of meat. Boerewors, chops, chicken pieces, pork rashers, steak, ribs and let’s not forget the humble braaibroodjie
As a South African, I would like correct this thing of calling pap corn flour. It's not corn flour it's maize flour. The difference is that corn flour is fine and maize is coarse. Definitely not the same thing
When they say it isn't like BBQ they are talking about the gas BBQ. Shisanyama is done over coals. Our cooking process is also faster than in America and gives it a different flavour and texture.
She loves food ❤️ I laughed when she danced 🤣🤣🤣 I do that too even my kids do it too, since they were babies 🤭 the boys would bounce & kick in their high chair 🤣🤣🤣 Food is a religion in SA and its how we show love, our hospitality and ubuntu... We were taught from a young age not allow a visitor to leave our homes without having a cup of tea/drink and some food or snacks 🤞🏾🤞🏾 That includes random unplanned visitors, when I was older I learned that thats how some people were able to have something to it without being beggars 😎😉
You cannot compare South African food to anything. It’s the rainbow 🌈 nation in its essence, so it’s like a melting pot for all types cuisines but still unique to only South Africa 🇿🇦, if you know what I mean!!!
I miss the boreworse ( the sausage) so much that I went and bought mince and sausage making machine to make it here at my new home in Portugal. Missing Africa
Ayy Excellent video!! Im from Mississippi and I moved to Joburg a year ago and they got the best grilled chicken in the world over here its a whole different flavor than that back in the hood barbeque we kno In the South Factz
As a south african i always used to think that shows and stuff never viewed true south african cooking, i enjoyed this series so freakin much. I love your commentary 💖
Pap is like a finer ground grits, or white polenta. My favorite is "braai" pap... it's coarser and not so thick... It works awesome with some tomato relish. I also like to make a pap tart, where you layer pap and relish (may contain bacon and mushrooms etc) and then cover it with cheese and bake in the oven till it's all melted.... ohhhh I'm hungry now... Another South African fav with a braai is "braaibroodjies"... basically you make a sandwich with cheese, tomatoes and onions and roast this toasty on the fire carefully, using a braai grid that clamps it so it doesn't break open when you turn it and it keeps the onions and tomatoes inside the bread. You know your South African if you've burned your lip on a hot braaibroodjie tomato skin or onion slither, because you could not wait for the thing to cool down enough to eat. We love "vetkoek" aka "fat cakes" with jam and cheese, or curry mince. So awesome. I believe we got this recipe from the Malaysian slaves brought over to work in the houses in the Cape... This "braai-ing" for money is called "shishenyama". I think it's from the sound the meat makes - shishhhhh and nyama which is meat. The meat she's "braai-ing" is very thin, so it gets cooked real quick - chuck and brisket. I always thought these were stewing meats, but they definitely are tasty when cooked on a fire. This is for economy as they are the cheaper cuts. Richer folx do steaks or chops, and it's cooked real quick to be medium rare and juicy. People will judge you if you dare eat your steaks well-done. Braai-ing is a science lol and there's as many ways to do it as there are folx braai-ing. Wors is full of spices like coriander and cumin, cloves, garlic - all the savory good things that go with meat... Wors takes longer to braai, so you need to time it just right. I think wors tastes better next day. All this is making me happy that the man said he was going to braai tomorrow... eventhough it's been raining all day. You know you are a Saffer if you can braai in the rain lol
There are different braai techniques. What they are doing is in Joburg town (with that big flame). Most ppl don't cook with a fire like that coz it burns the outside of the meat and duznt cook it in the middle. Most of us use the heat from the flames (not the flames themselves to cook)
7 colours or Sunday Kos (meal) is a South African thing. It's the one day at the end of the week when your parents especially mom's are home and have all the time in the world to prepare a full meal for their families. It consists of 7 different dishes, mainly a meat dish, savory rice or pap (which is corn/maize flour dish) which is then surrounded by 5 or 6 side vegetable dishes, including spinach , butternut/hubbard squash, tomatoe salsa, Chakalaka (cooked carrot and bell pepper salad), Beetroot salad, Atchar (mango pickle) Braised cabbage, steamed carrots, potatoes salad, coleslaw and sometime 3 beans salad Anyways I loved your reaction to SA Str food
For the most part, this resonates with y'all because it's a "black dish/food"..... Black people anywhere in the world have a similar way of preparing food, we like the same things
7 colors is ( Rice/pap, cabbage/spinach, beetroot, any salad e.g greek salad, potatoes fried or mash potatoes, fried chicken or beef stew or any meet even hake and any vegetable or salad you would like to add
The difference between a BBQ and a Braai is simply the fire. The fire is made from Wood that eventually turns into charred coal. Additionally, BBQ referrs to sweet sauce but in SA, our spices are more heated and sauces more spicy. So there are really many similarities but more aspects that make it unqiue to each of our countries.
Food in SA is so diverse, we have 11 official languages and then different food from each culture, to put cherry on top is brothers & Sisters from continent that's 54 states and their food, you add Asians, Europeans, Asia Pacific,Middle Eastern list goes on and on. What you see is just a tip of the ice bag. Our sister from Louisiana you should checkout Asad El Malik, PhD from your state now residing in SA. Waiting to see your 7 colors plate
Seven colours is our thing here in SA😌Now we don't play with our food, we braai it right👌 We put so much love and passion in our food you can actually taste it😋❤️
Let's be realistic: 1)South African BRAAI is fresh seasoned traditional cuts or preps of meat in general, marinated meat came in late in the game like rashers. Traditionally, whether its zulu, sotho, or afrikaans... fresh is a big thing and we love it fresh. Everything from an animal is also used in braai... eg. Skilpaijties, sheep head, tripe... etc. 2) the earliest signs of cooking over fire, historically, come from south africa. It originated here... so we aren't like anyone else, everyone else is like south Africans when they cook over a flame lol Eg? Wors - fresh herbs and spices in an intestine cased sausage, traditionally Afrikaans. Buy it anywhere else in the world and the taste ain't the same... its gotta be done by a BOET lol
The rent part is informal, it's paid to the people that own the building directly in front. Sometimes it's paid to the taxi owners depending on where you set up shop. It's also for protection as it's downtown (busy and sometimes unsafe)
Please check out the other parts of the SA food as well. "White African Food!! South Africa’s Afrikaner Influence!!" and "South African Seafood!! Colored People Make Magic in Cape Town!!"
The people in the video that were braai-ing were actually flame-grilling the different types of meat, to quicken the cooking process. This is one type of braai-ing. Generally, when we braai at home, this is done over hot coal or wood which is a slower smoking (and flameless) cooking process. However, in both instances, the end product is super delicious. With lots of ❤ From Cape Town.
Thank you for this review. You asked great questions and making great observations. So I am married to a African from the country Botswana- it which is the neighboring country to the north of South Africa and first reason why they don’t put spice while they’re cooking is because the meat is already so tasty you don’t need spice because most of the meat is free range and grass fed and delicious before you put spice to it. This style of eating is not very different than what you would find in the rural areas of America in the rual areas they eight different cuts of meat they stewed and this is what you’ll find in South Africa. And regarding the braii is not barbecue tip -if the meat is already delicious why are you putting sauce to cover it up South Africans believe that if the meat is delicious the meat is spiced well why would you put sauce again you add those things at the end if needed if wanted.
Its incomparable... Cow head is amazing, my dad contributed to making street food very popular in the east of Johannesburg! Mohodu which is tripe has great taste too, then there's chicken feet and cow heels?! 😍🤤 Amazing!!! We braai meat over coal so it gives it a different taste... Come through, I'm willing to host!
I don't know who told you that Braai ain't BBQ...they were nuts. Even I know its like BBQ. But then again, we're do it over wood flames or charcoal fire, not gas powered grills
Hey guys that ain't bacon. It's beef that's thinly sliced, I've forgotten the cut but we call it steak - isteki... It's almost like a tender loin... Thank you for the video and the love
I heard at the end of the video your lovely wife mentioned that you’ll be going to South Africa soon if you have any other questions I am an American born raised from the Detroit Michigan area who has been married to a Southern African from Botswana for over 20 years and I might be able to give you some insight and some tips for your trip. Feel free to reach out to me.
Chicken dust came from the fact that it's done in dusty areas open areas containing dust sometimes, hence we named it chicken dust,, it's nice and tasty though
About the cornflower meal they were having it's not the same in all countries in Africa in South Africa and Namibia they might call it pap but here in Zambia we call it Nshima a lil bit of information for ya😅
I enjoyed Gumbo done by friends from New Orleans and they said the same thing about gumbo . It's a mixture of various meats cooked in the same pot at the same time. There's something about people from Louisiana and us , we connect a lot strongly for some reason or the other 💪🏿🫵🏿
That white porridge/pap is like Grits just a much finer corn maize and we make it in 3 different forms...ie....slap pap,stywe pap and krimmel pap....miss it so much while in the US.
South Africans love to braai so much in 2020 some dude died coz he was braai'ing in his room, fell asleep and choked on the smoke. We will braai till we die fr fr
My dad has braaied outside in snow and in storming rain with only a large umbrella above him 😂😂😂 but braai he will braai. Us South Africans are special, for real
The difference is when you bbq you use bbq sauce on every protein we only use it on chicken or pork beef we only use bbq dry rub and other spices but it is almost similar
noo guys its not bacon on that its called red meat which is usually chuck or brisket then the longer one rolled isnt sausage its Wors and believe me we do have bacon and sausages those are normally for breakfast thou 😂😂😂 anyways love your reactions made sure I subscribe🙏🏻to more content favourite couple💐🤝❤
Easy. I'm studying in Cape Town and there isn't a lot of Magwinya here, so I recently tried making them myself based on a RU-vid video and they were dope🤣
And u know the funny part of this? SA is regarded as having high employment rate becoz stats SA take this as unemployed yet these guys are rich, money comes in every day, they bank it some hide it under the mattress. Just because they don’t pay tax they are taken as unemployed same thing with taxi industry here which is the biggest market.
The best chicken is makhaya chicken, the tasty road-runners which are tough but tasty. These are boiled for a long time not braaied. Commonly the people who cook this on the treat are Zimbabweans.
