Shisa nyama

Shisa nyama (also spelled chisa nyama or chesa nyama or shisanyama) is a South African social barbecue tradition in which diners purchase raw meat - often from an adjoining butchery - and have it grilled over hot coals, either by themselves or by on‑site cooks. The term literally means “burn meat” in Zulu, but refers to the act of barbecuing (“braai”), the gathering around the barbecue, and the establishments that specialise in this style of cooking.^[1][2]

Shisa nyama

Traditional shisa nyama barbecue grilling over coals
Course	Main course, social dining
Place of origin	South Africa
Region or state	Nationwide, especially townships in Gauteng, KwaZulu Natal, Western Cape
Created by	Informal community practice
Serving temperature	Hot
Main ingredients	Various cuts of meat (beef steak, boerewors, chicken), maize meal (Pap (food))

Etymology

The phrase combines the Zulu word shisa (also rendered chisa or chesa), meaning “burn”, with nyama, meaning “meat”. Variants such as “chisa nyama”, “chesa nyama”, “shisanyama” and “shisa yama” all denote the same practice: braaing meat over coals.^[1]

History and cultural significance

Originating in South African townships as a strategy for butcheries to boost weekend sales, shisa nyama quickly evolved into communal gathering spots where people from all walks of life - CEOs to general workers - come together over flame‑grilled meat, music, dance and drink.^[3][4] The roots of shisa nyama lie in the communal braai tradition in the townships where cooking meat over wood or charcoal has long been a focal point for social interaction. In many townships, licensed “buy‑and‑braai” venues emerged, combining butchery outlets with braai stations, transforming a simple meal into a vibrant weekend party atmosphere with music, dancing and sometimes additional services such as car washes.^[2]

Shisa nyama gatherings are not only culinary events but also social rituals, often following weekly church services on Sundays. They strengthen community bonds, provide a platform for celebrating heritage and have become a popular draw for both local residents and tourists alike.

Preparation and typical offerings

Patrons select from an array of raw meats - steak, lamb chops, chicken portions and especially boerewors (a spiced sausage) - from an on‑site butcher’s counter. Meats are seasoned and grilled over wood or charcoal embers to diners’ specifications.^[5]

Typical accompaniments include:

• Pap (maize meal porridge), in forms such as stywe pap, phuthu or suurpap
• Chakalaka, a spicy tomato‑vegetable relish
• Bread, potato salad, and occasionally seafood such as prawns or fish

Modern shisa nyama establishments often broaden their menus to include ribs, grilled fish, corn on the cob, potato or green salads and prawns, reflecting evolving customer preferences and tourism demand.^[6]

Business model and economic impact

Many shisa nyama venues operate a “buy‑and‑braai” model: customers purchase raw meat at a butcher counter and either cook it themselves or pay a small fee for on‑site cooking services. This dual‑revenue stream has enabled small township vendors to scale into large franchises and attract tourism business.^[7][8]

In November 2022, Bloomberg’s Shisa Nyama Index, compiled by the Pietermaritzburg Economic Justice and Dignity group, showed that the cost of a typical shisa nyama fare rose by 11% year‑on‑year—outpacing official inflation of 7.6%—highlighting the pressure on low‑income earners in one of the world’s most unequal societies.^[9]

Entrepreneurs looking to enter the market can draw on comprehensive guides that emphasize thorough market research, legal compliance (CIPC registration, food and liquor licences), strategic location selection, quality sourcing, and targeted marketing—steps detailed in Mzansi Magazine’s March 2025 startup guide and similar resources.^[10]

Variations and innovations

Modern shisa nyama establishments have introduced:

• Interactive stations where customers grill their own meat under chef supervision
• Themed events (e.g., “Summer Shisanyama”, “Winter Braai”) and live music nights
• Signature sauces and premium or exotic meats to differentiate offerings
• Eco‑friendly practices, such as sourcing from sustainable local farmers and composting waste^[11]

Regional spread and notable venues

While shisa nyama is ubiquitous across South Africa, its most iconic hotspots include township institutions like Mzoli’s in Gugulethu (Cape Town), Chaf Pozi in Soweto (Johannesburg), and busy butchery‑braai hybrids in Durban and Pretoria. The concept has also expanded into suburban areas and upmarket locales, reflecting its broad cultural resonance.^[12][13]

See also

• Braai
• Boerewors
• Pap (food)
• South African cuisine