The most colorful traditions of barbecue around the world
The term "barbecue" covers the various ways of cooking: grilled on a fire in an earthen pit and clay oven.
In South America, Africa, Asia, there are regional differences and special traditions of barbecue. Editors have told CNN about the most colorful and atmospheric barbecue traditions in different countries around the world.
Braay, South Africa
Braay - a kind of South African picnic, where there are friends and relatives and prepared outdoors juicy steaks, sausages, chicken skewers, pork ribs, fried vegetables and many other dishes.
According to the Argentine Chef Guillermo Pernot, perfect asado - a sweet pork and beef sausage, calf thymus and krovyanka. Also, when cooking meat asado be used and coarse salt chimichurri sauce, which consists of parsley, garlic, vinegar and chili peppers.
Yakitori - chicken skewers are small, planted not usual for us skewers, and bamboo sticks. Such meat fried over coals supplied with salt or tare sauce. In a yakitori it can be prepared not only chicken, but beef, pork, and vegetables or seafood.
Churaskeriya - special Brazilian restaurant where meat is served in churasko format - that is, in unlimited quantities. Serve meat waiters will stop only when the visitor asks himself about this. At the same time, meat dishes the restaurant guests can enjoy a variety of salads, pickles, vegetables, bread and other snacks.
If the Philippines celebrate a great and important festival on the table there is a rich lechon - roasted on a spit or in the oven whole pig. Recipes lechona in every region of the Philippines is different, but in any case the dish is delicious, spicy, bold and hot.
Tandoor - a meat cooked in a special oven, tandoor roasting pan. In ancient times, many Asian nations roamed and cooked in pits on the coals. The tradition was improved, and began to prepare the food in earthen cauldrons tandyrs.
Thus prepared, for example, the famous Indian tandoori chicken, which is marinated in yogurt and spices and fed with wheat and rice cakes.
Mongolian BBQ, Taiwan
Mongolian barbecue in Taiwan comprises a combination of chopped meat, noodles and vegetables, quickly cooked on a flat circular metal surface. Culinary Technology was formed under the influence of the Japanese Tepanyaki and Chinese stir frying.
Traditional barbecue in the Fiji Islands - is cooking in the earth oven Lovo. To cook pork, chicken, vegetables or seafood, they are wrapped in taro leaves or plants in banana leaves, and within two or three hours, baked on hot stones.
On the eve of the traditional Sunday Samoan feast residents caught fresh fish, slaughter pigs, collect taro leaves, breadfruit and coconuts split. Coconut cream, onions, lemon juice and cream are cooked main dish Palouse, and wrapped in taro leaves fried fish or meat as a side dish.
Traditional Korean barbecue - a fried sliced pork, beef, chicken and rice. Also on the table should be a traditional Korean alcoholic drink soju - liquor, vaguely reminiscent of sake.
At harvest time and during religious holidays Peruvians arrange pachamanku - BBQ resembling Lovo in Fiji. Here, too, dug a hole in the ground and cooking using hot stones. Bake in Peru, potatoes, corn, beans and marinated meat wrapped with banana leaves.