Traditional South African Braai Recipes are not so much about the food…it’s more about the company! The great braai of South Africa is about the people who enjoy this great tradition where the men cluster around the fire, nursing the coals to a perfect grey and then cooking the meat, boerwors and chicken to perfection.
Here are our favorite braai recipes and accompaniments to the great meat normally found at braais.
Meat generally used are lamb chops, steak, sausage, chicken or ostrich.
Make a basic bread dough but reduce the liquid. Spoonfuls are then cooked on a clean grid over low coals.
500 ml flour
15 ml baking powder
2 ml salt
150 ml milk
1 egg, beaten
Mix together ingredients, place balls on clean grid, cook on one side until crisp, then turn and cook other side until they sound hollow when tapped.
Boerwors, pap en sous
Boerewors is a specifically spiced whole meat sausage. True wors has very little fillers and much more meat. This comes in thick and thin portions. Cook your wors over a slowish fire until brown all the way through.
Pap is a Mielie based porridge. Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water (if necessary) every 10 minutes. Serve with sauce.
Grate an apple
Finely chop an onion
Crush two cloves of garlic
Finely chop one tomato
Fry in olive oil
Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce.
Add 1 can of chopped tomatoes
Flavour with salt and pepper
Cook until the onion is cooked and you have a thick sauce.
To serve: Place pap on plate, add a chunk of boerewors and top with sauce.
Sosaties are a well known favorite in most South African homes and are traditionally served at braais. Their origin is Malay and the word taken from sesate which means skewered meat. Normally lamb is used but if you do not eat red meat substitute with chicken.
Alternate threading meat/chicken cubes (Approximately 1 kg = 16 sosaties) with red pepper and onion slices. Place into marinade for a day.
2 large onions, chopped
125 ml white vinegar
375 ml dry wine
2 bay leaves
15 ml sugar
45 ml curry powder
30 ml coriander
10 ml salt
2 ml cinnamon
2 ml cumin
Heat all the ingredients in a pot, allow to cool. Pour over sosaties and leave to marinade for a minimum of 24 hrs. Braai over hot coals.
All South African’s need to make sure that they have had a snoek braai sometime in their lives. It is one of those traditions that go down in your children’s memories as unforgettable.
In the Cape one can purchase a whole snoek on the side of the road just after the fishing boats have returned from sea. Make sure you choose one with firm flesh. Make sure your fish is gutted unless you know how to do it yourself.
Melt ½ a block of butter
Add a small can of apricot jam
2 teaspoons of crushed garlic
Open your fish and sprinkle with salt and pepper. Lavish the butter mixture on the flesh.
Cover your braai grid with heavy duty tin foil and turn the corners up to make a ridge around the outside.
Place your whole fish on the braai grid. Baste continually until the fish is cooked. There is no need to turn it. Serve with salads and bread. CAUTION Snoek is a bony fish…let children eat it carefully. Keep bread on hand in case a fish bone does get stuck in a throat. A bread ball will normally push it down.
Potjie Kos is directly translated into English as “Pot Food”. Traditionally cooked over coals in a three legged cast iron pot, men have long competed in South African culture to create the best tasting food and be King of the Potjie!
Stewing meat (lamb neck, knuckles or mutton are favorites)
An assortment of vegetables (carrots, tomatoes, potatoes, turnips etc)
Place your pot over the fire, add oil until hot, add chopped onion, brown, add meat and brown.
Add meat stock to cover the meat, replace lid. Cook for 1 hour tending the fire carefully.
Add chopped veggies in layers from the longest to cook to the shortest.
Cook for 45 minutes, flavor with salt and pepper.
Serve with rice or pap.
A potent side dish made from onions and a sweet sauce. Not for the faint hearted.
1 kg pickling onions, peeled.
30 ml white sugar
5 ml dry mustard
2 ml salt
125 ml white vinegar
30 ml water
200 ml milk
Cook onions in boiling water until tender – not sloppy. Drain and cool. Make the sauce by whisking eggs, sugar, mustard and salt until creamy. Add vinegar, water and milk and cook very gently over a low heat until the sauce thickens. Pour hot sauce over the onions and serve the dish when cooled.
Toasted sandwiches are often served at braais before the meat is ready.
Butter the outsides of your bread and make up sandwiches to taste.
Place sandwiches between a grid and braai them until the outside is browned and the cheese melted.
Be sure to check out our other bread recipes which make great braai accompaniments.
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