Listen for the sizzle of Tshisanyama this Heritage Month at Greenhouse
Sizzling at home this National Braai Day? Read on for 3 tips to get it just right
Tshisanyama, Chisa Nyama, Chesa Nyama or Shisa Nyama? It’s a term that morphs and evolves as it flits from sparking coals to sparking coals. It all means the same thing, to braai. The first part of the term is to ‘burn’, the second word in the phrase, ‘nyama’ translates from the Zulu to ‘meat’. So the literal definition of tshisanyama (we’re going with this one) is to ‘burn meat’.
This is the beauty of food, as we break it – share it, we layer it with our own memory, we look through the lens of our own experience. Greenhouse Head Chef, Chef Farrel Hirsch is no stranger to hot coals, and taking inspiration from this much-loved tradition, September’s Discovery menu includes a respectful nod to local culture in the form of his take on Tshisanyama – an achingly tender house-aged sirloin served with sweetbreads, kombucha-pickled carrots, cashew purée, potato fondant, beef crackling and red wine jus.
“I get my inspiration from everyday life here in Cape Town, local customs and classic South African dishes that can be re-worked into something completely fresh and new,” shares Farrel.
“You can’t put African cuisine in a pigeonhole; there is so much more to explore with flavours and ingredients that people have never tasted.”
Greenhouse often pays homage to the braai. Servers sometimes finish off some of its dishes in front of patrons, flaming them right at the table using a compact hibachi grill to lend that smoky, char-grilled flavour that cannot be replicated in the kitchen.
Whether you’re gathering around hot coals this Heritage Month, or at a table in Greenhouse, the most important thing – and what the braai is all about – is the act of coming together.
Sizzling at home this National Braai Day, 3 tips to get it just right:
TOP TIP 1. Music
You can’t tshisanyama without your favourite tunes, a pre-requisite.
TOP TIP 2. Wood
This is not a job for charcoal or gas, true tshisanyama requires that smoky taste that only wood-burning coals can bring.
TOP TIP 3. It’s all in the cut
When it comes to grilling meat over hot-hot coals, aim for thick, juicy cuts with some fat. Thin cuts will quickly dry out, while thick fatty cuts will retain their moisture as well as act as a self-baster as the fat melts.
Do you have a hot Tshisanyama tip? Connect with us and share your tips
#heritageday #heritagemonth #tshisanyama #tshisanyamaday #tshisanyamafinedining #braaiday #greenhousect #mymcgrath #lovesouthafrica