Match Preview: SOUTH AFRICA versus MEXICO

 AGAINST

Match: SOUTH AFRICA versus MEXICO
Date: June 11th 2010
Time: 1600h

Game Importance: This is already a key Group A game for both teams, as both are direct competitors for advancing from the group. A win here give either a team a solid 3 point basis for the minimum 4 points necessary to qualify from the group. For South Africa, its time to earn their fans support and gain momentum as to have a memorable World Cup.

Venue: Johannesburg Soccer City
Capacity: 91,141
Interesting Fact: The stadium was the site of Neslon Mandela's first public address after being released from Prison

Referee: Ravshan Imratov (Uzbekistan)
Country:Uzbekistan
Date of Birth: 09.08.1977
Height: 183 cm
Occupation: School football instructor

Mother tongue: Uzbek
Other languages: English, Russian
International since: 2003
First international: Vietnam-Lebanon (31.03.2004)
Hobbies: Football, swimming, tennis
Fondest memory: 2003 AFC Champions League (China PR); U-20 WC Canada 2007


Analysis:


Form: 

South Africa are on a 13 game unbeaten run which included Colombia and Denmark.

Mexico won a friendly against Italy and their form ssems to be on the rise.

Key Men:

Rafa Marquez (Number 4) of Barcelona, Mexico’s captain must organize his country’s team on the pitch if they are to resist and win against the host country, by maintaining psychological resistance to inevitable pressure. He usually plays as a defensive midfielder with Mexico.

Steven Pienaar (Number 10) of Everton, must be the creative spark for South Africa if they are to take points from their most beatable Group A opponent. He is a crafty offensive midfielder.

Men to watch:

MacBeth Sibaya (Number 6) who is a Defensive Midfielder playing for Russian club Rubin Kazana is crucial to South Africa’s chances and must apply his muscle to match the capable Mexican midfield.

Andres Guardado (Number 18) of Deportivo la Coruna will be key in stimulating a Mexico attack and creating danger in the opponents half down the left wing.

Previous Matches:

The teams have played each other 3 times, Mexico winning twice and South Africa winning their last meeting. In these confrontations 4  goals where scored by South Africa and 9 by Mexico.

Most likely scenario:

Mexico struggle to a 2-1 win.

A slight surprise would be:

South Africa manage a 3-1 win or Mexico are mercurial and beat South Africa 3-0.

A real upset would mean:

South Africa throttle their tournament with inspiration from the home fans by producing a 3-0 destruction of favourites Mexico.

Recommended Recipe for your meal to accompany this game:

As both cultures can appreciate a spicy meal I would propose braied (barbecued) South African Boerewors whose meatyness will symbolize the South African slight physical advantage.

For the main course I recommend Mexican Carnitas con Mole Verde, slow cooked, very spicy pork cubes in green chili sauce to represent the spice of Mexican technical abilities. I recommend to serve this sublime stew on a soft flour tortilla with lime, fresh coriander and avocado like below:

All of this should be washed down with Mageu a South African drink made of fermented Corn Mash (Mealie Pap in South African) as the Mexican and South Africans share a very similiar drink due to the Mexican Horchata which they make using ground almonds.

For the more adventurous among you the meal should be accompanied by excellent Mexican and South African beers. I propose Bohemia dark for dark beer lovers and Castle Lager for those who like lighter fare.

In the end though, no matter what the result, Mexican Tequilla should be applied as a hearty digestive.

Recipe for Pork in Green Chili Stew (Carnitas con Mole Verde)

Ingredients

4 fresh poblano peppers or 2 green sweet peppers

1 1/2 pounds lean boneless pork shoulder

8 cups chopped onion

1/4 cup finely chopped fresh jalapeno peppers

1 teaspoon salt

1/2 teaspoon dried oregano, crushed

1 tablespoon bottled minced garlic

1 1/2 pounds red potatoes, cut into 1 inch pieces

3 medium zucchini, halved lengthwise and cut into 1/2 inch slices

1 10-ounce package frozen whole kernel corn, thawed

1/2 cup snipped fresh coriander (cilantro)

Lime wedges

How to make Pork And Green Chile Stew

To roast poblano or sweet peppers, halve peppers and remove stems, seeds, and membranes.

Place peppers, cut sides down, on a foil-lined baking sheet.

Roast in a 425 degree oven about 20 minutes or until skin is bubbly and browned.

Wrap peppers in the foil; let stand for 20 to 25 minutes or until cool enough to handle.

Using a paring knife, pull the skin off gently and slowly.

Coarsely chop peppers.

Trim fat from meat.

Cut meat into bite-size pieces.

In a Dutch oven combine roasted peppers, meat, onion, jalapeno peppers, salt, oregano, and garlic.

Bake, covered, in a 325° oven for 45 minutes.

Stir in the potatoes.

Bake, covered, for .30 minutes.

Stir in zucchini and corn.

Bake, covered, about 15 minutes more or until meat and vegetables are tender.

Stir in cilantro.

If desired, serve stew with lime wedges.