In celebration of Braaidag, which is observed annually on September 24, South African chef Frans de Villiers has shared a unique recipe for a braaibroodjie-dipping candle made from sheep's kidney fat. This innovative idea combines the traditional South African dish of braaibroodjies with a twist. De Villiers, who has written a book on the history of braaibroodjies, discovered the inspiration for this recipe while researching old travel journals, including those of Otto Friedrich Mentzel, a Prussian soldier who lived in South Africa in the 1730s.
According to De Villiers, Mentzel mentioned that people in the countryside used to make candles from sheep's kidney fat. De Villiers decided to create a braaibroodjie-dipping candle using this method. The candle is made by melting sheep's kidney fat and mixing it with rosemary for flavor. The mixture is then poured into a candle mold and allowed to harden. Once set, the candle is removed from the mold and trimmed to size.
To use the candle, simply place it on a heat-resistant plate, light it, and arrange braaibroodjies around it. As the warm fat melts, it can be used to dip braaibroodjies. De Villiers describes the experience as "rich, messy, and ridiculously delicious." The ingredients required for the recipe include at least 500g of sheep's kidney fat, a sprig of fresh rosemary, a candle mold, an untreated cotton wick, and a skewer or pencil.
De Villiers' book, "The History of Braaibroodjies," explores the origins and development of this beloved South African dish. As part of his research, he delved into old travel journals, including Mentzel's accounts of life in South Africa during the 1730s. De Villiers' passion for braaibroodjies led him to create this unique recipe, which he is sharing with Maroela Media readers.
The braaibroodjie-dipping candle has sparked interest among food enthusiasts, who appreciate the creativity and flavor of this new twist on a traditional dish. De Villiers' recipe offers a fun and interactive way to enjoy braaibroodjies, perfect for social gatherings and braai days. The candle can be made in advance and stored in the refrigerator until needed.
De Villiers' book, "The History of Braaibroodjies," is available for purchase online at the Maroela market for R350. The book provides a comprehensive history of braaibroodjies, exploring their origins and evolution over time. De Villiers' research and writing offer a unique perspective on this beloved South African dish.
Braaidag, which is celebrated annually on September 24, is a day dedicated to braaing and socializing with friends and family. De Villiers' braaibroodjie-dipping candle recipe is a creative way to enhance the braaing experience, offering a new and exciting twist on traditional braaibroodjies. With its rich flavor and interactive presentation, this recipe is sure to delight food enthusiasts and braai lovers alike.
Key points
- A South African chef has created a braaibroodjie-dipping candle made from sheep's kidney fat, perfect for Braaidag celebrations.
