“Shisanyama”, loosely translated as ‘burn meat’ in Zulu, embodies more than just a culinary technique. It reflects the rich spirit of South Africa, fostering a sense of community and celebration while delighting in a burst of diverse flavors cooked over an open flame.
Click to Watch the Shisanyama Rump Steak Braai Video
Most rooms at Margate Place Guest House have braai facilities, there are braai tongs, salt & pepper, and a sharp knife at hand. We provide braai packs on request, please be sure to add the (Braai Pack Option) to the online (Enquire Now) extras page.
The Braai Pack includes:
– Wood
– Firestarter pack & Matches
– A-Grade 700g Rump Steak
– Garlic Butter Bread Roll.
The Braai facility in one of our units is pictured below:
Print Recipe
BBQ Sauce Ingredients:
(Family Serving 4)
Tomato sauce 250ml
Chutney Sauce 125ml
Worcester Sauce 125ml
White Vinegar 50ml
White sugar 2 tsp
Sunflower Oil 1 Tbsp
Instructions:
Step 1
Remove meat from the pack to get it to room temperature.
Step 2
Generously add salt and pepper to both sides of the meat, (add a bit more than usual, as the salt & pepper will come off during the cooking process).
Step 3
Once the wood has made hot coals, you should be able to hold your hand above the fire for about 4-5 seconds. If you can’t hold it there for 5 seconds the coals are too hot, wait a while for it to cool slightly.
Step 4
Transfer the meat onto the braai grid, cook the rump steak for 4 minutes on the one side then turn the steak to cook on the other side for 3 minutes. This will cook the meat to be a nice medium.
Step 5
Remove steak from the grid and allow to rest for 5-10 min, cut into bite-size pieces and enjoy.
Important Notes:
These Rump steaks are delicious without the sauce, only salt & pepper are needed, sauce is just a nice add-on. The rump steak is large and will easily be enough for two people. Order a few days ahead so we can ensure you get the freshest, best-quality rump steak cut.