Author Archives: Jan Braai

Mieliepap Tert

The 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.

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I 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.

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It so happens that you can prepare this meal extremely successfully in a classic three-legged potjie on the fire. Truth be told, it’s even better this way.

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A ‘slider’ is the culinary term for a miniature hamburger or more accurately, a small piece of meat served on a mini bread roll. The sweetness of the sherry complements the spiciness of the boerewors perfectly.

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WHAT YOU NEED: For the dough: 500 g cake flour 1 tot sugar 1 packet (10 g) instant yeast Pinch of salt 1 cup lukewarm water For the filling: 1/2 cup tots soft Butter 2 tots Cinnamon 2 tots Soft brown sugar 1/2 cup pecan nuts, roughly chopped 1/2 cup raisins 2 tots honey For […]

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