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Die resepte in Jan Braai se Shisanyama is anibrand, hoor!

ShisanyamaJan Braai het vroeg in 2017 ’n skarebefondsing oproep uitgereik, en die reaksie van die Suid-Afrikaanse braairesepte was oorweldigend.

Van die honderde inskrywings wat hy ontvang het, het Jan meer as 80 gunsteling Suid-Afrikaanse braairesepte getoets en ingesluit.

Elke inskrywing vertel die storie van hoe die resep ontstaan het, hoekom dit spesiaal is – en natuurlik vier dit die diversiteit van shisanyama in Suid-Afrika.

Shisanyama beteken letterlik ‘om vleis te verbrand’ in Zoeloe, en verwys na die samekoms en kuiers wat gepaard gaan met die gaarmaak van vleis op ’n oop vuur.

Ontdek Mzansi-gunstelinge soos ribbetjies, ontbytpizza, chakalaka, brandewyn & coke ribbetjies, rooikerrie mossels, mieliebrood, mosterdroomys met T-bone steak, waatlemoenslaai en lam jaffels, met vele ander kosbare resepte, soos net Jan Braai dit kan doen!
 
 
Jan Scannell – beter bekend as Jan Braai – se groot passie is vleis en vleisbraai. Jan het Nasionale Braaidag eiehandig ’n jaarlikse kuier- en kosfees gemaak deur Erfenisdag nie-amptelik te herdoop tot Braaidag. Die een aktiwiteit wat alle Suid-Afrikaners saambind is immers om kos oor oop vure te kook.

Boekbesonderhede

"Chicken is a blank canvas" and other anibrand pointers we learned at the launch of Jan Braai's Shisanyama

All images courtesy of Bookstorm Publishers

Forty-odd partygoers recently congregated at Joburg’s hip 44 Stanley Beer Yard to celebrate the launch of Jan Braai’s latest offering for local-is-lekker culinary aficionados.

And, yes, by that I mean a book on the art of braai’ing.

Many a laugh was shared at the soiree

 

Shisanyama is “a book that speaks to the spirit of what South Africans like to do,” Bookstorm publisher, Louise Grantham (justly) stated during her introduction.

She did add that it was the most taxing Jan Braai-title to date, as it was the first crowd-sourced book to spring from Jan’s dexterous braai-fingers. Yes, all YOUR favourite recipes appear in the book! (And our condolences to Russell Clarke, a fellow publisher who’s meds dosage, according to Louise, had doubled during the process of crafting Shisanyama…)

Blood, sweat, and braai: Louise Grantham introduces Shisanyama

 
Next up – the bo-baas braaier himself.

Jan Braai: bringing the nation together, one braai at a time

 
Jan emphasised that Shisanyama is “thoroughly South African”, drawing on National Braai Day (24 September) as an example of how braai’ing can unite South Africans.

Officially celebrated as Heritage Day, the 24th of September has become synonymous with braai’ing since 2005 – the year in which this public holiday was ‘re-branded’ as National Braai Day.

“Braai Day is such a positive day for South African society,” the brains behind Braai Day told us.

As someone in the fortunate position of having a background in asset management and an unparalleled passion for braai’ing, Jan decided to combine these talents – building assets became nation building, via the incentive of National Braai Day.

Owing to Joburg’s predictably unpredictable weather, the attendees were treated to burgers, not braaivleis.

 
The significance of Braai Day lies therein that it’s both apolitical and receives no government funding, he continued. And an estimate of 50 million (!) people spend the 24th of September gathered around a fire with tjop (and probably some dop). Yoh.

Yet there’s so much more to braai’ing than tjops and wors. In the words of the braai master himself – “it’s aspirational!”

Just remember the two S’s and you ought to be fine: keep it Simple (the less ingredients the better) and go easy on the Spices (Jan is NOT a fan…)

Deciding which recipes to include in the book proved to be a challenge at times, but travelling across the country and having the opportunity to meet fellow braai-loving South Africans made the decision-making process worth its while, Jan said.

(And if your recipe was slightly altered – Jan acknowledged that he “drastically changed” Michelin-star chef Jan-Hendrik van der Westhuizen’s entry, much to the audience’s delight. No hard feelings, hey?)

He echoed the importance of less ingredients: “My favourite recipes were those with few ingredients,” and mentioned that he received simple, yet delicious recipes for a variety of braai’able foodstuffs – from boerewors, to chakalaka, to gnocchi, to chicken.

“Chicken,” Jan declared, “is a blank canvas.

“I received three different peri-peri chicken recipes; a helluva lot of people like peri-peri chicken!

“These recipes are truly reflective of how we as South Africans braai.”

Aitsa.

Lakka, boet!

Shisanyama

Book details

50 Hoendergeregte bevat vyftig veelsydige hoenderresepte wat aan gesinne maaltydinspirasie bied

Jy loop ná ’n harde dag by die huis in, daar is die reuk van hoender wat prut…

Ja, met hierdie resepte is dit moontlik, want selfs die niekokers in jou huis sal dit regkry. Of, as jy self moet kook, dan soek jy juis hierdie resepte met bestanddele wat reeds in jou koskas is of maklik by jou plaaslike supermark bekombaar is.

50 Hoendergeregte bevat vyftig veelsydige hoenderresepte wat aan gesinne maaltydinspirasie gedurende moeilike ekonomiese omstandighede bied.

Oondgerooster, oor die kole, as deel van bredies, sop of pasteie – hoender is maklik om voor te berei en ’n ekonomiese keuse vir elke gesin. Die resepte bestaan uit treffers soos:

  • Blatjanghoender
  • Oros-hoender
  • Hoenderbobotie
  • Romerige hoender-stroganoff
  • Pikante hoender-en-lensiesop
  • Pynappelhoender
  • Hoender-en-brokkoli
  • Hoendersamoesas
  • ’n Appelkoos-en-hoenderpotjie.

Boekbesonderhede

Jan Braai's first crowd-sourced book - featuring YOUR favourite recipes - is here!


It doesn’t matter what you choose to call it, ultimately. Every South African understands what the significance of the braai is. This is where we come together to gossip, laugh, argue, debate and enjoy each other’s company. Long may it continue.
- Sipho Hlongwane

Mzansi loves to braai. In Shisanyama, Jan Braai asked South Africans to send him their best braai recipes, mixed them with some of his own favourites, made sure they were easy and really worked, and then put them in this book! So if you want to know what South Africans love to braai, and how they do it, this is the book for you.

Easy recipes, using readily available South African ingredients, Shisanyama is another Jan Braai classic following on from Fireworks, Red Hot and The Democratic Republic of Braai.

Who is Jan Braai?

His real name is Jan Scannell and he lives to braai. He started the National Braai Day initiative in 2005 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth: cooking over a fire.

His TV series Jan Braai for Erfenis has run each year on Kyknet since 2011, and his National Braai Tour is fast becoming a highlight of the annual braai calendar.

For more about Jan Braai visit www.braai.com or follow him on Twitter, Facebook or Instagram.

Book details

Is jy opsoek na die beste macaroni-en-kaas resep ooit? Herman Lensing het hom!

30Die gewilde en gerekende koskenner Herman Lensing vier 30 – op allerhande maniere, maar (natuurlik!) het die belangrikste daarvan met kos te doen.

Daar is byvoorbeeld 30-minute-resepte, die 30 dinge wat jy van wyn moet weet, en wenke van sy koskenner vriend oor hoe om jou gebak te laat skitter – en ook 30 goeie gewoontes, dinge wat sy ma hom nooit vertel het nie, maniere om gesond te bly en meer.

Die resepte word verdeel in die afdelings brood, maalvleis, graan, pasta, varkvleis, tuna, skaapvleis, en hoender. By elke afdeling is daar ook vier “moet-maak” resepte.

Herman deel sy kennis en wenke gulhartig, en nooi lesers ook om ’n bietjie uit sy lewe te leer.
 
 
Herman Lensing is in 2009 op 22-jarige ouderdom aangestel as Sarie se jongste kosredakteur ooit. Hiermee volg hy in die voetspore van bekendes soos Barbara Joubert en Peter Veldsman.

Die aantreklike jong man het amper onmiddellik ’n gunsteling by Sarie-lesers geword. Sy aansteeklike entoesiasme, uitstekende koskennis en begrip vir die alledaagse werklikhede waarmee lesers te doene het, maak vir ’n wenkombinasie. Sy programme op VIA is baie populêr.

Herman trek vol sale wanneer hy kosdemonstrasies hou. Hy skryf ook ’n gewilde blog op Sarie se webwerf. Human & Rousseau is trots om sy eerste kookboek te kan uitgee.

Volg Herman op Twitter: @HermanLensing en lees sy blog.

Maar voor jy dié twee doen, berei die beste macaroni-en-kaas ooit voor!

As Vrydag aan die deur klop, juig ek want ek weet dis tyd vir rustig raak, wyn skink, vriende nooi en macaroni-en-kaas. Maar dis darem naweek, so ek hang uit en sit hom luuks voor!

300 g macaroni • 60 ml botter • 30 ml koekmeel • 500 ml melk • 200 g beleë cheddarkaas, gerasper • 2 eiergele • 225 g chorizo, in skywe gesny • sout en varsgemaalde swartpeper na smaak • 40 g parmesaankaas, gerasper • 200 g broodkrummels

Voorverhit die oond tot 180 °C.
Maak die pasta gaar volgens die aanwysings op die pak.
Maak die sous terwyl die pasta kook: Smelt die botter in ’n mediumgroot kastrol en voeg die meel by. Roer met ’n draadklitser tot die botter die meel geabsorbeer het.
Voeg die melk op een slag by en klits tot die meel in die melk versprei is.
Hou aan klits oor lae hitte vir 5–10 minute tot die witsous dik en gaar is.
Verwyder van die hitte en voeg die cheddarkaas en eiergele by. Roer tot die kaas smelt en voeg die chorizo by.
Dreineer die pasta en meng die kaassous deur. Geur met sout en swartpeper.
Giet in ’n oondvaste bak en strooi die parmesaankaas en broodkrummels oor.
Bak vir sowat 15 minute of tot goudbruin. Sit warm voor.

Boekbesonderhede

Prince Albert Leesfees: 3 - 5 November

Book lovers it’s almost time to head for Prince Albert in the Karoo.

The town’s sixth Leesfees takes place over the first weekend of November, with a list of writers, books and performers in a programme that offers something for everyone.

The theme this year is ‘The Soul of the Karoo ~ In die Gees van die Karoo’, with writers, poets, artists, musicians, a comedian and films in the lineup. The talks, presentations and stage experiences include discussions with crime and suspense writers, Rudie van Rensburg (Kamikaze) and Mike Nicol (Agents of the State), debut writers Mohale Mashigo (The Yearning) and Sara-Jayne King (Killing Karoline), as well as academic and novelist, Cas Wepener (Johanna).

Matters legal and political are the subject of Glynnis Breytenbach’s memoir, Rule of Law; she will be in conversation with Tim Cohen.

Our visiting author from Europe this year is Bart de Graaff whose book on the KhoiKhoin: Ik Yzerbek/Ware Mense (translated by Daniel Hugo) traces the experience of the earliest peoples of our land.

Artist Elza Miles has made a major contribution to the art scene of SA, with her historical works on various visual artists, she will be in conversation with writer and journalist Johan Myburg who will also speak about his new poetry anthology Uittogboek.

Rapper, Hemelbesem, Simon Witbooi will discuss his autobiography, God praat Afrikaans with Anzil Kulsen.

Joyce Kotzè and her translator, Daniel Hugo speak about her Anglo-Boer War novel: The Runaway Horses/Wintersrust, fiction based upon fact. Joyce relates how her forebears fought on different sides during the War. They will be in conversation with Carel van der Merwe, author of Donker stroom.

Local ornithologist Dr Richard Dean will launch his book, Warriors, dilettantes and businessmen – Bird Collectors during the mid-19th to mid-20th centuries in South Africa.

Karel Schoeman’s contributions to South African literature will be the focus of a panel discussion with Nicol Stassen and Cas Wepener (author of van Die reis gaan inwaarts- die kuns van sterwe in die werke van Karel Schoeman) co-ordinated by Prof Bernard Odendaal.

New food celebrity Nick Charlie Key will reveal banting tips and how to enjoy a healthy lifestyle whilst indulging in decadent desserts, from his book Jump on the Bant Wagon with food-lover Russell Wasserfall.

Poets Gaireyah Fredericks, Daniel Hugo, Johan Myburg and local raconteur Hugh Forsyth will read some of their favourite poems in English and Afrikaans literature.

Two music and word highlights will be Tribal Echo with Huldeblyk aan Adam Small/Tribute to Adam Small and Afrika my verlange/Afrique mon désir: Laurinda Hofmeyr, Schalk Joubert, with six West African singers, in collaboration with the Cape Town Music Academy.

Our programme includes two films. Director and producer, Roberta Durrant, will attend the Karoo premiere of her award-winning film Krotoa. Eerstewater is a documentary film set in and around Prince Albert based on Hélène Smit’s book, Beneath.

We’ll look at the state of children’s book publishing in South Africa, enjoy an evening in the company of comedian Nik Rabinowitz, enjoy delicious meals at the on-site restaurant and generally savour the Soul of the Karoo.

The 2017 Leesfees is a festival you cannot miss. The full programme can be found on the festival website - www.princealbertleesfees.org – and the Facebook page www.facebook.com/princealbertleesfees – offers daily updates on the people, books, poetry and experiences which make up this great cultural event.

Tickets can be bought online at www.princealbertleesfees.org and at the Prince Albert Library, Church Street, Prince Albert. Tel: 023 5411 014. For information and enquiries: princealbertleesfees@mweb.co.za and WhatsApp: 073 213 3797.

Agents of the State

Book details

 
 

The Yearning

 
 
 
 

Killing Karoline

 
 
 
 

Rule of Law

 
 
 
 

Ware Mense

 
 
 
 

Uittogboek

 
 
 
 

God praat Afrikaans

 
 
 

Wintersrust

 

Die reis gaan inwaarts

 
 

Jump on the Bant Wagon