Saturday, April 13, 2013

Amasi, also known as maas



 very culture has its favourite lactophile microorganism. Russians swear on the one that makes their ryazhenka. In Southern Africa, they trust fermenting their milk to the Lactococcus lactis, namely its subspecies cremoris. It makes something between English buttermilk and Russian kefir, called amasi in Zulu or maas in Afrikaans.

Manzini market




No, this is not your twee Sunday bazaar in a picture-perfect Tuscan village, it's a market in Swaziland's largest city, Manzini.










Thursday, April 4, 2013

South African braai

T
he Afrikaans for barbeque, braai comes from the Dutch word braden, to fry.  Afrikaners seem to like to skip consonants like that, maybe because they are to busy chewing on their grilled steaks.

By all accounts, barbequing must be the oldest way of cooking, common across tongues and nations. What makes Argentinian asado, Russian shashlyk and different is what kind of meat ad what marinades you use.

In South Africa, we have come across a lot of local game: mostly  various antelopes and ostriches. Naturally, we bught the meat in supermarkets, as we would be too chicken shit to shoot them ourselves. One delicacy to look out for is bosveld schilpadden ("jungle turtles"), despite their name are made of liver mince wrapped caul.

Another local specialty to indulge in is boerewors, "peasant's sausage", which can be made of any meat (read the label) but is always distinctly flavoured with coriander and nutmeg. It is a rather long coil, often enough for two.