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Following the trend of my other thread's here is the next in the exciting saga of spam!
er i mean fun activities!:ninja:
So let me introduce you all to the wonderful world of South African Cuisine ( I'm sure Dodge will show me have much i have screwed this up by :shifty: )
Here are some of our local foods!
Basically it is dried meat, usually Kudu or Ostrich.
Quite a bit of history behind this piece. It is basically spice, mince meat and a custard topping.
Bobotie - Wikipedia, the free encyclopedia
BOEREWORSWikipediaBoerewors was probably invented about 200 years ago in the former Cape Colony. It is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually coriander seed, black pepper, nutmeg, cloves and allspice). The sausage is preserved with salt and vinegar, and packed in sausage casings.
I think the English might like these, it is a roll filled with curry!
Similar to biltong except with sausage.
FRIKKEDALKOEKSUSTERFrikkadel is a traditional Afrikaner dish comprising deep-fried meat balls prepared with onion, bread, eggs and spices.
A syrup covered plait shaped doughnut fried in oil.
MELK TERTWikipediaIt is a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.
A kind of porridge made from mealies. It is cheap and can be easily flavoured!
Pap (food) - Wikipedia, the free encyclopedia
A sew cooked in a three legged pot, it can be a combination of many foods, especially rice, potatoes and meat.
PICTUREWikipediamutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled. Of Cape Malay origin.
TOMATO BREDIEWikipediaA South African stew, normally made with mutton, is cooked for a very long time, and its seasonings include cinnamon, cardamom, ginger and cloves as well as chili. It is of Dutch origin. "Bredie" is the Afrikaans word for "stew".
VETKOEKWikipediaIt is dough deep-fried and either filled with cooked mince or spread with syrup. It is thought to have its origins in Oliebollen, which go back to the time of the migration period.
There are some of our many national foods, hoped you learned something!
Looking forward to seeing what you guys have!:yes:
Oh and if it doesn't have this.....
It isn't a South African product.
Hope you guys enjoyed this!
Damn interesting, young SilverMane. Theres some nosh there that would certainly go down well in the UK for example, even as fast food. I am partial to Biltong myself, and would like to try some Bunny Chow among other delicacies.
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The only thing that is special in my area of New York is the Grape Pie.
I've never seen them anywhere else than Naples, NY, and they're tasty.
I don't think I need to explain what's in a grape Pie.:sleep:
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Silvermane got it all right. You should also know in South Africa, we have no B.B.Q ... we have Braais. Some may say its the same thing,,, meat being cooked over a fire... but its not. For one we still use wood and coal(most of us anyway) but BBQs are often cooked using gas... gas=bad.
We also use different spices... we don't just cook burgers like some... we cook boerewors and steak!!
just some more input... those that have South African friends will be familiar with the braai... and many will agree that it is superior :shifty:
The deliciousness that is black pudding. Mmm...congealed pigs blood.
Haggis, for those who don't know is made from "sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour."
And it tastes absolutely brilliant, especially with neeps and tatties (turnip and potatoes for foreigners).
Revenge is a dish best served with mayonnaise and those little cheesy things on sticks.
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