wheresmybackpack every week gives us something to look out for to photograph.
This week it is FOOD precious food!
When you are back packing or touring you are always in a hurry when looking after yourself when it comes to food!
In 2010 my sister and I went in a group to Zimbabwe.
The first morning we stopped to have a quick brekky.
Me, quickly eating a bun and drinking some milk.
Breakfast time was very important because you won’t get anything extra before late at dinner time.
One evening we had dinner in the Boma. Traditional food was served!
One evening we had a traditional “braai“.
The last day of the tour on our way back to South Africa we bought each a toasted sandwich.
(This is money they use in Botswana.)
The word braai (plural braais) is Afrikaans for “barbecue” or “grill” and is a social custom in South Africa, Botswana,Namibia, Lesotho, Zimbabwe and Zambia. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds. The word vleis is Afrikaans for “meat”.
The word has been adopted by English-speaking South Africans and can be regarded as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when describing the cooking equipment, such as agrill. The traditions around a braai can be considerably different from a barbecue, however, even if the method of food preparation is very similar.
While wood formerly was the most widely-used braai fuel, in modern times the use of charcoal and briquettes have increased due to their convenience, as with barbecues elsewhere in the world. There has however been a renewed interest in the use of wood after the South African government started with its invasive plant species removal programme. An important distinction between a braai and a barbecue used to be that it was fairly uncommon for a braai to use gas rather than an open flame. However, over the last few years, mainly for the sake of the convenience it offers, many households own a gas braai together with a wood or charcoal braai. Of course open flames remain the favourite for braais away from home.