The Freedom Day Braai Platter
Nothing says freedom like a full braai and a full heart.
Ingredients:
The Meats:
- Traditional Boerewors
- Chicken drumsticks (marinated in fruit chutney and vinegar)
- Lamb chops (seasoned with salt, pepper, and dried oregano)
- Sirloin steak (rubbed with coriander and black pepper)
Baked Pap Pie:
- 4 cups stiff pap, cooked and cooled slightly
- 2 cups spicy shebo or chakalaka
- 1 ½ cups cheddar or mozzarella, grated
- Fresh parsley for garnish
Street-Style Corn:
- Whole corn on the cob
- Butter
- Chili flakes or smoked paprika
- Creamy Potato Salad
- Baby potatoes, boiled and halved
- Mayonnaise
- 1 tsp whole-grain mustard
- Fresh chives, finely chopped
- 1 cup crispy fried onions
How To Make Braai Platter
- For the meats: Grill the boerewors until juicy.
- Braai the marinated chicken and seasoned lamb chops over medium-hot coals.
- Grill the biltong-rubbed sirloin to medium-rare, then slice into thin strips. For the pap pie bon-Bons: Preheat oven to 180°C. Roll the stiff pap into golf-sized balls and place snugly in a greased baking dish.
- Pour the shebo over the balls and top with grated cheese. Bake for 15-20 minutes until the cheese is golden and bubbling. For the corn: Rub the corn with butter and spices.
- Grill over the coals for 8-10 minutes, turning frequently until charred. For the potato salad: Toss the potatoes in a dressing of mayonnaise, mustard, and chives. Just before serving, top with a generous layer of crispy onions for crunch.
- Assembly: Arrange the meats, corn, and potato salad around the warm dish of pap bon-bons on a large platter. Garnish with parsley and lemon.
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