South African Braai and Potjiekos, Sept 6

Chef Jeremy Brewington is happy to present a South African
Braai and Potjiekos.

The venue is an awesome Brazilian Restaurant called Sinhá. The dining will be al fresco, weather permitting, as a proper Braai should be. Serving is family style. Seating is limited and a strong turnout is expected due to the specialty nature of the event. The cost per person is $65.

BYOB is encouraged! Here are some suggestions: Six Hats 2012 Shiraz, Nederburg Cabernet Sauvignon and Porcupine Ridge Sauvignon Blanc, all South African around $10. This is also a delicious meal for beer! Hope to see you there.

September 6, 2013 at 7:00 pm (doors 6:30 pm)

Please RSVP
(312) 834-8771
www.idiofoods.com

Sinhá
2018 W Adams St.
Chicago, IL 60612


South African FAQ

Braai is Afrikaans for "barbecue." What often makes a braai different to barbecue is that it is the 'go-to' social event for many South Africans, from Christmas Day, to graduation parties, to birthdays, the braai is used as a means to celebrate. Similar to a potluck party, braais are social events which are casual and laid-back, where families and friends converge on a picnic spot or someone's home (normally the garden or veranda).

Potjiekos, literally "small pot food," is a stew prepared outdoors in a cast iron pot. What distinguishes a potjiekos from a stew is that it isn't stirred. The aim is that the flavors of the different ingredients mix as little as possible. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew.

Boerewors is based on an older traditional Dutch sausage called the verse worst, though it differs somewhat in its ingredients. Boerewors is made from coarsely minced beef (sometimes combined with minced pork, lamb, or both) and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Traditional boerewors is formed into a continuous spiral.

Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). The word is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa.

Menu

Braai
(served with Piri Piri sauce and Mango Chutney)
Boerewors
Beef and Apricot Sosaties

Mixed Greens w/ Roasted Sweet Potato, Red Onion and Lemon Apricot Vinaigrette

Carrot and Cashew Salad w/ Golden Raisins, Yogurt and Allspice

Black Eyed Pea Salad w/ Curry, Feta, Ginger and Cilantro

Potjiekos
Lamb, Eggplant, Coconut Milk with Toasted Coriander and Vegetables
Yellow Basmati Rice

Dessert
Passion fruit mousse w/ Ginger Pistachio Lacy