Although cooking meat on open fire in the open air is the oldest cooking way that humanity has known since the discovery of fire, many cultures in the world have been unique in its way and rituals that distinguish it from others.
The roots of what is known today as barbecue or “Barbakio” are due to the indigenous population of the two Americans, and it was linked to the culture of the Andes Mountains with spiritual rituals, and other traditions tell stories about its association with steadfastness as in the Korean barbecue, and in South Africa the grill emerged as a symbol of resistance and unity.
How does the barbecue turn into a weather to enjoy?
In his book “Black Smoke: African Americans and barbecue history in the United States”, the cooking historian, Adrian Miller, recounts the history of barbecue as a way to stay among the indigenous American population (Tino) when Spanish colonialism tried to eliminate them, and few of them escaped with a group of African rebel slaves “Maron” and settled together in Jamaica’s hills.
The people of Tino had their distinctive cooking habits, so they were seasoned and dug a hole in the ground filled with sweet pepper wood, and they buried the marinated meat so that the European colonists did not discover them, as sweet pepperwood does not make much smoke.
With Western expansion in 1803 -or what is now known as the United States -many original tribes were brought with African slaves, slaves merged into the cultural practices of the indigenous people and mastered the culture of barbecue.
Throughout the colonial history and the pre -American civil war, slaves settled mainly in the south, and they gathered during their vacations after the completion of the agricultural work to grill the meat, and they used to dig a trench in the ground in which the fire was lit using a type of solid wood, and after the wood turns into hot charcoal, the meat is placed on the fire, as it was wiping the meat sometimes with a sauce marinated with red pepper and perhaps some other spices, just as some other spices The Maron slaves did in Jamaica, but this time it is not to prevent their prisoners from finding them, but because this method does not require much fuel, and most importantly it was a delicious meal.
And because the barbecue is based on gatherings and communication with others, it found approval among the elites, the wealthy and the owners of the slaves in the south, and the prominent figures in the American political scene came to him during the polling seasons to gain political support, yet it remained linked to slavery, especially as it requires a great effort, as the chefs of these activities were from black slaves who were forced to prepare it, prepare it and present it, Slaves 1863 Al -Black remained in local communities to hold barbecue parties.
During the twenties of the twentieth century to its seventies, millions of African Americans left the south in search of a better life and settled in cities such as Chicago, Cleveland, and Canas City, Los Angeles and New York and took with them the recipes of barbecues and their southern heritage and developed their special season The sacred summer rituals.
A symbol of resistance and unity in South Africa
The word “Bray” in the African language refers to grilled meat, but the meaning is much deeper than just a delicious meal, as the grill has emerged as a symbol of resistance and unity and the consolidation of social ties during the years of apartheid, and blacks in South Africa resorted to those who were excluded from public parks and beaches, to the arenas of their homes and towns where they continued to celebrate their culture and traditions, while they ignited fire Coal for meat, fish and chicken skewers.
In 1995, after the end of the apartheid system and the election of Nelson Mandela, the first black president of South Africa, the country witnessed a new era of unity, and to commemorate this transformation, on September 23, an official national holiday dedicated to barbecue parties and known as the “Heritage Day”, where people from all layers of society meet about barbecue and food sharing, and barbecue became a common practice in occasions, holidays and gatherings It is spread in public places, kiosks and towns.
The Andean barbecue … religious rituals
In all parts of the Andes Mountains, the population was gathering in the seasons of agriculture and harvesting around “Bathamanka”, which is a traditional method of cooking, dating back to the pre-Inca culture (the most important civilizations in South America 1400-1533), and it includes laying meat with potatoes and a mixture of vegetables and bananas in an underground hole lined with hot stones with fire and then covers the hole with stones and grass, and leaves the components It ripens for about 40 minutes.
According to this tradition, senior society offers sacrifices of grilled food, coca and corn leaves to Balashamama (the Earth’s mother) for gratitude for its goodness or to receive special blessings from their gods, and after completion people celebrate food, dance and music, which enhances societal ties and respect for nature.
These rituals are still present until now, especially in the Peruvian state, and the most prominent event has become on all occasions such as wedding and social events that include family, neighbors and friends, gather around Bathamanka and share their stories and the history of their family, which sometimes dates back to this old tradition.
Korean barbecue … a life necessity
In South Korea, the meat was rare throughout the country’s history, and if it is available to the general public, it would be tough and poor, which requires seasoning or gathering to make it more soft, along with sauces rich in garlic, ginger and soybeans that enable them to enjoy eating it.
As the country turned into a tremendous economic power and the provision of meat, the barbecue became the most popular food in Korea and turned into a kind of luxury and pleasure, and what distinguishes the Korean barbecue “Gogi Ghoul” is that the meat is placed on a gas grill or charcoal that mediates the table so that the barbecue can come from their seats.
Thus, the tradition of barbecue reflects a unique history and culture, until the development and a global language that goes beyond the borders and cultures, people gather around its delicious smells exchanging stories and immunizing unforgettable memories, even if its names differ from the spoilers of Asadu in Argentina to the Japanese Japanese, Indian Tandoori, and Al -Zarb in Jordan and Mangal in Türkiye.