Shisa Nyama Spice Blend is a traditional South African recipe for a classic spice blend typically used to season meat prior to braaing (barbecuing). The full recipe is presented here and I hope you enjoy this classic South African version of: Shisa Nyama Spice Blend.
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'Shisa Nyama' is a Zulu term that means 'burnt meat'. It's said that it grew out of township butchers' desire to make the most of their meat. So, on a Sunday they would braai (barbecue) the leftovers with a special spice blend and sell the cooked meat. This soon became a social event with those keen to maintain a connection to their roots returning to the township for Shisa Nyama. It soon spread to encompass all social gatherings around a barbecue, especially on New Year's day. So that Shisa Nyama is both the event and the meal. Often the barbecued meat (beef, lamb, chicken) served with chakalaka and pap as side dishes.
This recipe is my personal take on the Shisa Nyama spice blend, typically used as a 'blackening' blend for the meat prior to barbecuing. Everyone seems to have their own version (there are many commercial ones too) which has been developed over many years of barbecuing in South Africa.
Ingredients:
2 tsp salt
½ tsp chilli powder (I use home-made piri-piri powder)
½ tsp ground cumin
2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
Method:
Simply mix all the ingredients in a bowl, then spoon into a small jar and seal.
The spice blend will typically keep for up to three months. You will need about 2 tbsp of the mixture for a typical braai.
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