Beer-box (braai) platter
6
Easy
20 minutes, plus 1 hour’s marinating time
30–40 minutes“Braai is an important hallmark of street food culture; the social aspect of hanging out around the fire is at the heart of the experience, especially at a butchery and braaiplek like Kwa KK in New Brighton, Gqeberha, which has been open for over 40 years. When I was in high school, this was where we’d go in secret to flirt with boys and eat copious amounts of braaied meat. Here, I’ve put my braai meat in a beer box to recall how we fought over them – there were never enough to go around.” – Khanya Mzongwana
Ingredients
Method
- 600 g boerewors
- 1.4 kg Woolworths Moroccan butterflied chicken
- 600 g Woolworths thinly sliced beef shortrib with shisanyama seasoning For the ushatini:
- 1 large tomato, finely diced
- 1 green chilli, finely chopped
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 1⁄2 cup white vinegar
- 2 T brown sugar
- 1 t dried mixed herbs
- sea salt and freshly ground black pepper, to taste For serving:
- pap chakalaka
- white bread
- atchar
Method
Ingredients
1. Make a fire. Braai all the meat and arrange on a large platter, or in this case, a beer box.
2. To make the ushatini, combine all the ingredients and chill until ready to serve. Serve the meat with ushatini, pap, bread and atchar.
Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana
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