How to shisa nyama
HERITAGE MONTH: STILL TIME TO CELEBRATE, SOUTH AFRICAN STYLE
Quality meat needs no marinade or spice – salt and pepper will do the trick, says braai expert.
Citizen reporter
South Africans love nothing more than to unite around a fire for a braai, or shisa nyama (as it’s known in the townships), a proudly South African tradition that brings together family and friends throughout the year, but especially during the month of September and on National Heritage Day yesterday.
There are a few days left of the month, so even if you missed the boat on Heritage Day, which is also national braai day, there is still time to get in on the action.
So send out a few invitations, decide on your menu, make your shopping list and get cracking.
Oh, and if it’s been a while since you’ve hosted a braai at home, don’t forget to check on the grids and tongs.
“I simply love a braai, few things tastes better than the flavours from the fire and it’s a proudly South African occasion that brings everyone together,” says Stephen Mandes, winner of the Ultimate Braai Master 2014 and chef de cuisine at The Westin Cape Town.
The braai guru offers a few preparation tips, meat and spice suggestions, as well as great accompaniments for a perfect braai.
Prepare the meat
Spice the meat or chicken about two hours before you get the fire going; it allows the flavours to soak into the meat and enhances the taste all round.
Spice versus marinade
Mandes prefers a simple braai and fancy marinades and spices are a no-no for him.
Instead, he likes to keep it traditional; some salt, pepper, garlic, paprika and fresh herbs is all it takes, he says, and the taste will be something to remember.
“Quality meat really needs no marinade or spice – salt and pepper will do the trick and the taste is out of this world,” he insists.
What about the braai?
“Open fire braais trump gas hands down,’’ Mandes says, explaining that it adds to the meat’s depth and flavour and enhances the taste.
“So get the fire going, make sure the whisky is on ice and throw in a cold beer or two to build the gees,” he quips.
Yummies on the side
“Choose a proudly South African accompaniment to go with your meat; mealie pap, not too dry, nice and soft; carrot and apricot salad and curried noodle and potato salad are all goodies. The famous garlic bread and a few cheese, onion and tomato roosterkoek (grill cakes) are winners, too.
“Unite round the fire, wave our flags and celebrate our diversity and uniqueness. There’s no better way to do that than around the braai with all the traditional favourites.”