A new trend has emerged. That of turning your beloved canine friend into a mobile work of ‘art’. I use the term ‘art’ loosely here, of course.
Essentially people are cutting and dying the hair of poodles and other unfortunately fluffy dogs, to resemble other creatures, such as Panda’s, Pirates and Fairy’s. It is as crazy as it sounds and the results are just as mind numbingly hilarious.
On Saturday 22nd August 2009, The Upper Palatte (TUP) was finally able to regroup, after a lengthy four month hiatus, courtesy of my broken arm. This marks the third ‘eat’ since the inception of The Upper Palatte. The venue was Faff, which offers modern European cuisine, with a “sexed up neighbourhood fare” and is located just off Norwood’s bustling Grant Avenue in Johannesburg. Unfortunately, or better yet, fortunately, only three Upper Crusters were able to attend The Upper Palatte’s third meet.
International readers may be looking at this post’s title and wondering:
“What the hell is ‘pap en vleis’”?
Every South African, and it is not a hyperbole when I write that every single one of us, knows exactly what ‘pap en vleis’ is.
‘Pap en vleis’ is a truly South African dish, one that is deeply imbedded in our history.
According to South Africa Tours and Travel (2009), throughout South African history, from the time of the native ‘Khoi’ and ‘San’ people, through to the ‘Great Trek’ and ‘Anglo/Boer War’, ‘pap en vleis’ was a staple and customary dish. This was primarily in part to the fact that settlers at the time were constantly on the move, along with their nomadic and native counterparts.
Subsequently, very few provisions, all none perishables, were taken when moving from one location to the next. One of these primary imperishable’s was ‘pap’, also known as ‘maize meal’. The ‘vleis’ (meat) on the other hand, was often sourced directly from cattle or native game. Innovatively, gathered meat, a perishable, was made imperishable by being cured, dried and cut into slices to be enjoyed at a later time. Today, this is known as ‘Biltong’; the life blood of a true South African!
‘Pap en vleis’ is often served with gravy and ‘boerewors’, a South African made sausage, during a ‘braai’, the South African variant for the term barbeque (‘Pap en Vleis’ picture courtesy of Giuseppe de Filippis).
In mock-honour of our South African heritage, the primarilyAfrikaans radio station, Jacaranda 94.2, created a parody of Lady Gaga’s “Pokerface” tentatively known as Tannie Gogga’s “Pap en Vleis”. I was thinking about saving this little gem for the next Music Monday post, but decided to share it with everyone now. Especially after writing up that whole history lesson above.
So, without further ado, I present to you: Tannie Gogga’s “Pap en Vleis”.
Parody of Lady Gaga’s ‘Poker Face’ -> Tannie Gogga with ‘Pap en Vleis’!
For those who can read or understand Afrikaans, I have also included the lyrics to the song in this post. Simply scroll down, past my Milieu sign off, and hit the link labelled “Read the rest of this entry“.
I hope you have all enjoyed this small taste of South African humour… Well, those of you who can understand it, that is!