Spicy Masala BBQ Steak/Chops/Fish
May 8, 2008
This delicious recipe is one version of many to come. The history of this recipe is unknown however it has been passed down through generations of South African born Indians. It is one of the most authentic to date ‘Braai’ steak or chops recipe that i know of. [Read more]
Braai’ed eggplant Dip. Mediterranean inspired garlicky yummyness!
May 2, 2008
Braai’ed (BBQ’d) Eggplant Dip
Honestly eggplant scares me, and alot of people I know too. The name is a bit unfortunate…however bbq’d eggplant is smoky and rich and mild, and when infused with lots of garlic and tomatoes and olive oil it turns into something extraordinary.
This is a Mediterranean inspired recipe, and pretty much any country around the salty sea will have a variation on the grilled eggplant dip. Whether it’s called baba-ganoush or caponata, it’s simply finger licking goooooood :).
This is an alrite and semi-healthy “dont eat tooo much if you know what i mean” recipe, great for braai, BBQ’s and other casual summer snacking. This dip/spread is begging for those delicious pita chips that you can get from the store or some super crusty bread, rubbed with a little extra virgin olive oil and grilled until golden brown. Yummy in my tummy!
Alright so here goes:
Ingredients
- Two medium sized purple eggplant. Choose an eggplant with smooth glossy skin that feels heavy for its size.
- About 3 Tbls of good extra virgin olive oil (this is a rough guide, and you should add more to taste if needed.)
- About 2 Tbls of red wine vinegar
- 4 cloves of garlic minced as finely as possible
- cayenne pepper or paprika (although i prefer cayenne coz of the HEAT)
- 1 really big red and ripe tomato, or a few medium sized roma tomatoes, chopped
- Salt
- Pita Bread, Crusty Bread, or Pita Chips
Methodology (i like using big words :))
- Take your eggplant and toss onto your preheated gas grill or for those that choose you can use the oven, close the lid and let grill/roast for about ½ an hour, turning every 5-6 minutes.
- When the skin is blackened, remove it if it looks like it has collapsed inwards.
- Let cool for a few minutes, go have a glass of wine or something.
- After the drink; chop your tomato and garlic, and when the eggplant is cool enough to handle, cut it in half, and scoop all the rich and creamy flesh out from the blackened skin. Discard most of the seeds and chop the inner flesh finely; toss away the outer shell and bring all together in a comfortable mixing bowl.
- Add all the other ingredients, and add salt to taste. You need to achieve a balance between the oil and vinegar. It shouldn’t taste either sour or oily; it should have a harmony between the two flavors. If the olive oil is too prominent, add more vinegar, and if it is too sour, add more olive oil. Add paprika or cayenne to taste (optional)
- Top with a Garnish of Kalamata Olives and some fresh chopped cilantro if you like. Make sure to add some olive oil to the top.
- Serve at room temperature with Pita bread, chips or what ever you like to dip with and maybe a sweet white wine.
A New Generation is Born
May 1, 2008
I was introduced to food blogs a about a year ago and have been a regular visitor to many sites now. One blog I go back to regularly is Indian Food Rocks . The author has amazing photography, excellent recipes and a quirky writing style. I frequently go back to her site many times a day just to check whether she has a new recipe and to reread the old ones 
So this got me thinking. I was reading an article about taming indian cuisine for the American Culture in a magazine called Khabar, its a South-Asian themed magazine based out of Atlanta, Georgia. This was the catalyst to start this all. Two weeks prior to this I was in visiting some friends in Orlando Fl, and throughout the time I was there I had the opportunity to cook. I had the chance to make all sorts of really fresh seafood, meats and bbq foods. It was simply AMAZING, it was soo much fun, getting to make food that is truly authentic to my style and watching everyone enjoy and lick their fingers while eating it.
One of my expertise i can say is the art of different BBQ styles. Over the years while in college, i got to experiment with so many different bbq styles and along with my background that experience in mind I have accumulated a plethora of recipes that i will share with all of you. I am from the beautiful country of Zambia, located in Southern Africa, just above Zimbabwe (yes the one with all that turmoil). We are so used to the culture over there called ‘Braai.’ The word braai (pronounced “bry”, rhyming with the word “cry”) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe and Zambia. Here a link to the article on wikipedia. Braai’s are a big social event, preparations are usually done a few days in advance, meats are marinated, duties delegated, liquor stores emptied ;). Yes it usually involves dubious amounts of beer, so that mass amounts of food can be consumed over a whole day affair.
So with that being said I am here to introduce to you the ‘Braai Culture‘, and along with that will come all the recipes and laid back lifestyle thats attached to it. There definitely is a link between modern man and our primitive ancestors whose main source of cooking was over the fire till the meats crispy burnt and scrumptious to eat.
As always I am as curious to see how this will unfold. Spring is in the air, wash out that BBQ stand and get ready for some MASALA BBQ.
Here’s to a new class of BBQ!
BTW: To those of you not familiar with the term ‘Masala’ it means spicy powder or to put into real terms; REALLY SPICY.
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