PHOTO: Andrew Cornew
ZULULANDERS will be donning their aprons and cleaning their braai tongs in anticipation of national Braai Day being celebrated tomorrow.
The initiative is part of National Heritage Day
Across race, language, region and religion, we all share one common heritage, which is called many things – chisa nyama, braai and ukosa to name a few.
Although the ingredients may differ, the one thing that never changes is that when we have something to celebrate, we light fires and prepare great feasts.
While the amateurs get the charcoal burning, Empangeni has its very own braai master, Kevin Knight, who along with his brother competed in The Ultimate Braai Master competition.
According to Kevin, braaing has been a part of his life since he was able to reach the grill.
‘I would have a braai for breakfast if I had the time. Come rain, snow or even the end of the world, you will still find me braaing,’ says Kevin.
Charcoal briquettes are Kevin’s choice when it comes to good heat for a braai, closely followed by wood and then, when all else fails, gas.
‘You can basically prepare anything on a braai. From fish to meat and even desserts and puddings. My dessert for the competition was malva pudding and it must have been alright, because it disappeared before I even got a chance to try it.’
Kevin’s basic braai necessities include good company, fine music and an ice bucket filled to overflowing with cold beverages.
‘Braai tongs are not needed in my opinion, I prefer using my hands. A braai should be easy and relaxing. There are no airs and graces when I cook,’ Kevin says.
And since Heritage Day is only two days away, Zululanders should start marinating their meat, cleaning their grills and polishing their tongs.
Kevin’s Malva pudding on the braai recipe:
½ cup white sugar
1 egg
1½ tbsp apricot jam (any jam, or even syrup, will work)
1 cup cake flour
1 tsp baking powder
Pinch of salt
1 tsp bicarbonate of soda
1 cup of milk
With a wire whisk or egg beater, beat together the sugar and eggs. You want the mixture to look creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is worth the effort.
Add the jam, flour, baking powder and salt, stir in until blended
Pour in the milk, sprinkle over the bicarb and quickly whisk it altogether
Pour the batter into a small cast iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well
Bake for about an hour until golden brown and a sharp knife or skewer inserted in the middle comes out clean
