Jan Braai Chats About National Braai Day 2013 (Plus: Recipe for Umngqusho)
Jan Scannell aka Jan Braai, founder of the National Braai Day initiative, spoke to Kitchen.net about its sixth annual celebration tomorrow on 24 September 2013.
Sharing his plans for tomorrow, Jan Braai said: “I am braai-ing at the opening of the Springbok Rugby Museum at The V&A Waterfront.” In the afternoon he might be jetting off to Johannesburg where he’ll take part in a Braai Day get-together arranged by South Africa’s largest beer makers.
The interview also covers the past six years of Jan Braai’s career and how he used his knowledge of social marketing to promote Braai Day.
Jan Scannell casually sits down opposite me at the table. We agreed to meet at Winchester Mansions in Sea Point he immediately orders coffee and asks the waitron to bring their nicest one. He stretches his legs under the table he is wearing Vellies. “I got them in Namibia recently. They’ve become cool again” he says with a laugh.
Jan is better known to most of us as Jan Braai. He is the drive behind the National Braai Day initiative which takes place on Heritage Day celebrated annually on 24 September. He also has a TV-show, now in its 3rd season, “Jan Braai vir Erfenis” is broadcasted on the DSTV channel, KykNet. He has been a busy man, besides the tv show, Jan does many public appearances, has written two recipe books, developed products all while dealing with the media and getting the message of Braai Day to South Africans.
On his blog for Getaway magazine, Jan Braai shared a recipe for umngqusho, a traditional Xhosa dish made with samp and beans, which he recommends for this Braai Day:
Soak the samp and beans overnight in a litre of water. Drain and rinse well the next morning. Put the soaked and rinsed samp and beans into a large potjie and add three litres of water (no salt). Bring to the boil and cook for two hours until almost soft. Control the heat by adding or removing coals so it’s not boiling rapidly, but it’s hotter than the very gentle simmer of oxtail potjie (let’s call it a medium-paced simmer). If at any stage it looks too dry, add a little more water.