Braai is the Afrikaans term for barbecue. Not only is braai a popular pastime in South Africa, it is a national day of celebration. Every September 24th, South Africans celebrate . At the core of this public holiday is braai - where South Africans across all cultures light fires and have great feasts. Tonight, I will be enjoying these two popular South African beverages to celebrate Braai Day in Canada, both of which are readily available at the LCBO.
(A sensuous Sosaties lamb feast off the barbecue was planned, but unfortunately had to be cancelled due to unforeseen events. Recipe provided below.)
SAVANNA DRY PREMIUM CIDER - South Africa (#379818) - $9.95 / 4pk
All sorts of apple aromas - caramelized, apple sauce, ripe apple juice. Mild apple flavours on the palate. Finely balanced mousse with a short, crisp finish. 5% abv. Available in 4 x 330 mL packs.
TWO OCEANS SHIRAZ 2013 - WO Western Cape, South Africa (#699249) (D) - $10.25
A refreshed, and much classier looking label compared to the last time I had this wine. Screw cap. Medium+ intensity aromas with smoky oak jumping out of the glass and giving way to blackberry, meaty, blackberry and cherry notes. It's medium-bodied on the palate with flavours of black cherry, vanillan spice, and roasted coffee. Balanced, refreshing acids and a medium-length, dark roast coffee and vanillan flavoured finish. Easy drinking, BBQ wine. Score: 86 pts
Sosaties Recipe (makes 12 skewers) provided by Chef Master Martin Moore of Durbanville Hills Cellar
- 1.5kg leg of lamb, deboned and cut into 25mm cubes
- 2 medium onions peeled and halved lengthwise, then blanched for 5 minutes;
- Refresh in ice water and layers separated
- 2/3 cup dried apricots, soaked in onion water
- 4 large onions, sliced
- 3 teaspoons mild curry powder
- 1 clove garlic, crushed
- 2 tablespoons cooking oil
- 3 cups vinegar
- 3 tablespoons sugar
- 3 tablespoons apricot jam or 2 tablespoons brown sugar
- 4 bay leaves
- 1 teaspoon salt
- 1 teaspoon turmeric
- Pinch of pepper
- Pinch of chili powder
Marinate meat in curried marinade overnight. Sauté onions in heated cooking oil until translucent. Add curry powder and fry for approximately 2 minutes. Add all remaining ingredients, simmer and set aside to cool. Thread the skewers, alternating the meat, apricots and onion pieces. Grill slowly over hot coals.