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A Guide to the ‘perfect’ chisanyama

A Guide to the ‘perfect’ chisanyama
February 26
10:39 2018


Craving a braai simply cannot be ignored. At times, you don’t have the luxury to visit your local chisanyama spot and the only option to Do-It-Yourself (DIY). Coal, wood, the fire blitz and foil are just some of the items you need to get it started.

Global Lifestyle caught up with chef Keafiwa Nkwe who usually curates the dishes at the Music, Drums and Braai Sessions at Cigar Lounge on Sundays.

Here is her secret to the perfect chisanyama:

Top Tips

1). Mix a blend of your preferred spices and herbs to create a braai salt.

2). Always use good, thick wood such as mophane becuase it enhances the taste by adding a smoky character to the meat.

3). Always use juicy and fatty cuts because the fat in the steak melts as the meat is braaied, resulting in a more succulent steak.

Ingredients (serves 5-8 people)

1). 8 pieces of T-bone steak

2). 1/2 tsp of ground black pepper

3). 1/2 tsp of crushed garlic powder

4). 1/2 tsp of salt

5). 1 tsp of Barbecue spice (Robertson’s)

6). 1 tsp of Steak and chops(Robertson’s)

7). 1 tsbp of olive oil

8). 480ml of InaParmans Barbecue marinade

10). 2 tsbp of Soya Sauce



1). Mix the Robertson’s spices, salt, black pepper and garlic in a bowl, add oil and InaParmans marinade.

2). Add all ingredients to the meat and mix well. Place meat in a ziplock bag or bowl and refrigerate overnight. Mix meat again the following day to ensure all meat cuts are flavoured evenly.

3). Remove 1 hour prior to use and allow to reach room temperature.

4). Arrange braai stand, wood and let it burn through for some time (30-45 mins)

5). Braai the meat for 10 minutes and once the meat is braaied, baist/pour the remaining sauce and serve with Vegetables of your choice or Pap.

NB: Remember not to keep tossing and turning your meat as it cooks because you lose the necessary juices this way.


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