Slow Travel and Food and Travel Blog for Trips to Savor
As a tour guide in South Africa, I got to know the country's cuisine well. From simple country fare to gourmet menus in Johannesburg, Durban and Cape Town. South African cuisine is diverse and unique.
They have many names: in Bavaria, they are known as undressed or undressed. In Franconia they are called Küchle or Kiachla. In Austria they are called Bauernkrapfen. In the Franconian-Swabian and Tyrolean regions they are also known as Knieküchle or Knieküchle. What is meant is the same. They are lard pastries.
Torrone is white nougat from Italy. The Arabs invented this specialty. They brought the white nougat with nuts to Spain. There it is called turrón. There are different types of nougat that are produced in many European countries today.
Mühlviertel wasp nests are a specialty from the border regions of Upper Austria. You can feel the influence of the Bohemian cuisine with its pastries. There are several versions of how to prepare the wasp nests. You can find the recipes here.
We enjoyed Portuguese fish specialties on our trip through the Alentejo. Fish was on our menu in every restaurant on this trip on the fishing path through the Alentejo. There was dogfish soup in Evora. Eel stew then awaited us in Cais Palafítico. Açorda de Marisco we ate in Sines.
Native American bread is also called Navajo Fry Bread. It is served with sweet or savory ingredients. Cooking with just a few ingredients is so easy.
Eating like in South Africa, that's what I wanted for a long time. Every now and then I feel a longing for the countries that I have traveled to in my life. Habits build up and friendships are made that last for years. You get to know restaurants and dishes that keep tempting you.
I first encountered the one-pot recipe Potjiekos from South Africa on my early travels through Africa. Potjiekos are simple stew dishes. This food goes back to the Voortrekkers, who traveled through the country with their heavy ox carts.
Mushroom ravioli recipes for Italian cooking at home. Porcini ravioli with garlic butter sauce is one of the mushroom ravioli recipes that we have been cooking as a quick lunch since we enjoyed traveling to Italy.
This Chakalaka recipe in its current form probably originated in the kitchens of the townships and mining settlements in and around Johannesburg in South Africa. The dish is still quite new. It is said that it originated in the hostels where the men in the townships lived.
