Download National Braai Day song

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Free download of the song by Heuwels, JR, HHP and Soweto Gospel Choir

How to braai the perfect steak

Link to How to braai the perfect steak

Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.

What is Chisa Nyama?

Link to What is Chisa Nyama?

What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?

Mieliepaptert

Screen Shot 2018-07-18 at 5.14.31 PMIn a world of uncertainty, I have never been disappointed by mieliepaptert. It’s an almost foolproof dish. You start off by making mieliepap, already a great meal on its own. Then you just add some bells and whistles to make it even better – almost like buying a great new car and then adding all the optional extras. Assembling the mieliepaptert in layers is essentially like making a lasagne, just with entirely different ingredients.

WHAT YOU NEED (serves 8)

For the stywepap:

  • 3 cups water
  • 1 tsp salt
  • 2 cups maize meal

For the mieliepaptert:

  • 2 tots olive oil
  • 1 onion (finely chopped)
  • 1 packet (200–250 g) smoked streaky bacon (sliced into chunks)
  • 400–500 g mushrooms (sliced)
  • 1?2 tsp salt (the bacon is already salty)
  • 1?2 tsp black pepper
  • 1 can creamed sweet corn
  • 2 cups grated Cheddar cheese (about 200 g)
  • 2 cups cream (2 × 250 ml tubs)
  • 2 sprigs fresh thyme

WHAT TO DO

Make the stywepap:

  1. Add the water and the salt to a pot and get the water boiling over a hot fire (or stove).
  2. When the water in the pot boils, stir in the maize meal using a wooden spoon. It should take you between 1 and 2 minutes to mix it in properly.
  3. Put the lid on the pot and let it simmer for 25 minutes on very low heat. On a fire, this means removing the pot from the flames and placing it on a few coals.
  4. You can check on the porridge (or pap) once or twice during this time to make sure it’s simmering (boiling is too hot; standing still is too cold), but don’t lift the lid too often as too much water will then escape in the form of steam. After 25 minutes the porridge will be ready.
  5. You can now enjoy the porridge as is, but to use it in mieliepaptert you need to take it off the fire and let it cool down in the pot – we’re looking for a solid piece of pap that we can slice.

Make the mieliepaptert:

  1. Take the cooled stywepap out of the pot in one piece, and cut into 1 cm-thick slices, as you would do with bread.
  2. Put the pot back on the fire. Add the oil, onion, bacon and mushrooms. Fry for about 10 minutes until the onion turns a golden brown colour. Season with salt and pepper.
  3. Take the pot o the heat and pour the contents into a bowl. In the empty pot, start layering the paptert with a layer of sliced pap (place a few slices of pap loosely next to each other, but not too tightly). Follow with a layer of onion/bacon/mushrooms, a few spoonfuls of sweet corn and some grated Cheddar. Then another layer of pap, and so on. You should have about 2–3 layers (but this is not an exact science) of each, finishing with some cheese.
  4. Pour the cream over the top layer (it will sink in), and finish with some thyme leaves.
  5. Put the lid back on. Put the pot over some coals (not too hot) and also put some hot coals on top of the lid. Cook for 30 minutes until the meal is simmering and the cheese is nice and brown. The cream sauce will thicken on standing, so leave it to rest for 10–15 minutes before serving.
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BREAKFAST PIZZA

breakfastpizza2Looks like a pizza, made on a wood fire, more of a frittata and a real breakfast winner! This is not really a pizza and probably closer to an Italian frittata, but the name is catchy and from a distance it looks like a pizza. The quantities here make both shopping and execution of the recipe easy. As you might imagine, when you’ve done it once, this is a recipe you can use as a baseline for your own further experimentation with ingredients.

WHAT YOU NEED (feeds 6)

  • 1 packet (200 g) bacon (chopped)
  • 2 bell peppers (any combination of green, yellow or red, seeded and chopped)
  • 1 large onion (chopped)
  • 2 large tomatoes (chopped)
  • 1 tot chutney
  • 6 eggs (beaten)
  • 1 tot milk
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • roughly 200 g Cheddar cheese (grated)
  • fire-toasted bread or roosterkoek (to serve)

WHAT TO DO

  1. In a pan on the fire, fry the bacon pieces for a few minutes and then add the chopped bell peppers and onion. Fry all of these together on high heat until things start to brown. Add some oil or butter if things look like they might burn before they get to the golden-brown goal.
  2. Now add the tomatoes and chutney and toss everything around for another few minutes until your mixture is well and truly stir-fried.
  3. In rapid succession, add all of the eggs and milk, as well as the salt, pepper and oregano to the pan. Mix everything together so the egg mixture can fill the gaps between the rest of the ingredients and form a nice layer on top.
  4. When things are evened out to your liking, top the eggs with all of the cheese and then close the pan with tight-fitting tinfoil. Let the pan stand over gentle heat for a few minutes until the egg is cooked and the cheese melted.
  5. Serve with fire-toasted bread or freshly baked roosterkoek.

AND …
The bacon can be swapped or supplemented with finely chopped leftover braai meat. On the cheesy side, the Cheddar cheese can be supplemented or swapped with crumbled feta cheese.

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CURRIED SWEET POTATO AND CARROT SOUP

Sweet potato&Curry soupA potjie and a fire do a great job when it comes to cooking soup. This fail-safe recipe results in a soup that works very well as an impressive starter to a three-course braaied meal. The special piece of equipment I have to make this recipe particularly successful is a cordless stick blender. Once all the contents of the potjie are cooked, you use the blender to transform the lumps into a smooth soup right there on the fire. Alternatively, just use a traditional potato masher for a soup with a slightly different texture but equally great taste.

WHAT YOU NEED (feeds 8)

  • 2 tots olive oil
  • 1 onion (chopped)
  • 1 tot ginger (piece of about 5 cm, freshly grated)
  • 2 garlic cloves (chopped)
  • 1 tot medium curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 medium-sized sweet potatoes (peeled and cut into blocks)
  • 4 large carrots (peeled and cut into chunks)
  • 2 cups good-quality chicken or vegetable stock
  • 1 cup water
  • 1 lemon (juice)
  • 1 tot fresh coriander (chopped)
  • salt and pepper
  • 1 tub sour cream (or crème fraîche)

WHAT TO DO
1. Heat the oil in a potjie on the fire and fry the onion for 4 minutes. Add the ginger and garlic and fry for another minute.
2. Add all the spices and fry for about 1 minute until it starts smelling amazing.
3. Now stir in the sweet potato and carrot, making sure everything is mixed well with the spices.
4. Add the stock and water, bring to a gentle boil, and close the lid of the potjie. Simmer for about 45 minutes until everything is cooked and completely soft. You can check up on the potjie now and then just to make sure it’s not running dry but this is very unlikely. As usual, if it does happen, add more water.
5. Once everything is cooked through and soft, remove the lid and use your stick blender or masher to transform the contents of the potjie into a soup of uniform consistency. If the soup is too thick, add some water.
6. Stir in the lemon juice and coriander. Taste and season with salt and pepper.
7. Dish up with a big dollop of sour cream or crème fraîche in each bowl and serve with fresh bread toasted on the fire.

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Obatzda Cheese Spread and Roosterkoek

obatzda

Obatzda is a Bavarian cheese delicacy and best served with freshly baked roosterkoek from the fire.

WHAT YOU NEED:

  • 1 block of Brie or Camembert cheese
  • 2 tots soft butter
  • 1 tub (250 g) plain cream cheese
  • 1 teaspoon paprika
  • 1/4 of an onion very finely chopped
  • 1 teaspoon cumin
  • Salt and pepper
  • 2 tots beer
  • 1 tot freshly chopped chives

WHAT TO DO:

  1. Cut off most of the hard edges of the Brie or Camembert cheese and chop into small pieces and mash finely with a fork.
  2. Add the butter, cream cheese, paprika, chopped onion and cumin and mix well.
  3. Season with salt and pepper, add the beer and mix again until a smooth mixture.
  4. Add the fresh chives and serve with freshly baked roosterkoek, or any other fresh baked bread.
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RED CURRIED BLACK MUSSELS

rcbmRed is usually not a colour we like to associate with black mussels, mostly because when there is red tide in the sea, it means we cannot catch black mussels. Thai red curry, on the other hand, is a flavour that goes well with mussels. This is the type of recipe that will add a lot of value to some lives as you realise that a great-tasting mussel potjie is pretty straightforward to prepare on the fire.

WHAT YOU NEED (feeds 4)

  • 1 kg half-shelled frozen black mussels
  • 1 tot olive oil or butter 2 onions (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1 bell pepper (green, red or yellow, seeded and chopped)
  • 1 fresh chilli (seeds removed if you prefer, chopped)
  • 1 tot red curry paste
  • 1 cup white wine
  • 400 ml tin coconut cream
  • salt and pepper (to taste)
  • baguette (to serve)

WHAT TO DO

  1. Rinse the mussels under cold, running water.
  2. Add the oil or butter, onion, garlic, bell pepper, chilli and curry paste to the potjie and sauté until stuff starts to brown.
  3. Add the white wine and coconut cream, and use your wooden spoon to ensure no bits of sautéed stuff are sticking to the bottom of the potjie.
  4. Now add the mussels, stir and toss them with the rest of the ingredients and close the lid of the potjie. Keep enough heat under the potjie to let the liquid in the pot boil so that the mussels steam for about 15 minutes until done. Then remove the lid and toss everything once more.
  5. Add salt and pepper to taste.
  6. Serve in bowls, scooping mussels, as well as sauce into each bowl. Serve with pieces of fresh baguette to mop up the sauce. The sauce is part of the meal. For bonus points, you can lightly toast the slices of baguette on a grid over coals before serving, as this will allow for extra flavour and improved appearance.

AND …

Not all red curry pastes are created equal. You might have to use more or less to fine-tune the amount of kick in your meal! You can obviously use fresh mussels for this recipe as well, but red curry paste is quite robust in flavour, perhaps even overkill – hence my suggestion is that you save this recipe for those days when the craving for a mussel pot speaks strongly to you, and the only mussels you can find are those half-shelled frozen ones. Once the onion and his friends are browned and you’ve added and stirred in the white wine, you can also opt to use a stick blender to transform everything in the potjie into one smooth sauce before adding the cream and the mussels and proceeding with the rest of the process.

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