Simele Shange: The Man Behind Braai Society
Meet Simele Shange, MasterChef South Africa Top 3 finalist and founder of Braai Society in Birnam, celebrating shisa nyama, bold flavours and South African food culture.
From his mother’s kitchen in Newcastle to the Top 3 of MasterChef South Africa, Simele Shange has built a culinary identity rooted in Zulu food traditions, family memories and the theatre of cooking over an open fire.
A Johannesburg-based entrepreneur, food storyteller and founder of Mzansi Feast, Simele is also the driving force behind Braai Society in Birnam, where shisa nyama culture meets generous feasting, bold flavours and the simple pleasure of bringing people together around a table.
With more than 20 years in entrepreneurship and a decade in hospitality, he brings a fresh perspective to South African food, blending heritage with Asian influences and an unapologetic love of the braai.
We caught up with Simele to talk food, fire, the stories behind his cooking and what happens when tradition meets a little creative experimentation.
Your fondest food memory?
My fondest food memory is my mother’s cooking growing up, especially
when she made us ujeqe no mbotshisi—steamed bread and beans. To this
day, it’s still my all-time favourite thing to eat.
What inspired you to cook?
My mother and my wife inspired me in two different ways. My mom taught
me how to cook and first got me interested in food. I actually started
with baking before falling in love with cooking, and I used to cook
for my parents all the time. During COVID, when my wife was pregnant,
I cooked for her a lot—that’s when I really elevated my cooking,
mostly because I wanted to impress her.
Which South African dish deserves more respect?
I love South African food. Braai Society is all about celebrating
shisa nyama, and that’s the food I want to show the most respect to.
It’s how the majority of South Africans enjoy their meat and love
their braai, and I want to give it the respect and love it deserves.
What is the biggest misconception about restaurants?
The biggest misconception is that it’s easy—that all we do is make
food and that anyone can just do it.
If you weren’t a chef, what would you be?
I wish I’d been a cricket player. I used to be a menace with the red
ball! But I’d probably still be in entrepreneurship, doing something
else.
What’s your pet peeve in restaurants?
Small portions. People must get their money’s worth.
Your worst kitchen disaster?
We ran out of gas in the middle of service, with the restaurant fully
packed for supper. We had to scramble.
What’s your go-to recipe at home?
My kids love my egg fried rice, so I make that as often as I can.
Your favourite dish to cook?
I love lamb rump, so I enjoy getting it on the braai as often as I can.
Your favourite dish to eat?
My mother’s jeqe and umbotshisi.
Your favourite ingredient?
My favourite ingredient is probably fire. I love including the flavour
of fire in everything I make—I’ll make a fire for just about anything.
Favourite cuisine?
If not South African, then most definitely Asian.
Favourite kitchen utensil?
My Japanese knives.
An ingredient you can’t stand?
Raisins. I don’t eat them and I don’t cook with them.
What’s one food rule you happily break?
Sticking to traditional things just for the sake of it. Food is meant
to be explored and enjoyed, not simply to be “traditional”. We put
herb butter on our jeqe and braai it—it’s delicious, but certainly not
traditional.
What do you do on your day off?
I spend it with my kids and my wife.
Who would you invite to your ultimate dinner party?
Marco Pierre White—I love his food mind—and Adam Byatt, who I think is
a brilliant chef.
What is your #1 tip for reducing food waste at home?
Find ways to use the whole ingredient; get creative with it. Why not
make potato-peel chips?
If you were a dish or cocktail, what would you be?
I think I’d be an Old Fashioned: calm, collected, and able to work
well under pressure. Not over the top—just getting things done and
never panicking.
Tell us something people might be surprised to know about you.
I’m an AI expert, lol. I’m really good with AI and follow the progress
of that space closely. I’m also one of the top 2% of users of some AI
products in South Africa.
At Braai Society in Birnam, the South African braai takes centre stage, with generous feasts, flame-kissed favourites and bold flavours designed for sharing. From charred lamb riblets and braai bowls to a showstopping 1kg tomahawk, the menu celebrates the pleasure of good food, open-fire cooking and bringing people together around the table. Ready to experience it for yourself?
Visit www.braaisociety.co.za
