- Category: Food Lover's Blog
- Published on Thursday, 07 March 2013 15:46
- Hits: 876
Braai Day on Monday (24 September) is a S.A. Heritage Day celebration that has washed over to Namibia – and why not? When you go outside in any Namibian town at any given time on a weekend, you will smell the aroma of meat on the fire. If you grew up here, the smell of a braai is unmistakable.So it seemed an absolute shame that I had never braaied on my own before. I’ve turned the ‘wors’ and I’ve prepared the food, but never have I been the Braai Master. Until now! Thank you to my husband who patiently guided me.
I had my doubts about braaiing for 4 people for under N$100, but I did it! The sosaties were bought ready-made from Food Lover’s Market. They recommended the sweet chili chicken & apricot to me, but if that’s not your thing they always have a few to choose from.
The butternut side dish is DELICIOUS and is open to adaptation. Experiment with your favourite veggies – I added a few chopped mushrooms and feta cheese I had in the fridge.
I chose to make ‘braai-broodjies’ as a an extra side dish. Thank you to Lucas from Food Lover’s Market who told me to make it on brötchens instead of bread. It tasted fantastic!
Enjoy a traditional braai with a few twists!
4 x sweet chili chicken & apricot sosaties
1 x pack Freshers Kalahari braaiwors
1 x medium butternut
1 x pack fresh spinach (you need ± 7 leaves)
1 x serving Ina Paarman’s blue cheese salad dressing
½ onion, chopped
1 tsp crushed garlic
Salt & pepper
I used briquettes to save time. Light enough pieces to place the butternut on and let them burn white while you prepare the butternut. A bigger pile of briquettes can be lit once the butternut is cooking.
Cut the butternut in half from top to bottom, and scoop out the pips.
Fry the onion, garlic and any other veg of your choice in a pan until the onion goes slightly glassy. Shred the spinach leaves into small bits with your hands, and add to the pan.
Add about 2 teaspoons of the blue cheese salad dressing and fry for 2 minutes while stirring. Remove from the stove.
Scoop the mixture into the two butternut halves. Wrap each one in its own piece of foil – make sure no pieces are sticking out.
Place the butternut, skin side down, onto a flat stack of coals. Leave it to cook for ±40min. DO NOT TURN IT! The skin will burn a little bit, but it won’t affect the taste at all.
Remove the butternut when it’s done, put it in a roasting dish. They will stay very hot for at least 30min!
Start braaiing the sosaties. Remember that you have to keep turning chicken sosaties otherwise they go dry! Give it another 10 minutes before you put the wors on the grill.
This is also when I started our ‘braai buns’ on the side of the fire with slight heat. You’ll see they are wrapped in wax paper, which works like a charm to prevent the bread from burning but still gets the outside crispy.