Braai Caramelised melon and granita

Braai Dessert

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Ingredients

  • 1/4 cup (55g) caster sugar
  • 2 long red chillies, seeds removed, very thinly sliced lengthways
  • 1 piel de sapo melon or rockmelon
  • 2 passionfruit, pulp removed

ELDERFLOWER GRANITA

  • 1 1/2 cups (375ml) elderflower cordial
  • Finely grated zest and juice of 1 lemon

DIRECTIONS

  1. For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
  2. Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
  3. Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
  4. Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.

Braai Grilled fruit salad with honey labneh

Braai Dessert

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Ingredients

  • 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
  • 300-400g mixed berries – we used raspberries, blueberries and redcurrants
  • Avocado or vegetable oil for grilling
  • 2-3 tbsp soft brown sugar (optional)
  • Grated zest and juice 1 lime
  • Handful mixed soft herbs – we used mint, basil and lemon verbena

For the honey labneh

  • 1 tsp salt
  • 900g full-fat greek yogurt
  • 3-4 tbsp runny honey, plus extra to drizzle

For the sweet pistachio dukkah

  • 100g shelled pistachios
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ¼ tsp ground cardamom
  • 1 tbsp dried rose petals (optional)
  • Pinch chilli flakes (optional)

DIRECTIONS

For the Grilled Stone Fruit:

  1. Preheat the grill or barbecue to a medium-high heat.
  2. Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
  3. Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
  4. Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
  5. Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
  6. Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.

For the Honey Labneh:

  1. Add 1 tsp of salt to the Greek yogurt and mix well.
  2. Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
  3. Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
  4. After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.

For the Sweet Pistachio Dukkah:

  1. In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
  2. Allow the mixture to cool slightly and then transfer to a food processor.
  3. Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
  4. Drizzle in the 2 tbsp of runny honey and pulse again to combine.

To Serve:

  1. Spread a generous dollop of the honey labneh on each plate.
  2. Pile the grilled fruit salad on top.
  3. Sprinkle the sweet pistachio dukkah over the fruit.
  4. Drizzle with a little extra runny honey if desired.
  5. Enjoy!

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.

Vanilla Honey Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 1 cup castor sugar
  • 2 eggs (room temp)
  • 1 tablespoon smooth apricot jam
  • 1 ¼ cups cake flour
  • 1 teaspoon bicarb of soda (5ml)
  • pinch salt
  • 2 tablespoons butter (30ml)
  • 1 tablespoon vinegar (15ml)
  • 125ml milk

The Sauce

  • 250ml cream
  • 125ml butter
  • 90ml sugar
  • 35ml fynbos honey
  • 1/2 vanilla pod / 1tspn essence or extract
  • 75ml Drambuie
  • 35ml water

DIRECTIONS

  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients in separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk.
  5. Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 50 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

Ginger Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon apricot jam
  • 1 tablespoon white vinegar
  • 4 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 cup all-purpose flour
  • Sauce:
  • 1 cup milk
  • ½ cup butter
  • ½ cup white sugar
  • ¼ cup water

DIRECTIONS

  1. Preheat oven to 200 degrees C. Grease and flour a 9-inch cake pan.
  2. Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.
  3. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  5. Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking.
  6. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

Flourless chocolate braai dessert

Braai Dessert

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Ingredients

  • 200 g semisweet (52 to 60%) chocolate, coarsely chopped
  • 105 g unsalted butter cut into pieces
  • 1 generous pinch fine sea salt
  • 4 large eggs at room temperature
  • 1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
  • 1 tablespoon confectioners’ sugar for garnish
  •  Fresh edible flower blossoms or berries, for garnish

DIRECTIONS

  1. Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
  2. Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
  3. In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
  4. When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
  5. When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
  6. Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.

braai potato salad

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Peanut butter and banana Braai Dessert broodjies

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Braai Dessert broodjies, combing the best of broodjies and dessert!

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Ingredients

Dessert Braaibroodjie Ingredients

 

  • 8 slices country white bread
  • 2 tablespoons butter
  • 1/2 cup peanut butter
  • 4 to 6 ounces semisweet chocolate, coarsely chopped or broken into pieces
  • 3 or 4 small bananas, cut crosswise into 1/4-inch slices

Directions

  1. Preheat a braai to medium heat.
  2. Lay the slices of bread on a clean work surface and spread butter onto one side of each piece.
  3. Flip 4 of the buttered slices over and spread 2 tablespoons of the peanut butter onto each slice.
  4. Divide the chocolate evenly over the peanut butter, then arrange banana slices on top of the chocolate.
  5. Top each with a remaining slice of bread, buttered side facing out.
  6. Place 2 sandwiches at a time onto the braai and cook for 3 minutes or just until chocolate has melted, turning so that you get nice grill mark on both sides. Repeat with 2 remaining sandwiches.

Braai Dessert Choc Raspberry Braai Broodjies

Braai Dessert

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Ingredients

  • 2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
  • 2 tbsp mascarpone cheese
  • 2 tbsp choc-hazelnut spread (best to use Nutella)
  • 2 tsp desiccated coconut (optional)
  • 8-10 raspberries
  • 2 tbsp butter

DIRECTIONS

  1. Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten.
  2. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
  3. Place the sandwich, butter side down, into your braai, then spread the new top side with the remaining butter.
  4. Cook on the braai for 2-3 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden.
  5. Remove from braai, slice and serve immediately.

Braai Dessert Pineapple Pizza

Braai Dessert

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A fruity and tropical braai dessert!

Ingredients

  • Pizza Dough
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • 1 fresh pineapple
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • Caramel topping
  • Toasted pecans
  • Fresh mint sprigs

Dough

  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 1 ¼ cups cold water
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 1/2 cups unbleached bread flour, divided
  • Cooking spray

DIRECTIONS

  1. Prepare Homemade Pizza Dough, and grill both sides of rounds according to Our Grilled Pizza Technique (below).
  2. Cool crusts 10 minutes. Stir together 3 Tbsp. light brown sugar and 1/8 tsp. ground cinnamon. Cut pineapple into 1/2-inch slices, and spread brown sugar mixture on both sides.
  3. Grill, covered with grill lid, 1 minute on each side or until grill marks appear. Stir together softened cream cheese, 3 Tbsp. light brown sugar, and 1/8 tsp. ground cinnamon.
  4. Spread about 2 Tbsp. cream cheese mixture on each grilled pizza crust, and top with grilled pineapple slices. Drizzle with warm jarred caramel topping, and sprinkle with toasted pecans and fresh mint.
  5. Preheat grill to high (at least 200°) heat. Slide pizza dough rounds directly onto grill grate (cornmeal side down) from baking sheet, and grill, covered with grill lid, 3 to 4 minutes or until golden brown. Carefully flip dough.
  6. Top cooked side of crust with desired sauce and toppings.
  7. Grill, covered with grill lid, 3 to 4 minutes or until cheese is melted and bubbly.

Dough

  1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
  2. Weigh or lightly spoon about 5 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

Braai Dessert Donut Ice Cream Sandwich

Braai Dessert

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Ingredients

  • 4 glazed donuts, cut in half
  • 8 scoops vanilla ice cream
  • Chocolate syrup, for drizzling
  • whipped cream
  • 4 maraschino cherries

Directions

  1. Grill donut halves, glazed side down, until charred, about 1 minute. Set aside to cool.
  2. Place 2 scoops of vanilla ice cream in between each donut sandwich and press down.
  3. Top each with a drizzle of chocolate syrup, whipped cream, and of course, a cherry on top!

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