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SHISA NYAMA

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If you’ve never been to a proper shisa nyama joint like Mzoli’s in Gugulethu, Cape Town, then you’re missing out. It’s the ultimate sharing-is-caring meat lovers’ paradise.

It’s loud and busy, and the trays are piled high with every kind of meat you can imagine. This is our small tribute to shisa nyama and it features the first recipe Greg ever learnt to make — his dad’s braai marinade.

INGREDIENTS
THE MEAT

6 big pieces of chuck steak, thinly sliced Karoo Dust (available from select retailers or see sidebar for one of Greg and Karl’s braai spice recipes)
A glug of oil for drizzling

THE MARINADE
3 tbsp All Gold tomato sauce
3 tbsp Mrs Ball’s chutney
1 tbsp Worcestershire sauce
1 tbsp sriracha (add more if you like)
½ cup lager or amber ale
½ cup Coca-Cola

THE CHAKALAKA
A glug of oil for frying
2 large onions, chopped
2 cloves garlic, chopped
1 tbsp curry powder
1–2 chillies, chopped (optional)
1–2 chipotle chillies, chopped (or use any other smoked chilli or Chipotle Tabasco to taste)
½ small red cabbage, shredded
1 cup diced plum tomatoes
½ red pepper, chopped
½ yellow pepper, chopped
½ green pepper, chopped
1 large carrot, grated
1 tin (400 g) baked beans
Sea salt and freshly ground black pepper
A handful of fresh flat-leaf parsley, chopped

METHOD
Mix all the ingredients for the marinade in a pot, bring to a boil and then allow to cool. Give the meat a generous coating of braai spice, then drizzle with oil.
To make the chakalaka, heat a glug of oil in a large frying pan and fry the onions slowly until they are soft and golden. Add the garlic and fry until fragrant. Toss in the curry powder and fry for a minute to cook out the spices.

Throw in the rest of the vegetables and fry for a few minutes until they begin to soften yet still retain some crunch. Add the tin of baked beans and simmer for 5 minutes to combine all the flavours. Season to taste and don’t overcook it or stir it too much — no one likes mushy chakalaka. Stir in the parsley. Brush the meat with marinade and braai it over hot coals for 3 – 4 minutes per side, turning often. Baste with marinade on every turn. Serve straight off the braai and dig in. Bonus points are awarded for not using cutlery.