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** South Africa, at least for those who have met its white expats, is perceived to be all about the ''braai'' ("barbecue" or "cookout"[[note]]Read UsefulNotes/CuisinesInAmerica for why you should never call a ''braai'' a "barbecue" around an American Southerner if you value your time or your ears.[[/note]] sums it up, but to a native Sed Efrrrrikan it is almost a religion, hedged about with ritual and formality). If it can be burnt on a braai, a South African will eat it. South Africa also gives the world ''biltong'', best thought of as air-dried vinegar-cured jerky or pemmican, ideally based on exotic native lifeforms. And then there's ''mealiepap'', i.e. the ''pap'' we talked about earlier (a native African element).
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** South Africa, at least for those who have met its white expats, is perceived to be all about the ''braai'' ("barbecue" or "cookout"[[note]]Read UsefulNotes/CuisinesInAmerica for why you should never call a ''braai'' a "barbecue" around an American Southerner if you value your time or your ears.[[/note]] sums it up, but to a native Sed Efrrrrikan it is almost a religion, hedged about with ritual and formality). If it can be burnt on a braai, a South African (any South African, White, Black, Coloured, Asian, what have you) will eat it. South Africa also gives the world ''biltong'', best thought of as air-dried vinegar-cured jerky or pemmican, ideally based on exotic native lifeforms. And then there's ''mealiepap'', i.e. the ''pap'' we talked about earlier (a native African element).
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** Wisconsin: Sausage, beer, cheese. Basically just German cuisine really--except that the local beef products (mainly hamburgers and steaks) are also top quality.
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** Wisconsin: Sausage, beer, cheese. Basically just German cuisine really--except that the local beef products (mainly hamburgers hamburgers--traditionally made with butter and caramelized onion--and steaks) are also top quality.
