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Cook-and-Lunch session #102 (South African)

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Date/Time
Date(s) - 24/10/2018
09:30 - 13:00

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 Heita!

South Africa is a land of diverse flavors, from the highlands to the savannahs.  The combination of indigenous African population and centuries of immigration has given this country one of the world’s most exciting and varied cuisines.

When:  Wednesday, October 24th, starting at 9.30am till about 1.00pm thereabouts

Where:  Marelie’s home in Ludwigshafen (address will be provided to those attending)

What:   We will be tasting some “Boerewors” (pork sausages) typical of a South African Braai.  The word braai comes from the word braaivleis, which is Afrikaans for roasted meat.  Braai means “barbecue” and vleis means “meat.”  The word is pronounced “bry” and although it originated with the Afrikaans, the word and social custom has been adopted by many ethnic cultures within Southern Africa.  Marelie found a butcher near her home who would be making this for us!

Our menu also includes “Bobotie” (pronounced boo-boor-tea), considered South Africa’s national dish.  It is a mix of flavors, with fruit, curry and spice in a comforting meaty bake.  To accompany it we have a typical tomato-and-cucumber sambal salad.  Our meal ends on a sweet note with the decadent “Malvapoeding“.

There is space for 10 participants.

Faeimm Tang

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