COOK WITH ME: EP5 SOUTH AFRICAN BRAAI /BBQ | Shisanyama

Wash the braai stand and prepare for cooking.

Gather ingredients: beef chops, chicken pieces, snook fish, spices, and olive oil.

Marinate the beef with paprika, barbecue spice, spice spice, salt, pepper, and olive oil on both sides.

Marinate the chicken with the same spices and olive oil, then refrigerate overnight.

Prepare a refreshing cocktail with ice, Red Bull, two shots of bourbon, and two slices of lemon.

Make cheesy spinach pop: combine water, salt, maize meal, spinach, cheese, and heavy cream, stirring with a wooden stick or whisk to avoid knots.

Cover the pot with a clean cloth or plastic wrap to keep the pop fresh.

Spray foil with non-stick spray for the fish.

Marinate the snook fish with parsley, olive oil, fish spice, and paste (lemongrass, ginger, garlic), then add lemon slices on top.

Place the snook on the grill and cook for about five minutes on each side, then baste and remove.

Add chicken to the grill, cooking longer than the beef.

Baste the chicken with a mixture of Nando sauce and barbecue sauce.

Turn the chicken for grill marks and cook for an additional three minutes before removing.

Drizzle lemon juice over the fish and cover with foil to keep it moist.

Baste the sweet corn with Nando sauce.

Add white wine to the sweet corn.

Finish cooking the chicken and baste it again before serving.

Plate the dish with spinach pop, sweet corn, chicken, beef, and fish.

Equipment Needed

Allergens