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A few basic South African braai recipes which anyone can make

South African Braai Basics

The South African braai is not about the food…it’s also about the company! The renowned braai (or barbecue) of South Africa is about the people who enjoy this great tradition where the men cluster around the fire, nursing the coals to a perfect grey and then cooking the meat, boerewors, chicken or fish to perfection.

Here's a few basic braai recipes and accompaniments to the great food normally found at braais. Meats generally used are lamb chops, steak, sausage, chicken or ostrich.

Roosterkoek

Make a basic bread dough but reduce the liquid. Spoonfuls are then cooked on a clean grid over low coals.

Ingredients
500 ml flour
15 ml baking powder
2 ml salt
150 ml milk
1 egg, beaten

Method
Mix together ingredients, place balls on clean grid, cook on one side until crisp, then turn and cook other side until they sound hollow when tapped.

Boerwors, pap en sous

Boerewors is a specifically spiced whole meat sausage. True wors has very little fillers and much more meat. This comes in thick and thin portions. Cook your wors over a slowish fire until brown all the way through.

Pap is a mielie based porridge. Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water (if necessary) every 10 minutes. Serve with sauce.

Basic Braai Sauce Recipe
Grate an apple
Finely chop an onion
Crush two cloves of garlic
Finely chop one tomato
Fry in olive oil
Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce.
Add 1 can of chopped tomatoes
Flavour with salt and pepper
Cook until the onion is cooked and you have a thick sauce.
To serve: Place pap on plate, add a chunk of boerewors and top with sauce.

Sosaties

Sosaties are a well known favorite in most South African homes and are traditionally served at braais. Their origin is Malay and the word taken from sesate which means skewered meat. Normally lamb is used but if you do not eat red meat substitute with chicken.Alternate threading meat/chicken cubes (Approximately 1 kg = 16 sosaties) with red pepper and onion slices. Place into marinade for a day.

Ingredients
Marinade
2 large onions, chopped
125 ml white vinegar
375 ml dry wine
2 bay leaves
15 ml sugar
45 ml curry powder
30 ml coriander
10 ml salt
2 ml cinnamon
2 ml cumin

Method
Heat all the ingredients in a pot, allow to cool. Pour over sosaties and leave to marinade for a minimum of 24 hrs. Braai over hot coals.

Whole fish

The South African Snoek braai is one of those traditions that always go down as unforgettable.In the Cape one can purchase a whole snoek on the side of the road just after the fishing boats have returned from sea. Make sure you choose one with firm flesh. Make sure your fish is gutted unless you know how to do it yourself.

Ingredients
Melt ½ a block of butter
Add a small can of apricot jam
2 teaspoons of crushed garlic

Method
Open your fish and sprinkle with salt and pepper. Lavish the butter mixture on the flesh.
Cover your braai grid with heavy duty tin foil and turn the corners up to make a ridge around the outside.
Place your whole fish on the braai grid. Baste continually until the fish is cooked. There is no need to turn it. Serve with salads and bread.

CAUTION: Snoek is a bony fish… Eat it carefully.

Potjie kos

Potjie Kos is directly translated into English as “Pot Food”. Traditionally cooked over coals in a three legged cast iron pot, men have long competed in South African culture to create the best tasting food and be King of the Potjie!

Ingredients
Stewing meat (lamb neck, knuckles or mutton are favorites)
Onions
An assortment of vegetables (carrots, tomatoes, potatoes, turnips etc)
Meat stock
Oil

Method
Place your pot over the fire, add oil until hot, add chopped onion, brown, add meat and brown.
Add meat stock to cover the meat, replace lid. Cook for 1 hour tending the fire carefully.
Add chopped veggies in layers from the longest to cook to the shortest.
Cook for 45 minutes, flavor with salt and pepper.
Serve with rice or pap.

Slaphakskeentjies

A potent side dish made from onions and a sweet sauce.

Ingredients
1 kg pickling onions, peeled.
3 eggs
30 ml white sugar
5 ml dry mustard
2 ml salt
125 ml white vinegar
30 ml water
200 ml milk

Method
Cook onions in boiling water until tender – not sloppy. Drain and cool.
Make the sauce by whisking eggs, sugar, mustard and salt until creamy.
Add vinegar, water and milk and cook very gently over a low heat until the sauce thickens.
Pour hot sauce over the onions and serve the dish when cooled.

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