The rich melting pot of indigenous, European and Asian culinary traditions have shaped and defined South Africa's diverse cuisine highlighted by the communal braai where a variety of meats and seafood are cooked over an open fire. It's often said that food travels, and this is true with South African cuisine enriched by diverse influences throughout its history. In a lavish dinner at The Split in BGC, the South African Table Grape Industry (SATI) showcased the many flavors of the Rainbow Nation while sharing the stories of the people and communities behind South African table grapes.
One of the world's celebrated grape growing countries and the top five largest exporter of grapes, South Africa Table Grape Industry (SATI) expands its reach to the Philippine market as it introduces its world-class harvest to the local media and retailers with a festive feast of South African flavors at The Split. The evening highlighted the celebrated "braai" tradition or cooking with wood or charcoal. More than just a cooking method, "braai" is a communal experience centered on a feast prepared with fire. From curry and salads to a savory medley of beef, chicken and seafood cooked over an open pit with wood and charcoal masterfully recreated by Executive Chef Kalel Chan of The Split, the evening offered an insightful peek at the vibrant and diverse cultures from the southern tip of the continent complemented by real stories from the communities behind the one of the world's largest exporter of grapes.
