What do food and Africa have in common? They are both beautiful.

What do food and Africa have in common? They are both beautiful.

Handcrafted Spices for BBQ Chisa Nyama

Handcrafted Spices for BBQ Chisa Nyama
Southern Africans love a good BBQ and the rainbow nation is made of many distinct cultures, barbecuing cuts across ethnicity, race and class.

In the Zulu language, the term for barbecue is Chisa nyama, which roughly translates to burn meat.

Chisa Nyama or Shisa Nyama is a term used in many South African townships to describe a barbecue or braai.
Saturday afternoon grilling up deliciousness
Happy Braai Day


Chisa nyama can be eaten for breakfast, brunch, lunch, afternoon snack or dinner but especially on a Saturday afternoon throughout South Africa the Chisa Nyama spots, street food vendors and home backyard chefs are grilling up deliciousness.

Barbecuing in South Africa is called Chisa Nyama, Braai and Ukosa to name few, there is even a national braai day celebrated on September 24 every year. Braai day is considered a family food-sharing day similar to Thanksgiving in America.

Chisa nyama has been around for centuries and has truly stood the test of time. One simple spice recipe is a basic beef rub of garlic, coriander, allspice and many other fragrant ingredients enjoy this recipe next time you grill meat on an open fire.

Make South Africa handcrafted spices BBQ Chisa Nyama Recipe, Southern Africans love a good BBQ. Chisa Nyama is a term used in many South African townships to describe a barbecue, ukosa braai or Shisa Nyama.



South African BBQ Chisa Nyama Recipe Ingredients and Directions. 

  Grinding homemade spices 


Ingredients .

1 teaspoon salt. 
1/2 teaspoon ground black pepper. 
1/2 teaspoon paprika. 
1/2 teaspoon crushed garlic powder. 
1/2 teaspoon ground coriander. 
1 teaspoon cayenne pepper. 
1 teaspoon ground cumin.
1 teaspoon ground cloves. 
1 teaspoon ground nutmeg. 
1 teaspoon ground allspice. 
Directions.
Mix all spices in a bowl, place mix in an airtight container, and store in a cool, dry place for up to 2 months. Ground spices lose their favors faster than whole spices.

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