Following the cooking style of Barbecue, the documentary visits different countries to look at how the culture of cooking over an open fire differs from place to place.
Global – As the opening scene unfolds, an unmistakable South African voice started explaining how black South Africans enjoy Shisanyama. The picture becomes clearer and you see three South African men braaing in a garage.
Food documentaries usually focus on the globally popular cuisines like Italian or French cooking styles. Barbecue, a one and a half-hour documentary on the art of Barbecue showcases the different ways meat is cooked over a fire. It has many names in different cultures, from Shishanyama and Braai in South Africa to Grilling in America, Barbecue in Australia and Yakitori in Japan.
The first ten minutes of Barbecue focuses on the cooking method South Africans live for, the braai / shisanyama! A contrast between how black and white South Africans both embraced their love of cooking meat over a fire brings people together. It shows how men use the cooking method to socialise or to earn an income.
The documentary then moves on to look at Japan’s love of Yakitori, and one of the famous chefs discusses how he thinks it is in all our DNA; the love of cooking over an open fire, together. In total, they focus on twelve different countries and cultures.
If you are a foodie and have a love of food-related content, this documentary will make you proudly South African, but also, you will learn so much more about other cultures and how they cook their meat.
Take a look at the trailer below. You will find the documentary on Netflix.