Auld Lang Syne!
“May old acquaintance be forgot and never brought to mind!” Happy 2015, fellow foodies!
We sincerely hope that the New Year is finding you well and healthy! I’m not sure what your new resolutions are for the coming 365, but I know for some of you it might be as simple as trying to be more adventurous. We would like you to consider the food you eat as a place you could easily be more adventurous! So much can happen in the course of a year, we are looking forward to what this one brings us all.
THE DINNER: Kicking off 2015 with the usual Brovsky bang, we wanted to pick a country that a little eclectic and fun. A very dear friend of mine has recently started seeing a gentleman from South Africa and she is currently visiting there to meet his family and see his home. I was excited about this and when I read up on native cuisine, I found that the nation is known as “rainbow cuisine” because it is so varied and spectacularly different from other African nations. There’s Cape Cuisine (seafood based), Indian Cuisine (which is like their neighbors across the Indian ocean), Indigenous Cookery (native people’s cuisine, much like other African nations surrounding it), Settler’s Cookery (which is British and Greek and French all rolled into one as it’s from the nation’s rulers over the years). It’s basically everything, but in that way it’s completely unique.
We settled on Boerewors Sausage which is traditionally served on buns or rolls with either stone ground mustard and fried onions or fire roasted tomatoes. Traditionally this sausage is put on the BBQ, but can also be fried. Each farmer’s wife has a coveted and family guarded recipe for their “wors” and it’s something of an unspoken running contest on who makes the best one in the town.
Boerewors Sausage Recipe: http://africhef.com/Boerewors-Recipe.html
OVERALL COUNTRY SCORE:
Ease of prep and cooking: TWO STARS out of five this Dinner! (But could easily be more like four)
Alright, so this one is tricky to rate difficulty. We did not case our sausage, as we do not have a sausage casing machine- so our ease of cooking was very minimal. We pan fried the sausage as opposed to BBQing due to the lack of casing. All that taken into account, we realize that if you were to case these puppies, it’ll significantly up the difficulty points. Overall, this meal was a 30 min love song to ease and prep.
Best dish of all time scale: ONE star out of five for Dinner.
Heartbreaking is the word I would use to describe this country’s meal. It had so much potential and so much going for it- you just wanted to root for everything to turn out as a wonderful masterpiece in act four. It did. not. It was horrible. In fact, it was agreed upon that this was the worst meal that we have shared on this adventure. It has won itself the lowest rating on our blog so far (yes, even lower than the three stars we gave the empanadas from Guatemala). And in retrospect, I almost want to give it no stars. It was that bad. I loved the texture of the meat mixture. I loved the crispy crust it made from frying. It smelled like heaven! The nail in the coffin was that the recipe called for TWO TABLESPOONS of salt. And it was like being a deer and running up to those salt licks on the trees… it was sooooo bad. We even used our usual low sodium bacon and meats because we really aren’t big salt people in Brovskyland. I was heartbroken and disappointed. We agreed that if we were to ever attempt this one again (which we are NOT keen on doing), we would completely eliminate all salt. Not even a pinch.
That sour taste left lingering on our pallets, we needed to get out of that hemisphere all together. We are getting away fro the continent of Africa and will be making our way to Bolivia next week to cook up what we hope will be a resounding victory… fingers crossed anyhow.
Currently drinking lots of water to get rid of that salt!!!
– L & K