Tender meat braais best, says braai master
The Easter holidays are here and the one thing that always goes well with time spent with family and friends is food
POLOKWANE – If you are not sure what to cook for the big family dinner, try having a braai, with the help of Kalawa Chisa Nyama in Seshego Zone 3.
Braai meat has become a part of South African culture, especially during family gatherings and other events.
Review B]onus talks to Kalawa Chisa Nyama braai master, Simon “Shimmy” Mogashoa, about his finger-licking braai treats. Shimmy says the taste is in the quality of the meat. “The more tender the meat, the tastier it is.”
He says braaing is always a winner as it is suited for any kind of meat, as long as the meat is of good quality and fresh. At Kalawa Chisa Nyama, they braai a large selection of meat including beef, chicken, beef liver and wors. The meat is served with pap and salads ranging from chakalaka to salsa, and is open from 08:00 to 02:00, capable of catering for about 100 people daily.
“Braai meat is very popular in the kasi; people come here to chill while they enjoy their meals and good music.” He adds the venue offers a relaxing environment that is also family friendly. Shimmy further tells Bonus they also offer other meals such as beef and chicken stew, meaty pork bones and liver.
“The best part of my job is interacting with people and satisfying their hunger; often they crave braai meat.”
It took him five years to master his skills at the braai and he is passionate about what he does, he says.
Bonus asked Shimmy for tips to make tasty braai meat. He says a combination of tender meat, not too many flames and a good spice or herbs. “Try not to burn the meat, but cook it till it’s golden brown.” Shimmy says a good braai master should know when the meat is ready to be served.
