On your marks, get set, braai

Shisa Mfethu’s “Hot Brothers” are Stanger’s hope to becoming South Africa’s next braai masters in the sizzling Ultimate Braai Master television production.

Braai Master, Eldry Leibrandt and his braai buddy, Louis Pillay have been selected as one of the top 13 teams to show their talent on the hot coals.

“I am a self-taught amateur chef and picked up tips from my late dad, Desmond Leibrandt, along with some baking skills from my mom, Mona, ” said Leibrandt.

The “Hot Brothers” entered the competition for the chance of winning R500 000, a brand new 4×4 and the honour of being crowned Ultimate Braai Master.

“I want to use the prize money to open the best car wash and ‘shisanyama’ (braaied meat) venue ever,” said Pillay.

“Out motto is “You name it, we flame it!”, so whatever the competition brings, we are up for the challenge,” said Leibrandt.

In preparation for the epic adventure, the two Rocky Park residents are seeking sponsors for their branded T-shirts, caps, sweat bands, jackets, travel bags and donations to assist them on their 60 day, 60 000km journey. Email Eldry@pmsolutions.co.za.

Try out their favourite recipe from the auditions:

Savory Magodo

Ingredients:

1kg – Usu (Tripe) and Amathumbu (Cow Intestines)

Quarter cup Vegetable oil

1 x onion – chopped

1 x green pepper – chopped

2 x green chillies – halved

3 x Fresh garlic cloves – crushed

Thyme

Rosemary

Table spoon mix masala

2 x bay leaves

2 x curry leaves

Salt and pepper seasoning

1 x can sweet corn

Quarter cup old brown sherry

1 x Cup water

Coriander (dhania) for garnish

Method:

1- Tripe and Amathumbu needs to be properly cleaned and rinsed off under a running tap, cut into bite size chunks and boil in a number 3 poitjie pot for 1 hour or until soft.

Discard of any left over water in the pot.

2- Throw in your oil, onions, green peppers and braise with the tripe mix.

3- Add in your garlic and mixed masala together with all other spices.

4- Cook for a further half hour.

5- Add a quarter cup of water if sticking.

6- Add the old brown sherry and cook for a further 15 minutes

7- Add in canned sweetcorn and cook for another 15minute

8- Add in your coriander garnish and serve.

Overall cooking time – 2 hours

Served with steamed bread or soft cooked pap.