Sanchoch every slip to taste
Fashionable word "safari" (Translated from the Sauhili language – "the trip", "travel") In most cases, it means the stage of real hunting. Like any art, this performance reflects life – and the tourist-hunter imagines himself with primitive earfed, the fate of the tribe depends on the success.
True, the action is played out by strict rules, in the allotted places, in the right season, with an experienced conductor who has a license, and the main acting person instead of weapons is engaged in photo and video equipment. In short, hunting in such a form is entertainment, it is not a means of mining food, unlike our ancestors and some contemporaries who are forced to go to the hunting path.
But getting prey – half the way, it still needs to be brought to a responding (in the literal sense of the word). For many centuries of the hunting fishery, a whole genre of culinary and gastronomic creativity was formed, the subject of which is called short and excitation – game.
In total, in Africa, there are more than one hundred animals in which, in principle, you can hunt. Most popular – dozen-one and a half, out of them "big five" – elephant, lion, rhino, leopard and buffalo. Less Pafosna, but much more accessible hunting for antelope, which is a lot of varieties. East Africa became perhaps the most visited part of the continent largely due to its relatively affordable animal world.
Primitive relationship with the surrounding nature for food for every day are aimed at solving several main tasks: get harder and more, save longer, prepare large food volumes.
Quite often for greater preservation of pair meat in the field conditions of the carcass of any animal here are separated here, not fresh, t. E. without removing the skin. Pieces of meat with plates of skins look not very aesthetic, but in this way the meat is actually kept better. There are more versatile means of combating natural damage production – for example, it is possible to shift it with certain herbs.
As a rule, diot meat is dry. In modern conditions, there are several opportunities to minimize this disadvantage, at the same time seeking new taste shades, for example, lubricate the portion pieces of the same antelope with bacon fat or shifting them with thin bacon of the Bacon himself and to anal with spices in red wine or wine vinegar. Course.
However, the Africans have long come up with a regional way to improve harsh meat of their prey – they are soaked it in coconut milk or boiled in a coconut pulp extract.
In modern restaurants, a chef use some combination of two previous ways – poured the game with a mixture of red wine and sour cream. Soften wild meat and bananas. Banana puree often serves as the basis for vegetable stew, which, in turn, use both an independent dish, and as a garnish to meat.
Worldwide is known to culinary reception with the baking of the feathery ditch or fish, a foolish thick layer of clay. In this case, the process of pre-processing is simplified (it is not necessary to sharpen a bird or to consider fishcouche, but it is still necessary to gut it), moreover, the product itself does not dry during the preparation. Kenyan chefs were peculiarly interpreted and improved this technology – they dense meat pieces with a dough, into which a large amount of salt and spices knead, bake almost until readiness, then break the test shell and bring the dish to the desired condition, often watered it with wine.
Approximately the same reception is used when the fish is baked on coal, wrapped in the leaves of a banana. And completely unexpectedly for the European view of the same fish in the same banana leaves. boiled! Explain the meaning of this procedure is easy, but you have to think about the Africans managed before us.
I mention baked on coal meat, we usually mean some kind of auxiliary device like a spit or grill grill. But our ancestors-hunters began with simpler solutions that were preserved in Kenya and to this day: the meat is spared and spices are laid out on hot corners and covered with them. With such a technology, it is important that the pieces of meat are large enough, otherwise there will be nothing.
The most unexpected for those who are far from any hunt and, therefore, game, is found already on the table. As a rule, such meat is accompanied by sweet berry or fruit sauces. And the rule is truly universally. Our domestic coarse before the feed is usually generously squeezed by cranberry or lingonberry jam, the Austrians love to water their game cherry sauce, and East Africans are often preparing their peanut butter sauces.
Can argue, consider whether the termites, locust and their close relatives. Regardless of our reasoning on this issue, the technology of their preparation is simple and unchanged for thousands of years. First, insects are scalded and dried, then removed limbs and wings, who have, and on slow fire is frying in its own juice, embalmed to taste. Functionally this delicacy approximately corresponds to our seeds.
Masai has always lived on East African expanses – state shepherds and cattle workers, centuries distinguishing their not very fat flocks of cows of the local breed in the same routes, not too paying attention to the state border between Kenia and Tanzania. The non-marketable trade type of the livestock is not least due to the fact that for Masaev the amount is more important than quality – in the sense that their social status is largely determined by the number of their own herds. Marry, for example, you can only having a certain number of cows. Partly, therefore, they are not fond of their beef, which would mean a reduction in the livestock, but they regularly consume milk and dairy products made by local recipes. So, to obtain the local cheese, a certain semblance of prostrochi is mixed with the blood of the cow, the desired amount of which is adjusted from the cervical animal, after which the hole is closed with disinfecting non-fading from fresh manure and send the feed back to the herd.
As a concomitant drink in East Africa, homemade beer, at least technologically, these liquids of varying degrees of transparency are close to beer. The initial raw material is also different depending on the climatic conditions of the particular area – various cereals, bananas, other tropical fruits and even honey. The experience of many generations has taught local residents to collect some fruits at that time when natural enzymes appear that facilitate subsequent fermentation. In this case, it is enough to dump such fruits into a container with water and after a couple of days it turns out quite black "beer". In addition to people, local animals received the same historical experience. It has long been known that, for example, Kenyan wild elephants, having fallen into a certain season of fruits with enzymes, make an impression of a healthy ledge and become especially dangerous to the population. The climatic features of East Africa led to the extreme popularity of a kind of cocktail – a 50 percent mixture of ordinary beer with a lemonade or a similar refreshmental drink, including different colas. In the tropics, such a cocktail is perfectly quenched thirst and is well tolerated by the body, being completely low alcohol.
But in general, it is not at all necessary so scrupulously to follow the scenario of the standard African safari, looking forwarding to the long-awaited prey in Kutya the shadow of the dried baobab. In these parts there are special restaurants for tourists, where you can try the meat of zebra or giraffe, crocodile, ostrich and other exotic, to drink all this familiar with drinks, after which, looking towards the shrouded legends and clouds of Kilimanjaro squat, reread something From Ernest Hemingway. Not by chance a great male writer loved these places so much, because the main theme of his work was always a struggle against circumstances and overcoming themselves.