4-8 五花八门的南非烹饪（在线收听）

The Eclectic¹ South African Cuisine²

As we can see, coming from a multi cultural melting pot, the word "eclectic" best describes South African cuisine. It originated in the Cape³ and has been influenced by African, Indian, Asian, Oriental and European culinary⁴ traditions, both from days gone by and current times. The most influential culinary tradition is probably that of the Malay⁵ people, whose unique contributions are characterised by the art of seasoning⁶, ranging from hot chillies to nutmeg⁷, cinnamon⁸ and cloves⁹. South Africa's long and varied coastline supplies people with an astonishing amount and variety of seafood; it's fertile soils and wonderful climate work together to produce an enormous range of agricultural products; and the chequered¹⁰ history has endowed¹¹ it with a population with such diverse cultural backgrounds, that fusion¹² is hardly seen anywhere else.

Its seafood is legendary, and is best sampled¹³ at one of the West Coast's open air restaurants -- not much more than simple shelters on the beach. As well as mussels¹⁴, fish stew, grilled¹⁵ fish and lobster, you may be offered pickled fish a well loved dish that you'll also find in some traditional Cape Malay restaurants.

Nowhere is the multicultural cuisine more apparent than at a typical South African braai (barbecue). Yes, there is an awesome amount of meat, most notably the very Afrikaner boerewors farmers' sausage, but there will almost certainly be sosaties¹⁶ too.

Another speciality, which you will almost certainly be invited to sample if you stay at a game¹⁷ lodge, is potjie (pronounced poy-key). This is a layered stew cooked over an open fire in a three legged cast-iron¹⁸ pot. Another, more usual, sort of stew is the bredie which really is just like any other stew, unless it's made with water flowers, of course. These delicate little plants (not water lilies, or lotuses) grow in seasonal wetlands and are harvested by wading, waist deep into the freezing water, of course they only grow in winter. They are a particular delicacy and it's worth the icy dip.

注释:

1.eclectic [e5lektik] a. （从不同风格或方法、系统中）兼收并蓄的

2.cuisine [kwi(:)5zi:n] n. 烹饪，烹饪术，菜肴

3.theCape（南非）开普省，旧译好望角（省）

4.culinary [5kQlinEri] a. 烹饪的，厨房的

5.Malay [mE5lei] a. 马来人的，马来文化的

6.season [5si:zn] vt. 给……调味

7.nutmeg [5nQtme^] n.  [植] 肉豆蔻

8.cinnamon [5sinEmEn] n. 肉桂，桂皮香料

9.clove [klEuv] n. 丁香

10.chequered [5tFekEd] a. 盛衰无常的，多样化的

11.endow [in5dau] vt. 给予，赋予

12.fusion [5fju:VEn] n. 熔合，合并

13.sample [5sAmpl] vt. 品尝，试尝，体验

14.mussel [5mQsl] n.  [动] 贻贝，淡菜

15.grill [^ril] vt. （在烤架等上面）烤炙

16.sosaties，一道南非美食。切成块的羊肉，在葱、蒜、辣椒、咖喱叶和罗望子果汁中浸泡一夜，用扦串住，然后或煎或烤。

17.game [^eim] a. 猎物（或野味）的

18.cast-iron [kB:st5 aiEn] a. 铸铁制的

五花八门的南非烹饪

正如我们所知，南非的烹饪源自多种文化大熔炉，用“五花八门”来形容再恰当不过了。它发源于开普省，古往今来一直受到非洲、印度、亚洲、东方和欧洲烹饪传统的影响。而影响最大的可能是马来人的烹饪传统，其独特的贡献就在于它的调味艺术，各种调味品，从辣椒到豆蔻、肉桂、丁香一应俱全。南非漫长且多样的海岸线为人们提供了极丰富的种类繁多的海产品；其肥沃的土壤和适宜的气候又有利于产出品种极多的农产品；而它盛衰无常的历史使得该国人口文化背景极为多样化，这种融合是任何别处都罕见的。

南非的海味闻名遐迩，最佳的品尝地点是西海岸任意一个露天排档餐馆--简单到只是在海滩上搭个棚子而已。除了贝类、炖鱼、烤鱼及龙虾，你还可以吃到腌鱼--一道深受喜爱的菜，这道菜你也可以在一些传统的开普马来餐馆吃到。

典型的南非烧烤最明显地表现出其多元文化的烹饪。是的，肉量之大令人瞠目。最有名的就是南非布尔人的boerewors（农家香肠），当然也少不了sosaties。

另外一道特色菜是potjie（发音poy?key），如果你在野味旅社住宿就肯定会获邀一尝。它是用架在盆火上的三足铸铁锅分层炖制的一道菜。另外有种比较家常的炖菜就是bredie，其实它跟别的炖菜没什么两样，不过它是用一种水生的开花植物入菜。这些娇嫩的小植物（不是睡莲，也不是荷花）生长在季节性湿地上，收获时得在冰冷的深及腰部的水中水采摘，当然它们仅在冬天才生长。味道特美，为此而下冰冷的水也是值得的。