Bring on the braai

first_imgArchbishop Desmond Tutu is the patronand Jan Braai (real named Jan Scannell)is the founder of Braai 4 Heritagemovement, which urges all South Africansto take to the braai every Heritage Day.(Image: Braai 4 Heritage) This article originally appeared on pagesix of South Africa Now, a six-pagesupplement to the Washington Postproduced on behalf of Brand South Africa.(Click to enlarge.)MEDIA CONTACTS• Jan BraaiBraai 4 [email protected] peace prize-winning Archbishop Desmond Tutu loves it, and urges all South Africans to do it on September’s Heritage Day holiday. It unites South Africans of all colours, and its rich, smoky smell floats over towns and suburbs across the country every long and lazy Sunday.It’s the braai, what the rest of the English-speaking world calls a barbeque. But instead of sad little hamburger patties over a damp fire, the South African braai is a sumptuous day-long orgy of cooking and eating, with huge hunks of beef, marinated kebabs, chicken pieces and traditional sausage roasted over the flames, accompanied by a thick corn porridge known as pap, slathered with sauces and accompanied by a range of salads, all made and washed down with lots of local beer.It’s started a movement called Braai 4 Heritage, of which Tutu is a vocal patron. This year a certain Jan Braai (real name Jan Scannell), head of Braai 4 Heritage, set the Guinness World Record for the longest braai. After 28 hours and 30 minutes, the world record was in South Africa, he said, “where it belongs”.Central to the braai is boerewors, or farmer’s sausage: long, thick strings of richly spiced meat that brings joy to the hearts of South Africans the world over, even as it terrifies their arteries.Here’s how to make it.US recipe3.5 ounces large pork intestinal casings2 tablespoons lemon juice3.5 pounds topside beef1 pound boneless lamb leg meat1 pound sheep’s tail fat5 ounces pork back fat2.5 tablespoons whole coriander seed1 tablespoon ground black pepper1 tablespoon salt1 teaspoon nutmeg, freshly grated1 teaspoon powdered cloves5 tablespoons brown vinegarWash casings under cold tap, then soak in bowl of water with lemon juice. Mince or chop very fine the beef, lamb meat, sheep’s tail fat and pork back fat. Combine.Toast coriander seed in dry pan until aromatic, then grind in pestle and mortar, and sift. Mix with pepper, salt, nutmeg and cloves and sprinkle over meat. Add vinegar, and mix all together with a light touch – the key is not to squash the meat.Assemble a hand-cranked meat grinder, without the mincing or cutting plate. Pull the mouth of each pork casing as far over and up the output end as possible. Get an assistant to feed the meat into the mincer while you guide the growing sausage with your hands. Don’t overfill, avoid air pockets and, when the casing is full, tie a knot in each end. Braai over hot coals under a sunny sky.South Africa recipe100 g large pork intestinal casings20 ml lemon juice1.5 kg topside beef500 g boneless lamb leg meat500 g sheep’s tail fat125 g spek, or pork back fat40 ml whole coriander seed15 ml ground black pepper20 ml salt5 ml nutmeg, freshly grated5 ml powdered cloves75 ml brown vinegarWash casings under cold tap, then soak in bowl of water with lemon juice. Mince or chop very fine the beef, lamb meat, sheep’s tail fat and pork back fat. Combine.Toast coriander seed in dry pan until aromatic, then grind in pestle and mortar, and sift. Mix with pepper, salt, nutmeg and cloves and sprinkle over meat. Add vinegar, and mix all together with a light touch – the key is not to squash the meat.Assemble a hand-wound meat mincer, without the mincing or cutting plate. Pull the mouth of each pork casing as far over and up the output end as possible. Get an assistant to feed the meat into the mincer while you guide the growing wors with your hands. Don’t overfill, avoid air pockets and, when the casing is full, tie a knot in each end. Braai over hot coals under a sunny sky.Download South Africa Now in PDF format (2.2 MB), or read selected articles online:Powering towards a green economySouth Africa plans to build a massive $21.8-billion, 5 000 MW solar park in its semi-desert Northern Cape province as part of an aggressive push to grow its highly industrialised economy without increasing its carbon footprint.The everyday beauty of SowetoSouth African photographer Jodi Bieber has a special ability to bring out the beauty in the ordinary, even the disfigured. 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Jann Turner, who directed and jointly wrote and produced the film, writes about the place that inspired it – South Africa.Bring on the braaiAll South Africans love it – including Nobel peace prize-winning Desmond Tutu – and its rich, smoky smell floats over the country every Sunday. Celebrate the braai with our great recipe for making boerewors, traditional South African farmer’s sausage.last_img

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