8 replies to this topic

[Rail Paul]

Quartz reports on plans to export South Africa's national food to the US. Similar to bbq, the SA grilled specialty has unique spices and cooking traditions.  The first franchised outlet will be in Franklin TN, where there's a significant community of South African expats.

 

 

With popular menu items like boerewors (sausage), frame-grilled meat cuts, chesa chicken and ribs and quadruple patty burgers, Chesanyama reflects the typical menu available at a South African braai, minus the time and energy to produce (no small feat, if you survey any accommodating braai host.)

 

http://qz.com/646083...-the-braai-way/

[Sneakeater]

I could see braai catching on.

[joethefoodie]

Maybe once they rename it?

[Wilfrid]

I suppose Braai in the theater district is closed now? There is a thread here (would link but on iPhone).

[Sneakeater]

No, it's still open, actually.

[Sneakeater]

The thread.

[Wilfrid]

Ah, well it was enjoyable, but no trend followed.

[Rail Paul]

Antelope, ostrich, etc is more available now.

The article mentioned they plan to source meat in the US

[StephanieL]

I see that Chesa Nyama is far more popular in neighboring countries than in SA. N had barely heard of it.  But braais are such a part of South African home culture that I find it hard to see how it can be translated into a full-on restaurant chain.  It's not just about what's cooked--it's a whole event.  There are certain things you cook, certain side dishes, lots of beer and wine are drunk while the meat is cooking, etc.

 

It will be interesting to see if Americans like the coriander-studded, coarsely ground boerewors.  And are they going to keep the pap (cornmeal porridge) and souse (tomato sauce), and the "chesalaka" (really chakalaka, which is a bit like succotash)?  And it's not really a braai without melktart or peppermint crisp tart for dessert.