Shisanyama: Beloved part of South Africa’s cultural heritage
Known as shisanyama in eKasi (township), it has become more than just a way of cooking meat. It's a huge part of our cultural heritage.
South Africa has many cultures, languages and traditions, but there is one thing that unites us all. The braai.
Known as shisanyama in eKasi (township), it has become more than just a way of cooking meat. It is a culture. It is our heritage.
It does not matter if you are Zulu, Xhosa, Sotho, Afrikaans, Indian or English, when the fire starts and the meat hits the grill, we are one.
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This culture has also created opportunities. Because South Africans love to celebrate and love meat, many entrepreneurs have turned shisanyama into thriving businesses that serve thousands every month. Did you know that chicken dust is also a popular braai variety?
What is chicken dust, you ask? It’s a blend of garlic powder, dried herbs, cayenne pepper, and black pepper, “dusted” generously over the meat before and during grilling.
One of those businesses who specialises in chicken dust is Simbos Shisanyama in New Germany. With Heritage Day around the corner (September 24), owner Mlusi Thwala offers these tips for first-time tries.
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“We consider ourselves specialists when it comes to chicken, but the truth is not every part of the chicken is easy to braai and it takes a long time for one to master. For beginners, I would recommend that they start with wings or drumsticks, and later they can learn how to do other parts,” he said.
Thwala also mentioned that chicken braai is best served hot with pap and chakalaka, rolls / bread, and sambals and coleslaw.
“Braai is not just food. It is who we are.”
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