If there’s one thing that brings South Africans together it’s food – not just any food, but braai meat that’s been prepared at a shisanyama.
Shisanyama is a term used in townships where restaurants bring people together to enjoy a good plate of meat and pap.
Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.
The newly-opened shisanyama 032 Lifestyle in Groutville celebrates the diversity of shisanyama in the area.
Owner Siyethemba Cele (25) said: “Shisanyamas are so embedded into the history and culture of our country – they are about food, friends, music and laughter.
“While the menus differ from one establishment to the next, you will likely find boerewors, mieliepap and chakalaka.
“One of our most popular meals is the traditional inyama yentloko (cow’s head) cooked in a big black pot on an open fire. Cook for 90 minutes, depending on the age of the head.
“When the meat is soft but still firm, lift the head out of the pot and roast it in an open fire until the outside is golden brown.
“Slice the meat into pieces and serve on a wooden board or cook it into a stew.
“You can serve this with steamed bread or with a side dish of mieliepap.”
Shisanyamas are also great tourist attractions as you can experience the liveliness and authenticity in the heart of a township.
Samp and Beans with Beef Shin
Few flavours truly grasp the spirit of South Africa as much as samp and beans. A traditional South African dish, it was also rumored to be one of Nelson Mandela’s favourite dishes.
Referred to as isistambu by the Zulu people and umngqusho by the Xhosa people the dish is made from slowly cooked sugar beans and samp (crushed corm kernels) cooked in a huge iron communal pot swinging over an open fire.
Real comfort food, samp and beans is traditionally served alongside a nyama (meat) dish and a sauce for a truly balanced and tasty meal – it is also served as a starter or if flavourful enough, it can be enjoyed on its own. Some keep it simple while others love to mix in chillies or curry.
Ingredients
- 1 cup of samp (soaked overnight)
- 1 cup of sugar beans (soaked overnight)
- 500g cubed soft beef shin
- 2 large onions (finely chopped)3 tsp
- crushed garlic
- 2 Tbsp cooking oil of your choice
- 2 chilli beef Knorrox stock cubes (diced or crumbled)
- 1.5 litres of water brought to the boil
- 2 tsp powdered paprika
- 1 tbsp mild curry powder
- 4 large carrots finely grated
- 2 bay leaves
- 1 can of chopped tomatoes
- Salt and pepper to taste
Method
In a heavy-based, large saucepan, heat the oil and fry the onions and garlic until tender.
Add the cubed soft beef shin and bones and allow to brown before adding in the crumbled stock cubes, bay leaves, and water.
Drain the samp and beans from the soaking and add to the pot along with the Paprika, curry powder, grated carrots and can of chopped tomatoes.
Cover and allow to simmer on a low heat for about two hours, stirring occasionally to avoid burning, until the samp and beans are soft and a thick, rich gravy has formed.
Taste test the gravy and add salt and pepper to your liking, then allow to simmer for a further 30 minutes.
