Moe’s Original BBQ: A South, West, South Movement
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Three “Bama Boys,” or men from Alabama, founded Moe’s Original BBQ. None of them are named Larry or Curly, but there is definitely a Moe in the big picture.
When Mike Fernandez, Ben Gilbert, and Jeff Kennedy discovered their common interests included BBQ, a spark ignited. Soon after in 1988, Mike learned the art of roasting meats from Tuscaloosa, Ala.’s “it” man of BBQ: Moses Day. From ol'Moe, the “Bama Boys” learned well, giving birth to Moe’s Original BBQ.
So from Alabama to the Rocky Mountains they traveled, ending up in Vail, Colo. with BBQ skills in tow. In 2001, their perfected style of fruitwood-smoked meats hit with two sauces, ten Southern style sides, and desserts in a relaxed atmosphere where you can lick your fingers or even smack your lips. It took off.
By 2007, after opening several locations in Colorado, they opened in Orange Beach, Ala. Then came Birmingham, in 2008, followed by six other Alabama locations, leading up to the 2011 Atlanta, Ga. Sandwiched between Atlantic Station and Georgia Tech, Moe’s Original BBQ offers a casual environment with a full bar and the kind of BBQ that will, as the Southerners say, "make you wanna slap somebody!”
In the Southeast, where the pig rules the pit, the ribs and pulled pork at Moe’s are moist and bursting with flavor. And while that sounds nice, it’s really what sets Moe’s Original BBQ apart from even some of the more higher end restaurants that often braise the meat, finish on the grill, and in the process, the meat eventually loses all of its flavor. But not at Moe’s...the meat there is so moist and flavorful that you may not want to include any sauce at all. And that includes the tender, succulent, smoky tasting chicken, the chicken wings, and even the slices of turkey breast.
As for the sides, the cornbread is buttered and grilled to nearly resemble a piece of cake. There’s “make you wanna slap yo momma” baked macaroni and cheese, collard greens, black eyed peas, in addition to the six to 10 daily sides served daily (out of a pool of about 50) that might include (if you’re lucky) a buttery sweet potato casserole with crunchy corn flake topping. But the definite must-have, either while there or for take home, is the banana pudding.
And for fried chicken fans, it’s not simply Friday at Moe’s Original BBQ, but “Fried Chicken FryDay.” Once again, we’re talking flavorful meat with a crispy, not too heavy texture. It’s the perfect accompaniment to a table full of delicious BBQ and Southern style sides!
Your Guide to Eating Vegan at Moe’s Southwest Grill
We’ve known for a while that Moe’s Southwest Grill offers fresh, delicious food and has tons of vegan options, but we just found out that it placed first in a popular Harris Interactive poll! The poll named Moe’s the most popular brand selling Mexican-inspired food, unseating Chipotle, which held the throne from 2013 to 2015.
Familiarity, quality, and “purchase consideration” were among the categories that the poll considered for the “Brand of the Year” title.
Congratulations to the Tex-Mex chain! To celebrate, here’s a how-to guide for ordering vegan at Moe’s:
Moe’s vegetarian burrito is served in a flour or whole-grain tortilla and stuffed with rice, beans, handmade guacamole, and shredded lettuce. To make it vegan, hold the cheese and sour cream. You also have the option of adding grilled onions, bell peppers, and/or mushrooms.
Order the meat-free burrito bowl the same way as the Art Vandalay burrito (above) to achieve perfect happiness.
Choose the organic tofu as your protein, and hold the cheese.
This fresh salad is meat-free and features chopped romaine lettuce, beans, salsa, cucumbers, and black olives. Simply hold the cheese and replace the ranch dressing with the vegan Fat-Free Salsa Vinaigrette or Southwest Vinaigrette.
Moe’s features what it calls “stacks,” which means that your filling is stacked between two crunchy corn shells wrapped in a grilled flour or whole-grain tortilla. Choose the organic tofu as your protein, and hold the cheese. Add other fillings as you like.
This taco is meat-free and packed with black beans, salsa, handmade guacamole, and shredded lettuce. Simply hold the cheese and sour cream or replace them with grilled veggies and/or chopped cucumbers.
At Maurice’s Piggie Park, we love our Southern Gold® BBQ Sauce, the original secret recipe that started a South Carolina BBQ tradition. Our sweet, tangy mustard-based Southern Gold® sauce is preservative-free, gluten-free and has no fat or cholesterol. We pit-cook many of our meats with our unique secret heirloom recipe, Maurice’s Southern Gold® BBQ Sauce. But we do want to accommodate our customers who would rather add a sauce themselves – so please ask!
We offer a variety of BBQ Sauces to add on to our meats:
- Maurice’s Southern Gold® (Original, Spicy, Honey, and Hickory)
- Maurice’s Hickory Red
- Maurice’s Hot
Pit-cooked BBQ Meats that may be requested at time of order with no sauce or an alternate sauce:
Pit-cooked BBQ Meats basted with Maurice’s Southern Gold® sauce:
Our barbeque is served from freshly chopped pit-cooked pork hams and is coated with Southern Gold® BBQ Sauce when prepared for your sandwich or plate. We do offer our BBQ Pork WITHOUT sauce at request if available, so please request this at time of order. Our tender Beef Brisket is slow pit-cooked over hickory coals with a special spice rub, but no barbeque sauce, so this is a great option for our non-sauce fans – please request no additional sauce to be added to your brisket! Our pork ribs and barbecued chicken are basted with sauce on the pit to lock in the moist juicy flavor of the meats.
Alabama Style BBQ
If y’all love southern soul food, then you’ll love our Alabama style, pit fired barbeque. Ask for it “Bama Style,” and you’ll get a taste of what makes our BBQ unique! Our meats are smoked fresh daily, cooked low and slow for a melt in your mouth experience.
We don’t just have delicious meats, Moe’s Original BBQ uses only choice ingredients in all of our made from scratch side dishes, sauces, and rubs for an “all things southern” BBQ experience. In addition to fantastic food, Moe’s offers an assortment of Colorado craft beers.
Moe’s offers a soulful and vibrant sports bar and grill experience, providing a fun, family-friendly experience for everyone. Our Englewood location features 8 lanes of bowling, billiards tables, and an arcade, so kids of all ages can enjoy.
Have us cater your event and we’ll bring the best BBQ in Denver. Our catering services manager can have food delivered, or we can bring our food truck to cater your special event!
Follow us on Twitter and Facebook to see our daily specials and seasonal sides.
Welcome to Moe's!
From the second you walk into a Moe's, you'll notice there's something different. You actually feel welcomed. Ever since our employees at the first location in Atlanta, GA in the year 2000 shouted "Welcome to Moe's!" &ndash which probably scared the bejesus out of those first guests &ndash that phrase has embodied our entire culture. Everybody is welcome at Moe's. Except, of course, fugitives.
But who is Moe? Is he some random guy with a magical recipe for killer southwestern food? Nah, although that does sound like a cool dude. Moe's actually stands for Musicians Outlaws and Entertainers, which is why music is more than background noise to us. And we're not just talking about some trendy song or band. We're all about the pioneers. The ones who made more than music they made memories. Our hand-selected playlist is filled with the amazing artists who left this world too early since these legends changed the musical landscape and continue to inspire guitar slingers, lyrical poets and a new generation of pioneers.
Moe&rsquos stands for Musicians Outlaws and Entertainers.
Wondering where the Outlaw comes in to play? Well, we're not corporate, stodgy or pretentious like the others. In fact, we celebrate originality, starting with our guests who can create whatever they're craving with our 20+ fresh ingredients. And this creative spirit carries through everything we do.
And the Entertainers? Our menu names, such as Earmuffs, Wrong Doug and Alright Alright Alright are inspired by pop-culture. Things that made us laugh our asses off. And speaking of which, laughter is the best when it's shared with good company. That's why we've made it a mission to create days like Moe Monday and Cinco de Moe's &trade for you and your friends, family and possibly even co-workers to hang and have killer food. That's just how we roll.
After 17 years of rockin' and rollin', we're now serving the most awesome Southwest fare at more than 700 locations in the U.S. and abroad. And our bold southwest flavor goes beyond our restaurant walls and can be found in Walmart, Kroger and BJs Warehouses across the country.
Looks like that email is already registered. It’s okay, we all forget things. But the good thing is, you’re in. High-five.
Something went wrong. Don’t fret. Take your time and give it a go again. It’s worth it.
Woohoo! You did it. You’re now in the cooler than cool club, where you get a first look at new menu items, access to deals and a whole lot of other awesome stuff.
Southern Barbecue Sauce
The barbecue sauces of the deep South have a tangy flavor that makes them pop out on anything they're added to. Our recipe has a distinctive flavor thanks to the lemon juice and Tabasco.
While this tomato and vinegar-based sauce is perfect for pork, use it on all meats and poultry.
Let cool off before using. Keep in the fridge for up to 5 days.
5. Juane from Peru Amazon Jungle
Peru has the second largest portion of the Amazon rainforest which makes up 60% of the country. As a result, food from the Amazon jungle features prominently in Peruvian cuisine.
One of the most popular South American dishes from the Peruvian Amazon jungle is the Juane.
This South American food consists of a bowl of rice filled with chicken, boiled egg, black olives, and spices.
All the ingredients are wrapped up in bijao leaves (which look like banana leaves) and are plants from the jungle. It is then boiled in clay pots and served with the leaves.
There are usually 3 ingredients to barbecue—meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions.
The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork.  (In Texas, beef is more common, especially brisket.)
The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking. Hot smoking is when meat is cooked with a wood fire, over indirect heat, at temperatures 120-180 °F (50-80 °C), and smoke cooking (the method used in barbecue) is cooking over indirect fire at higher temperatures, often in the range of 250°F (121°C) ±50°F (±28°C). The long, slow cooking process can take up to 18 hours, and leaves the meat tender and juicy.  
Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue.   
The second ingredient in barbecue is the wood used to smoke the meat. Since the wood smoke flavors the food, the type of wood used influences the process. Different woods impart different flavors, so the regional availability of various woods for smoking defines the taste of the region's barbecue.
- Hard woods such as hickory, mesquite and various varieties of oak impart a strong smoke flavor. , alder, pecan and fruit woods such as apple, pear, and cherry impart a milder, sweeter taste.
Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry. More exotic smoke-generating ingredients can be found in some recipes grapevine adds a sweet flavor, and sassafras, a major flavor in root beer, adds its distinctive taste to the smoke.
The last, and in many cases optional, ingredient is the barbecue sauce. There are no constants, with sauces running the gamut from clear, peppered vinegars to thick, sweet, tomato and molasses sauces to mustard-based barbecue sauces, which themselves range from mild to painfully spicy.
The sauce may be used as a marinade before cooking, applied during cooking, after cooking, or used as a table sauce. An alternate form of barbecue sauce is dry rub, a mixture of salt and spices applied to the meat before cooking. 
The origins of American barbecue date back to colonial times, with the first recorded mention in 1672  and George Washington mentions attending a "barbicue" in Alexandria, Virginia, in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it. 
The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico and Central Florida, and on the east by the Atlantic Ocean.
While barbecue is found outside of this region, the 14 core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there. 
Barbecue in its current form came from the South, where cooks learned to slow-roast tough cuts of meat over fire pits to make them tender.
These humble beginnings are still reflected in the many barbecue restaurants that are operated out of "hole-in-the-wall" (or "dive") locations the "rib joint" is the purest expression of this. Many of these will have irregular hours, and remain open only until all of a day's ribs are sold they may shut down for a month at a time as the proprietor goes on vacation. Despite these unusual traits, rib joints often have a fiercely loyal clientele. 
Barbecue is strongly associated with Southern cooking and culture due to its long history and evolution in the region.
Indian corn cribs, predecessors to Southern barbecue, were described during the Hernando de Soto expedition in southwest Georgia, and were still around when English settlers arrived two centuries later.
Early usage of the word "barbecue", derived from Spanish barbacoa, meant "to preserve (meat) by drying or slowly roasting" the meaning became closer to that of its modern usage as a specific cooking technique by the time Georgia was colonized. 
Today, barbecue has come to embody cultural ideals of communal recreation and faithfulness in certain areas. These ideals were historically important in farming and frontier regions throughout the South and parts of the Midwest with influences from the South.  As such, due to the strong cultural associations that it holds, barbecue has attained an important position in America's culinary tradition.
Parts of the Midwest also incorporate their own styles of barbecue into their culinary traditions. For example, in Kansas City, barbecue entails a wide variety of meats, sweet and thick sauces, dry rubs, and sliced beef brisket. Kansas City barbecue is a result of the region’s history, a combination of cooking techniques brought to the city by freed slaves and the Texas cattle drives during the late 19th century, leading to the development of the region's distinctive barbecue style. 
Barbecue as a cultural tradition spread from the South and was incorporated into several Midwestern regions such as western Missouri. Variations of these ideals by region are reflected in the great diversity of barbecue styles and traditions within the United States.
Barbecue has been a staple of American culture, especially Southern American culture, since colonial times. As it emerged over years many traditions have become prevalent in the United States. Barbecue remains one of the most traditional foods in the United States. While many festive foods, such as roasted turkey or ham, are usually served on particular days or holidays, barbecue can be served on any day. Barbecue is often served on the Fourth of July however, it is not only confined to that day. Barbecues tend to bring people together and serve as a bonding experience at any time of the year. It brings people back to their roots, providing a cooking experience that is often an escape from civilization and closer to nature.  Barbecues are traditionally held outside. They could be small informal gatherings with a few people in a backyard or a formal event that could last all day, typically held for larger numbers of people. Barbecue has been a tradition in the United States beginning with Native Americans. As author Andrew Warnes states, "its mythology of savagery and freedom, of pleasure, masculinity and strength" is part of what makes barbecues so popular to date.  By the 19th century, barbecues became one of the main forms of United States public celebration, especially in celebration of 4 July. 
As barbecues continued to be held through the times of U.S. expansion the traditions began to migrate with the people. Today, barbecues held in different regions of the country vary in cuisine but the cuisines all hold the same concept of cooking outside and over a fire.  Barbecues today have taken on new meaning yet again with the emergence of competitive barbecue. Competitive barbecue competitions are held throughout the country in which people will compete by cooking barbecue and having it judged by the events judges. The constraints of what one may barbecue and the qualities that are judged vary by competition. Usually, competitions are held in big open areas where spectators will be admitted as well and barbecue is served to all.  
The pig, the essential ingredient to most barbecue, became a fundamental part of Southern cuisine in the 18th century because it requires little maintenance and more efficiently converts feed to meat (six times quicker than beef cattle).  As a result of the prevalence of hogs in the South, the pig became synonymous with Southern culture and barbecue.
The pig symbolizing Southern culture began as a result of its value as an economic commodity. By 1860, hogs and southern livestock were valued at double the cotton crop, at a price of half a billion dollars.  The majority of pigs were raised by residents of the South and pigs contributed considerably to the economic well-being of many Southerners.
Pigs and barbecue were not only valuable economically but for barbecues "scores of hog" were set aside for large gatherings, often used for political rallies, church events, and harvest festival celebrations. 
Barbecues have been a part of American history and tradition as early as the first Independence Day celebration.  In the early years, Independence Day was celebrated as a formal gathering, in which civic ideals were reinforced. The traditions of Independence Day moved across the country as settlers traveled to western territories.
By the 19th century, the role of barbecue in public celebration and political events increased significantly, becoming prominent in the South and the Midwest. 
While the wide variety of barbecue styles makes it difficult to break them down into regions, there are four major styles commonly referenced, the Carolinas and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork, and represent the later evolution of the original Deep South barbecue.
Pork is the most common meat used, followed by beef and veal, often with chicken or turkey in addition. Lamb and mutton are found in some areas, such as Owensboro, Kentucky (International Bar-B-Q Festival), and some regions will add other meats.  
Carolina barbecue is pork, served pulled, shredded, or chopped, but sometimes sliced. It may also be rubbed with a spice mixture before smoking and mopped with a spice and vinegar liquid during smoking. It is probably the oldest form of American barbecue. The wood used is usually a hardwood such as oak or hickory.
Two styles predominate in different parts of North Carolina. Eastern North Carolina barbecue is normally made by the use of the "whole hog", where the entire pig is barbecued and the meat from all parts of the pig are chopped and mixed together.
Eastern North Carolina barbecue uses a thin sauce made of vinegar and spices (often simply cayenne pepper).
Western North Carolina barbecue is made from only the pork shoulder, which is mainly dark meat, and uses a vinegar-based sauce that includes the addition of varying amounts of tomato. Western North Carolina barbecue is also known as Piedmont style or mainly Lexington style barbecue, after the town of Lexington, North Carolina, home to many barbecue restaurants and a large barbecue festival, the Lexington Barbecue Festival.   
South Carolina has its own distinct sauce. Throughout the Columbia to Charleston corridor, barbecue is characterized by the use of a yellow Carolina Gold sauce, made from a mixture of yellow mustard, vinegar, brown sugar and other spices. 
Kansas City Edit
Barbecue was brought to Kansas City, Missouri by Memphian Henry Perry. Despite these origins, the Kansas City style is characterized by a wide variety in meat, particularly including beef, pork, and lamb and a strong emphasis on the signature ingredient, the sauce and the french fries.
The meat is smoked with a dry rub, and the sauce served as a table sauce. Kansas City barbecue is rubbed with spices, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce,  which is an integral part of KC-style barbecue.
Major Kansas City-area barbecue restaurants include Arthur Bryant's, which is descended directly from Perry's establishment and Gates Bar-B-Q, notably spicier than other KC-style sauces with primary seasonings being cumin and celery salt.
Memphis barbecue is primarily two different dishes: ribs, which come "wet" or "dry", and barbecue sandwiches. Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. Barbecue sandwiches in Memphis are typically pulled pork (that is shredded by hand and not chopped with a blade) served on a simple bun and topped with barbecue sauce, and coleslaw.
Of note is the willingness of Memphians to put this pulled pork on many non-traditional dishes, creating such dishes as barbecue salad, barbecue spaghetti, barbecue pizza, or barbecue nachos.  
There are four generally recognized regional styles of barbecue in Texas:
- East Texas style—essentially Southern barbecue, found in many urban areas
- Central Texas "meat market style"—which originated in the butcher shops of German and Czech immigrants to the region
- West Texas "cowboy style"—involving direct cooking over mesquite and using goat and mutton as well as beef
- South Texas barbacoa—in which the head of a cow is cooked (originally underground) 
Alabama is known for its smoked chicken which is traditionally served with Alabama white sauce,  a mayonnaise-based sauce including vinegar, black pepper, and other spices. The sauce was created by Bob Gibson in Decatur, Alabama during the 1920s and served at the restaurant bearing his name, Big Bob Gibson’s Barbecue.  Chicken is first smoked in the pit and then coated or dunked in the white sauce. The sauce is also served at the table where it is eaten on a variety of other foods. 
The original use of buried cooking in barbecue pits in North America was done by the Native Americans for thousands of years, including by the tribes of California. In the late 18th and early 19th centuries eras, when the territory became Spanish Las Californias and then Mexican Alta California, the Missions and ranchos of California had large cattle herds for hides and tallow use and export. At the end of the culling and leather tanning season large pit barbecues cooked the remaining meat. In the early days of California statehood after 1850 the Californios continued the outdoor cooking tradition for fiestas.
In California, the Santa Maria-style barbecue, which originated in the Central Coast region, is best known for its tri-tip beef rump, sometimes cut into steaks, which is grilled over a pit of red oak, and simply seasoned with salt and garlic. Versions made in towed trailers are frequently seen at farmers markets.  It is often served with pinto beans, pico de gallo salsa, and tortillas.
The cooking customs of the indigenous peoples of Polynesia became the traditional Hawaiian luau of the Native Hawaiians. It was brought to international attention by 20th-century tourism to the islands.
The Korean immigrant community  heavily influenced the development of the Hawaiian barbecue tradition. Serving barbecued meat, slathered in sweet garlic teriyaki sauce,  over bowls of steamed vegetables and rice is common in both Hawaiian and Korean barbecue cuisines. Interpretations of bulgogi and bibimbap, recreated with local Hawaiian ingredients like pineapple and spam, can be found in many Hawaiian barbecue menus. 
L&L Hawaii Barbecue, a franchise restaurant chain from Honolulu Hawaii, serves traditional Hawaii barbecue nationwide. Their staple dish is a Hawaiian plate lunch, which includes rice, macaroni salad, and a hot meat entree. 
St. Louis Edit
A staple of barbecuing in St. Louis is pork steak,  which is sliced from the shoulder of the pig. Although now considered a part of the Midwest, Missouri was originally settled primarily by Southerners from Kentucky, Virginia, and Tennessee.
These original settlers brought a strong barbecue tradition and even though successive waves of later, primarily German and Scandinavian, immigration obscured much of the state's Southern roots, the Southern influences persisted, especially throughout the Little Dixie enclave of central Missouri (connecting the Kansas City and St. Louis barbecue traditions). [ citation needed ]
St. Louis style barbecue sauce is characterized by its mildly sweet, tart, and spicy taste and tomato base. Unlike most other prominent barbecue sauces, the St. Louis style variety doesn't contain liquid smoke. 
Other states Edit
Other regions of the core barbecue states tend to be influenced by neighboring styles, and often drawing from more than one region.
Southern barbecue is available outside of the core states, and there are some new variations. With less local tradition to draw on, restaurants often bring together eclectic mixes of things such as Carolina pulled pork and Texas brisket on the same menu, or add original creations or elements of other types of cuisine. 
There are many nationally and regionally sanctioned barbecue competitions. State organizations like the Florida BBQ Association  often list competitions taking place throughout the year. Visitors are invited to these contests, many of which hold judging classes where one can become a certified barbecue judge on site. 
There are hundreds of barbecue competitions every year, from small local affairs to large festivals that draw from all over the region. The American Royal World Championship contest,  with over 500 teams competing, is the largest in the United States.
Another major event is the Houston BBQ world championship contest in Texas.  In May, the Memphis World Championship Barbecue Cooking Contest is another, and there is a contest dedicated to sauces, the Diddy Wa Diddy National Barbecue Sauce Contest.  
The nonprofit Kansas City Barbeque Society, or KCBS, sanctions over 300 barbecue contests per year, in 44 different states. Despite the "Kansas City" name, the KCBS judges all styles of barbecue, broken down into classes for ribs, brisket, pork, and chicken. KCBS also hosts educational classes across the nation in improving barbecue techniques and barbecue judge certification. 
South African Heritage Day & A Few Traditional Recipes
South Africa today is celebrating it’s Heritage Day. This is one of the newly created Public Holidays in South Africa and South Africans all over the world celebrate ‘their cultural heritage and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people’. And we had a taste of South African heritage as we visited TRIBES, a South African Restaurant in the Mall of Emirates (MOE). I have written all about this in my previous post – TRIBES Celebrating South African Heritage Day!
TRIBES is celebrating South African Heritage Day from 21 September – 27 September, 2012. During this period of celebration, will be adding to their standard menu some traditional offerings like Biltong Bread, Beef Tripe Stew with Beans & Tomato served with Pap and Pan Fried Calf’s Liver served with Colcannon Mash.
Today, I’m sharing a few traditional South African Recipes that were shared by the Chef. Needless to say, these were also the ones which we had tasted! And also if you are not so adventurous you could simply adapt the preparation to whatever suits your palette.
TRIBES – The South African Restaurant
Authentic African Cuisine in a themed ambiance No Alcohol Kids welcome
Opening Hours: 10am – 11pm (weekdays) 10am- 12pm (weekends)
Location: Fashion Dome, Ground Floor, Mall of The Emirates (MOE)
Tel: +971 50 248 495 Or, you can visit their Website and Facebook Page
The menu offered at TRIBES is taken from the African continent since the Tribal era, influenced by the Spice Islands of the East, the French in the West, the Malay & Dutch in the South and the Arabic flavours of the North. The experience unfurls the moment one enters the restaurant and is greeted by the staff in their tribal language – Tawareq, Shona or Luhyia! Infact, every member of staff has been recruited from African tribes – Xosa, Nguni, Tawareq, Shona, Luhyia to provide the diner with an authentic African experience.
Beef Tripe Stew with White Beans and Tomato Sauce and served with Pap
Category – Main Meal Cuisine type – Traditional South African
Ingredients for Beef Tripe:
Beef Tripe – 500g
Turmeric powder – 20g
Onion – 100g
Garlic – 20g
Olive oil – 150ml
Carrot – 100g
Celery – 80g
Leek – 60g
Black pepper – 10g
Bay leaf – 1g
Thyme – 5g
Salt – 10g
Masala – 10g
White bean and tomato sauce – 250g
Method of Preparation of Beef Tripe
– Clean the tripe with salt and turmeric. Add to cold water and bring to boil
– Remove boiling water and wash again in cold water
– Fry the tripe in a pan with olive oil until golden, then add the onion and garlic and fry for 8 minutes
– When the onion is brown, add the carrot, celery, leek and herbs
– Add the remaining ingredients and slow braise the tripe for 1 ½ to 2 hours
Ingredients for White Bean Sauce:
White beans – 250g
Onions – 200g
Garlic – 40g
Tomato – 20g
Tomato paste – 20g
Rosemary – 8g
Thyme – 10g
Parsley – 15g
Oregano – 3g
Salt – 2g
Pepper – 2g
Olive oil – 100ml
Sugar – 10g
Water – 100ml
Method of Preparation of White Bean Sauce
– Bring the beans to boil and cook for 45 minutes. Do NOT discard the liquid
– Fry the onion, add garlic, thyme, rosemary and cook for 4-5 minutes
– Add sugar, tomato paste and fresh tomatoes cook for 10 – 15 minutes
– Add the cooked beans with the liquid with oregano, parsley, salt and pepper
– Cook for 30 – 40 minutes until the beans are soft
Method of Preparation of Pap
– Add the polenta meal to water and bring to boil. Whisk the mixture and simmer for 15 minutes
– Once the tripe is cooked, mix with the white bean and tomato sauce.
The Beef Tripe Stew and the Pap was served very dramatically on large oval trays. This was exactly the way, as Sipho, the Restaurant staff who was explaining all about the food, said how his Mum would have prepared back home. He was also telling us how in older times this was only for the menfolk who would tear up the intestines of their hunt!
To be honest, I didn’t quite enjoy the Tripe. Probably because I am not used to eating it. I also found the texture very hard. But the gravy consisting of white beans cooked in tomato sauce was quite tasty – I could make out that quite a few Masalas similar to Indian cooking had gone into it. However, this is a traditional dish from South African Cuisine and often eaten at dinner time as a stew with Pap, specially during winter. The Pap tasted a bit like unsalted Upma (an Indian dish made up of Semolina).
Pap, also known as mieliepap in South Africa, is a traditional porridge/polenta made from ground maize. Many traditional South African dishes include Pap. Pap can be of two types – a very thick consistency that can be held in the hand – Stywe Pap or a more dry crumbly Phutu Pap (Info Courtesy – Wikipedia). There is something similar to Pap in India. Coincidentally, it is also called Putu!
These traditional South African dishes will be available at the TRIBES only during the Heritage Day celebrations. A tripe-eater is not rare and a lot of dishes are popularly made from it ( read here ).
Pan-Fried Calf’s Liver served with Colcannon Mash
Category – Main Meal Cuisine type – Traditional South African
Calf’s livers – 250g
Plain flour – 10g
Salt – 2g
Pepper – 1g
Full cream – 200ml
Rosemary finely chopped – 1g
Garlic – 5g
Balsamic vinegar black – 50ml
Olive oil – 50ml
Potato – 200g
Savoy cabbage – 50g
Beef bacon – 50g
Cooking cream – 50ml
Spring onion – 20g
Butter – 20g
Method of Preparation of Calf’s livers
– Boil the milk and add garlic and rosemary. Allow to cool
– Clean the calf’s livers, cut into slices and marinate in the cold milk over night
– Remove the livers from the milk and dust them with plain flour
– Shallow fry the livers in a pan with olive oil, turning each slice over to sear each side
– Check the seasoning and serve with Colcannon Mash
Method of Preparation of Colcannon Mash
– Blanch the savoy cabbage in boiling water for one minute, drain and reserve
– Thinly slice the beef bacon and fry, adding the spring onion and cabbage
– Simmer the potato in lightly salted boiling water until cooked. Pierce with a
sharp knife to ensure the potato is soft in the middle
– Drain water from potatoes, add butter and mash. Add bacon, spring onion and cabbage
with a hint of cream to taste
South African Heritage Day was announced on 24th September, 1996 by the former President Nelson Mandela. Nelson Mandela’s speech echoed the ethos of the nation – “When our first democratically-elected government decided to make Heritage Day one of our national days, we did so because we knew that our rich and varied cultural heritage has a profound power to help build our new nation”.
Disclaimer: TRIBES hosted the food tasting evening for Fooderati Arabia to celebrate the forthcoming South African Heritage Day (21 September – 27 September). A few food shots have been very generously shared by Arva of I Live in a Frying Pan .
Moe’s Original BBQ: A South, West, South Movement - Recipes
Moe’s is a small franchise (only 65 stores as of this writing), with stores primarily in the South & West. Moe’s Granville is the only one in the Midwest. Offering plates & sandwiches, the menu includes pulled pork, sausage, chicken, and occasionally beef brisket. A wide array of sides includes grilled corn and collard greens. ‘Bama style BBQ means BBQ sauce and white sauce. YUMMY!
Unique, comfortable, friendly, moderately priced, this is a definite must-try during your time in Granville.
4 - 8 of 90 reviews
We came through town a little later and they were already sold out of many items. I had my heart set on ribs, but ended up with smoked turkey. It was excellent, that white sauce combined with the slaw was incredible. The sides were partially sold out too (sold out of fries!) but what we ended up with was still tasty!
We enjoyed a simple but good lunch in this restaurant in downtown Granville. The food was good and the staff was friendly. We had the pulled pork with two sides and it was enjoyable. They do not have brisket every day, so if this is your thing, find out when they offer it (Tuesdays and Saturdays?).
I had the pulled pork, mac n cheese and baked beans. Pulled pork was tender, flavorful, sweet. Mac n cheese was the homemade kind (not the box kind.) DH had the shrimp ‘moe’ boy, mac n cheese and chili. The sandwich was round, he was expecting a longer sub type since he thought it was a ‘po boy’ type of sandwich you would find in the south. Although not the size he expected, it was satisfying and dressed as expected. He said chili was good and spicy! Friendly staff, clean, good lunch crowd on a Saturday. I could see this place being full as it doesn’t appear a big crowd would fit here. Parking is also limited. We wouldn’t have stopped had it not been for parking opened up as we were driving by. We would definitely go back!