No braai is complete without a spoonful of sheba. This rich, tomato-and-onion relish – once made with just a few simple ingredients over open flames – has become a favourite braai staple to add depth and flavour to pap, grilled meats and vetkoek.
Wayne Blake, cluster general manager at ANEW Hotels & Resorts, says sheba brings familiar comfort when spooned over soft maize meal, soaked up with fresh vetkoek or served as a dip next to boerie rolls.
“But sheba isn’t just a relish. It’s the heart of the plate for any serious South African braai and there are so many options to serve it with especially within each province where sheba can be a wonderful accompaniment to local flavours and traditions.”
For Heritage Day, Wayne shares his favourite sheba recipe: a smoky, caramelised, rich and savoury version – to use as a base. In celebrating our country’s culinary diversity, he suggests using his signature sheba recipe and adding a regional twist for each province, challenging the nation to get creative beyond their province’s borders!
THE SHEBA BASE RECIPE
Smoked Paprika Sheba with Caramelised Onion
Ingredients:
2 – 4 medium ripe tomatoes, diced
1 large onion, thinly sliced
1 tbsp (15ml) neutral oil (e.g. sunflower or canola)
2 cloves garlic, minced
1 tsp (5ml) smoked paprika
1 tsp (5ml) brown sugar
Pinch of ground cumin (optional)
Salt and pepper to taste (start with ½ tsp salt/5ml)
Fresh thyme or parsley, to finish
Instructions: Heat the oil in a pan over medium-low heat. Add the onions and cook slowly, stirring occasionally, until deeply caramelised for about 15–20 minutes. Add the garlic, smoked paprika, cumin (if using), salt and pepper, and stir until fragrant. Stir in the diced tomatoes and brown sugar. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick and rich. Add herbs just before serving.
With Wayne’s signature recipe, try these province-inspired additions and serving suggestions. One sheba. Five provinces. Which one will reign supreme?
FLAVOURFUL SHEBA IN EACH PROVINCE
Western Cape: Smoked Snoek Sheba Canapé This braai-day bite that’s bold, proudly local, and made to share.
Add ½ tsp (2,5ml) turmeric, ½ tsp (2,5ml) mild masala spice, and a pinch of chilli flakes after the onions have caramelised, to give your Sheba a distinct Cape Malay flair. Simmer until thick and spiced, then fold through flaked, deboned smoked snoek (about ½ cup or 125ml). Spoon the mixture onto small, toasted slices of bread or crackers and serve as a flavour-packed canapé with a squeeze of lemon.
KwaZulu-Natal: Green Mango and Curry Leaf Sheba Perfect when served with grilled fish or spiced chops.
Add ½ cup (125ml) finely diced green mango and 6 – 8 fresh curry leaves just after the onions have caramelised. Allow the mango to soften slightly before adding the garlic and tomatoes. The mango brings a bright, tangy layer that balances the richness of the Sheba, while the curry leaves add an unmistakable KZN flair. Finish with a splash of white vinegar or a squeeze of lemon juice to lift the flavours.
Mpumalanga: Chakalaka and Carrot Sheba
Ideally served with boerie rolls, grilled wors or spooned over thick-cut chips.
Add 2 tablespoons (30ml) of mild or hot chakalaka* and ¼ cup grated carrots. Stir the carrots in early with the onions to soften, then add the chakalaka just before the tomatoes. This creates a rustic, hearty, and nostalgic hybrid sauce that brings warmth and texture to your Sheba.
*Adjust chakalaka quantity to taste, adding more for extra heat and texture.
Gauteng: Red Wine Tomato Sheba
Serve with flame-grilled steak, juicy lamb chops or over creamy pap for a touch of Joburg elegance.
Add ¼ cup (60ml) dry red wine to the tomatoes and 1 teaspoon (5ml) vinegar , and simmer gently to develop rich, layered flavours. Finish with a small knob of butter to give the Sheba a smooth, glossy finish.
North West: Grilled Corn and Roasted Pepper Sheba
Enjoywith grilled chicken, braaied mielies or pap “tert” – it’s a colourful celebration of flavour and tradition.
Add a ½ cup (125ml) grilled corn kernels and ½ diced roasted red pepper during the last five minutes of simmering to add crunch and colour. Stir in ½ teaspoon (2,5ml) ground coriander seed for a warm, earthy flavour.
