British BBQ Society Forums

Half south african, half italian living near Oxford for the last 14 years. Love a good braai (name for bbq in south africa)!

Feeling like a kid at the moment having discovered this community/forum after spending a long while reading forums from our friends over the pond in the US of A. I am cooking mostly on my Weber kettle bbq and am in the planning stages for building my own UDS -- waiting for my drum at the moment.

Looking forward to learning from and sharing with folks.

G.

There are a fair few braai fanatics on here so you're not alone...

welcome fella.

Doing a BBQ/Braai for a few friends and family in July and my boss & his wife are coming and she's from Jo'burg so a few SA recipes wouldn't go amiss Please bear in mind Zebra & Dik-Dik are kind of hard to get at short notice

Aaazit fella!
I have a skottle attachment for one of my gas Qs and have enjoyed using it for stir fry and the like, like keith a few authentic recipies would be very welcome. My wanter / needer for this season is a poike as, err, well, ....I don't have one!

Happy barbecueing and never be shy about posting a Question,
Cheers
Tiny

Welcome to The Forum

Welcome
You can't go wrong with an Ugly Drum, easy to build and easy to drive once you get the hang of it!
But I am biased.
Si

Thanks to all for the welcome!

To start you off, here is a recipe for some authentic SA sosaties (kebabs). The recipe is from a site called funkymunky.co.za, it has a load of great traditional recipes.

Sosaties - kebabs with a unique South African flavour!

1kg lamb cut into 1" pieces
500g pork cut into ½" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
½ pound dried apricots
½ cup dry sherry


1. Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sautè for 5-6 minutes, then add the curry powder and garlic.
4. Sautè for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens.
6. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
7. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
8. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers.
9. Grill over charcoal until browned on all sides. Serve with heated marinating sauce.

You could also head over to huntersbiltong.co.uk and pick up a ring of boerewors if you really want to splash out. Hunters also normally stock potjie pots but they only seem to have really small ones at the moment. I've got a No. 3 size pot which probably makes enough for about 10 or 12 people; I also have a great potjie recipe book from back home with some ideas to get you started. If you struggle to find a pot, let me know as I have a SA shop pretty close to my house which normally has a few.

Enjoy!
Gian

Hi Gian

Welcome to the forum. my wife is from South Africa and to be honest she was the one that got me in to BBQ and a Braai. For anyone else on this forum that has not tried Sosaties they really should give this recipe a go. My wife leaves the meat in the marinade for at least 4 days and then they are amazing. Good to have you on here and look forward to more recipes in the future.

Gav

https://www.southafricanfoods.co.uk/
http://southafricanfoodcompany.co.uk/

I've bought stuff from both of these enterprises.