Tannie Boy and the art of extracting prickly pear syrup
. There are many complicated food folkways in the South African culinary repertoire, but the making of prickly pear syrup exceeds them all. No contest. I’ve heard of two-day baking marathons and the spitbraaiing of a whole ox, which all takes dedication and stamina. But nothing comes close to the effort needed to make one small cup of prickly pear syrup. Prickly pears are tough buggers. They’ve adapted to the arid-most parts of our county and like most things there, they don’t go down without a fight. Even the joy of eating them as a snack in summer often doesn’t justify the effort ...
Source: dailymaverick.co.za