From the Braai, Meat Dishes

Sifo’s Perfect Shisanyama Platter

Posted by author-avatar
Jump to Recipe Print Recipe

Sifo’s Perfect Shisanyama Platter

This is not your average shisanyama. A celebratory braai platter featuring creamy pap, perfectly spiced meat, and all the classic sides.
Print Recipe Pin Recipe
Servings: 4 People
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 1 kg beef short ribs
  • 8-10 lamb or pork chops
  • 1 kg chicken wings or thighs
  • 1 cup Shisanyama spice rub see notes
Creamy Pap
  • 3 cups white maize meal
  • 6 cups water
  • 1 tsp salt
  • 2 tbsp butter
Chakalaka & Sides
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 carrots grated
  • 1 can baked beans in tomato sauce
  • 2 tbsp curry powder
  • 1 chilli optional
  • Store-bought or homemade potato salad
Other:
  • 1 loaf bread
  • Oil for brushing

Equipment

  • Braai (grill) and charcoal
  • Large pot (for pap)
  • 2-3 large serving platters or a table covered with paper
  • Tongs, braai grid, sharp knife
  • Frying pan (for chakalaka)
  • Mixing bowls

Method
 

  1. Marinate the Meat: At least 2 hours before, generously coat all meat with the spice rub. Cover and refrigerate.
  2. Make the Creamy Pap: Bring salted water to a boil in a large pot. Gradually whisk in maize meal. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring every 10 minutes, until very thick and smooth. Stir in butter at the end. Keep covered.
  3. Make the Chakalaka: While pap cooks, heat oil in a pan. Sauté onion and pepper until soft. Add carrots, curry powder, and chilli. Cook for 5 minutes. Stir in baked beans and simmer for 10 minutes.
  4. Braai the Meat: Get your braai coals very hot. Grill the meat in batches: start with larger cuts like ribs, then chops, then quicker-cooking wings. Aim for a good char and cook to your preference. Rest meat briefly.
  5. Final Assembly: Pile the hot, grilled meat onto a large central platter. Scoop the creamy pap into a big bowl. Place the chakalaka, potato salad, and whole loaf of bread for tearing on separate platters. Serve immediately for everyone to dig in.

Notes

A classic mix includes paprika, coriander, cumin, garlic powder, onion powder, salt, pepper, and a bit of brown sugar.
Shisanyama is as much about the social experience as the food. Serve it family-style on a table covered with paper or butcher’s wrap for an authentic feel. The grilled bread (katlego) is essential for soaking up the meat juices.
Older The Big Breakfast Platter