Shisa Nyama

Serves 4

Preparation time: 10 minutes

Cooking time: 45 minutes

Cost per recipe: R130

Ingredients:

• 625 ml (2½ cups) water
• 5 ml (½ tbsp) salt + extra
• 625 ml (2½ cups) braaipap
• 12 chicken wings
• 30 ml (2 tbsp) shisa nyama or BBQ spice
• Juice of 1 lemon
• Sunflower oil, for frying
• 4 eggs
• Pepper
• 410 g tin chakalaka, heated
• Parsley, for garnish (optional)

Method:

1. For the braaipap, bring 500 ml (2 cups) of the water and salt to a boil in a 3L flat-bottomed cast iron potjie, over medium-hot coals. Pour all the braaipap into the water, making a heap in the middle. Do not stir! Cover with a lid.
2. Scrape away almost all of the coals from underneath the potjie for the braaipap to steam at a very low heat, for about 45 minutes or until cooked. Remove the lid after 20 minutes and scrape the braaipap with the handle of a wooden spoon until it resembles a crumbly porridge. Add remaining 125 ml (½ cup) water. Cover and continue cooking.
3. When you’re done scraping the braaipap, start with the chicken.
4. Season the chicken with the spice and cook over medium hot coals for about 20 minutes, turning often until cooked. Sprinkle with lemon juice while cooking.
5. Heat a splash of oil in a small cast iron frying pan on medium high. Break in the eggs and fry for about 3 minutes for soft or until cooked to your liking. Season with extra salt and pepper.
6. Top the braaipap with the chakalaka and serve with the chicken wings and eggs. Garnish with parsley, if you like.

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Shisa Nyama

Serves 4

Preparation time: 10 minutes

Cooking time: 45 minutes

Cost per recipe: R130

Ingredients:

• 625 ml (2½ cups) water
• 5 ml (½ tbsp) salt + extra
• 625 ml (2½ cups) braaipap
• 12 chicken wings
• 30 ml (2 tbsp) shisa nyama or BBQ spice
• Juice of 1 lemon
• Sunflower oil, for frying
• 4 eggs
• Pepper
• 410 g tin chakalaka, heated
• Parsley, for garnish (optional)

Method:

1. For the braaipap, bring 500 ml (2 cups) of the water and salt to a boil in a 3L flat-bottomed cast iron potjie, over medium-hot coals. Pour all the braaipap into the water, making a heap in the middle. Do not stir! Cover with a lid.
2. Scrape away almost all of the coals from underneath the potjie for the braaipap to steam at a very low heat, for about 45 minutes or until cooked. Remove the lid after 20 minutes and scrape the braaipap with the handle of a wooden spoon until it resembles a crumbly porridge. Add remaining 125 ml (½ cup) water. Cover and continue cooking.
3. When you’re done scraping the braaipap, start with the chicken.
4. Season the chicken with the spice and cook over medium hot coals for about 20 minutes, turning often until cooked. Sprinkle with lemon juice while cooking.
5. Heat a splash of oil in a small cast iron frying pan on medium high. Break in the eggs and fry for about 3 minutes for soft or until cooked to your liking. Season with extra salt and pepper.
6. Top the braaipap with the chakalaka and serve with the chicken wings and eggs. Garnish with parsley, if you like.

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