Download National Braai Day song

Link to Download National Braai Day song

Free download of the song by Heuwels, JR, HHP and Soweto Gospel Choir

How to braai the perfect steak

Link to How to braai the perfect steak

Comprehensive step by step instruction and recipe on how to braai perfect steak – by Jan Braai.

What is Chisa Nyama?

Link to What is Chisa Nyama?

What is Chisa Nyama? What is Chesa Nyama? What is Shisa Nyama?

CURRIED SWEET POTATO AND CARROT SOUP

Sweet potato&Curry soupA potjie and a fire do a great job when it comes to cooking soup. This fail-safe recipe results in a soup that works very well as an impressive starter to a three-course braaied meal. The special piece of equipment I have to make this recipe particularly successful is a cordless stick blender. Once all the contents of the potjie are cooked, you use the blender to transform the lumps into a smooth soup right there on the fire. Alternatively, just use a traditional potato masher for a soup with a slightly different texture but equally great taste.

WHAT YOU NEED (feeds 8)

  • 2 tots olive oil
  • 1 onion (chopped)
  • 1 tot ginger (piece of about 5 cm, freshly grated)
  • 2 garlic cloves (chopped)
  • 1 tot medium curry powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 2 medium-sized sweet potatoes (peeled and cut into blocks)
  • 4 large carrots (peeled and cut into chunks)
  • 2 cups good-quality chicken or vegetable stock
  • 1 cup water
  • 1 lemon (juice)
  • 1 tot fresh coriander (chopped)
  • salt and pepper
  • 1 tub sour cream (or crème fraîche)

WHAT TO DO
1. Heat the oil in a potjie on the fire and fry the onion for 4 minutes. Add the ginger and garlic and fry for another minute.
2. Add all the spices and fry for about 1 minute until it starts smelling amazing.
3. Now stir in the sweet potato and carrot, making sure everything is mixed well with the spices.
4. Add the stock and water, bring to a gentle boil, and close the lid of the potjie. Simmer for about 45 minutes until everything is cooked and completely soft. You can check up on the potjie now and then just to make sure it’s not running dry but this is very unlikely. As usual, if it does happen, add more water.
5. Once everything is cooked through and soft, remove the lid and use your stick blender or masher to transform the contents of the potjie into a soup of uniform consistency. If the soup is too thick, add some water.
6. Stir in the lemon juice and coriander. Taste and season with salt and pepper.
7. Dish up with a big dollop of sour cream or crème fraîche in each bowl and serve with fresh bread toasted on the fire.

Posted in Recipes, Vegetarian | Leave a comment

Obatzda Cheese Spread and Roosterkoek

obatzda

Obatzda is a Bavarian cheese delicacy and best served with freshly baked roosterkoek from the fire.

WHAT YOU NEED:

  • 1 block of Brie or Camembert cheese
  • 2 tots soft butter
  • 1 tub (250 g) plain cream cheese
  • 1 teaspoon paprika
  • 1/4 of an onion very finely chopped
  • 1 teaspoon cumin
  • Salt and pepper
  • 2 tots beer
  • 1 tot freshly chopped chives

WHAT TO DO:

  1. Cut off most of the hard edges of the Brie or Camembert cheese and chop into small pieces and mash finely with a fork.
  2. Add the butter, cream cheese, paprika, chopped onion and cumin and mix well.
  3. Season with salt and pepper, add the beer and mix again until a smooth mixture.
  4. Add the fresh chives and serve with freshly baked roosterkoek, or any other fresh baked bread.
Posted in Recipes, Sauces | Leave a comment

RED CURRIED BLACK MUSSELS

rcbmRed is usually not a colour we like to associate with black mussels, mostly because when there is red tide in the sea, it means we cannot catch black mussels. Thai red curry, on the other hand, is a flavour that goes well with mussels. This is the type of recipe that will add a lot of value to some lives as you realise that a great-tasting mussel potjie is pretty straightforward to prepare on the fire.

WHAT YOU NEED (feeds 4)

  • 1 kg half-shelled frozen black mussels
  • 1 tot olive oil or butter 2 onions (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1 bell pepper (green, red or yellow, seeded and chopped)
  • 1 fresh chilli (seeds removed if you prefer, chopped)
  • 1 tot red curry paste
  • 1 cup white wine
  • 400 ml tin coconut cream
  • salt and pepper (to taste)
  • baguette (to serve)

WHAT TO DO

  1. Rinse the mussels under cold, running water.
  2. Add the oil or butter, onion, garlic, bell pepper, chilli and curry paste to the potjie and sauté until stuff starts to brown.
  3. Add the white wine and coconut cream, and use your wooden spoon to ensure no bits of sautéed stuff are sticking to the bottom of the potjie.
  4. Now add the mussels, stir and toss them with the rest of the ingredients and close the lid of the potjie. Keep enough heat under the potjie to let the liquid in the pot boil so that the mussels steam for about 15 minutes until done. Then remove the lid and toss everything once more.
  5. Add salt and pepper to taste.
  6. Serve in bowls, scooping mussels, as well as sauce into each bowl. Serve with pieces of fresh baguette to mop up the sauce. The sauce is part of the meal. For bonus points, you can lightly toast the slices of baguette on a grid over coals before serving, as this will allow for extra flavour and improved appearance.

AND …

Not all red curry pastes are created equal. You might have to use more or less to fine-tune the amount of kick in your meal! You can obviously use fresh mussels for this recipe as well, but red curry paste is quite robust in flavour, perhaps even overkill – hence my suggestion is that you save this recipe for those days when the craving for a mussel pot speaks strongly to you, and the only mussels you can find are those half-shelled frozen ones. Once the onion and his friends are browned and you’ve added and stirred in the white wine, you can also opt to use a stick blender to transform everything in the potjie into one smooth sauce before adding the cream and the mussels and proceeding with the rest of the process.

Posted in Fish, Recipes | Leave a comment

SATAY SAUCE WITH CHICKEN SOSATIES

Satay sauce with chicken sosaties Technically speaking this peanut-based sauce forms part of Asian cuisine, but I think of it as Dutch. Everyone I know in the Netherlands loves this stuff and if a piece of meat even so much as threatens that it was braaied, they dip it in or smother it with satay sauce. My view is that it goes best with braaied chicken sosaties.

WHAT YOU NEED (makes about 1½ cups of sauce)

  • 1 tot vegetable oil
  • 1 onion (very finely chopped or even grated)
  • 2 cloves garlic (chopped or crushed)
  • ½ tsp chilli powder (or 2 fresh red chillies, finely chopped)
  • 1 tot brown sugar
  • ½ cup peanut butter (crunchy or smooth)
  • 1 tot soy sauce
  • 1 can coconut milk

MAKE THE SAUCE

  1. Heat the oil in a small to medium-sized potjie or pan and fry the onion, garlic and chilli until soft.
  2. Next you add the brown sugar and fry until the sugar starts to caramelise.
  3. Add the peanut butter and soy sauce, and stir well. Now add the coconut milk and bring to the boil while stirring until it forms a smooth sauce. Reduce the heat by dragging away some of the coals under the potjie and let the sauce simmer for about 15 minutes.
  4. The satay sauce in now ready to be served with braaied chicken sosaties.

HOW TO MAKE AND BRAAI CHICKEN SOSATIES

  1. Buy deboned chicken thighs or breasts and cut them into bite-sized chunks. Rub the meat with your favourite tailor-made braai salt and then skewer the meat. Cover the sosaties and leave them in your fridge until you braai them.
  2. Alternatively, just buy chicken sosaties at your favourite butchery or supermarket.
  3. Chicken sosaties made from thigh meat are juicier than those made from breast meat, so look out for those.
  4. Chicken sosaties braai in about 10 minutes over medium-hot coals and you can see the meat change in colour as it cooks.
Posted in Chicken, Recipes | Leave a comment

Tour de Braai

Tour de Braai – Travel on Gravel, is a bespoke cycling stage ride in South Africa and is also a luxury braai holiday. Tour de Braai aims to give participants a few great days of touring, holiday, braai and riding a bicycle through beautiful parts of South Africa. Our main goal is to have fun. More information and entry form below.

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  • The next Tour de Braai takes place from Sunday 4 – Saturday 10 November 2018.
  • On the Sunday evening we have a welcoming braai in George. Everything at this braai as well as everything else for the whole week is included in your entry fee.
  • Starting Monday morning we ride from George on pristine gravel roads averaging around 75km of cycling per day and we finish riding 5 days later in Swellendam on the Friday. There we have a last braai, overnight and we all shuttle to Cape Town on the Saturday morning.
  • Entry fee for the Tour de Braai is R44,000 for a team of two (R22,000 p.p) and includes everything meaning that it includes:  Early bird entries for the November 2018 Tour de Braai are currently available at R40,000 per team of two. Entries include: 
    • 6 nights guest house / hotel accommodation (Sunday night up and to including the next Friday night)
    • all food & drinks (3 meals per day, on route snacks, wine, beer, soft drinks etc)
    • 5 days of pristine gravel road cycling, varying distances but averaging around 75km per day.
    • daily sports massage
    • bike mechanic and backup service
    • 2 sets of Tour de Braai cycling kit
    • shuttle from George Airport to registration braai and accommodation on the Sunday for you, your bike & luggage
    • shuttle from Swellendam to Cape Town Airport on the Saturday morning when the tour is done for you, your bike & luggage
    • daily transport of your luggage to next venue
    • all event photographs
    • non-rider entries for non riding spouses, boyfriends, girlfriends or friends are welcome meaning a team can consist of either two riders or a rider and a supporter. Non riders will get everything the riders get except for the cycling kit but will receive three complimentary massage and spa treatments during the week, meaning you can relax properly during the times when your better or other half is on the bike.
  • The whole route is on gravel, with a minimal bit of tar. There is nothing technical and no single track. You can ride a Gravel Bike, Cross Bike, Adventure Bike, Mountain Bikes or E-Bike. Road bikes will not work.
  • Tour de Braai – Travel on Gravel is not designed to be the toughest challenge of your life. It’s designed to be the most fun week of holiday on a bicycle of your life. Arriving fit is not only a good excuse to get in shape but means that you will enjoy the week as it’s designed to be enjoyed. With around 75km of riding per day this is a stage race well within anyones capabilities and there are no cut off times. Just arrive in time for the next braai or sundowners!
  • Still unsure, read this Article on The Hub about Tour de Braai.

Entry form below the photo gallery.

Enter Now!

  • Please complete the entry from below. We will review it and give you feedback within hours. It’s first come first serve and please note that space is extremely limited. Next you will be sent banking details via email and will have to pay the entry fee.  Once that is done you’re officially in. It’s time to dust of the bike or buy a bike, braai often to make sure you are braai fit and we will see you at the Tour de Braai welcoming braai in George! The all inclusive entry fee per team is R44,000 but a limited number of early bird entries for the November 2018 Tour de Braai is available now at R40,000 per team. 

Posted in Braai Tour | 7 Comments