Recipes
32 recipes
All-purpose braai marinade and basting sauce
The classic South African sweet-sour braai sauce of tomato sauce, chutney, Worcestershire and ginger beer, used raw as a marinade or simmered into a glossy baste.
Apricot-glazed braai fish
Butterflied fish basted with apricot jam, butter, garlic and lemon, the way snoek is cooked on the Cape coast.
Banana boats on the coals
Bananas split in the skin, stuffed with chocolate and marshmallows, wrapped in foil and warmed in the dying fire after the meat comes off.
Beef shin potjie
Beef shin simmered for three hours in a cast-iron pot with red wine, then layered with vegetables and left alone.
Boerewors rolls with tomato smoor
A coil of boerewors cooked slowly over medium coals, served in rolls with a soft tomato and onion relish.
Braai garlic bread in foil
A crusty loaf cut almost through, packed with garlic butter, wrapped in foil and heated at the edge of the fire while the meat finishes.
Braaibroodjies
Grilled sandwiches of cheese, tomato, onion and chutney, toasted slowly over the last of the coals.
Braaied mielies with flavoured butters
Sweetcorn cobs cooked in foil over medium coals, then charred on the grid and finished with curry, chakalaka, herb or lime-chilli butter.
Butterflied lamb shoulder on the kettle braai
A boned lamb shoulder rubbed with garlic, rosemary and lemon, seared over the coals and finished under the lid until pink.
Cape-style seafood potjie
A lightly curried tomato and wine sauce built slowly in the potjie, with fish, calamari, prawns and mussels steamed on top in the last quarter hour.
Chicken potjie
Browned chicken thighs and drumsticks in a mild curry and chutney sauce, layered with potatoes, butternut and mushrooms and left to simmer over a few coals.
Chicken sosaties with apricot and curry
Skewers of chicken thigh, dried apricot and onion in a sweet, mild Cape curry marinade.
Creamy potato bake
Layers of thin potato and onion baked in cream and brown onion soup under a cheese crust, in the oven or a closed kettle braai.
Curried noodle salad (kerrie noedelslaai)
Pasta screws in a sweet and sour curry dressing made from ketchup, vinegar, sugar and chutney, chilled overnight.
Homemade boerewors
Coarse beef and pork sausage with toasted coriander, cloves and vinegar, stuffed into hog casings in one long coil and braaied over medium coals.
Jaffles with curried mince
Sealed toasted sandwiches cooked in a cast-iron jaffle iron over the coals, filled with a thick curried mince and cheese.
Karoo-style lamb chops
Thick lamb loin chops with salt, coriander and lemon, cooked fast over hot coals with the fat crisped first.
Kudu or venison steaks on the braai
Thick game steaks soaked overnight in buttermilk, then braaied fast over hot coals and kept pink, with bacon or butter to make up for the missing fat.
Lamb potjie (lamb knuckle and vegetable)
Lamb knuckles browned and simmered for hours with coriander, cumin, tomato and red wine under a layer of potatoes and carrots.
Malva pudding (oven or kettle braai)
A light apricot-jam sponge baked in the oven or a closed kettle braai, then soaked while hot with a butter and cream sauce.
Oxtail potjie
Oxtail simmered for four hours in red wine and tomato with cloves and herbs, topped with vegetables and finished with a chutney and vinegar sweet-sour twist.
Peri-peri chicken flattie
A whole chicken opened flat, marinated in chili, garlic and lemon, and cooked slowly bone side down.
Peri-peri chicken wings on the braai
Chicken wings in a garlic and lemon peri-peri marinade, cooked over a two-zone fire and finished with a honey baste.
Prego rolls (Portuguese steak rolls)
Thin rump steak in a garlic, wine and chilli marinade, seared for a minute a side over hot coals and pushed into a crusty roll with chilli butter.
Roosterkoek
Soft bread rolls baked directly on the grid over gentle coals, split and eaten hot with butter.
Rump steak with monkey gland sauce
Thick rump steaks seared over hot coals and served with South Africa's sweet, tangy steakhouse sauce.
Skilpadjies (lamb liver in caul fat)
Small parcels of spiced lamb liver wrapped in caul fat and braaied in a hinged grid until the outside is crisp and the centre just pink.
Slow braai pork belly with crackling
A whole pork belly dried overnight, cooked slowly in a kettle braai over indirect heat, and finished with hard, blistered crackling.
Sticky braai lamb ribs (lamb ribbetjies)
Fatty lamb ribs cooked soft in the oven first, then finished over medium coals with a dark chutney glaze until the fat crisps.
Sticky pork spare ribs, twice cooked
Pork ribs braised in the oven until tender, then finished over medium-hot coals with a honey, soy and orange glaze.
Stywe pap with chakalaka
Firm maize porridge with a spicy relish of onion, peppers, carrot and beans. The side dish for any braai.
Three-bean salad
Kidney beans, butter beans and baked beans with onion and pepper in a sweet and sour curry dressing. No fire needed.
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