Braai in South Africa

Braai fit for a king – with a putu pap recipe

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One thing that I like to do before I start to put the meat on is cut an onion in half and rub it all over the wire gauze, to clean it and give the meat a bit of flavour.

I feel every man should know how to get a great Braai going, from starting the fire to creating great African meals.
As we all know a great braai comes from how you pack your coals. We all have a personal preference, be it charcoal, briquettes, or wood.

I am not a follower of gas braais--the meat is just not the same. I am a briquettes man. I always try and create two or so great pyramids and light the fire lighter at the bottom, giving me a great roaring fire.

The one thing that I find at many braais is people are just not patient enough and try to rush the fire. DON’T DO THIS! Enjoy a cold one and let the fire reach the right temperature--this is crucial.

I would say that once it is glowing orange and you can hold your hand over the coals for about two to three seconds, your fire is ready.

One thing that I like to do before I start to put the meat on is cut an onion in half and rub it all over the wire gauze, to clean it and give the meat a bit of flavour.

Once that is done, go ahead get that meat on there, constantly turning over the meat so that one side doesn’t get more heat than the other.

Finally, something that I think every Braai needs and everyone should know is how to make is Pap, so I have listed a step-by-step guide to how to make Putu Pap (also known as Krummelpap) below:

Serving: 4 generous portions
Ingredients

  • 2½ cups (600 ml) boiling water
  • 1 teaspoon (5 ml) salt
  • 2½ cups (400 gram) Maize Meal
  • A knob of butter


Method

  1. Pour boiling water and salt into a pot with a thick base and a lid. Bring to boil.
  2. Add the maize meal to the boiling water.
  3. Close the lid, without stirring.
  4. Reduce heat. Simmer gently for 5 minutes.
  5. Taste the mix – this is the raw taste (you don’t eat it raw…)
  6. Remove lid and stir well with a wooden spoon or a large kitchen fork.
  7. Replace lid, reduce heat and steam for about half an hour, but be careful not to burn it.
  8. Fluff with a fork or wooden spoon a few times during cooking.
  9. Enjoy with homemade tomato sauce as side dish.


Bernd Klingenberg is a braai devotee and runs a hugely popular braii community blog with advice, ideas, tips, recipes and anything else connected to a braai.  Check out his site at www.braai.co.za/blog/.

Photo credit: Flickr © BraNewbs

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