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South Africa: delicious grilled
People thrive on land in South Africa, due to factors such as climate, culture, and the formation of a unique food specialties. In Africa, the origin of spices and vegetables, fruits and more diverse varieties, so the ancient form mixed with many kinds of food cooking methods for meat mostly used baked, then curry, milkshakes, tomato juice and other cream mix production methods. Generally, South Africans like cooking capture prey meat, such as elk, deer row, pot roast venison, rabbit meat and steamed ostrich meat. Lamb or pork cut into Quartet massive meat into the apricot, followed by meat arrived at the stick, light a fire in the outdoor slow-roasted. Served with polenta, grilled the meat, the taste is very unique.
The barbecue has been deeply loved by the people of South Africa. Material in a sausage, pork and beef, adding a variety of spices including cardamom, fennel, cloves, garlic together and slow-roasted lamb chops, steak on the grill, with thick polenta special onion sauce, called the delicious world.
South African cuisine diet structure is relatively simple, less particular about the flavoring, try to keep the original flavor of the raw material. Ostrich meat, ostrich eggs and wild boar are the most common game in South African cuisine. Ostrich approach braised, fried, fried and grilled. The most common is a selection of South Africa homemade pickled pink braised system, medium sweet and salty. Ostrich eggs than the fist two or three times, eggshell thickness of about 5 mm, suitable for pickled. The eight ingredients Select onions, mushrooms, ham, guests can choose the right ingredients according to personal preference, roll up and eat cooked ostrich shells. Wild boar prepared with onions, tender and creamy. In addition, crocodile meat, grilled lobster and fried shrimp are also quite distinctive.
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