We have collected the most interesting traditions in the world.
The concept of “barbecue” covers various ways of cooking: on the grill, on fire, in an earthen pit and a clay oven.
In South America, Africa, Asia there are regional differences and special traditions of barbecue. CNN editors spoke about the most colourful and atmospheric customs barbecues in different countries of the world.
Braai, South Africa
Braai is a South African kind of picnic where you meet with friends and family and cook outdoors juicy steaks, sausages, chicken skewers, pork ribs, grilled vegetables and many other dishes.
Asado, Argentina
According to Argentine chef Guillermo pernot, a perfect asado – is a sweet pork and beef sausage, thymus gland of a calf, and black pudding. Also when cooking meat asado should be used coarse sea salt and chimichurri, which consists of parsley, garlic, vinegar and chili peppers.
Yakitori, Japan
Yakitori is a small chicken skewers, planted not on the usual skewers and bamboo sticks. The meat is fried over charcoal, served with salt or sauce, tare. In the form of yakitori can be cooked not only chicken, but also beef, pork, vegetables or seafood.
The Churrasco, Brazil
Churascaria special Brazilian restaurant where meat is served in the format of churrasco – that is, in unlimited quantities. Serve the meat the waiters will stop only when the visitor asks about it. At the same time, to meat dishes guests can enjoy a variety of salads, pickles, vegetables, bread and other snacks.
Lechon, Philippines
If the Philippines say a big and important feast on the table there is a rich Lechon – spit-roast or bake a whole pig. Recipes lechona in each region of the Philippines differ, but in any case, the dish remains tasty, spicy, oily and hot.
Tandur, India
Tandoor – meat is cooked in a special oven-a Dutch oven tandoor. In ancient times, many Asian Nations roamed and cooked in pits on the coals. The tradition has evolved, and food began to cook in cauldrons of clay tandoors.
Thus prepared, for example, the famous Indian chicken tandoori, which is marinated in yogurt and spices and served with pitas and rice.
Mongolian BBQ, Taiwan
Mongolian barbecue in Taiwan consists of a combination of chopped meat, noodles and vegetables, quickly cooked over a flat circular metal surface. Culinary appliances was formed under the influence of Japanese Teppanyaki and Chinese stir fry.
Lovo, Fiji
Traditional BBQ in the Fiji Islands, is cooking in an earth oven Lovo. To cook pork, chicken, vegetables or seafood, wrapped in the leaves of the plant Taro or banana leaves and within two to three hours baked on hot stones.
Mind, Samoa
On the eve of the traditional Sunday feast of the people of Samoa, caught fresh fish, slaughtered pigs, collect Taro leaves, breadfruit, and split coconuts. Coconut cream, onion, lemon juice and cream here in preparing the main dish palusami, and wrapped in Taro leaves fish or fried meat as a side dish.
Gogigui, Korea
Traditional Korean barbecue is grilled sliced pork, beef, chicken and rice. Also on the table should stand in a traditional Korean alcoholic drink soju liqueur, vaguely reminiscent of sake.
The Pachamanka, Peru
During harvest and during religious festivals, the Peruvians having a pachamanka – a barbecue, reminiscent of Lovo in Fiji. Here, too, dig a pit in the ground for cooking food using hot stones. Bake in Peru potatoes, corn, beans, and marinated meat, wrapped in banana leaves.
