Heritage Day, which has over time morphed into “Braai Day”, is a lot about eating. While this is not something we are complaining about and we are perfectly okay with it, braai or shisanyama is not the only order of the day.
We have a carefully selected a variety of flavourful meaty dishes that pay homage to the diversity of this country, including a Cape Malay Bobotie, Setswana tšhotlho and a treat for the braai lovers with lamb tjoppies.
Go nuts in the spirit of unity with our arsenal of culturally diverse chefs and home cooks.
- Dr Anna Trapido’s Classic beef Tšhotlho with pulled beef
2 kg bone-in beef shin
1 litre (4 cups) water
Pinch of salt
1 onion, peeled and finely chopped
- Place the beef shin, water, and salt (use more water to cover, if desired) in a deep pot.
- Bring to a boil and reduce the heat.
- Allow the stew to simmer for several hours until meat is very soft.
- Then, after about 2 hours, add the onion and continue to simmer for another few hours. The water will be absorbed over time, the onion will dissolve into the stock and the meat will be falling off the bone.
- Remove the bones from the pot and shred the meat with a fork (or pound it into shredded pieces with a potato masher or a wooden spoon).
- Return the shredded meat and any remaining liquid to the heat and cook until all of the liquid has evaporated, and the meat has browned in its own oils.
- Reezwanah Seedat’s BBQ chops or steaks
1 kg tenderised loin chops or steaks
½ tsp BBQ spice
½ tsp steak and chops spice
½ tsp chili powder
½ tsp lemon pepper
Juice of half a lemon
½ tsp green masala (chilli & garlic)
A dash of Worcester sauce
½ cup of barbecue marinade
- In a large bowl, marinate meat in spices.
- Place on the grill or braai and allow to cook until well done or medium depending on your preference.
- Baste with BBQ sauce.
- Spier’s no-raisin beef bobotie with curry leaves
30 ml (2 tablespoons) vegetable oil
2 onions, finely chopped
2 cloves of garlic, finely grated
15 ml (1 tablespoon) fresh ginger, finely grated
20 ml (4 teaspoons) mild curry powder
5 ml (1 teaspoon) ground turmeric
5 ml (1 teaspoon) ground coriander
5 ml (1 teaspoon) ground cumin
1 kg lean beef mince
salt & black pepper to taste
30 ml lemon juice
60 ml fruit chutney
30 ml Worcestershire sauce
30 ml tomato paste
2 slices white bread, soaked in water
125 ml milk
1 x egg
12 curry leaves (fresh or dried)
- In a large pot, heat the oil over medium heat and add the onions. Fry until soft and translucent, then add the garlic and ginger and fry for another 30 seconds.
- Add the curry powder, turmeric, coriander and cumin and fry, stirring, for a minute.
- Divide the beef mince into 3 batches and add 1 batch at a time, turning up the heat to high and stirring after each addition and waiting for the meat to change colour from pink to grey (do not brown) before adding more.
- When all the meat has changed colour, season generously with salt & pepper, then add the lemon juice, chutney, Worcestershire sauce, tomato paste and soaked bread (break up the bread into chunks – it will continue to break down while cooking).
- Stir well, then turn down the heat to low and cover with a lid. Cook slowly for 25 minutes, scraping the bottom often to prevent burning. In the meantime, pre-heat your oven to 180 °C.
- In a medium jug, mix the milk and egg well and season with salt & pepper.
- When the meat mixture is ready, transfer it to a suitable deep baking dish and smooth the top evenly. Pour over the milky egg mixture and dot all over with curry leaves.
- Bake at 180 °C for 35 minutes or until golden and bubbly on top.
- Remove and serve hot with rice, fresh coriander, toasted coconut, chutney and tomato salsa (or your choice of sambals).