AMERICANS do it in style with their state-of-the-art gas barbeques, the Australians, on the other hand, like to throw some ‘shrimp on the barbie’ but South Africans know how to make the perfect braai.
On 24 September, South Africa celebrates Heritage Day, which has also become a popular day to invite a few friends over to have a braai.
No South African braai is complete without the original South African toasties, otherwise known as “braai broodjies”.
To make the standard braai broodjie, butter bread, place lots of grated cheese on it, as well as sliced onions, sliced tomatoes, salt, pepper and be sure to braai slowly.
Another side dish that isn’t given enough glory is pap, which is very popular at any braai, and also another traditional dish native to SA. It’s easily cooked on a stove in a pot or over a fire and is best to cook in a black cast iron pot. This braai day maybe skip the potato salad and have this instead.
A gourmet slant on the standard pap and tomato gravy dish is Creamy Cheesy Pap, a recipe supplied by Goodersons Drakensberg Gardens Golf and Spa Resort, Executive Chef Francis Hegarty.
Cook pap and set aside.
Chop one onion, a packet of mushrooms and 250g bacon. Fry it all up in a pan and add a clove of garlic and salt and pepper seasoning.
Add a tub of 250ml cream to make a sauce. Take the pap and put it in an oven dish, pour the sauce over the top and add lots of cheese, bake for 30 minutes.
If you have a vegetarian in your midst then replace the bacon with sautéed butternut or baby marrows.
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