Gearing up for Heritage Day next week, we flip through Jan Braai’s Shisanyama: Braai recipes from South Africa (Bookstorm, R345) for some braai-time inspo.
By Nicole Kemp
From SA’s most-loved flame maestro Jan Scannell (better known as Jan Braai), comes Shisanyama: Braai recipes from South Africa. As the name suggests, this 200-pager is the ultimate collection of flamin’ hot recipes that are meant for the weber or braai. Specifically curated in celebration of National Braai Day (24 September), the recipes featured range from sapid side dishes – like, paprika and cheese potatoes, and Putu pap – to delicious desserts – think caramel flambé bananas – and everything in between!
Paying homage to the Rainbow Nation, Shisanyama also includes dishes inspired by other cultures, like gnocchi with bacon and cheese sauce (for the Italians) and chorizo pasta potjie (for the Spaniards). Loads of home-grown recipes have made their way into the publication as well, making this book the ideal braai buddy for anyone looking to fire up their chargrilled offerings.
In the end, this publication is more than just a recipe book; it’s proof that – whether rare, medium or well-done – local will always be lekker.