Celebrate Heritage Day – 24 September – with a Shisanyama as lively in flavour as the family and friends that will join you on the day.
Shisanyama is a Zulu word meaning “burn meat”, it’s similar to the South African braai, which is how most South Africans love to celebrate heritage day.
Watch this YouTube video for more info on how to braai like a pro.
Wayne Blake, general manager at ANEW Resort White River Mbombela, which is renowned for its Shisanyama experience, shares eight tips for hosting a great Shisanyama, complete with the ultimate Sheba recipe.
-
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 (a spicy sauce made from onions, garlic, herbs and spices).
(See below for Chef Wayne’s ultimate Sheba recipe).
-
Bring on the flavour
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
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.
-
Take your traditional braaibroodjie to the next level
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 you to baste your meat while braaiing to lock in and enhance the flavour.
-
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.
-
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.
-
Mind the size of your desserts
Keep your varied dessert options small and bite-sized for easy enjoyment after a hearty meal. Try 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.
Find more fabulous braai recipes here.
The best Sheba 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)
Instructions
Heat oil in a pan and sauté the onion until translucent. Add fresh herbs, garlic, and pepper to the pan and continue cooking. Add the tomato, salt and sugar to the pan. Let the mixture simmer for 15 minutes to enhance the flavour. Add to your warm pap and mingle!
