Don’t Mothball the Barbecue!

Braai (pronounced br-eye) is the Afrikaans term for barbecue, and September 20 marks the second annual Canada Braai Day. So prevalent is the braai in South African culture that is has been recognized with its own holiday and continues to be championed by Nobel Peace Prize winner Doctor Desmond Tutu for its unifying merit. As one of the most ethnically diverse and culturally rich nations in the world, Canada serves as both a fitting and enthusiastic host country for this beloved tradition for the second year in a row. And given the summer we haven’t had in many regions across the country, do we really want to cool off the grill yet? So stoke the coals and get ready to celebrate.

Sponsored by a selection of wines, spirits and cider brands falling under the Distell Group Ltd. umbrella (including, among others, Two Oceans, Nederburg, Flat Roof Manor, Inception, Fleur du Cap, Savanna Dry Premium Ciders), Canada Braai Day offers the perfect excuse (if one is needed) to call together friends, fire up some great grill recipes and pop open some fine South African libations.

“South African culture is one that is deeply entrenched in the celebration of diversity and unity,” say Greg Smith, Country Manager, Canada, Distell Group Ltd. “It is precisely these merits and how closely they mirror those found within our own natural culture that makes the celebration of Canada Braai Day such a natural fit. On September 20^th we hope Canadians will raise a glass in celebration of not only good food and drink, but the unique privilege we have to live in such a dynamic and vibrant multicultural society.” Check out www.braai.ca for more info.

Here’s a recipe for sosaties (marinated meet skewers) provided by Durbanville Hills Cellar Master Martin Moore to get you started. Makes 12 skewers.

Ingredients

12 skewers
1.5kg leg of lamb, deboned and cut into 25mm cubes
2 medium onions peeled, halved lengthwise and blanched for 5 minutes; refresh in ice water and separate layers
2/3 cup dried apricots, soaked in the onion water

Curried Marinade:
4 large onions, sliced
3 tsp. mild curry powder
1 clove garlic, crushed
2 tbsp. cooking oil
3 cups vinegar
3 tbsp. sugar
3 tbsp. apricot jam or 2 tbsp. brown sugar
4 bay leaves
1 tsp. salt
1 tsp. turmeric
Pinch of pepper
Pinch of chili powder

Method

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.

Wine Suggestions

Flat Roof Manor Merlot 2013, 14.5% ABV, $11.00
Forward smoky plum, graphite and leather aromas; rich and silky with some dense fruit and peppery notes. A crowd-pleaser but with a certain sophistication.

Nederburg Shiraz, 14% ABV, $12.00
Sweet black cherry, dark raspberry, cocoa and clove on the nose; smooth and ripe, with mild tannins and notes of chocolate and black raspberry.