Asian mason jar braai salad

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Ingredients

  • 2 cups cooked brown rice (150g uncooked), cooled
  • 1 (500g) sweet potato, peeled, roughly chopped, roasted, cooled
  • Seeds of 1 pomegranate
  • 100g baby spinach leaves
  • 1 large carrot, finely shredded
  • 2 cooked chicken breast fillets, shredded
  • 1 cup (100g) mixed sprouts

ASIAN DRESSING (MAKES 150ML)

  • 1 cup coriander leaves
  • 1cm piece ginger, finely grated
  • 1 small red chilli, seeds removed, finely chopped
  • 1/4 cup (60ml) coconut milk
  • 2 tbs apple juice or coconut water
  • 1 tbs honey or coconut sugar
  • 1 tsp white miso paste

Directions

  1. For the dressing, place all the ingredients in a small food processor and whiz until combined. If not using immediately, transfer to a small jar, secure with a lid and chill for up to 1 week. Shake well to serve.
  2. Divide the Asian dressing among four 2 cup (500ml) Mason jars. Divide the rice, followed by sweet potato, pomegranate seeds, spinach, carrot, chicken and sprouts among jars, pressing down after adding each ingredient to form separate layers. Seal with lids and chill until ready to serve.
  3. To serve, tip the contents of each jar into a bowl and gently toss to combine.

Yoghurt and lime chicken Braai

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Ingredients:

  • 1.6kg whole chicken, butterflied
  • 1/4 cup (30g) ras el hanout (Moroccan spice blend from Middle Eastern food stores and selected grocers)
  • 1 cup (280g) thick Greek-style yoghurt
  • Juice of 1 lemon
  • 2 tbsp extra virgin olive oil
  • Lime wedges, to serve

Directions

  1. Cut 2 shallow slits in each breast and leg, then rub salt flakes all over the chicken.
  2. Combine ras el hanout, yoghurt, lemon juice and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
  3. Preheat a braai with a hood to medium-high.)Remove chicken from the fridge 30 minutes before cooking.
  4. Remove chicken from marinade, allowing excess to drip off. Drizzle with oil and cook, breast-side down, for 5 minutes or until golden.
  5. Turn and cook for a further 5 minutes or until golden. Close barbecue hood and reduce heat to medium. Cook for 30-40 minutes. Rest, loosely covered with foil, for 10 minutes.
  6. Season grilled chicken with salt and serve with lime.

Garlic and oregano chicken Braai

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Ingredients:

  • 4 Chicken Drumsticks 
  • 1/2 cup (75g) white sesame seeds
  • 1 tbs white (shiro) miso paste
  • 1/3 cup (80ml) sesame oil
  • 2 tbs white wine vinegar
  • 4 Lebanese cucumbers
  • 1 tbs olive oil
  • Dill sprigs and lemon cheeks, to serve

MARINADE

  • 500g thick Greek-style yoghurt
  • 1/2 bunch oregano, leaves picked
  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeds removed, finely chopped

Directions

  1. For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
  2. To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
  3. Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
  4. Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
  5. Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
  6. Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.

Spiced chicken and eggplant skewers Braai

Spiced Chicken and Eggplant Skewers are a delicious and aromatic addition to your braai. Tender chunks of marinated chicken and smoky eggplant are threaded onto skewers, creating a harmonious blend of flavors and textures. The chicken is infused with a blend of spices, providing a warm and savory taste, while the eggplant absorbs the marinade, becoming perfectly charred and flavorful on the grill. These skewers are not only visually appealing but also bursting with delightful, mouth-watering flavors, making them an ideal choice for a memorable braai experience.

Ingredients:

  • 450g chicken thigh fillets, cut into 3cm pieces
  • 1 medium eggplant, cut into 3cm pieces
  • 6 sprigs curry leaves
  • 1/3 cup (100g) eggplant pickle (from Indian/asian supermarket)
  • 3 tsp garam masala (Indian spice mix)
  • 1 garlic clove, finely chopped
  • 4cm piece (20g) ginger, finely chopped
  • 1/4 cup (60ml) sunflower oil
  • Thinly sliced long green chilli & nigella seeds, to serve

CORIANDER AND GREEN CHILLI DRESSING

  • 1/3 cup (95g) Greek yoghurt
  • 1/2 bunch coriander, stalks and leaves chopped
  • Juice of 1 lime
  • 1 long green chilli, chopped

Directions

  1. For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.
  2. Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.
  3. Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.
  4. Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.

The ultimate guide to South African Braai

Almost everyone loves a good barbecue, but South Africans take the classic BBQ to a whole new level with the braai. More than just a barbecue, the braai is practically a national sport. South Africans absolutely adore a braai and for them, the weekend usually means one thing: the aroma of grilling meats wafting from […]

Almost everyone loves a good barbecue, but South Africans take the classic BBQ to a whole new level with the braai. More than just a barbecue, the braai is practically a national sport. South Africans absolutely adore a braai and for them, the weekend usually means one thing: the aroma of grilling meats wafting from backyards across the country, while friends and family gather together for a good time. Ready to get your braai on? Here is everything you need to know about the iconic South African braai.

What is a South African braai?

adult seasoning meat on a grill South African braai
A braai is South Africa’s answer to the barbecue – but it’s so much more than that. It’s a special South African feast that can last for hours, and there are plenty of rules and etiquette around a classic braai.

The most important part of a braai is the fire. A traditional braai is cooked on local wood, while modern-day braai’s use charcoal instead, and both give the meat a distinct flavour. Using gas to cook doesn’t count as a real braai.

Once there are enough hot coals, a grill is placed over the top and the meat is barbecued to perfection on the grill. Even once the food has been cooked, the fire is fed throughout the braai, as the social centrepiece of the event.

meat on a smoky grill South African braai

Using wood to create the fire is practically considered an artform in South Africa and even the type of wood used can make a difference to the braai. For example, kameeldoring (camel thorn) burns slowly and gives good heat and coals, while wingerd (vine wood) burns very fast and doesn’t give lasting coals, but is great for giving aroma and flavour.

The host of the braai is usually in charge of choosing the wood and tending the fire. Guests will often gather around the fire with a drink, chatting and mingling, while the host or the ‘Braaimaster’ cooks the meat. There’s a common saying: “Jy krap nie aan ‘n ander man se vuur nie” which means “You don’t mess around with another man’s fire!”

Why is braai so important to South Africa?

The braai is an essential part of South African culture, and brings family and friends together in celebration for everything from birthdays to graduations to engagements and national holidays. It’s a moment to come together to share good food and feel the love around the fire.

The word ‘braai’ is Afrikaans, originating from the Dutch word ‘braden’ which means ‘to roast’. The beauty of the braai is that it’s not specific to any one cultural group in South Africa, and it transcends the country’s turbulent past to bring the nation together.

What kind of food do you braai?

Any meat you can imagine! Lamb, beef, chicken, pork, springbok, warthog, ostrich, eland, kudu, seafood, steaks and boerewors… Almost nothing is off-limits at the braai! Each piece of meat is marinated and grilled perfectly, and it’s served with side dishes like salads and desserts.

Besides the meat is the humble braai hero, braaibroodjie, or ‘braai bread’. This crowd favourite is a sandwich made from two slices of buttered white bread, filled with tomato, cheese, onion and chutney, and placed on the grill. It’s kind of like a toasted sandwich, but so much better because everything tastes better when cooked on the fire! And to wash it all down? It’s got to be the best local wines and beers, or even brandy and coke, known as karate water.

When do you have a braai?

South Africans will have a braai to celebrate almost any occasion or achievement – or to simply get the gang together! Many families will host a small braai once a week and do a big braai for the extra special occasions.

One of the best days to braai is South African Heritage Day on 24 September, fondly known as Braai Day. You can even hold a mini-braai for breakfast or hold a braai indoors if there happens to be inclement weather. Nothing can stop the braai!

Braai etiquette – how to braai like a local

South African braai may be all about having fun – but it’s also serious business. Everyone has their own braai tricks and techniques, and many South Africans are quite adamant about the best way to put on a good braai. Here are some of the hard and fast rules of any South African braai.

Rules of the braai

  • The host is normally the ‘Braaimaster’, or the one who builds the fire and grills the meat, while the other guests gather around the fire to socialise and observe the Braaimaster in action. The Braaimaster will have their own special ways of doing things, including a preference of wood, meat and cooking methods. Backseat braaing is a big no-no, so don’t pipe up and suggest different ways the braaier could do things.
  • The type of braai can differ. For a casual braai, or a ‘chop ‘n dop’ braai, you should bring your own meat (chop) and drinks (dop), while the host will provide the side dishes and the fire. If it’s a ‘bring and braai’, the host will only provide the fire, so you bring the rest. Always check before you go.

burgers cooking on a smoky grill South African braai

  • If you’re bringing your own meat, ask where to put it when you arrive. Ask if you can help with anything then settle in for an amazing night of braai.
  • Most South Africans hold braais on the weekend. They usually start in the afternoon around 3 pm, often carrying on until the early hours of the morning. Be sure not to arrive hungry as you probably won’t end up eating until quite late. Many hosts will hand out something like Biltong to snack on in the meantime. All good braais take time and you should never rush a Braaimaster while he works.
  • A braai is always an informal event and the meat is usually eaten in the backyard by the fire.
  • If the rugby is on, make sure you cheer for the Springboks!

How to experience your own South African braai

meat skewers grilling over hot coals
Want to experience a real braai? Join us on a trip to South Africa! We’ll take you to the beautiful coastal town of Hermanus in the Cape Winelands where you’ll meet local business owner Stefan for a special Be My Guest experience.

You’ll indulge in a traditional braai featuring local delicacies such as boerewors, pap and melktert (a South African dessert) and wash it all down with homemade wine, while Stefan shares stories of life in the whale watching capital of South Africa.

We’ll also take you into the northern wilderness of KwaZulu Natal to Hluhluwe-Imfolozi National Park. You’ll spend a special evening here enjoying a delicious South African braai, surrounded by the enchanting sounds of nature.

Harissa sirloin Steak Braai

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Ingredients:

  • 2 tbs harissa paste
  • 100ml extra virgin olive oil
  • 1 large rump beef steak (about 600g), about 3cm thick
  • 600g small potatoes
  • 1 cup each parsley, mint and dill leaves, half finely chopped
  • ½ bunch chives, half finely chopped, remaining cut into 3cm lengths
  • 1 tbs each wholegrain and Dijon mustard
  • Juice and finely grated zest of 1 lemon
  • 3 zucchini, thinly sliced into matchsticks (we used a julienne peeler)
  • 2 small green apples, thinly sliced
  • ¼ cup (40g) pumpkin seed, toasted

Directions

  1. Combine harissa, 1 tbs oil, ½ tsp salt flakes and some freshly ground pepper on a large dish. Add steak and rub mixture all over. Leave to marinate and come to room temperature for 20 minutes.
  2. Place potatoes in a saucepan, cover with cold salted water, bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until tender. Drain and set aside to steam and cool briefly, then thinly slice.
  3. To make a dressing, combine finely chopped herbs, both mustards, remaining oil, and lemon juice and zest in a screwtop jar, season and shake until emulsified. Add a third of the dressing to the warm potatoes and toss gently to coat. Place on a platter.
  4. Heat braai to high, add steak and cook, turning once, for 4-5 minutes for medium rare or until charred and cooked to your liking. Place on a plate, loosely cover with foil, leave to rest for 5 minutes, then thickly slice.
  5. Meanwhile, place zucchini, apple, pepitas and remaining herbs in a bowl, add half the remaining dressing, season and toss to coat. Place in a serving bowl.
  6. Arrange steak on a serving platter, drizzle with remaining dressing and serve with potatoes and zucchini salad.

Chorizo, Mozzarella & Peach Braai Summer Salad

Ingredients

  • 100ml extra virgin olive oil
  • 1½ tbs red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, half crushed, half reserved
  • 4 large peaches, quartered
  • 2 cured chorizos (about 250g in total), halved lengthways
  • ½ baguette, slices diagonally
  • 1 bunch large-leaf rocket, trimmed
  • 1 large (about 125g in total) mozzarella ball, torn
  • ¼ cup (25g) walnuts, toasted, chopped
  • 1 cup basil leaves

Directions

  1. Preheat the barbecue or a grill pan to medium-high heat.
  2. To make a dressing, combine ¼ cup (60ml) oil, vinegar, mustard and crushed garlic in a screwtop jar, season, secure with lid and shake to combine. Set aside
  3. Brush peaches, chorizo and baguette slices with remaining oil. Grill peaches and chorizo cut-side down for 3 minutes or until charred. Turn and cook for 2 minutes or until charred. Set aside on a plate and loosely cover with foil to keep warm. Grill bread a minute each side, then rub one side of each with cut side of reserved garlic.
  4. Cut chorizo pieces into quarters. Place rocket in a large serving bowl with mozzarella, top with chorizo and peaches, scatter with walnuts and basil, drizzle with half the dressing (remaining will keep refrigerated for up to 2 weeks) and serve with grilled baguette.

Crab thermidor Braai broodjies

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Ingredients

  • 50g unsalted butter, plus extra for the toast
  • 3 long green shallots, thinly sliced
  • 1/3 cup (50g) plain flour
  • 1 cup (250ml) milk
  • 200g raw crab meat, picked
  • 1 large pinch nutmeg
  • 1 tsp sweet paprika, plus extra to scatter
  • 2 tsp English mustard
  • 100g Gruyere or cheddar cheese, coarsely grated, plus extra to serve
  • 1 tsp tarragon, finely chopped
  • Zest and juice of 1 lemon
  • 16 slices white bread

Directions

  1. Heat butter in a small non-stick saucepan over medium-high heat. Add the long green shallot and cook, stirring occasionally for 1-2 minutes, then scatter over the our. Cook, stirring continuously, for 1-2 minutes or until a smooth paste has formed but the flour has no colour.
  2. Reduce heat to low, and cook, stirring continuously for 2-3 minutes, before gradually stirring in the milk until combined. Fold through the crab, spices, and mustard. Cook, stirring gently and continuously, for 1-2 minutes until crab is just cooked. Remove from the heat and stir in cheese and tarragon. Season to taste then stir in the lemon zest and juice, and set aside, stirring occasionally, until cooled completely. Cover surface directly with baking paper until ready to use.
  3. Butter one side of the bread and place on some baking paper, buttered-side down. Spread 1/4 cup of the crab mixture on the bread, scatter with extra cheese, then top with another slice of bread. Spread the top piece of bread with more butter. Scatter both sides of buttered bread with extra paprika.
  4. Repeat with remaining bread and crab mixture. Grill, in batches, on a cool braai for 2-3 minutes until golden. Serve immediately.

Heirloom tomato & watermelon Braai Salad

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Ingredients

  • 1 cup (220g) caster sugar
  • 2 seedless lemons, thinly sliced
  • 750g heirloom tomatoes (or other tomatoes)
  • ¼ watermelon, cut into chunks
  • ½ bunch basil, leaves picked
  • 100ml extra virgin olive oil
  • Juice of 1 lemon

Directions

  1. Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
  2. Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
  3. Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black pepper.
  4. Finish by drizzling over the olive oil and lemon juice.

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braai pasta salad

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More Braai salads ideas and braai side dishes
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Leg of Lamb braai with chimichurri

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Ingredients

  • 1.2kg (about 2 large) sweet potatoes, cut into thin wedges
  • Olive oil, to drizzle
  • 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
  • 2 bunches spring onions, trimmed

CHIMICHURRI RECIPE

  • 1 cup flat-leaf parsley leaves, chopped
  • 1/4 cup rosemary leaves, chopped
  • 1/2 cup oregano leaves, chopped
  • 1/3 cup thyme leaves, chopped
  • 4 bay leaves
  • 6 garlic cloves, finely chopped
  • 1 teaspoon chilli powder
  • 1 cup (250ml) olive oil
  • 1/2 cup (125ml) sherry vinegar or red wine vinegar

Directions

  1. For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
  2. Preheat the oven to 200°C.
  3. Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
  4. Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
  5. Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
  6. Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.

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