While Heritage Day on 24 September is not about braaiing, many South Africans will be taking advantage of the public holiday to do just that.
Wayne Blake, General Manager at ANEW Resort White River Mbombela, which is renowned for their Shisanyama experience, shares his tips, plus a recipe for sheba (smoortjie) to try with pap.
1. Age matters
Choose aged meat for tenderness and flavour. Look for 21-day aged meat from your butcher and be sure you understand the difference between dry-aged and vacuum-aged varieties, as this could impact the toughness or tenderness of your meat. Chuck steak is budget-friendly and excels on the braai, offering excellent flavour without being too tough or too soft.
2. Keep it natural
Avoid synthetic sauces and flavourings or heavily basted meats and rather opt for a mixture of olive oil and salt, or adding vinegar and your favourite herbs to a glass bottle – similar to Argentinian Salmuera – allowing one to baste your meat while braaiing, to lock in and enhance the flavour.
3. Perfect your pap
To prevent your pap from becoming stiff and dry while being served, incorporate sauces into your pap dish rather than just leaving it as is in the bowl. A good method is to make “pap balls” by submersing it in sheba - AKA smoorjtie (a spicy sauce made from onions, garlic, herbs and spices). (See below for Wayne’s sheba recipe).
4. Bring on the flavour
Turn the traditional braai on its head and experiment with various flavours. Serve a snack of grilled pineapple on a skewer, sprinkled with Durban Masala or for vegetarians grilled tofu skewers served with a peanut dip.
5. Variety is key
Offer a wide array of dishes but keep portions modest to encourage sampling of everything. Traditional choices usually include beef, chicken, pork, and lamb, but variations with game meats or seafood make for interesting alternatives. Complement your meat with vegetable and tofu skewers, roosterkoek, grilled sweet potato topped with ricotta cheese, garlic, rocket and spring onion or brinjals topped with mushrooms, brie and basil pesto.
6. Take your traditional braaibroodjie to the next level
Upgrade your braaibroodjie with biltong, mature cheddar, and a dash of chili flakes or blue cheese, fig, and rocket for a gourmet twist.
7. The secret to juicy chicken
For ultimate flavour and juiciness, seal chicken in a Ziplock bag and add salt, herbs and your light marinade of choice before immersing it (bag and all) in boiling water, to pre- cook. This technique locks in moisture for succulent results and enhances the flavour of the chicken.
8. Mind the size of your desserts
Keep your varied dessert options small and bite-sized for easy enjoyment after a hearty meal, such as bite-sized malva pudding, koeksisters or milk tart. Add some variety and grill peaches with cinnamon sugar or grill pineapple and enjoy with coconut ice-cream.
Sheba (smoortjie) recipe for your Shisanyama pap
Ingredients
2-4 medium sized tomatoes, diced
Onion
Oil
Garlic
Fresh herbs, of your choice
Salt & pepper
Sugar (to balance the acidity)
Method
1. Heat oil in a pan and sauté the onion until translucent.
2. Add fresh herbs, garlic, and pepper to the pan and continue cooking.
3. Add the tomato, salt, and sugar to the pan.
4. Let the mixture simmer for 15 minutes to enhance the flavour.
5. Add to your warm pap and mingle!
Comments