>you guys dont cook meat, you just spice it with dung and dry it in the sun or under your
>saddle. Or throw a burning tyre round the neck of a kudu.
They then export it to the UK where Harrods charge over £50 per kilo. Kudu biltong accompanied by a cold Windhoek Export is one of life's supreme pleasures.
I consider myself pretty good at BBQ (Southern Africa braai training) but I have to concentrate and take a scientific approach. Our afrikaner friends just seemed to throw stuff on, go grab a beer or two and still get perfect results.
A couple of years ago, a bunch of friends from Texas stayed with us for a weekend while they were in the UK. They'd brought a friend with them who was a chef from New Orleans. Best damn BBQ and cajun I've ever tasted.
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