You can celebrate your very own Braai at home too. In case you are not able to grill on an open fire/on charcoal: The South African recipies can be cooked on normal restaurants grills. Many of the necessary ingredients are available on German markets, for others there is good alternatives.
Granted, the South African grill classic Boerewors is very hard to get in Germany, however, professional cooks should not have a hard time making this sausage themselves. The typical Cape-fish Kingklip, on the other hand, should be very easy to get for chefs in Germany, but you can always substitute it with cod or other white fish with a strong flesh. Also to be found among German food services is South African beef and wild meat like ostrich, Kudu or springbok. The same goes for spices like the Johannesburg-Zulu spice or sauce "Mama Africa's" as well as South Africa's popular Chutney "Mrs H. S. Ball's - Original Recipe Chutney" in bottles.
German chefs are supported by the South Africa wine information (WOSA) with the cookbook "Cape Wine Braai Masters". This book includes very personified favorite recipies by Cape Wine Masters, of all the nature-loving cellar masters in South Africa. Not only are they exceptionally gifted winemakers, but also very nature-loving masters on the grill. Furthermore, WOSA still has plenty of good ideas for meals that were exclusively invented just for this style of cooking.
Long story short: The very aromatic and highly exotic Braai-meals will make your guests feel like they are on a summer vacation in South Africa. Furthermore, if you serve a South African wine with many colors, its wonderful aromas and exotic taste will enhance the freshness of the whole meal - and then your guests will enjoy their night for sure. (red.yoopress)
|Barbecue like South Africa's winemakers Part I: Braai - to light up your guests|