Southern Africans love a good barbecue 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.
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.
South African Barbecue Love Spice Recipe
South African Barbecue Love Spice Recipe

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.
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
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