Shesa Nyama: Man’s Braai Place in Queenstown, Eastern Cape

 

In Cape Town, we have Maphindi’s, Mzoli’s, Kwa-Ace, AmaZink etc.  Joburgers chill and hang out at Industrial Shisa Nyama, Midrand Shesa Nyama, Busy Corner, Chaf-Pozi (the list is endless).  In Durban there’s Max’s place!

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In Queenstown we have Man’s Braai Place.  One can sit down inside, outside or in the braaing area and wait for their meat while it gets braaied.  The place is mostly packed on weekends, month ends and more especially during school holidays.  What I love about Man’s Braai Place is their flavoursome menu, there’s a whole range varying from:

  • Umngqusho Onembotyi (Samp and Beans)
  • IDombolo (Dumplings) / Steam Bread
  • PaP
  • Rice
  • Rosterkoek
  • Beef Stew
  • Mutton Stew
  • Pork Stew
  • Umleqwa (Running Chicken)
  • Chicken Wings – Peri- Peri flavor is the favourite.
  • Gizzards
  • Traditional Ginger Beer (Gemere)

 

It is definitely worth checking out if you happen to be around the Queenstown area.   If you’ve been to Man’s Braai Place, what do you love most about  the hangout?  I would love to hear your views.

Opening hours:

Midweek: 7:30 am – 21:30 pm

Friday & Saturday: 7:30 am – 12 midnight

 

Address: 

2 Green Street

Queenstown

5319

Contact Details:

Vuyani Nkqayi (Owner)

Cel: 082 991 0918

Tel: 045 839 3353

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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