Eight tips for hosting the ultimate Shisanyama this Heritage Day!

Heritage Day, marked on 24 September is celebrated by most South Africans through one of its most cherished traditions – braaiing.

Wayne Blake, General Manager at ANEW Resort White River Mbombela, which is renowned for their Shisanyama experience, suggests celebrating this occasion with a Shisanyama that is as lively in flavour as the family, friends and patrons that will join you on the day.

Here are Wayne’s top tips with the ultimate Sheba recipe to try!

1. Perfect your pap

To prevent your pap from becoming stiff and dry whilst being served, incorporate sauces into your pap dish rather than just leaving it as is in the bowl. A good method is to make “pap balls” by submersing it in Sheba (a spicy sauce made from onions, garlic, herbs and spices).

• Bring on the flavour

Turn the traditional Shisanyama on its head and experiment with various flavours. Serve a snack of grilled pineapple on a skewer, sprinkled with Durban Masala or for vegetarians grilled tofu skewers served with a peanut dip.

• Variety is key

Offer a wide array of dishes but keep portions modest to encourage sampling of everything. Traditional choices usually include beef, chicken, pork, and lamb, but variations with game meats or seafood make for interesting alternatives. Complement your meat with vegetable and tofu skewers, roosterkoek, grilled sweet potato topped with ricotta cheese, garlic, rocket and spring onion or brinjals topped with mushrooms, brie and basil pesto.

• Take your traditional braaibroodjie to the next level

Upgrade your braaibroodjie with biltong, mature cheddar, and a dash of chili flakes or blue cheese, fig, and rocket for a gourmet twist.

• Keep it natural

Avoid synthetic sauces and flavourings or heavily basted meats and rather opt for a mixture of olive oil and salt, or adding vinegar and your favourite herbs to a glass bottle – similar to Argentinian Salmuera – allowing one to baste your meat while braaiing, to lock in and enhance the flavour.

• Age matters

Choose aged meat for tenderness and flavour. Look for 21-day aged meat from your butcher and be sure you understand the difference between dry-aged and vacuum-aged varieties, as this could impact the toughness or tenderness of your meat.  Chuck steak is budget-friendly and excels on the braai, offering excellent flavour without being too tough or too soft.

• The secret to juicy chicken

For ultimate flavour and juiciness, seal chicken in a ziplock bag and add salt, herbs and your light marinade of choice before immersing it (bag and all) in boiling water, to pre- cook. This technique locks in moisture for succulent results and enhances the flavour of the chicken.

• Mind the size of your desserts

Keep your varied dessert options small and bite-sized for easy enjoyment after a hearty meal, such as bite-sized malva pudding, koeksisters or milk tart. Add some variety and grill peaches with cinnamon sugar or grill pineapple and enjoy with coconut ice-cream.

The best Sheba recipe for your Shisanyama pap: