Man and his braai

Men have always found comfort in sitting around a fire. From the caveman to the modern man, this has become a tradition that has transformed into the act we South Africans know and love…the braai. But where exactly did this cultural phenomenon take its roots? From cave fire to shiny weber, we take a look at the origin of this sacred ritual.

According to Jan Braai, arguably SA’s top braaing expert, not only are South Africans regarded as the world’s best braaiers, but the concept takes its origin from our very own country! At national heritage site Swartkrans, near Johannesburg, pioneering scientist Dr Bob Brain found evidence of early civilizations controlling fire over 1 million years ago. According to researchers, the first braai occurred by accident when meat fell into a fire and was eaten out of curiosity. These early humans realised the meat tasted much better cooked than raw and so a tradition of braaing began.

What started as controlling fire as a means for warmth and to ward off predators, now became a means of cooking meat to feed families. At the excavation site in Swartkans, charred remains of animals that were braaied there, proved that not only were we one of the first civilizations to control fire, but also the first to master the braaing of meat.

And not much has changed today! The act of braaing is not only a means of cooking but has become a ritual and rite of passage amongst our SA men. To braai gives you a sense of pride that distinctly makes you feel South African. Braaing is part of our culture and brings our nation together – we even have a national day dedicated to it! It is an inherent part of our culture and brings our nation together. This is no more evident than at the regular braais we host and attend over the weekend. From sosaties to boerewors, from breakfast to dinner, South African men know how to braai for any occasion.

At Spekko we love sharing a meal and want to celebrate our braaing men this month. To braai well takes skill and although it is now an act followed by many in countries around the world, we still stand tall as not only the creators but the experts.

Are you having a braai this weekend? If so, we at Spekko know that apart from the delicious meat, what makes a braai extra special are the delicious side dishes. We recommend our spicy pilaf with cabbage, caramelized chilli pears and yogurt drizzle – a perfect accompaniment to succulent chops or chicken kebabs.

• Spicy pilaf with cabbage, caramelized chilli pears and yogurt drizzle
• Ingredients
• Pilaf
• 60 ml (4 tbsp) oil
• 2 large onions, sliced into rounds
• 4 garlic cloves, finely chopped
• 5cm fresh ginger, peeled and finely grated
• 20ml (4 tsp) cumin seeds
• 10 ml (2 tsp) ground cumin
• 15 ml (1 tbsp) ground coriander
• 1 – 2 cinnamon sticks
• 4 cardamom pods, lightly bruised
• 1 red chilli, finely chopped
• 250 ml (1 cup) Spekko India Gate Classic Basmati Rice, soaked and drained
• 5 ml (1 tsp) salt
• 1250 ml (5 cups) chicken stock
• ¼ medium cabbage, finely shredded
• freshly ground black pepper to taste
• pinch of smoked dried chilli flakes
• knob of butter
• Caramelized chilli pears
• 3 large firm pears, peeled, cored and cut into cubes
• 10 ml (2 tsp) oil
• 10 ml (2 tsp) butter
• 1 small chilli, seeds removed and finely chopped
• 125 ml (1/2 cup) sugar
• 60 ml 4 tbsp) apple cider vinegar
• salt and freshly ground black pepper to taste
• Yogurt drizzle
• 250 ml (1 cup) natural yogurt
• 30 ml (2 tbsp) lime or lemon juice
• 45 ml (3 tbsp) finely chopped coriander or mint
• 2 ml finely chopped red chilli (optional)
• 50 g (1/2 packet) cashew nuts, roasted and roughly chopped chopped coriander leaves
• salt, pepper and sugar to taste

Directions

1. Heat the oil in a large heavy-based saucepan and saute the onions for 2 minutes. Add the garlic, ginger, cumin seeds, ground cumin, ground coriander, cinnamon sticks, cardamom pods, chopped chilli and chilli flakes and fry for 3 minute, until fragrant.
2. Add the drained Spekko Basmati rice and fry for 2 minutes.
3. Add the salt, pepper and stock and bring to the boil, while stirring. Once the stock comes to the boil, reduce the heat and cover. Simmer slowly for 6-10 minutes, until the rice is just cooked.
4. Add the cabbage, stir gently, put a knob of butter on top and cover the saucepan. Remove from the heat and let the pilaf steam for 10 minutes while you prepare the pears and yogurt drizzle. (The time allows the cabbage to cook just enough so that it will still be crunchy when the pilaf is served.)
5. For the pears, fry the pear cubes in the oil and butter for about 5 minutes. Add the chilli and fry for a few seconds. Add the sugar and stir-fry, until caramelized. Add the vinegar, bring to the boil and simmer until a light syrup forms. Season to taste with salt and pepper. Set aside.
6. For the yogurt drizzle:
7. Mix all the ingredients together and set aside.
8. To serve: Spoon the pilaf onto plates. Top each serving with a generous helping of caramelized chilli pears, drizzle with the yogurt sauce and finish with a sprinkle of chopped cashew nuts and chopped coriander leaves. Serve warm.
9. So cheers to you our braai masters! Light the fire this weekend and bask in this tradition that truly makes you a South African.