October 24th. Is National Heritage and Braai day. Do it. You know you should. Riaan says you should.

For those that know me, I have been now to throw a bit of wood on fire from time to time. Some of the best times I have had, have been around a braai. There is so much to be said for the old bush television. All the smells, the tastes, everything to do with the whole tradition of braai-ing in SA is beyond comparison.
The following is a great little explanation of how important it is to braai next Thursday. I am a big fan. Both of heritage and a braai.
Heritage can be defined as “something possessed as a result of one’s natural situation or birth” or as “something that is inherited from the past, passed on by those- people, experiences and events- that have come before us”
Heritage Day has been recognised as a day for all South Africans to remember, explore and celebrate those factors that make us unique, but which bring us together as people. Given South Africa’s diversity, it is difficult to speak of any of these in a singular sense.
Former President Nelson Mandela had the following to say in a speech to mark Heritage Day in 1996: “When our first democratically-elected government decided to make Heritage Day one of our national days, we did so because we knew that our rich and varied cultural heritage has a profound power to help build our new nation.”
“But, here in our fledgling democracy, we are creating a new heritage and re-contextualising the legacy of the past. A heritage in which we can all find meaning and expression and share together as South Africans”. Dr Ben Ngubane, Minister of Arts, Culture, Science and Technology (taken from 1998 Heritage Day celebrations)
So I have put together a nice selection of a few of the more memorable braais I have had. And I have focused on two very special dishes.
One is the Skilpaadjie.

(Before the SPCA and Cape Nature Conservation close in, I have to mention they are not tortoises…a skilpaadjie is lambs liver and net-vet, and the colloquial name is in reference to how these little stunners look once they have the rooster shape braaied in to them) With a wedge of lemon and at least a jar of Jaqs Chilli sauce, the perfect accompaniment to a Blue Gin and a Cederberg sunset.
The second is the world famous chicken in the bum. Now for this one needs to have a Weber. And a chicken. And an empty can of beer. Then the world is your oyster.


Now I dont have an after photo, because that 5 litre Amstel bomber you see in there, it took its toll…..but trust me on this, two hours later and your’e in chicken heaven. This is the eternal answer to the question why the chicken crossed the road….was to get a can shoved up its bum and stuck in a weber! So much goodness. I thoroughly encourage you to go right now and buy a chicken, and a beer, and a weber. The Jamacain chicken was my best ever.
Now ive seen lots of recipes in my time on how to braai meat, veg, dessert etc…they are all pretty interesting, but nothing comes close to the old faithful. Boerie, tjops, beer and of course good company. I have single handedly solved all the worlds problems sitting round a fire. All of them.

So I am not sure what youre going to be doing on Thursday next week, but I am going to be sitting with my newly arrived daughter ( trust archaeologists to plan a birth in Heritage week) and a beer, and solve some problems. Around a fire. And cook some meat. I might even practise a bit this weekend.