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Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.
What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?
One of the best things about Britain is not British at all; it’s Indian. The Brits love their Indian curries and the Madras curry, named after the South Indian town with the same name (now called Chennai) is right up there. The dish has some distinctive flavour notes (as those wine-tasting people would say), which you’ll pick up if you make it with all the correct ingredients as listed below. Madras curry is traditionally very hot, so if the thought of a chilli makes you sweat, rather move along to something else or stay here for a delicious meal but leave out the chilli powder. The spices listed below are all things that should be standard items in your kitchen, so if you need to buy some don’t worry, they won’t go to waste – you’ll use them for many other recipes. This recipe was voted their favourite by participants of the 2014 National Braai Tour.
WHAT YOU NEED (serves 4–6)
- 2 tots vegetable oil
- 1 onion (finely chopped)
- 1 tsp cinnamon
- 2 cardamom pods
- 1/2 tot cumin seeds (or aniseed – but not star anise)
- 1/2 tot ground coriander
- 1/2 tot chilli powder (optional)
- 1/2 tot paprika
- 1 tsp turmeric
- 1/2 tot garam masala
- 1 kg beef (boneless, cut into chunks)
- 1/2 tot salt
- 1 tsp black pepper
- 4 cloves garlic (finely chopped)
- 1 tot crushed fresh ginger (or grated)
- 1 can chopped tomatoes
- 1 can coconut milk
- juice of 1 lemon
- 1 punnet fresh coriander leaves (to serve)
WHAT TO DO
- Heat the oil in a potjie over a medium-sized fire. Add the onion and fry for a few minutes until it’s soft but not brown.
- Now the spices go in: cinnamon, cardamom, cumin, coriander, chilli powder (optional), paprika, turmeric and garam masala. Stir for a minute until it starts smelling irresistible. Right about now what I call the ‘word of nose’ phenomenon will kick in. Your neighbours will start calling to invite themselves over for dinner. Stay focused and look at the bottom of the potjie, which might seem very dry. Proceed immediately to the next step.
- Add the beef, salt, pepper, garlic and ginger. Fry for a few minutes until the meat starts to brown on all sides. The beef will release some juices. Use this to scrape away any sticky bits of spices at the bottom of the potjie. If you struggle, add a very small amount of water to help you.
- Pour in the tomatoes, coconut milk and lemon juice. Bring to a very slight simmer, then cover and cook over a few coals (no flames) for 90 minutes until the meat is tender. Don’t confuse tender meat with a government tender. Tender meat is a good thing.
- Serve on rice with a yoghurt and cucumber sauce called raita and fresh coriander leaves.
AND … If your potjie is fairly small and the meat will not be able to brown properly all at the same time, do that in batches first, before you brown the onions. Then set the browned meat aside and simply add it back to the potjie in step 3.
Update: Please note all entries for the 2015 National Braai Tour are now sold out. To get your team on the waiting list should additional entries be released, please complete the form below.
After the phenomenal and unprecedented success of the inaugural National Braai Tour in 2014, we are pleased to announce that early bird entries for the National Braai Tour 2015 are now open.
- The tour will take place from Saturday 12 September 2015 to Saturday 19 September 2015. For practical purposes this means that as a minimum you need to free up your schedule from Saturday 12 September, take leave – where relevant – all five week days from Monday 14 September – Friday 18 September and also free up the weekend of 19 and 20 September.
- The route will be announced at a later stage with suitable bells, whistles, drum rolls and fanfare. But, we can tell you that the registration and start will be somewhere in the north or centre of South Africa in a place like Johannesburg or Bloemfontein and that the tour will finish in the Western Cape.
- The early bird entry fee for a team of 4 is R12,000. Your entry will only be complete once full payment is received and will mean that you have one full and official team entry in the National Braai Tour 2015.
- Entry fee includes – all camping fees, entrance fees, and hotel fees as and where relevant.
- Entry fee includes – all braai gear and food prep gear you will need for the tour. Everything like potjies, grids, tongs, cutlery, condiments, etc and you get to keep all of it after the tour.
- Entry fee includes – all the ingredients to braai at least two full meals a day but sometimes all three.
- Entry fee includes – a lot of other free stuff, gadgets and gear that you get to keep after the tour. Speak to anyone that was already on the National Braai Tour, there is more free stuff than most people can fit into their vehicles.
- Entry fee includes – all branding, stickers, flags and tour paraphernalia like caps, t-shirts and tops.
- Entry fee excludes transport – your team will need their own vehicle and you will pay for your own fuel and tolls.
- Entry fee excludes camping gear – as a minimum we suggest you bring tents, mattresses and sleeping bags.
The purpose of the National Braai Tour is for proud and patriotic South Africans to tour through South Africa and unite around fires, share our heritage and wave our flag. If you would like to join us on the fantastic journey in 2015, please complete and submit the entry form below. Once your team’s entry has been processed, you will receive our banking details by email. As soon as your fee is paid, your names will be on the starting list!
What we have here is the recipe for my Braaied Pork Chop Carbonara. I obviously found inspiration for this one in the classic Italian pasta from Rome, the Bacon Carbonara. It is interesting to note that Carbonaro is the Italian word for Charcoal Burner. Now as we all know, there is one thing better than a charcoal burner, and that is a wood burner, otherwise known as a braai fire. The original recipe from Rome uses Italian bacon like guanciale or pancetta but to my mind a braaied South African pork chop is vastly superior in quality, taste and texture so what we have here is an improvement on the original recipe. The recipe works well with both fresh and dry pasta, but as egg is a core ingredient my personal feeling is that fresh pasta works better, so go for that if you can hold of it.
What you need (serves 4)
- 4 Pork loin chops (deboned) or 4 Pork Neck Chops
- Salt and Pepper
- 1 tot butter
- 1 tot Olive oil
- 2 garlic cloves crushed
- 250 g mushrooms, sliced
- 3 eggs, beaten
- 125 ml Parmesan cheese, grated
- 250 ml fresh cream
- 400g – 500g Linguini or Spaghetti
- Extra Parmesan for garnish
- Fresh Parsley for garnish
What to do:
- Braai the pork chops over medium-hot coal for about 12 minutes until done. Pork chops should be braaied until medium, with an internal temperature of 71 °C. Season with salt and pepper before or during the braai.
- Meanwhile, cook the pasta in a pot of boiling salted water according to the instructions on the packet. Use fresh pasta if possible.
- Heat the butter and olive oil in a pan and fry the mushrooms for a few minutes, add the garlic and fry until the mushrooms are soft.
- Beat the eggs and properly mix that with the cream. Also mix the grated cheese with that.
- Remove the pasta from the heat when cooked and drain. Add the pasta to the same pot or pan as the mushrooms and pour over the mixture of beaten eggs, cream and cheese while the pasta is still hot and mix well. The heat of the pasta and mushrooms will cook the egg. This is a signature part of this dish.
- Taste and season with salt and pepper.
- Diagonally slice the pork chops into thin slivers and serve on top of the pasta. Garnish with extra parmesan and fresh parsley.
The National Braai Day initiative aims to position National Heritage Day as South Africa’s annual day of celebration. We call on all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
- National Heritage Day is a public holiday in South Africa. Our government set this day aside for all South Africans to celebrate our rich heritage.
- Across race, language, region and religion, we all share one common heritage. It is called many things: Chisa Nyama, Braai and Ukosa to name few. Although the ingredients may differ, the one thing that never changes is that when we have something to celebrate we light fires, and prepare great feasts.
- We encourage all South Africans to unite around fires, share our heritage and wave our flag on 24 September every year.
- We liken this initiative to annual celebrations cherished by other leading nations of the world; Thanksgiving for Americans, St Patricks Day for the Irish, Bastille Day for the French and Australia Day for Australians.
- This is a noble cause, which will contribute to strengthening South Africa as a nation through this act of nation building and social cohesion.