Sheba recipe: Spice up your braai with these sizzling ideas

Are you ready to turn up the heat this Heritage Day? On 24 September, South Africans come together to celebrate our rich cultures over the sizzling sounds of a traditional braai. It is all about good food, great company, and those irresistible flames that make your taste buds dance.

Wayne Blake, the general manager at ANEW Resort in White River, Mbombela in Mpumalanga, famous for its mouthwatering shisanyama, shares his secrets for throwing an unforgettable feast that’s as vibrant as the friends and family around you.

So grab your tongs and let’s dive into Blake’s top tips, plus a drool-worthy sheba recipe to elevate your braai game.

Blake’s best braai tips:

Perfect your pap

When it comes to serving pap, you want to ensure it’s not just a side dish but a flavourful companion that enhances your meal.

To prevent your pap from becoming stiff and dry whilst 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 them in sheba (a spicy sauce made from onions, garlic, herbs and spices). 

Bring on the flavour

While the classic braai staples are beloved, experimenting with bold new flavours can add a delightful twist to your celebration.

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

When hosting the ultimate shisanyama this Heritage Day, variety is key. Offer your guests 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

Let’s be honest, a good braaibroodjie – usually made with bread, tomato and onion and then grilled – is the unsung hero of any braai. But why settle for basic when you can turn your sandwich into a taste sensation?

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 one to baste your meat while braaiing, to lock in and enhance the flavour.

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Related stories

• Braai alert: Seven tips for a sizzling summer shisanyama
• Recipe: Lamb braaibroodjies with spicy peach marmalade

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Meat: 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, such as 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. 

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