Milk Street Television Season 2 Episode 11 South African BBQ

In season 2, episode 11 of Milk Street Television, host Christopher Kimball takes viewers on a culinary adventure to South Africa. The episode is titled South African BBQ, and it explores the diverse flavors and techniques of South African barbecuing.

The episode begins with Kimball explaining the difference between traditional American barbecue and South African barbecue, also known as braai. Braai involves slow-cooking meat over an open flame, but unlike traditional American barbecue, there are no low-and-slow cooking techniques. Instead, South Africans cook meat quickly over hot coals for a smoky flavor and crispy crust.

The first recipe featured in the episode is for a classic boerewors sausage, a popular South African BBQ staple. Kimball shows viewers how to make the sausage from scratch using lamb and beef combined with spices like coriander, nutmeg, and cloves. He also demonstrates how to cook the sausage over the open flame of a braai, charred and crispy on the outside and juicy on the inside.

Next, viewers are taken to the Cape Malay region of South Africa for a chicken sosatie recipe. This dish features marinated chicken skewers cooked over hot coals and served with a sweet apricot chutney. Kimball explains that the unique flavor profile of the sosatie comes from the spices added to the marinade, including turmeric, cumin, and ginger.

The episode also features a recipe for peri-peri chicken, a fiery South African favorite. Peri-peri is a chili pepper commonly used in South African cuisine, and Kimball demonstrates how to make a spicy marinade using peri-peri peppers, garlic, and lemon juice. The chicken is then grilled over the open flame of a braai until charred and tender.

For a vegetarian option, the episode includes a recipe for braaied butternut and feta salad. This dish features roasted butternut squash tossed with tangy feta cheese, fresh mint, and a spicy harissa dressing. Kimball shows viewers how to achieve the perfect grilled butternut squash by cooking it over high heat until it has a charred crust and tender interior.

The episode concludes with a recipe for South African braai broodjies, a toasted sandwich filled with cheese, tomato, and onion. Kimball explains that this popular snack is a staple at South African barbecues and shows viewers how to make the perfect braai broodjie by toasting it over the open flame of a braai until the cheese is melted and the bread is crispy.

Throughout the episode, Kimball also shares insights into South African cuisine and culture, including the influence of Dutch, Indian, and Malaysian flavors in South African cuisine. He also highlights the importance of braai culture in South Africa, where barbecuing is not just a way of cooking meat, but a social activity that brings friends and family together.

Overall, South African BBQ is a mouth-watering episode of Milk Street Television that showcases the unique flavors and techniques of South African barbecuing. From classic boerewors to fiery peri-peri chicken, this episode offers plenty of inspiration for anyone looking to spice up their barbecue game.