Shisa nyama marinade
South African Tourism describes the shisa nyama sequence as choosing the meat at the butcher, which is then marinated and grilled on site — with fatty cuts preferred, to keep it from drying.
What it is
- Kind
- Marinade
- Flavour direction
- Aromatic and spiced
- When it goes on
- Applied at the venue after the meat is chosen, immediately before grilling.
Where it comes from
A documented association, qualified. BBQHQ records which source documents the link and does not make claims about authenticity.
- Shisa nyama — documented in
What it goes with
Grouped by how the pairing is known rather than by how good it is. The first group is somebody else’s statement; the last is ours, and says so.
Documented in the same tradition
A source documents both this and the food within one tradition, without pairing them in a single sentence. The tradition is the link, and it is named.
- Lamb loin chop — The retrieved source describes fatty cuts being preferred at the butcher and then marinated on site; a lamb chop is one such cut in this catalogue.
- Sausage — Chosen at the butcher and grilled on the premises, which is the sequence the source documents.
What this rests on
- At a shisa nyama the meat is chosen at the butcher first and then marinated and grilled on site, with fatty cuts preferred, and boerewors, mieliepap and chakalaka commonly served alongside.