In a multicultural and multiracial nation like South Africa there are few things that unite us, but coming together for a braai is the one thing we all have in common.
Heritage Day has been adopted as National Braai Day and there are many ways for us to celebrate our heritage, but lighting a fire with friends and family is one of the lekker ways to celebrate our roots.
Lockdown Level 1 could not have come at a better time, as I can’t imagine not being able to enjoy a lekker braai with my family tomorrow.
Of course, we should still be keeping our distance and wearing our masks, while we’re showcasing our Jerusalema dance moves around the fire.
Those who are slim scored themselves a lekker long weekend and no doubt plan to make the most of it.
As I am writing this I can already smell and taste the braai meat and I can’t wait to laugh and joke about everything under the sun with my mense.
For many of us enjoying time around the fire surrounded by family tomorrow will be the closest thing to normal we’ve had all year so let’s make the most of it.
This week, friend of Cooksister, cookbook author and founder of Sprinkles and Spice, Farzana Kumandan shared some of her delicious yet easy braai recipes.
Add these to your feast to be a chef of the coals! Get the fire ready, kom ons braai, mense!
Braai Meat Marinade
1-2kg chops, cleaned, rinsed and drained of all excess water
3 heaped tablespoons BBQ or steak and chops spice
1 grated clove garlic
1 teaspoon white pepper
4 tablespoons tomato sauce
½ cup Mrs Balls chutney
Mix all the ingredients and marinade meat for two hours.
Braai over medium hot coals.
Braai Chicken Marinade
1-2kg chicken, cleaned, rinsed and drained of all excess water
2 tablespoons Cajun chicken spice (or your favourite chicken spice)
1 grated clove garlic
1 cup Mrs Balls chutney
1 cup chicken braai or BBQ sauce
Mix all the ingredients and marinade chicken for at least two hours.
Braai over medium-hot coals.
There be enough sauce so you have enough sauce to baste your chicken.
500g chicken fillets cubed
1 big finely grated garlic clove
1 heaped teaspoon sumac
1 heaped teaspoon paprika
2 heaped tablespoons yoghurt
Mix all ingredients together and marinade chicken for at least an hour.
Add chicken cubes on a sosatie stick.
Braai over medium to hot coals.
Braai Snoek Marinade
1 whole snoek, cleaned, rinsed and drained of all excess water
100g melted butter
1 bulb garlic finely grated
Juice of half lemon
Half cup apricot jam
Salt and black pepper
In a pot, heat all ingredients over a low heat till well combined.
Brush the marinade over your snoek and add slices of onion, pepper and chillies.
Cover the snoek with foil and braai over medium hot coals.
1 and a half chickens cut up into pieces
Clean, rinse and remove the skin from the breast and thighs
4 heaped tablespoons double cream yoghurt
The juice of 1 small lemon
1 tablespoon garlic and ginger
1 freshly grated garlic clove
1 heaped tsp koljana
1 heaped tsp jeera
5 tablespoons Chicken Tikka spice (dry dark red spice)
Salt to taste
Mix all the ingredients well and marinade the chicken for at least four to five hours.
Braai over hot coals, turning regularly and basting with your leftover marinade, every time you turn your chicken.
Stuffed Beef Fillet
1 x 2kg whole beef fillet
3 tablespoons barbeque spice
1 tablespoon coarse black pepper
1 jar mango atchar
6 feta cheese rounds
Wash and drain fillet of all excess water
Rub the spices on the outside of the fillet to form a spiced crust
Slip the fillet open lengthwise and stuff with your mango atchar
Top with crumbled feta
Press the top of the fillet closed (used toothpicks if needed)
Roll closed with three layers of foil
Braai directly on medium heat coals for 45 minutes
6 hot dog rolls
200g soft butter or full-fat margarine
3 cloves of garlic finely grated
1 tablespoon garlic and herb spice
2 tablespoons finely chopped parsley
Mix all ingredients together.
Make 4 equal size slits across each roll.
Fill each slit with garlic butter and cover with foil and braai for 10 minutes.
*Recipes supplied by Farzana Kumandan/Sprinkles and Spice