No South African braai is truly complete without a spoonful of Sheba. This tomato-and-onion relish, once made with just a few humble ingredients over open flames, has become a national favourite – adding depth to pap, grilled meats, boerie rolls, and even vetkoek.
For Heritage Day, Wayne Blake, Cluster General Manager at ANEW Hotels & Resorts, shares his signature smoked paprika Sheba with caramelised onion as the base recipe, before challenging South Africans to put their own provincial spin on it.
“Sheba isn’t just a relish,” Blake explains. “It’s the heart of the plate at any serious braai, and every region has its own way of serving it with local flair. This Heritage Day, we’re inviting everyone to try a new take – one Sheba, five provinces, endless flavour.”
The Sheba Base Recipe: Smoked Paprika & Caramelised Onion
INGREDIENTS:
- 2–4 medium ripe tomatoes, diced
- 1 large onion, thinly sliced
- 1 tablespoon (15ml) neutral oil (sunflower or canola)
- 2 garlic cloves, minced
- 1 teaspoon (5ml) smoked paprika
- 1 teaspoon (5ml) brown sugar
- pinch of ground cumin (optional)
- salt & pepper (start with ½ tsp salt)
- fresh thyme or parsley
METHOD:
- Caramelise onions for 15–20 minutes
- Add garlic, paprika, cumin, salt, and pepper.
- Stir in tomatoes and sugar, simmer for 15–20 minutes until thick and rich.
- Finish with fresh herbs.
Five Provinces, Five Flavours
Western Cape: Smoked Snoek Sheba
Add ½ tsp turmeric, ½ tsp mild masala, and a pinch of chilli flakes after caramelising onions. Simmer, then fold through ½ cup flaked smoked snoek. Serve on toast or crackers with a squeeze of lemon.
KwaZulu-Natal: Green Mango & Curry Leaf Sheba
Stir in ½ cup diced green mango and 6–8 curry leaves with the onions. Add garlic, tomatoes, and finish with vinegar or lemon juice. Perfect with grilled fish, chops, or ribs.
Mpumalanga: Chakalaka & Carrot Sheba
Add ¼ cup grated carrots early with the onions, then stir in 2 tbsp chakalaka before the tomatoes. A rustic, hearty relish best with boerie rolls, wors, or over chips.
Gauteng: Red Wine Tomato Sheba
Stir ¼ cup dry red wine and 1 tsp brown vinegar into the tomatoes. Simmer for depth, then finish with a knob of butter. Pair with steak, lamb chops, or creamy pap.
North West: Grilled Corn & Roasted Pepper Sheba
Stir in ½ cup grilled corn kernels and ½ diced roasted red pepper during the last 5 minutes of simmering. Add ½ tsp ground coriander. Great with grilled chicken, pap tert, or braaied mielies.
A Celebration of Heritage and Flavour
From Cape Malay spices to chakalaka heat and Joburg elegance, Sheba is a canvas for South Africa’s rich culinary traditions. This Heritage Day, take Wayne Blake’s base recipe, add your province’s twist, and bring new life to an old favourite.
One Sheba. Many flavours. A nation united by food.
