Cooking during September is a fun affair.
Everyone is so in touch with themselves and their heritage and ready to show off some braai skills as and when required.
It is always a competition when recipes are shared and everybody wants to prove their recipe for the perfect braai is the best.
Never mind the ridiculous ingredients or that they don’t know what half of the ingredients are. B
You cannot go wrong if you go with your gut.
Gut-cooking beats experience and recipes, or so say the guys.
Heritage Day takes place on Sunday 24 September, and this means we get a free public holiday on Monday.
But the braaivure (braai fire) will be started up on Friday night already and many Heritage events will be held over the weekend.
In South Africa we have such a huge melting pot of cultures and the best part is we can all borrow from one another when it comes to food.
Food is at the centre of it all and a lekker braai with family and friends is all that is required to remind us of our roots.
And don’t limit yourself to chops, sausage and chicken. Have a snoek braai, a potjie, and even the vegetarians are included, with plenty of veggie braai recipes available.
So people, reconnect, eat and spread the love with your family recipes. Invite old friends and make new ones.
Share the heritage that is our food, our universal language.
Happy Heritage Month!
Boerewors Roll with Smoortjie
2 kg Sausage
FOR THE SAUCE
1 large onion (finely chopped)
100g butter
2 TBS sunflower oil
2 garlic cloves (finely chopped)
1 cup tomato sauce
1 cup chutney
½ cup Worcestershire sauce
100g sugar
2 TBS vinegar
1 tsp chilli powder /flakes
Method
Sauce
In a fireproof pan on the fire, fry the onion in the butter and oil for a few minutes until you like the look of it.
Add all the other ingredients for the sauce, except for the water, and simmer for 15 minutes, stirring often.
After 15 minutes of simmering, the sauce is ready to serve. You can now keep it warm or on a very gentle simmer until the boerewors is braaied and ready.
Wors
Now it’s time to braai the wors. Do not break or pierce it, you want as juicy an end-product as possible.
Do not pre-cut the wors as its juices will get lost. Braai time should be somewhere around 8 minutes, and you should turn it between one and five times. Place a piece or two of boerewors in each hotdog roll and top with a few spoons of monkeygland sauce.
(www.braai.com)