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?

Mieliepap Fish cakes

Screen Shot 2018-10-05 at 08.23.48The mieliepap adds a great crunch and texture to this recipe. You are welcome to use any type of firm white fish, even left over snoek from your braai can work.


500 g fresh fish
3 spring onions
1 tot fresh parsley, chopped
Juice and zest of 1 lemon
4 potatoes, cooked and mashed
Salt and pepper
1 cup maize meal

For the sauce:
250 ml french style mayonnaise
3 medium size dill gherkins, chopped\
1 tot chives, chopped


  1. Season your fish with salt and pepper and braai over medium heat for 8 – 10 minutes until the fish is cooked and flaky. In a pot, cook the potatoes, leaving the skins on, until very soft
  2. Let the fish cool down while you mash your potatoes and season it with salt and pepper.
  3. Flake the fish and add to the mash potatoes. Add the parsley, lemon juice and zest and mix well to combine with a wooden spoon. Taste again to see if you should add more salt and pepper.
  4. Sprinkle a clean surface with your maize meal and place a scoop of the potato and fish mixture on the surface. No dust the tops of these potato scoops with more maize meal.
  5. Use your spatula to flatten the fish cakes and grill them over flames on your fire on your cast iron plate in a bit of oil over medium heat until the maize meal is brown and crunchy.
  6. Mix all the ingredients together for the sauce and serve the fish cakes with the sauce.
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Screen Shot 2018-10-04 at 11.57.08This is a revolutionary burger. It’s the vegetarian meal that meat-eaters love. I like to make them using those
normal supermarket hamburger rolls with no substance, as it keeps the focus on the mushroom.

WHAT YOU NEED (feeds 6)
6 giant mushrooms
6 soft hamburger rolls
plain cream cheese
feta cheese (I like the kind with bits of black pepper but any type will do)
garlic butter

1. Slice the rolls and spread cream cheese onto the bottom half of each roll.
2. Braai the mushrooms on medium-to-hot coals until nicely browned and fairly soft, for a total of about 6–8 minutes. Braai them for 3 minutes with the bottom (black) side facing downwards. Then flip them over, scoop a bit of garlic butter into each and then braai with the top (white) side facing downwards until they are soft. They turn quite easily and if you are gentle they will not break apart, so either an open or hinged grid is fine.
3. Put one mushroom on each prepared roll and crumble feta cheese over that.
4. The burgers can be eaten immediately and juices from the mushrooms will seep into the roll as you eat.

Very simply you mix chopped garlic and butter. If you have parsley on hand you chop that and mix it in as well. For 6 mushrooms you’ll need 1–2 tots of butter, 1–2 cloves of garlic and ½ tot of parsley.

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Tomato Risotto

Screen Shot 2018-09-27 at 14.14.18This is comfort food at its best! Serve it as a main meal or as a side to your boerewors or steak braai. Also note that I make this risotto in my own way, you first make a soup full of flavour, then add the risotto rice, and then let it simmer until thick and creamy.


1 tot olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tin tomato puree
1 tin cherry tomatoes
500 ml chicken stock
Salt and pepper
1 cup Risotto rice
1 cup cheddar cheese, grated


  1. Heat the oil in your potjie and fry the onion and garlic for a few minutes. Add the tomato puree and cherry tomatoes and this simmer for 5 minutes.
  2. Add the chicken stock, season with salt and pepper and let the soup simmer for 10 minutes for the flavours to develop.
  3. Add the cup of risotto, stir, and cover with the lid.
  4. Let this pot simmer for 30 – 40 minutes until the risotto is thick and creamy and all the liquid is absorbed. You have to ift the lid and stir every 4 to 6 minutes, to prevent the rice from sticking to the bottom of the potjie.
  5. When you are happy with the consistancy of the risotto, add the cheese, and mix well.
  6. Serve with fresh basil, black pepper and your favourite braai food.


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Mieliepap Tert

Screen Shot 2018-09-27 at 15.03.19The traditional recipe for the iconic mieliepap tert consists of layers of pap, tomato, cheese and other delicious ingredients like bacon, mushrooms.  In this case, I just mixed it all together, let the flavours combine, and in such a way you create this amazing flavour of pap and all the other ingredients together. Give it a try next time you are having.a braai.


For the pap:

2 cups maize meal
3 cups water

For the rest of the mixture:

1 tot olive oil
1 onion, chopped
2 garlic cloves, crushed
1 packet streaky bacon
1 punnet mushrooms, sliced
1 tin chopped tomatoes
1 cup cheddar cheese, grated
1 cup cream


  1. First prepare your pap. Mix the pap, water and salt together, let the pap simmer on low heat for 30 minutes with a lid, stirring every now and then until the pap is cooked and a nice texture. Set aside.
  2. In your black no.10 potjie,on the fire, heat the oil and fry the onion and garlic until soft. Add the bacon and fry until cooked. Then add the mushrooms and fry for a few minutes until soft and cooked.
  3. Now add your cooked pap, break it up into pieces and mix everything together in the potjie.
  4. Add the tomatoes, stir, then add the cream and grated cheese. Mix it lightly together and cover with the lid. Add coals on top of the lid and let the potjie bake over medium heat for 20 minutes.
  5. Serve with your favourite braai meat and enjoy!
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moussakaI used to make moussaka in layers, similar to lasagne, which was complicated to do in a potjie on the fire. Then during a visit to Turkey I discovered there is actually a much easier way to go about it, and one that fits perfectly in the Democratic Republic of Braai.

WHAT YOU NEED(feeds 4–6)

600–700 g aubergines
(chopped into chunky cubes)
3 tots salt (on the aubergines, not into the potjie)
500 g beef mince
3 tots olive oil
1 tsp salt
1 tsp freshly ground pepper
1 onion (sliced)
2 garlic cloves (crushed)
1?2 cup white wine
1 tsp cinnamon
1 tsp dried oregano
1 tin cherry or chopped tomatoes (400 g)
2 tots tomato paste (or a 50 g sachet)
1 tot fresh parsley (chopped) FOR THE WHITE SAUCE
1 tot butter 1 tot flour
1 cup stock (vegetable, chicken or beef)
1 cup milk
1?2 cup grated cheese (I prefer mature Cheddar)
salt and freshly ground pepper


1. Aubergines are also called eggplants or brinjals. So when you go shopping, it might be labelled under any of those names. You need about 600–700 g of aubergine but as they are not always the same size, you will have to buy by weight and you will probably need two or three.
Go home, rinse the aubergines and chop them into chunks. Place the aubergine chunks on a flat surface like a cutting board, sprinkle the 3 tots of salt over them, and leave to stand for 20 minutes. The salt will draw out liquid from the aubergine and make it less bitter. This will also lead to the correct consistency of the final meal. After 20 minutes, place them in a colander and rinse well. It’s important to rinse the salt off, as the extra salt will make your dish too salty.
2. Position your potjie over flames or hot coals and then fry the beef mince in 1 tot of olive oil in the potjie. Add 1 teaspoon of salt and 1 teaspoon of ground pepper. When the meat starts to brown, remove all of it from the potjie and keep in a safe place away from flies, dogs and hyenas.
3. Now add the remaining 2 tots of olive oil to the potjie and fry the onion and the prepared aubergine pieces from step 1. Fry all of this for as long as it takes to get the aubergine pieces to drop their attitude and soften up. The exact time will depend on the shape of your potjie and the heat of your fire but let’s say in the region of 6 minutes.
4. Now add the garlic, stir that through and then also add the fried mince back into the pot and stir through.
5. Next you throw in all the remaining ingredients (but not the sauce ingredients), which means you add the wine, cinnamon, oregano, tomatoes, tomato paste and parsley. Put the lid on the potjie and let it simmer very gently for 20 minutes. At this stage you want coals, but not flames, under the potjie.
6. During this time, make the sauce by melting the butter in a pot and wait until it starts to bubble. Add the flour and mix well. Add the stock a little bit at a time, and stir continuously. Once all the stock is in, add the milk in the same way until you have used all of it, stirring continuously. Stir in all the cheese and your sauce is now ready. Add salt and pepper to taste.
7. Use your wooden spoon to slightly even out and flatten the aubergine pieces and their other friends in the potjie. Pour over the white sauce and put the lid on the potjie.
8. Bake for 30 minutes with coals under the potjie and by placing coals on the lid of the potjie. There is a fair margin for error here and the meal will in all likelihood be ready when you think that it is ready.

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