Flame-grilled flavours to make your braai sizzle

Get ready to fire up the grill this Heritage Day! On 24 September, South Africans unite to honour our diverse cultures with the mouthwatering aroma and crackling sounds of a traditional braai.

To balance out your braai, make hearty sides and salads to accompany your meat. Also, use lean cuts of meat instead of fatty cuts and eat moderate portions to keep your heart healthy.

Wayne Blake, the general manager at ANEW Resort in White River, Mbombela in Mpumalanga, famous for its mouthwatering shisanyama, shares his secrets for throwing an unforgettable feast that’s as vibrant as the friends and family around you in our sister publication, Food For Mzansi.

Blake’s best braai tips:

Perfect your pap

When it comes to serving pap, you want to ensure it’s not just a side dish but a flavourful companion that enhances your meal.

To prevent your pap from becoming stiff and dry whilst 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 them in sheba (a spicy sauce made from onions, garlic, herbs and spices). 

Bring on the flavour

While the classic braai staples are beloved, experimenting with bold new flavours can add a delightful twist to your celebration.

Turn the traditional shisanyama 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. 

Variety is key

Traditional choices usually include beef, chicken, pork, and lamb, but variations with game meats or seafood make for interesting and healthier 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. 

Take your traditional braaibroodjie to the next level

Let’s be honest, a good braaibroodjie – usually made with bread, tomato and onion and then grilled – is the unsung hero of any braai. But why settle for basic when you can turn your sandwich into a taste sensation?

Upgrade your braaibroodjie with biltong, mature cheddar, and a dash of chilli flakes or blue cheese, fig, and rocket for a gourmet twist. 

Keep it natural

Avoid synthetic sauces and flavourings or heavily basted meats and rather opt for a mixture of olive oil and salt, or add 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.

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.

Check out this sheba recipe for your shisanyama pap below.

ALSO READ: Fired up: Plant-based braais are the new black!

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