Barbecue, often considered an American tradition, has a rich and diverse history spanning across the globe. While the U.S. is renowned for its backyard and park gatherings filled with sauce-slathered meats, other countries boast equally impressive and culturally rich barbecue traditions. From South Africa's braai to Japan's yakitori, the barbecue is a universal culinary experience, transcending borders and bringing people together.
South Africa's Braai
In South Africa, the braai (Afrikaans for "barbecue") is more than just a cooking method—it's a national pastime. This tradition unites friends and family over grilled cuts of steak, sausage, and chicken sosaties (skewers). The braai is a symbol of social cohesion, cutting across racial and socioeconomic lines. In townships, shisa nyama (“burn meat” in Zulu) venues elevate the braai experience with on-site butchers, cooks, drinks, and DJs. Chicago native and model Unique Love recalls her first shisa nyama in Cape Town's Mzoli's Meat, describing it as a comforting community experience.
Argentina's Asado
Argentina's asado ("barbecue") is a weekly social event, deeply embedded in the culture. Known for being one of the top consumers of beef, Argentinians gather to enjoy various meats, including pork and beef sausages, sweetbreads, intestines, and blood sausages. Guillermo Pernot, chef-partner of Cuba Libre Restaurant & Rum Bar, advises using coarse salt and chimichurri—a sauce of parsley, garlic, oregano, vinegar, and chili flakes—for the best asado experience.
Japan's Yakitori
Yakitori, a Japanese favorite, consists of chicken pieces skewered on bamboo sticks and grilled over charcoal. Variations include different chicken parts like skin (towikawa) and thigh meat with leeks (negima). Yakitori has expanded to include other grilled, skewered foods such as vegetables, seafood, pork, and beef. Travel blogger Tanya Spaulding recommends enjoying yakitori from street vendors or cooking it over a shichirin (a small charcoal grill) at a traditional setting.
Brazil's Churrasco
Churrasco, the Brazilian barbecue, is famous for its endless supply of grilled meats served at churrascarias. Unlike Argentina's meat-heavy asados, Brazilian barbecues offer a variety of sides, including fresh salads, pasta salads, and pickles. Dan Clarke, director of RealWorld Holidays, notes that Brazilian churrasco provides better options for vegetarians compared to its Argentine counterpart.
Philippines' Lechon
Lechon, or spit-roasted pig, is a beloved dish in the Philippines, often considered the national dish. The island of Cebu is renowned for its exceptional lechon. Every June 24, Balayan, Philippines, celebrates Parada ng Lechon (Parade of Spit-Roast Pig), featuring blessed lechons paraded through the streets in elaborate costumes.
India's Tandoor
Tandoori cuisine, synonymous with Indian barbecue, involves cooking food in a tandoor, a clay oven. Tandoori chicken, naan bread, and various meats are cooked under high-heat charcoal, resulting in flavorful dishes. Chef Manjit Gill, from ITC Hotels, highlights the tandoor's origins in Central Asia and its introduction to India in the late 1940s.
Taiwan's Mongolian BBQ
Despite its name, Mongolian barbecue originated in Taiwan in the 1950s, influenced by Japanese teppanyaki and Chinese stir-fry. It involves quickly cooking sliced meat, noodles, and vegetables on a flat metal surface. Travel enthusiast Erin Yang emphasizes the popularity of beef and lamb, especially in northern China, where meat is heavily seasoned with chili powder, cumin seeds, and salt.
Fiji's Lovo
Fiji's barbecue tradition, lovo, involves cooking food in an earth oven. Hot stones are placed in a ground opening, with ingredients like pork, chicken, vegetables, and seafood wrapped in taro or banana leaves and placed on the stones. The slow cooking process, lasting 2-3 hours, culminates in a savory feast.
Samoa's Umu
Similar to Fiji's lovo, Samoa's umu involves underground cooking. Young men prepare the umu by catching fish or slaughtering a pig, gathering taro leaves and breadfruit, and cracking open coconuts for the palusami, a dish of coconut cream wrapped in taro leaves. The preparation is a communal activity, enhancing the traditional Sunday feast.
Korean Peninsula's Gogigui
Korean BBQ, or gogigui, is a favorite both in Korea and internationally. It involves grilling sliced beef, pork, and chicken at the table, accompanied by banchan (side dishes) and rice. "Masterchef Korea" finalist Diane Sooyeon Kang suggests cooking thin slices of meat quickly on high heat. Jessica Mehta, who lived in Korea, recommends pairing Korean BBQ with soju, a clear liquor similar to sake.
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Source: CNN
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