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Braai and potjie flavours and traditions (Paperback)
Loot Price: R130
Discovery Miles 1 300
You Save: R20
(13%)
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Braai and potjie flavours and traditions (Paperback)
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List price R150
Loot Price R130
Discovery Miles 1 300
You Save R20 (13%)
Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.
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South Africa’s climate is so good that outdoor cooking, ingrained
into our psyche by the early indigenous people and the
Voortrekkers, who learnt the art from them, is almost a national
sport! Men congregate around fires, debating about whether to use
wood or charcoal, each with their own way of doing things. In the
early to mid-1800s the Dutch, French and German immigrants formed a
new nation – the Afrikaners. And those who ventured north were
known as the Voortrekkers (meaning pioneers). There was a unique
cooking culture that developed with the Voortrekkers. The ox and
wagon and horse were their only means of transport and provisioning
was limited. So, in order to survive they had to hunt and roast the
meat on open fires, thus giving birth to the braai, a tradition
that is now so established in South Africans’ culture. Some ate
their meat with griddle cakes or roosterkoek while others, who had
come into contact with black tribes and had been introduced to the
staple food of Africa, mealie meal porridge or pap, began enjoying
that with their braaivleis. As there was little space for pots and
pans on the ox wagons, the settlers developed a one-pot meal called
potjiekos. A three-legged cast-iron pot was used and filled with
meat, vegetables and starch, like potatoes, seasoned and covered
with a lid. Braai and potjie, flavours and traditions invites you
on a journey into our great outdoors where we light a fire and
encourage you to stay a while and enjoy this unique South African
tradition.
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