Barbecue Braai.
[Photo]. Retrieved from http://news.bbqbarbecues.co.uk/barbecue-articles/barbecues-world-south-african-barbecue.
South Africa by Thomas Mulrooney. Braai,
meaning to BBQ or grill, is a popular laid-back social event in South Africa where
families and friends normally cook in the gardens of someone’s home; with side
dishes and helpings of drink thrown in for good measure.
Modern Day Food Rituals and Cuisines
Much of the food of any country is dependent on its geography and landscape, which affects what foods can successfully be grown in a certain region as well as signifies significant aspects of certain cultural traditions and rituals. In South Africa, although over “80 percent of South Africa's land could be farmed, only about 12 percent is devoted to agriculture” and the main crop is corn or “mealies” and a staple in most South African diets (“Food in Every Country”, 2014). Therefore food in daily life consists of the traditionally simple fare of starches and meats characteristic of a farming and fishing society. A variety of fruits and vegetables such as potatoes, cabbage, corn, sunflowers, peppers, and green beans are commonly grown as well as various other root vegetables. Meat is also a significant part of many South African diets, but South African herds usually do not produce enough meat to feed the population, so meat is imported from Namibia and Botswana (“Food in Every Country” 2014).
Modern Zulu people, most of whom live in the northeastern part of South Africa, enjoy a soft porridge made from mealie-meal (cornmeal), and dishes combining meat and vegetables such as dried corn and yams and various other spices were introduced into South African cultures. For instance, various spices from around Asia were introduced to add flavor to commonly bland food originally introduced by the Dutch and English during the colonial periods. In the regions closest to the water, seafood such as Hake used for pickled “fish and chips”, has become a staple food which is plentiful along the country's Atlantic and Indian Oceans.
Traditional foods for many Afrikaners is a crusted chicken potpie with plenty of seasonings, topped with eggs and ham. According to David Ramushu (2014), BBQs, or “braai parties” (pictured above) are very common occurrence among many South Africans, and a special ritual for some to celebrate holidays like National Heritage Day, which is a holiday that celebrates the country's past achievements and redresses past inequalities. It is meant to explore and understand South African society and encourages South Africans to empathize with the experiences of others. At these parties, Sosaties ( a traditional South African dish of meat, usually lamb or mutton, cooked on skewers) are often served. Sosaties are made in various different ways with a variety of seasonings, while other favorites include Frikkadels ("little hamburgers" usually seasoned with nutmeg) and wrapped in cabbage leaves. Other favorite beverages include wine, water, mechow (a fermented beer-like drink made from cornmeal), and tea that is often served with meals. Rice pudding, melktert (milk custard tart), and cookies remain popular desserts” (“Food in Every Country”, 2014).
According to David Ramushu (2014), many South Africans frequently eat “pap” a kind of hot cooked cereal or porridge, and then later thicken the “mealie” into "Putu pap" or "krummelpap" (a "crumbly porridge" made with very little water, giving it a dry and crumbly texture). The "Putu pap" is usually combined with some sort of gravy or sauce, such as sheba sauce (a tomato and onion sauce) or chakalaka sauce, and served as a side dish together with some sort of barbecued meat and sometimes vegetables. People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.
Modern Zulu people, most of whom live in the northeastern part of South Africa, enjoy a soft porridge made from mealie-meal (cornmeal), and dishes combining meat and vegetables such as dried corn and yams and various other spices were introduced into South African cultures. For instance, various spices from around Asia were introduced to add flavor to commonly bland food originally introduced by the Dutch and English during the colonial periods. In the regions closest to the water, seafood such as Hake used for pickled “fish and chips”, has become a staple food which is plentiful along the country's Atlantic and Indian Oceans.
Traditional foods for many Afrikaners is a crusted chicken potpie with plenty of seasonings, topped with eggs and ham. According to David Ramushu (2014), BBQs, or “braai parties” (pictured above) are very common occurrence among many South Africans, and a special ritual for some to celebrate holidays like National Heritage Day, which is a holiday that celebrates the country's past achievements and redresses past inequalities. It is meant to explore and understand South African society and encourages South Africans to empathize with the experiences of others. At these parties, Sosaties ( a traditional South African dish of meat, usually lamb or mutton, cooked on skewers) are often served. Sosaties are made in various different ways with a variety of seasonings, while other favorites include Frikkadels ("little hamburgers" usually seasoned with nutmeg) and wrapped in cabbage leaves. Other favorite beverages include wine, water, mechow (a fermented beer-like drink made from cornmeal), and tea that is often served with meals. Rice pudding, melktert (milk custard tart), and cookies remain popular desserts” (“Food in Every Country”, 2014).
According to David Ramushu (2014), many South Africans frequently eat “pap” a kind of hot cooked cereal or porridge, and then later thicken the “mealie” into "Putu pap" or "krummelpap" (a "crumbly porridge" made with very little water, giving it a dry and crumbly texture). The "Putu pap" is usually combined with some sort of gravy or sauce, such as sheba sauce (a tomato and onion sauce) or chakalaka sauce, and served as a side dish together with some sort of barbecued meat and sometimes vegetables. People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.
In South Africa, like in many other countries around the world, religion plays an important role in many cultural rituals that surround food. For example since more Africans practice Christianity than any other religion. Many meals center around Christmas Day, Good Friday and Easter in either March or April. These events are celebrated with family and close friends much like they are practiced within America, although the food might vary. A typical holiday menu for many Christian South Africans might be “rock lobster tail or seasoned lamb or pork accompanied by cabbage, along with Sambals (condiments such as chopped vegetables and chutneys), atjar (pickled fruits and vegetables), yams, geel rys (yellow rice), mealie bread (corn-bread), and green bean salad which are popular side dishes, while Rooibos tea (pronounced roy boy) is a very popular cafeeine-free herbal tea made from a plant native to South Africa is also served” (“Food in Every Country”, 2014).
Many other cultures within South Africa that are Muslim or Hindu celebrate significant holidays as well. For example, during the “Muslim holiday Ramadan, after sunset, friends and family gather to enjoy dinner or “Eid al-Fitr”, which might include rice, dates, and a variety of spiced dishes. Hindus celebrate Diwali or “Festival of Lights” and on this day eat a small portion of lamb, chicken, or fish with beans or lentils. Their festive dishes often contain up to fifteen different spices and are accompanied by bread” (“Food in Every Culture”, 2014).
Within the various African cultures food is also a way to welcome guests and is culturally important to many other ceremonial occasions that vary between religious, ethnic, and racial groups. For example, “the gift and provision of food, centering on the ritual slaughtering of livestock, are central to all rites of passage and notable occasions in some black communities. Slaughtering and the brewing of traditional cereal beer are essential in securing the participation and goodwill of the ancestors who are considered the guardians of good fortune, prosperity, and well-being” for some various Black ethnic communities (“Countries and Their Cultures”, 2014).
“Food etiquette in South Africa is mostly westernized, with some of its own idiosyncrasies. For instance, the popular braai (barbeque) is another occasion where you can use your hands. In rural areas, traditional stew and mealie pap are also eaten with the hands. Etiquette is particularly important to understand as well while eating certain foods and visiting another’s home. For example, one must use their right hand only, rolling the pap into a ball with your fingers, and then dipping it into the stew to eat" (“South African Food Etiquette”, 2014).
According to Pamela Ramushu (2014) and to "South African Food Etiquette" (2014), if you are invited to dine at the home of South Africans or share a braai with them, it is good etiquette to take a box of chocolates or a bunch of flowers, or a small gift as a token of appreciation” (“South African Food Etiquette”, 2014).
Many other cultures within South Africa that are Muslim or Hindu celebrate significant holidays as well. For example, during the “Muslim holiday Ramadan, after sunset, friends and family gather to enjoy dinner or “Eid al-Fitr”, which might include rice, dates, and a variety of spiced dishes. Hindus celebrate Diwali or “Festival of Lights” and on this day eat a small portion of lamb, chicken, or fish with beans or lentils. Their festive dishes often contain up to fifteen different spices and are accompanied by bread” (“Food in Every Culture”, 2014).
Within the various African cultures food is also a way to welcome guests and is culturally important to many other ceremonial occasions that vary between religious, ethnic, and racial groups. For example, “the gift and provision of food, centering on the ritual slaughtering of livestock, are central to all rites of passage and notable occasions in some black communities. Slaughtering and the brewing of traditional cereal beer are essential in securing the participation and goodwill of the ancestors who are considered the guardians of good fortune, prosperity, and well-being” for some various Black ethnic communities (“Countries and Their Cultures”, 2014).
“Food etiquette in South Africa is mostly westernized, with some of its own idiosyncrasies. For instance, the popular braai (barbeque) is another occasion where you can use your hands. In rural areas, traditional stew and mealie pap are also eaten with the hands. Etiquette is particularly important to understand as well while eating certain foods and visiting another’s home. For example, one must use their right hand only, rolling the pap into a ball with your fingers, and then dipping it into the stew to eat" (“South African Food Etiquette”, 2014).
According to Pamela Ramushu (2014) and to "South African Food Etiquette" (2014), if you are invited to dine at the home of South Africans or share a braai with them, it is good etiquette to take a box of chocolates or a bunch of flowers, or a small gift as a token of appreciation” (“South African Food Etiquette”, 2014).