On 24 September, in the spirit of nation building and unity, I suggest you serve braaied meat with umngqusho, a traditional Xhosa dish made with samp and beans and one of Nelson Mandela’s favourites.
Jan Braai (real name Jan Scannell) is the man behind the National Braai Day initiative. For more about National Braai Day, go to www.braai.com.
This dessert can be prepared in a potjie, a trick I discovered on a visit to South Africa’s apple capital, Ceres.
Originating in Germany, Glühwein is served on ski slopes, in mountain huts and at Christmas markets across Europe. It makes for the perfect winter warmer!
A tour through the Great Karoo in a thinly veiled excuse to eat lamb seven days in a row. Over the course of the week, I braaied lamb chops, made shepherd’s pie from leftover lamb chops and cooked a few different lamb curry potjies – even the local boerewors contains a bit of lamb meat.
Developing my very own world-class braai fragrance in Greyton with the help of some local artists.
Travelling from Cape Town to Mossel Bay is much more fun when you do it in four days, instead of a few hours.
I have found a solution to unpleasant autumn nights: a cheese fondue over a fire.
Step-by-step instructions on perfecting an ancient art.
Sitting at a candlelit dinner for two on Valentine’s Day, surrounded by hundreds of other tables for two must surely be one of the most depressing and least romantic things a South African male can possibly partake in. Instead, let the fire of love burn around the braai.
Forget typical New Year’s resolutions like fitness, sobriety and giving up smoking. I say we should make more smoke … braai smoke! Here are eight sure-fire ways to get you started.