KAMINIPATHER– MASTERCHEF SA WINNER
Why do you love braaiing?
Braaiing feels like “dinner and a show”. It’s not just about the food but about the banter, mistakes and camaraderie that are fostered while standing around the hot coals.
What are your braai must-haves?
I love spicy lamb sausages on the braai. On hot coals the skins get crisp while the meat stays succulent. You know it’s done right when you’re licking the juices off your wrist. My favourite type of sausage is lamb merguez that’s flavoured with fennel seeds, cayenne pepper and paprika, as well as the marsala lamb boerwors from Durban.
What makes a braai special?
When the food tastes like a memory from childhood, that’s what makes a braai special. I remember the hunger after spending all day in the swimming pool. I recall the smell of the fire and the sound of the fat sizzling as it dripped onto the hot coals. The taste of that first lamb sausage, hot off the fire, is still one of my most delicious memories.