Heritage Day in South Africa, extended to Heritage month, where South Africans all over celebrate with plenty of braais aka barbecues. Braaing is a much-loved activity here and even my sister and I celebrate South Africa’s Braai Day spin by… well braaing. We always make a simple braai, often with chicken, lamb chops, wors (sausage) and mielies, with marshmallows afterwards. My favourite braai food, has to be the mielies. My sister created a basting of simple Asian ingredients a few years ago and we still make it at every braai.
For 6 mielies (corn on the cob)
Asian Basting Sauce for Braaied Mielies:
- 1 Tbsp Sesame Oil
- 2 Tbsp Soya Sauce
- 2 Tbsp of thick and sweet Soya Sauce
- 1 Tbsp of brown sugar
- 2 Tbsp of Taiwanese BBQ Sauce
- Steam/cook your corn on the cob
- Mix the sauce ingredients together
- Arrange the corn onto a hot braai
- Baste the sauce on the corn with a brush and allow the sugar to caramelise
- Make sure to turn the corn to get some lightly-charred bits for extra flavour
Tip: I like to keep my takeaway chopsticks, and use my own ones when eating. I use the takeaway chopstick, and pierce it through the heart of the cob – it’s sturdier than a sosatie stick, and allows you to enjoy your mielie before it gets cold.
If you’re looking for Taiwanese BBQ sauce, it looks like this – the ‘meat’ option contains shrimp, so if you’re allergic to seafood, rather opt for the vegetarian option.