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Qualified accountant Jan Scannell sizzled onto the scene as ‘Jan Braai’ in 2005, when he quit his job in financial services to take on a high-profile media career. Having published books and presented TV shows, Jan says his ambition will always be bringing Mzansi citizens together over a braai.
Bean counter turned braaimaster
It all started as an idea to get people celebrating around a fire; Jan messaged some friends about his plan, asking them to share it.
‘Another year later, Facebook facilitated spreading of the word. It was 2007, I was 25 years old… and then archbishop Desmond Tutu endorsed Braai Day!
‘It was my life. I spent every day promoting the cause, and had lots of critics. But when a Nobel Prize winner says, ‘this is cool’, it gives huge impetus.’
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Events canned with vision
‘As early as April/May 2020, we took the long view on probable pandemic impacts. All our major events were postponed by 12 months but by early 2021, it was decided to rather cancel and refund all participants in full.
‘The business and brand encompass more than events, and it was the right thing to do: don’t keep people hanging, and ensure every cent is reimbursed. In the long term, this policy guarantees loyal followers,’ he says.
Good from the bad
As many work from home, and generally spend more time around the house, Jan says we’re braaiing more than ever before.
‘Our core business of National Braai Day is in a good place, and retail sales have flourished these past two years. So we’ve been busier than ever at ‘the office’ and no one is complaining.
‘For Braai Day 2021 I’ll lead by example, doing exactly what I encourage every South African to do: braai with friends and family.’
He shares a current favourite to grace the grid, come September 24.
Biltong Braaibroodjies
In the United States, ‘biltong braaibroodjies’ may translate to ‘barbequed beef jerky sandwiches; South Africans may well substitute ‘broodjies’ for ‘toasties’.
You’ll need:
- 12 slices of bread
- Butter or oil
- 2 red onions, sliced
- 1 shot soft brown sugar
- 1 shot balsamic vinegar
- 1 cup (about 200g) biltong, chopped finely
- 1 tub plain cream cheese
- 240g cheddar cheese, sliced or grated
Sweet and sticky… and cool
Heat the butter or oil in a pan on the fire and fry onion till soft.
Add sugar and balsamic vinegar and simmer over low heat for 15-20 minutes, ‘till onions are sweet and sticky.
Place the onions on the side of the braai to cool.
Jan advises using your most aggressive, biggest, sharpest knife to chop the biltong. ‘If you don’t have a knife fitting this description, buy one at once.’
Build your broodjies
Butter or oil each slice of bread on one side (to face outwards).
Place half the slices butter-side down, and spread cream cheese on all slices.
Add caramelised onions on each slice, topped with biltong and cheddar.
Cover with the remaining slices, butter-side up.
“Braaibroodjies is draaibroodjies,” says Jan – they require regular turning (“draai”), and are best braaied inside a folding grid.
‘You want medium heat, and the grid should be kept at a good distance from the coals. The goal is for the cheese to be melted and rest of filling nice and warm by the time the bread is grilled to a golden brown. Prevent sticking by opening and closing the grid a few times after the first turn.
‘Once ready, slice each broodjie in half. I believe the right way of cutting a braaibroodjie is diagonally. What’s the right time to eat? Immediately!’
Check out braai.com for more of Jan’s legendary recipes.
