There’s no better way to celebrate Heritage Day in South Africa than with a sizzling braai that brings together the rich colours, flavours and traditions of our home. Enter the Seven Colour Sunday Sosatie, a vibrant braai skewer packed with tender meat, seasonal vegetables and a rainbow of taste inspired by the beloved “seven colours” Sunday meal. Perfectly charred over the coals, these sosaties are a tribute to unity through food, made even better with the use of eco-friendly firelighter products from Lion Match, helping us honour our heritage while caring for our environment and keeping our loved ones safe.
SEVEN COLOUR SUNDAY SOSATIE
PREP TIME: 45 MINUTES | COOK TIME: 15 MINUTES | YIELD: SERVES 4
For the pap:
500 ml water
60 g butter, divided
100 g pap
Salt, to taste
5 g chives, chopped
For the halloumi:
160 g halloumi, cut into 4 equal blocks
5 ml smoked paprika
1 garlic clove, minced
2 ml thyme leaves
45 ml olive oil
Salt and freshly ground black pepper, to taste
Additional ingredients:
1 medium beetroot, peeled and sliced 1–2 mm thick on a mandolin
150 g butternut, peeled and sliced 1–2 mm thick on a mandolin
240 g sirloin, cut into 4 blocks
1 nectarine, quartered
2 small leeks, cut into 4 cm pieces
Salt, to taste
Freshly ground black pepper, to taste
Honey
Olive oil
Lemon juice and zest
For the pap:
In a saucepan over medium heat, add the water and a pinch of salt. Allow it to come to a simmer.
Add 30 g of butter and allow it to melt. Once melted, stir in the pap.
Cook on low heat for 20 minutes, stirring occasionally during the first 10 minutes.
Place the lid on the pot and allow it to cook for a further 10 minutes.
Once cooked, stir in the remaining butter and chopped chives.
While the pap is still hot, transfer it to a lightly greased casserole or baking dish.
Allow it to cool completely in the fridge.
Once cooled and set, remove the pap from the dish and cut it into 4 x 4 cm squares.
For the halloumi:
Place the halloumi blocks into a small dish and coat with the remaining ingredients.
Set aside to marinate for 1 hour.
For the beetroot and butternut:
Steam the beetroot and butternut slices for 2 minutes. Set aside.
For the sirloin:
Coat the sirloin generously with olive oil, salt, and pepper.
For the nectarines:
Drizzle the nectarines with honey.
To assemble the sosaties:
Start with a slice of beetroot, followed by a block of sirloin, a nectarine quarter, a slice of butternut, a piece of marinated halloumi, a piece of leek, and finally, a square of pap.
Drizzle the sosaties with a little olive oil, followed by a sprinkle of salt and pepper.
Place the sosaties on a hot braai, starting with the sirloin fat side down. Baste them using rosemary branches dipped in olive oil.
Remove from the braai once cooked to your liking.
Finish with a drizzle of olive oil, a touch of honey, lemon zest and juice, and extra salt if needed.
Celebrating 120 Years of Proud Heritage
Heritage Day is all about honouring our roots, traditions, and the unique culture that unites us as South Africans, and there’s no better way to light up the celebration than with Lion Match.
With over 120 years of trusted heritage, Lion Match has been a part of our stories for generations, from family braais to community gatherings. Their eco-friendly firelighter products make it easy to get the braai going while caring for the environment, so you can celebrate the past and protect the future. Choosing Lion Match means supporting a proudly South African brand that understands the true spirit of Heritage Day; connection, celebration and homegrown pride.