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?

Namibian Chimichurri Steak

Namibian ChimichurriDuring a braai excursion to our neighbouring country, Namibia, we spent a night at Op My Stoep Lodge in Oranjemund. The owner, Fanie is originally from Argentina and gave me his chimichurri sauce recipe after my very nice meal. According to him, this sauce gets better with a day or two in the fridge for the flavours to marry properly, and this is true. But truth be told, I have never waited that long.


(feeds 4)
rump steak for 4 people
salt and pepper


4 long red chillies (deseeded and chopped)
4 long green chillies (deseeded and chopped)
2 garlic cloves (crushed)
½ tot dried oregano
½ tot course salt
1 tsp ground black pepper
1 tot white wine vinegar
2 tots olive oil
½ cup flat leaf parsley


  1. Mix all the ingredients for the sauce together and place in a food processor or blender. Blend until everything is smooth and has a good, even consistency. In theory, you should put the sauce in a closed container and let it rest in a fridge for at least 2 days. In reality, you might consume it on the same day.
  2. Light a massive wood fire and season the rump steak with salt and pepper on both sides just before the braai.
  3. Braai over very hot coals for about 8 minutes in total until medium rare.
  4. Let the steak rest for a few minutes then cut into strips, hitting the steak with the knife blade at a 45° angle.
  5. \Drizzle the chimichurri sauce over the steak strips and serve.
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Marmite and Cheese Steak

JBVES7_Ep04_01With some combinations in life, you can never go wrong. Chalk and cheese is not a good example – they don’t fit together at all. Marmite and cheese, on the other hand, work very well together. A classic combination for a sandwich. Another food group that fits both Marmite and cheese is of course mushrooms. And all three of these schoolground playmates, Marmite, mushroom and cheese, go very well with steak. So, we have ourselves a winner! My prediction is that this recipe will be one of the most made and most popular in this book. And eating it will make you a happier and, consequently, better person.

WHAT YOU NEED (feeds 4)

  • 4 sirloin steaks
  • 1 tot olive oil
  • 1 onion (sliced)
  • 1 punnet (250 g) mushrooms (sliced)
  • ½ cup white wine
  • 1 tot Marmite
  • 200 g cheese (something like Cheddar, grated)


Place the of olive oil and onion in your fireproof pan on the fire and fry the onion until soft and translucent.
Add the mushrooms and fry until soft. Once the mushrooms are soft and cooked, add the wine and Marmite. Stir well and now let it simmer while you braai.
Braai the steaks over hot coals for 4 minutes each side until medium rare. Remove from the fire and let the steaks rest for a few minutes while you finish the sauce.
Increase the heat under the pan. Add the cheese to the sauce and stir continuously so the ingredients can mix. Continue this until all the cheese has melted.
Serve the sauce immediately, hot off the fire, from the pan onto the steak.

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Bushveld Steak Rösti

S7_Ep01_008The whole is more than the sum of its parts. This is not only true for the ingredients of this recipe, but also the role players in its creation: Ivor, Bernice, Ansu and Edrich. Although the end result of this recipe is very impressive, both visually and taste-wise, when you break it down to individual steps, every step is actually pretty straightforward. This recipe is as magnificent as a sunrise in the bushveld and equally photogenic. Braai it early in the morning with a fresh cup of coffee brewed on the fire before facing another tough day in Africa.

WHAT YOU NEED (feeds 4)

1 rump steak (about 800 g)
1 onion (peeled)
4 potatoes
salt and pepper
1 tot olive oil
1 tot butter
200 g baby spinach
4 eggs
1 tsp salt
½ tsp pepper


  1. Light a big fire and start preparing the röstis. Grate the onion and potatoes with the coarse side of your grater and toss them into a mixing bowl. Add the salt and pepper and mix well.
  2. Use your recently washed hands to form the rösti mixture into four equally sized ‘patties’.
  3. In a flat-bottomed cast-iron pot or flameproof pan over a medium-hot fire, heat the oil and butter together. Then put the rösti’s into the pan, using a spatula to flatten each rösti by putting some pressure on it. Each rösti should be about 1–2 cm thick. Fry until golden brown on one side, then flip and fry until golden brown on the other side. This should take about 4 minutes a side over medium-hot heat but naturally, this time may vary. Your cue is a golden brown colour. You only need to turn them once as turning them often increases the risk of them falling apart. Remove from the pan and keep aside.
  4. Season the steak with salt and pepper and then braai the steak over very hot coals for about 8 minutes in total until medium rare. Once the steak is done, let it rest for a few minutes before you carve it into thin slices.
  5. While the steak is resting, place the spinach in the pan. We’re looking to wilt the spinach. Do not overcook the spinach – stir-fry and then remove from the heat and pan as soon as the leaves start to wilt.
  6. Heat oil in your pan again and fry the eggs until they are cooked to your liking. I suggest you go sunny side up with this recipe.
  7. Build your bushveld rösti by starting with the rösti, then topping it with spinach, the steak slices, and finally the egg.
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Mustard Ice Cream and T-Bone Steak

S7_Ep01_001In life, ice cream always make things better. In the case of mustard-flavoured ice cream, it even improves braaied steak! This is for a number of reasons. Firstly, it sounds cool and it looks amazing in photos. But then there are also the fundamental reasons: the core ingredients of mustard ice cream all go well with steak; namely, eggs, cream and mustard. We’ve all had those with steak hundreds of times – here they’re just converted into ice cream format.

WHAT YOU NEED (feeds 4)

4 T-bone steaks
salt and pepper


4 egg yolks
½ cup white sugar
1 cup cream
1 cup milk
2 vanilla pods
1 tbs Dijon mustard
1 tbs wholegrain mustard
1 tsp salt
digital instant-read food thermometer
ice cream machine


  1. If still in its natural state inside the eggshells, separate the egg yolks from the egg whites. For this recipe, we only need the yolks.
  2. Now mix the egg yolks and sugar together until smooth.
  3. Mix the cream, milk and vanilla together in a pot and heat over medium heat. You want this mixture to be warm but don’t let it boil.
  4. Now add a little bit of the warm cream and milk mixture to the egg yolk mixture and mix well. Add more of the warm mixture, bit by bit, not all at once, stirring all the time. If you add all of the warm milk and cream mixture to the egg mixture at the same time, the eggs will cook and you don’t want that.
  5. Once all the milk and cream is added to the eggs and sugar, and everything is mixed thoroughly, place the entire mixture back into the pot again and heat over medium heat while stirring all the time until the mixture reaches a point of 80 °C. Use a digital instant-read food thermometer to get this part right.
  6. Remove the pot from the heat and stir in the mustard and the salt. Mix well and now let the pot stand somewhere safe until it cools down to room temperature.
  7. Once at room temperature, place the mixture in a fridge until it is as cold as everything else in your fridge.
  8. Once the mixture is completely cooled down in your fridge, pour it into your ice cream machine and let it churn for 1 hour until it’s frozen and become ice cream.
  9. Spice the steaks with salt and pepper and braai them over very hot coals for 8 minutes in total.
  10. Serve each steak warm from the fire with a ball of mustard ice cream on top.
Posted in Beef, Recipes | 1 Comment

Tour de Braai

CK_080517_TourDeBraai_1157CK_080517_TourDeBraai_0418CK_080517_TourDeBraai_3209Our Goal

  • We are delighted to present you with a new concept: Tour de Braai – Travel on Gravel, the easiest and most relaxed multi-day cycling stage ride in South Africa. Tour de Braai aims to give cyclists 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.
  • Below you will find a detailed description of what the Tour de Braai is.Please read everything with care, attention and a pinch of braai salt then decide whether this is for you and enter. This is a small, bespoke and personal attention event. Entries are extremely limited and should you make the decision to enter and get a spot, we look forward to sharing this unique experience with you!
  • Article on The Hub about Tour de Braai.

CK_080517_TourDeBraai_2225CK_080517_TourDeBraai_1856General Overview

  • With its trademark slogan Travel on Gravel, the Tour de Braai aims to take participants on gravel as much as possible. Where necessary or more scenic, we travel on something else, for example tar. Our first choice is to stick to publicly accessible gravel roads. We might occasionally deviate from this rule to braai, to have a casual drink, take a photo or to reach our overnight destinations. If during the Tour you find yourself on single track, you are either lost or walking from dinner to your cabin.
  • Tour de Braai and its participants will adhere to many cycling traditions but wearing a race number is not one of them. Nor is it a race in the sense that you will you wear a timing chip. Riders use Strava and that is how you will be timed on each stage. Way more importantly, you need to use Strava to log segments and hunt KOMs on the big climbs and on obscure and remote platteland stretches of gravel. If you’re not on Strava you are still quite welcome to enter and simply sign up for Strava before the tour, it’s free.
  • In essence, the function of the Tour de Braai organisers will be to facilitate  your guest house and hotel accommodation; transport your luggage between venues; provide you with at least three meals a day; braai catering on the route; and various ad hoc enjoyable and entertaining perks during each day.
  • To get yourself in the correct frame of mind you should view the organisers more as facilitators of you having fun on your bicycle holiday tour than thinking of us as cycling event operators. In the latter case you will be bitterly disappointed as there will be no medal at the finish and you get no world tour points for finishing.  

CK_080517_TourDeBraai_2372CK_080517_TourDeBraai_3790CK_080517_TourDeBraai_1576More specific itinerary details

  • Firstly, please keep in mind that the Tour de Braai is a fairly new concept and event, so think of it as a beta version. Some finer details might change for reasons unknown to us now but on the whole your experience will be as described below. If you don’t like small and unexpected changes, please do not enter Tour de Braai.
  • Tour de Braai is a fun and incredible cycling holiday with other cool people. Everyone loves it and nobody complains. If you like to complain please don’t enter the Tour de Braai.
  • Registration and rider briefing is on the first Sunday of November (and in May on the first Sunday in May). For the November 2017 Tour de Braai this means Sunday 5 November. Registration will take place in George during the late afternoon and this will involve a braai. Any serious stuff you actually need to know will be emailed to you beforehand and whether you choose to read it is entirely up to you. We will operate the Tour de Braai assuming you read it. Stupid questions on the Tour will be ignored.
  • We cycle for 5 days, Monday to Friday from George to Swellendam and on the Saturday morning we shuttle you to Cape Town. More detailed route description below.
  • The daily routine will follow a pattern like this: Breakfast at hotel or guesthouse and then get into your cycling kit. The ride starts at leisure after the sun is up. At roughly the point on the route where two water bottles should be empty there will be a water refill point and later on a braai and drinks on route at whatever point we consider extremely scenic and good for a braai. Once we reach our destination, an afternoon of leisure, including a sports massage, a swimming pool if weather is good or fireplace if weather is bad – possibly both. After that, it’s sundowners, dinner, being social and then off to bed.

_DSC0095CK_080517_TourDeBraai_2430CK_080517_TourDeBraai_2979The Stages

  • Stage 1 of Tour de Braai on the Monday will start with a lap around the traffic circle at the top of York Street, George. We got this idea from Tour de France riders going around Arc de Triomphe in Paris. From there we will go up Montagu Pass, braai in Herold, traverse Perdekloof and marvel at the changing landscape before reaching our overnight stop in Oudtshoorn.
  • Stage 2 starts where Stage 1 finished and from there we take the R328 via the entrance to the Cango Caves, past the bottom of the Swartberg Pass (we don’t go up the pass but if you are a pro on holiday with us you are welcome to). Next follows a true champagne part of the Tour as we ride through Kruisrivier, via Groenfontein and the banks of the Calitzdorp Dam into Calitzdorp. The stage finishes in Calitzdorp with a braai and port tasting. We overnight in Calitzdorp, walking distance from where we were having port all afternoon.
  • Stage 3 starts in Calitzdorp with the route going through ostrich farms with – for our international entrants – real live ostriches! The ascent of Rooiberg Pass promises to be a highlight for every rider on Tour and the braai at the top of Rooiberg Pass will be one of the most scenic braais of your life. Remember that the Rooiberg Pass Strava segment ends at the very top of the pass, a few metres further up the road than our braai stop so go there before you open your first drink. This will make an hour difference to your Strava segment time of the climb. The descent is probably the most technical part of the Tour (especially on a gravel bike) and after that it’s easy sailing to our overnight lodge at Van Wyksdorp.
  • Stage 4 rolls gently through Van Wyksdorp and then a changing Klein Karoo landscape all the way to the bottom of the Garcia Pass, where we hit tar. Lock and load for a serious Strava segment. Once over the summit and on the way down, we stop at the very scenic lookout point for a braai on the descent and enjoy a magnificent view of the Overberg. We then continue down past the outskirts of Riversdal to our lodgings for the night.
  • Stage 5 on the Friday is the last stage of the tour and we ride on the foothills of the Langeberg mountains. This section includes one fake serious and one very serious hill. Thereafter it’s the beautiful Duiwenhoks river crossing and a braai on the banks of the Buffeljags River in Suurbraak. Once in Swellendam it’s typical post stage activities, followed by prize giving and a farewell dinner party on the Friday night.
  • On Saturday morning we all depart (or you stay in Swellendam for a few extra days of holiday at your own leisure).

Entry fee for the Tour de Braai is R22 000 per person and includes:

  • Shuttle from George Airport to registration on Sunday 5 November
  • Shuttle from Swellendam to Cape Town airport on Saturday 11 November
  • 2 sets of Tour de Braai cycling kit
  • All event photographs
  • 30 minutes sports massage for each of the 5 days of riding
  • All hotel and guesthouse accommodation (6 nights) on a shared room basis from the Sunday night up to and including the Friday night.
  • Transport of 1 suitcase or bag weighing no more than 23kg per person from one overnight stop to the next.
  • All food – breakfast, lunch, dinner – including wine, beer and cider. If you have any special dietary requirements, firstly, reconsider entering Tour de Braai. Secondly, if you do enter, please tell us beforehand and we will quote you a reasonable surcharge for the additional ingredient and personal cost we will incur to look after your special needs.
  • All catering on route during the rides. Please note that there will not be extensive sugar and carb fuelled stops every few kilometres on route. Every hour or two there will be the opportunity to fill your water bottles and perhaps eat an apple. Ride at a pace you can handle and stay in your fat burning zone and you will be fine until the braai stop. As circumstances dictate, the braai stop can feature any combination of food, water, coffee, beer, cider & wine. The catering at Tour de Braai is expansive, you will be very well fed.

Non rider / supporter packages

  • There are a limited number of non-rider entries available for non riding spouses, boyfriends, girlfriends or friends at R17 000 each. Non rider package include everything except the daily sports massages, cycling shirts and shuttle services. Non riders are expected to have their own transport and are welcome to join us for the en route scenic stops and braais. An SUV/bakkie type of vehicle with some gravel road credentials is advisable but not compulsory.

tdb8Bicycles that would work for Tour de Braai

  • In short, Gravel Bikes, Cross Bikes, Adventure Bikes, Mountain Bikes all work. For the May 2017 Tour de Braai many participants used gravel adventure bikes with 38′ or 40′ tubeless tires which seems to be the smart choice. Otherwise just use your mountain bike. 
  • On the flat sections of gravel the gravel bikes are much faster. On the downhills the mountain bikes are much faster. On the uphills speed approximately matches your relative abilities and fitness. On Tour de Braai there are no technical sections and no single track whatsoever but if you are technically challenged or worried about running out of gears on the hills, bring a mountain bike and you can grind it out in the granny gear on the uphills, freewheel on the downhills and focus all your energy on enjoying the scenery.
  • Going up Montagu Pass on Stage 1 as well as up and down Rooiberg Pass on Stage 3 are incredible experiences and will be highlights of the Tour for everyone. On a gravel bike these will be the moments where you will be tested, in a good and fun way. You will need to focus on managing your cadence, body position, weight distribution on the bike and choosing the right line. It is physically challenging and mentally engaging but one of the better and most pure experiences you will ever have on a bike.
  • If you are a fit and able cyclist and own a gravel, cross or adventure bike or you’re looking for the perfect excuse to buy one, Tour de Braai is your opportunity.

tdb11How fit do you need to be?

  • 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.
  • To put it in the most South African context possible, if you can ride a sub-3 hour Cape Town Cycle Tour (Argus) you are 100% there. If you can ride a 3:30 Cape Town Cycle Tour you are definitely there. If you can ride a sub-4 hour Cape Town Cycle Tour you will be absolutely fine. If a sub-4 sounds challenging to you, you will find Tour de Braai doable, but challenging. Not to worry, that is why a daily sports massage and the healing qualities of free wine and beer are included in your entry fee.

tdb1Dress code off the bike

  • None

Dress code on the bike

  • For many participants of a classy, prestigious and bespoke event like Tour de Braai part of the fun is the fantastic photos you will have real time access to, free of charge; photos to use for memories, but also to make your friends and family jealous by posting them on Facebook, Instagram, Twitter and WhatsApp. A poorly dressed rider spoils the photo and the fun for everyone. As such, there are certain style guidelines that you are expected to adhere to out of respect for your fellow riders:
  • Cycling shorts – Under no circumstances are you allowed to wear branded cycling shorts that clash with your shirt of the day in colour, design or any other visual quality. It is advisable to stick with plain black cycling shorts and you may only deviate from this if your non plain black shorts are part of a sponsor, club or tribe kit and is part of a set that matches the shirt you are wearing on the day.
  • Socks – No long, knee-length socks of any colour and similarly no long ‘compression’ socks. Socks may reach no higher than the bottom of the calf muscle and can be any colour or colours that fits, accentuates or compliments the overall look of your kit on the day. Irrespective of length or any other criteria above or below, absolutely no red socks are allowed on Tour de Braai. It spoils the saturation of photos.
  • Buffs – Absolutely no ‘Buffs’ or similar neck or headscarf cloths. If you want to accessorise, wear a casquette.
  • Should you have any doubt regarding the suitability of the clothing you intend wearing on any particular day, simply tweet a photo of yourself wearing that kit to @njclelland who will advise whether it’s acceptable and whose decision is final and binding.
  • It is entirely acceptable, in fact advisable to settle on one look for the week. You do not need to look different every day. Two of the three riders on Tour de Braai 2016 managed the whole week with one set of kit by acting like professional tour riders of the 70s. Straight after each stage you take a complete shower with soap and shampoo whilst still wearing your kit. Then rinse your kit and then rinse yourself. It worked for the legends of the 70s and it will work for you. You will receive 2 pro cut very high quality Tour de Braai cycling jerseys at registration so you will be fine, really.


  • Due to capacity constraints all accommodation is on a shared room basis. On the entry form you are very welcome to tell us which other participant (whether that participant is on the rider or supporter package) you would like to share a room with.

CK_080517_TourDeBraai_0054What next?

  • Firstly complete the entry from below. We will review it and give you feedback on your successful entry within hours or days. It’s first come first serve but please bear in mind we cannot review entries whilst we are braaing, only when we are back in office.
  • Please note that space is extremely limited and your spot on the Tour de Braai is not guaranteed until we’ve notified you of your successful entry.
  • 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 Tour de Braai registration (the welcome braai) in George!

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