A German’s wife’s tales

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.

 

Here the Knödellen are already prepared, ready for cooking. They go into a pot of hot water (not boiling). If the consistency is right, they should not disintegrate in water and should rise once cooked through.

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.

 

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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.

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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.

Danke ;-/

 

 

4 comments

    1. Hi Gladys, they tend to eat a lot of bread! But also a lot of pork e.g. sausages. Curry sausage on chips (Curry Wurst und Pommes) is a common street food. But so are bagels. For breakfast they are known to eat quite well, even salty foods like ham and cheese. Some families eat generously for lunch and quite light for dinner (they like to class their meals as hot or cold – say a cold dinner meal would consist of bread, yogurt and fruits. Their favourite soft cold drink is apple juice mixed with sparkling water. Thanks for your interest. I must say,I quite like your cuisine. I’ll def try the chicken.

  1. This is so interesting! I always wonder how European diet is different from Americans.
    My husband likes the adobo (chicken marinated in soy sauce and garlic) and rice and there’s a leftover, I make fried rice in the morning and fry the leftover meat. Yummy!

  2. Hey Gladys, I’m def making your adobo this weekend, thanks for the recipe 🙂
    The fried rice breakfast is so popular in Thailand and Vietnam, I tried it when I was there. In my country we also eat leftovers for breakfast, just depends on families. As a kid when visiting our grandparents, we used to eat anything from the day before- yummy! Looks like we have some similarities there 😉

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