The cat is out of the bag
I’m married to a German gentleman, who fell for my many imperfections and still decided to embark on this journey with me. With my roots stemming from the bottom of mount Kilimanjaro and his from the Bavarian woods, we couldn’t have anticipated the union we’ve created today. Being no strangers to living away from home, we both respect and appreciate different cultures and the richness that it brings to life.
A food tale
You’re probably accustomed to most stereotypes about the Germans and as a German’s wife, I can vouch for most of them. Yes it’s true that we are perpetually punctual, we plan ahead for at least a year and that practicality is our Godfather. But in the end of the day, there are no exceptions when it comes to food. Whoever said that ‘a way to a man’s heart is through his stomach’, definitely got that ball in the net. As a mega-food-fan, I’ll dish out a little story about my man’s traditional food.
Schweinebraten und Kartoffelknödel
The famous North vs South anomalies exist in Germany too, ranging from food specialities to dialects. I will naturally share the southern traditions as this is where my inherited family is from.
Schweinebraten und Kartoffelknödel or best translated as roast pork with potatoes, is one of the speciality dishes from Bavaria. I made this dish last Sunday, with help from Mika and at last minute, I used my phone-a-friend lifeline to confirm cooking specifics with my super talented mother in law.
On the periphery, roast pork with potatoes sounds just like a normal dish. However, you wouldn’t believe the science that goes into making the potato dish. It’s quite a palaver! The potato has to be fluffy enough, contain ‘x’ amount of water etc etc. If you are not familiar with the Bavarian Knödel, it is made from a mixture of 1/4 cooked and 3/4 raw potatoes. The raw potato is grated until a mash consistency is obtained. All the extra water from the mashed potatoes has to be wrung out by hand. It’s quite a workout actually.
For the roast pork meat, the Bavarians like to add dark beer during cooking. Traditionally, the dish is served with Sauerkraut or Blaukraut. Kraut means cabbage in German. So you can either serve it with green or red cabbage. PS. You’ll just have to excuse my shaky pictures. That is another tradition by the way, once the food is served, you have to dig in fairly quickly and eat it while it’s hot.
To wash it all down, a glass of Weizen Bier. It’s a brew especially from Bavaria. They do not export this beer outside Germany so it is quite a delicacy to have it in France. My hubby was on cloud nine.
As for me, I love trying out dishes from different parts of the world. If you fancy making this hearty family meal, I’d be happy to share my mother in law’s recipe. Otherwise, I hope that you won’t have trouble deciphering this dish on the menu next time you are in Germany. Feel free to dish out your experiences on the comments.