Shisanyama-style braai

Sun’s out, coal’s out! Serve this spread to your crew next weekend and you’ll be number one braai master in everyone’s eyes. From lamb chops to chicken wings, boeries, sizzling sides and more: this is the ultimate shisanyama-style braai you’ll make all summer long.

1. Light fire and get coals to medium heat. Cook meat according to package instructions. 
2. To make the perfect lamb chops, drizzle and sear over smouldering coals until the fat has rendered beautifully. Once the lamb is tender and cooked through, remove from coals and set aside.  
3. To make the chakalaka grilled baby cabbages, heat a can of Woolworths Chakalaka in a skillet over smouldering coals and on another grid grill wedges of cabbage or halved baby red and green cabbages until they catch slightly and begin to soften. Remove from the grid and nestle into the simmering chakalaka, season and cook to your liking. Serve warm. 
4. To make the red sorghum and fire roasted pepper salad, cook 200 g red sorghum according to package instructions, drain and toss with a good drizzle of olive oil and seasoning. Leave aside to cool. 
5. Sear tricolore peppers over the flames or smouldering coals until the skins are charred and the flesh is slightly softened. Remove from the heat, place in a bowl to steam and cool. 
6. Tear over your red sorghum making sure to discard the seeds. Toss with chopped red spring onions, coriander or fresh herbs of your choice and Woolworths Pink Pickled Onions to serve. 
7. Add some grilled haloumi off the braai or some crumbled feta. 
8. Serve with Woolworths Super Maize Meal cooked to your liking, eat hot with melted butter and warmed Woolworths Braai Tomato Relish. 
9. Finish off your meal with the perfect South African dessert; Woolworths famous warmed malva pudding with a scoop of Woolworths Tin Roof Ice Cream. 

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