South African Braai Food Truck: Authentic Flavours From the Rainbow Nation

As a South African living in Dublin, one thing that I miss is the warmth of the braai. Watching the coals glowing under the white ash, the sound of boerewors sizzling on the grill, the earthy smell of the coal mingling with the cooking meat, and enjoying the company of friends and family. Wiseman Mangaliso’s ‘South African Braai’ food truck offers the Irish a genuine South African culinary experience, and South African expats a taste of home.

Braai 101

South African cuisine is diverse owing to the many different cultures and communities that inhabit the country. It is an amalgamation of indigenous African, western colonial, and Eastern cuisine.

The word “braai” is a word from the Afrikaans language, which translates to “grill” or “barbeque”. While cooking food over an open flame in South Africa could be traced back to the Khoikhoi and San people (the indigenous people of South Africa). European settlers, particularly the Dutch, introduced grilling meat over an open flame.

British settlers introduced sausages, marinades, and chutneys.

The braai is more than just a way to cook your meat. It is about community and bringing people together. It is the perfect accompaniment to every major televised sporting event in South Africa.

The essential ingredients to every braai is lots of meat, marinades, side dishes,

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The SA Braai Food Truck

While Ireland is a cosmopolitan country which offers diverse culinary options, I felt that there was a major gap in the South African food industry. While there are online stores that provide delicacies, like biltong and boerewors, there aren’t any dedicated eateries that serve South African cuisine.

While walking along the Grand Canal, I saw the usual buzz at the Mespil Food Market, but I caught a glimpse of a bright yellow food truck. I noticed the familiar face of our first democratically elected president, Nelson Mandela, embossed on the side along with the vivid multi-coloured South African flag.

I got in touch with the South African Braai food truck’s owner, Wiseman Mangaliso, and asked the usual questions when meeting a fellow countryman in a foreign land. Where in SA are you from? How long have you been here? When did you start the food truck? Do you miss the sun?

Wiseman was born in the sleepy little town of Bredasdorp, in the Western Cape and stayed till he completed his matric (South Africa’s equivalent of a Leaving Certificate). After graduating from high school, he moved to The Mothercity, Cape Town, for four years to do a degree in culinary arts at the College of Cape Town, while also doing in house training at the Mount Nelson, a 5 star hotel.

After completing his degree he moved to the UK to gain further experience as a chef. While there, he worked as a junior chef in West Sussex for three years, at a 4 star hotel with a restaurant which was awarded 2 rosettes. His aptitude as a chef was noticed by his colleagues, earning him a promotion to a senior Chef de Partie during his second year.

He made the move to Ireland in 2002. He worked at the Herbert Park Hotel and Park Residence, Ballsbridge, for 2 years. After this he worked at the Fitzwilliam Hotel and also at two Hilton hotels, in Charlemont Place and Malahide road.

After noticing that there were no establishments offering South African food, he decided to open the food truck with his business partner, Eimear Simms. He humorously states, “I couldn’t afford a restaurant so I went for the bright yellow food truck.”

Wiseman serves up an array of South African favourites, like Durban style chicken curry, cherry smoked chicken with Chakalaka & peri-peri fries, and of course, the iconic boerewors roll. He occasionally has one or two vegetarian options, like a bap with guacamole, fried eggs, and cheese.

The guy is obviously a proud carnivore, most menus end with the humorous quip, “Salads don’t win scrums.”

While scanning his Instagram, it’s obvious that he is your typical South African gent. He is patriotic, loves his rugby, and is an accomplished braai master.

When braaing back in South Africa, most people will use coal. Wiseman has opted to take the more sophisticated approach by smoking his meat. The process is usually more time consuming, but the product is definitely worth it.

Smoking meat breaks down connective tissues over time, making it more tender, while also giving it that signature sweet and smokey flavour. He experimented with smoking during the COVID-19 lockdown, and through trial and error till he perfected it.

The smoking times vary. The chicken normally smokes for three hours and basted every 20 minutes to ensure that it doesn’t dry. His most popular menu item, the slow cooked brisket, is smoked for 14 hours. This ensures that the meat practically melts in your mouth.

He also stocks a number of South African soft drinks that aren’t readily available in Ireland, such as Sparletta Cream Soda, Stoney ginger beer, and Schwepps Granadilla Twist.

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Big Plans

The truck is doing well, often selling out of menu items before the day is through. However, this is just the beginning. When asked about his plans, Wiseman replied, “I would love to open a Shisa Nyama yard type of South African casual dining restaurant, with everything cooked over open fires, and all South African beverages.”

Wiseman wants to introduce Ireland to the spirit of Shisa Nyamas, braais in South African townships, which bring people from all walks of life together to enjoy good food and each other’s company.

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