During the lockdown restrictions in 2020, many restaurants were forced to think of new ways to make takeaway deliveries interesting. De Viswijf restaurant collaborated with Braaininja to make this exciting venture possible, which is still goingstrong one year later. JOANÉ AZENHA caught up with De Viswijf owner, Fred Klemp and Louis ‘Braaininja’ van Dyk to findout what has made this endeavour so special.
American-style barbecues are uncommon in South Africa, where the “braai” tradition is prevalent in most households.
Barbecue, as it is being done on Sundays at De Viswijf, is unique in that it combines the American style of smoking meat with the South African love for a braai.
Louis van Dyk, a well-known pharmacist in Jeffreys Bay, is the “smoke master” behind this endeavour, as he has always had a love for cooking, and especially experimenting with this American style of smoking meat.
De Viswijf owner, Fred Klemp, said, “What people often do not realise is that the smoking process is an ingredient in itself. Each kind of meat and each cut of meat gets a unique flavour from the wood chips used. I have used oak, cherry, citrus, pecan nut and even guava chips at times. The idea is to build layers of flavour, starting with the smoking process and ending on the braai.”
The COVID-19 pandemic has taken its toll on many health care workers worldwide and for Louis, it was no different.
“Working long hours at the pharmacy and supplying very sick people with care they would not have access to otherwise were having an extremely adverse effect on my mental health. I started doing Barbecue Sundays with Fred and our wives as a way of winding down after a long week, practising a hobby that I love and just doing something different for one day a week.
“It really has helped me cope and emphasises the importance of self-care in a time like this. Taking time out of stressful work situations can help you recover and reset for the week ahead. I do it for the love of the braai – I have no monetary stake in it at all. I have however, been able to play around with the Braaininja brand, mixing my own spices and printing some merchandise, which are on sale at the pharmacy.”
On a Sunday, the men man the barbecue and Nedine Klemp, executive chef at De Viswijf, creates unique side dishes to accompany their choice of meat for the week. Louis’ wife is responsible for baking the cornbread whenever they serve it; thus this “awesome foursome” create these magical Sunday meals together.
Fred and Louis’ families have known each other for decades, and when the Klemps moved to Jeffreys Bay, their friendship was a natural outflow of years of history.
Both these business owners are passionate about supporting local and giving back to their communities, leading to their sharing their passion for a braai with their neighbours, the NSRI.
Fred said, “They volunteer their time to keep our community safe; the least we can do is treat them with a boerie roll every now and then.”
- Below is a barbecue recipe that they would like to share with the readers of Kouga Express, to celebrate with them.
BraaiNinja BBQ Sauce:
Ingredients
1 Big bottle of good quality tomato sauce
1 can of Coke
30ml Malt Vinegar
30ml Sweet Molasses
50g Brown Sugar
20ml Balsamic Vinegar
½ cup of water
1 teaspoon of Garlic Flakes
½ teaspoon of salt
½ teaspoon of paprika
Pinch of Cayenne Pepper
Pinch of Nutmeg
1 teaspoon dried oreganum
Method
In a big pot, reduce the Coke to a syrup-like consistency.
Add all the wet ingredients and simmer until the sauce thickens nicely. Stir often.
Add the dry ingredients and simmer for another five minutes.
The quantity of spices is just a guide. Play around with them to add more heat, sharpness, sweetness etc.
For a very nice kick, add three tots of Wild Turkey Bourbon. Excellent on ribs.
- As a special gift to celebrate, this week, each order of Barbecue receives a “smoked lemon and thyme salt”, specially made and gifted by Louis.
