Braaing food has immeasurable benefits – the dry heat improves the taste and texture of the meat. These benefits are also typical of a tandoori oven, so this tandoori chicken on the braai is the best of both worlds.
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.
A slice of warm toast liberally smeared with snoek pâté is guaranteed to take me to the West Coast, that rough diamond of our great country.
Although authentic Mauritian curry powder isn’t readily available in South Africa, this creole chicken curry recipe is about as close as you’ll get to replicating a Mauritian lifestyle.
Beef trinchado potjie is one of Jan Braai’s favourite Portuguese meals on the fire. Here’s a recipe to make it perfectly.
What sets this omelette apart from its competitors is the potato. This spanish omelette recipe is a great meal to prepare for a breakfast braai, and the perfect way to start a day.
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.
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.