If South Africa is a melting pot of cultures, the food we eat on National Braai Day should reflect that. We asked two culinary schools to create Braai Day menus that reflect traditional South African food.
Students at the Jackie Cameron School of Food and Wine and the Hospitality Trainers and Associates School of Culinary Art were asked to suggest Braai Day menus that incorporate traditional South African favourites.
Once mixed, transfer to a well-oiled bowl, mist the top with spray oil, cover with cling film, and refrigerate overnight. Place the lid back on. The pizza takes about 5–10 minutes. Once the base is cooked, the pizza will lift from the pizza stone easily.50g sundried tomatoes2 eggs, lightly whisked Slice the butternuts in half, take out the seeds. Place into a pot of boiling water. Cook for about 30–45 minutes, under tender. Mix together the tomatoes, capes, bread, olives, onions, eggs, pureed extra butternut, and feta. Season well.
Add the peppers, carrots and tomatoes and braise at medium heat for 20–30 minutes until the vegetables are soft and tender. Add the beans, thyme, salt and pepper and braise for a further 10 minutes.To assemble:
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