A braai is always a special occasion! It’s all about firing up the grill, gathering with loved ones, and enjoying the irresistible smoky flavours that come from cooking over hot embers. Whether you're a seasoned braai master or a novice grill enthusiast, our handpicked selection of 10 delectable recipes will elevate your braai feast to new heights.
Creamed Corn Stuffed Peppers with Pickled Jalapeños
From Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi
"These impressive-looking peppers are deceptively easy to put together, and a sure way to put that bag of frozen sweetcorn to good use. Eat this alongside a fresh salad or some roasted potatoes, for a complete meal."
To braai, place them in a closed braai over moderate heat for 15-20 minutes, turning gently until they're evenly cooked. If the peppers are a bit too split to do them this way, you can place them in a foil pack (using a tin foil tray covered with tin foil, or a tightly sealed tin foil parcel) with the peppers, onion rounds and thyme and a little salt and pepper for the full flavour experience.
Moroccan-Style Chickpea Keftas with Lemon & Mint Raita & Mini Flatbreads
From My Vegetarian Braai by Adele Maartens
“These keftas can be served as a quick snack or you can pop a couple of them into a pita pocket as your main meal and serve with a side salad.”
Beetroot & Haloumi Skewers
From All Sorts of Tapas by Chantal Lascaris
“There's always something so tempting about eating food on a stick. These marinated beetroot and halloumi skewers are no exception. Best of all, this recipe is a quick and easy way to add extra flavour and colour, creating a seriously yummy snack. Served on a pretty rosemary skewer, these are the perfect option for keeping vegetarians happy. Best of all, they're a great health choice too as beetroot is high in several beneficial plant compounds which are associated with reducing blood pressure.”
Stacked Mustard & Cheese Potato Bake
From Beer Country's Pots Pans and Potjies by Greg Gilowey & Karl Tessendorf
“This is everything you know and love in a good ol’ potato bake, but stacked instead of layered. Not only does stacking look fancy, but it gives all the exposed edges a chance to get crispy and lekker.”
BBQ Chicken Thighs & Drumsticks
From Modern Cape Malay Cooking by Cariema Isaacs
“This BBQ spice concoction is one that I love preparing for braais. It’s zesty and spicy, and the addition of Mrs Ball’s Chutney cuts through the lemony tinge and provides that sweet and tangy flavour profile that Cape Malays love. You can also easily substitute the chutney with apricot or peach jam or even caramelised onion chutney.”
Aleit se Cape Malay-lynvis op patat- en botterskorsieskywe
Uit Aleit Ateit deur Aleit Swanepoel
Om die vis te braai: Pak die visfilette op 'n stuk tinfoelie groot genoeg om in 'n pakkie te vou. Meng die die okkerneute, pietersielie en suurlemoenskil en sprinkel die mengsel bo-oor die vis. Vou jou pakkie op sodat daar geen luggate is nie, en braai oor matige kole, vir sowat 7 minute per kant. Bedien op op patat- en botterskorsieskywe, met 'n kerrie-mayo-sous. Smaaklik!
Sticky Pork Ribs
From Dinner at Matlohas by Liziwe Matloha
“For this recipe, you need fresh belly ribs from the butcher (not the marinated, pre-cooked ribs sold in supermarkets). Belly ribs are also known as St Louis-style ribs, after the US city where they originated.”
Skirt Steak with Caper Sultana Relish
“I have always had leanings towards ingredients, cuts and objects that are overlooked, hence my large collection of objects (including, to my family’s distress, sofas and plates) looking for another lease on life. My favourite cut of steak, hardly an old thing, does not get as much attention as its brothers Rump, Sirloin, Rib Eye and Fillet. But flashed over hot coals for mere minutes, you will not find a more satisfying morsel! Its shape and the clarity of its grain might give you an inkling of its tenderness. I rub the skirt steak with salt and white pepper, and it lends itself to a great sear.”
Lamtjops
Uit Mynie speel met vuur deur Mynie Steffens
Kerriesosaties
Uit Onthoukos deur Tiaan Langenegger
“Wie hou nou nie van ’n lekker sosatie op die braai nie? Tuisgemaak is beslis ’n bonus en hierdie resep kan ook vir varkvleis gebruik word. Die basiskerriesous kan selfs gevries word vir later.”
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